Savory Flourless Protein Banana Bread Mini Loaf Delight
This flourless protein banana bread is a delightful mix of savory and sweet flavors, perfect for breakfast or a snack. It's quick to bake and easy to customize.
Servings: 2 mini loaves
Calories: 220kcal
Ingredients
Base Ingredients
- 2 pieces very ripe bananas, mashed well Ensure they are soft for better flavor
- 2 pieces eggs
- 1 to 1.5 scoops protein powder (about 30 to 45 grams) Whey or whey blend recommended for best results
- 2 tablespoons nut butter (peanut or almond)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (optional) Adds warmth to the flavor
- big pinch salt Enhances flavor
Optional Add-Ins
- chopped walnuts For extra crunch
- pumpkin seeds For added nutrition
- cacao nibs For a hint of chocolate
- flaky salt For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two mini loaf pans or line them with parchment paper.
- Mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.
- In a mixing bowl, whisk together the mashed bananas, eggs, and nut butter until combined.
- Stir in the protein powder, baking powder, cinnamon, and salt. Adjust the batter's consistency by adding milk if too thick or protein powder if too thin.
- Divide the batter evenly between mini loaf pans and add any optional toppings if desired.
Baking
- Bake in the preheated oven for 18 to 25 minutes, checking at 18 minutes. The loaves are done when a toothpick comes out mostly clean.
- Let the mini loaves cool in the pan for at least 10 minutes before transferring them to a wire rack.
Notes
Cool completely before storing to avoid soggy tops. Store in an airtight container for up to 4 days in the fridge or freeze slices with parchment in between for easy access later.