Description

This Protein Banana Nut Bread is a gluten-free, low-carb twist on classic banana bread, packed with healthy fats and protein. Made with almond flour, oat fiber, lupin flour, and protein powder, it’s perfect for a nutritious breakfast or snack. Sweetened with monk fruit sweetener and studded with crunchy walnuts, this moist and flavorful bread is easy to prepare and bakes to a tender crumb.

Ingredients

Scale

Wet Ingredients

3 medium, overly ripe bananas, mashed
¼ cup butter, melted
¼ cup Greek yogurt, at room temperature
3 eggs, at room temperature
1 teaspoon vanilla extract (omit if using vanilla protein powder)
⅓ cup granulated monk fruit sweetener with allulose (preferably Golden)

Dry Ingredients

1 ¾ cup blanched almond flour
¼ cup oat fiber
¼ cup lupin flour
2 tablespoons protein powder or collagen (see notes if it is sweetened)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt
1 teaspoon ground cinnamon

Add-ins

⅔ cup chopped walnuts

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
Mix Wet Ingredients: In a large mixing bowl, add the mashed bananas, melted butter, and Greek yogurt. Stir well to combine these moist ingredients thoroughly.
Add Eggs, Vanilla, and Sweetener: Incorporate the eggs, vanilla extract, and monk fruit sweetener into the wet mixture. Mix until the batter is smooth and homogenous.
Add Dry Ingredients: Add the almond flour, oat fiber, lupin flour, protein powder, baking powder, baking soda, sea salt, and ground cinnamon to the bowl. Use a large whisk to combine the dry ingredients evenly, then switch to a spatula once the batter thickens. Be sure to scrape down the sides of the bowl to fully incorporate everything.
Fold in Walnuts: Gently fold in ⅔ cup of chopped walnuts, reserving a small handful to sprinkle on top of the loaf for added texture and appearance.
Transfer and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved walnuts evenly over the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the banana nut bread to cool in the pan for about 1 hour. Once cooled, slice and serve. Enjoy your protein-packed, gluten-free treat!

Notes

You can use your preferred protein powder or collagen. If it is vanilla flavored, omit the vanilla extract. If the protein powder is sweetened, reduce the monk fruit sweetener by half to balance sweetness.
This bread can also be baked in a large skillet, 9-inch cake pan, or an 8×8 square baking dish. Baking times will vary, approximately 25-35 minutes depending on dish size.
Store the bread at room temperature for up to two days, or refrigerate it to keep fresh for up to five days.
If you prefer, substitute monk fruit sweetener with coconut sugar, though this will increase the sugar content.

Nutrition

Serving Size: 1 slice (1/10th of loaf)
Calories: 220
Sugar: 2g
Sodium: 140mg
Fat: 16g
Saturated Fat: 4.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 5g
Protein: 8g
Cholesterol: 90mg