Description
This is the soft n' fluffy, lightly sweetened, and perfectly moist high protein banana bread of my dreams! Made with Greek yogurt, hemp seeds, and collagen, not only does it pack 9g protein per slice, but it's also low in sugar, gluten free, and tastes like it came straight from a bakery. My kids gobble this up!
Note: this bread is just a little sweet. We add chocolate chips for more sweetness, but if you're looking for more classic flavored banana bread, you can increase the coconut sugar to 1/2 or 2/3 cup.
Ingredients
Units
Scale
- 1 1/2 cups oat flour (certified gluten free if needed)
- 1 cup super fine blanched almond flour
- 1/3 cup coconut sugar (use 1/2 cup for sweeter bread)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup hemp seeds*
- 1/3 cup collagen peptides, optional**
- 1 cup VERY overripe mashed bananas (brown is ideal)
- 3/4 cup plain Greek yogurt (I use FAGE 0%)
- 3 large eggs
- 2 tsp pure vanilla extract
- 1/3 cup semi sweet or chocolate chips/chunks, plus more for topping (optional)
Instructions
- Preheat oven to 350F and line a standard 9x5 in loaf pan with parchment paper.
- In a large mixing bowl, whisk together oat flour, almond flour, sugar, baking powder, baking soda, salt, hemp seeds and collagen.
- In a separate medium mixing bowl, mash your banana and measure to make sure you have 1 cup. Then add the Greek yogurt, eggs, and vanilla. Whisk to combine until smooth and creamy.
- Pour into dry mixture and mix with a wooden spoon until a few streaks of flour remain. Fold in chocolate chips, being careful not to over-mix.
- Pour batter into lined loaf pan and top with more chocolate. Bake for about 50-55 minutes, or until a toothpick comes out clean.
- Cool pan on a wire rack for 20-30 minutes before carefully transferring bread to cooling rack to cool completely. Store cooled bread tightly wrapped on the counter for up to 2 days, then transfer to fridge.
Notes
To make as muffins, make my protein banana muffins with Greek yogurt.