Protein Breakfast Banana Bread for One

The other day I was in the mood for banana bread. So I decided to whip up a single serving large piece for myself for breakfast the next day using some random ingredients I had in my kitchen. The result is this mini loaf of banana bread, large enough to eat as a meal. It's both gluten free and sugar free, with an astounding 54 g of protein. Additionally, the almond flour provides healthy fats and vitamin E, and the coconut flour and psyllium husk add plenty of fiber. Did you notice that it has 30 g of fiber? That'll keep you full till lunch for sure

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line a small baking pan with parchment paper. Lightly grease the paper. Here, I'm using my glass meal prep container, which is 6.2x4.5"

Step 2

In a large bowl, mash your banana with the back of a fork until smooth. Whisk in the rest of the wet ingredients - egg whites, vanilla extract, almond extract, and liquid monk fruit

Step 3

Whisk in the smaller dry ingredients - cinnamon, baking powder, salt, nutmeg, and ginger

Step 4

Optionally, whisk in some creatine or magnesium

Step 5

Finally, whisk in the larger dry ingredients - coconut flour, almond flour, ground flax, psyllium husk, casein, and cocoa powder

Step 6

Transfer the raw batter to your prepared pan

Step 7

Bake at 350F for about 1 hour, or until a toothpick comes out very nearly clean, and the internal temperature is at least 205F

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