Grain-Free Protein Banana Bread (Low Sugar)

Title: Grain-Free Protein Banana Bread (Low Sugar) Description: A moist, high-protein, completely grain-free banana bread optimized for muscle support. Relies on overripe bananas and monk fruit for clean sweetness. Prep Time: 15 mins Cook Time: 55 mins Servings: 12 slices Ingredients: - 4 medium overripe bananas, thoroughly mashed - 3 large eggs - 1/4 cup coconut oil, melted and slightly cooled - 1/4 cup Darigold protein milk - 1 1/2 cups gluten-free almond flour - 1/4 cup coconut flour - 1 scoop (approx. 1/4 cup) unflavored bone broth protein powder - 1 tsp baking powder - 1/2 tsp baking soda - 3 tbsp monk fruit sweetener - 2 tbsp cacao powder (optional for chocolate flavor) - 1/2 cup chopped pecans and walnuts - 2 tbsp shredded coconut Instructions: 1. Preheat oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper. 2. In a large bowl, whisk together almond flour, coconut flour, protein powder, baking powder, baking soda, monk fruit, and optional cacao powder. 3. In a separate bowl, mash bananas. Whisk in eggs, melted coconut oil, and protein milk until smooth. 4. Pour wet ingredients into dry ingredients. Fold with a spatula until a thick batter forms. Do not overmix. 5. Gently fold in most of the chopped nuts and shredded coconut, reserving a small handful for the top surface. 6. Spoon batter into the loaf pan, smooth the top, and sprinkle the remaining nuts and coconut on top. 7. Bake on the center rack for 45 to 55 minutes until a toothpick inserted into the center comes out clean. 8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature before slicing.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Preheat oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper.

Step 2

2. In a large bowl, whisk together almond flour, coconut flour, protein powder, baking powder, baking soda, monk fruit, and optional cacao powder.

Step 3

3. In a separate bowl, mash bananas. Whisk in eggs, melted coconut oil, and protein milk until smooth.

Step 4

4. Pour wet ingredients into dry ingredients. Fold with a spatula until a thick batter forms. Do not overmix.

Step 5

5. Gently fold in most of the chopped nuts and shredded coconut, reserving a small handful for the top surface.

Step 6

6. Spoon batter into the loaf pan, smooth the top, and sprinkle the remaining nuts and coconut on top.

Step 7

7. Bake on the center rack for 45 to 55 minutes until a toothpick inserted into the center comes out clean.

Step 8

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature before slicing.