Happy Fall! When the air is crisp and it starts to feel chilly in the morning you know it's officially baking season. Not that it ever ended over here though, lets be honest. Right now though it's time for banana bread in my house because my kiddos have decided to boycott bananas of all fruits. During the summer, I was going mid week to get more bananas and right now they are just not interested in them.
I wanted to bake an egg-free version that had a decent amount of protein and this recipe does not disappoint. Here are the details you need:
Ingredients
2 cups Bob's Red Mill almond flour
1 cup banana (mashed)
1 scoop Vegan Smart pea protein powder
1 cup unsweetened almond milk
4 oz unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
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Preheat the oven to 350F and grease the bottom of an oven loaf pan. Mine is about 5x8.5 in. Peel and mash the bananas (about 2 large ones). Make sure you pick bananas with brown spots for maximum sweetness. Mix the wet ingredients together in one bowl. In a separate bowl, mix the dry ingredients together. Combine the dry and wet ingredients. Pour the mix into your pan and bake in the oven for about 35 minutes or until a knife comes out clean. Allow the bread to cool on a rack. I use two slices per serving. This bread yields about 12 slices. Enjoy!
The prep time for this recipe is short and the results are well-worth it. If you think you won't eat the bread right away you can always freeze it. I recommend slicing it after it's cooled and freezing the slices separately for greater convenience. Here are the nutrition facts per serving (two slices).
It is low in sugar and total carbs but has a decent amount of protein. You can serve it with sunflower seed butter and you are good to go! My kiddos love banana bread, at least for now.
I hope you enjoy this recipe! There is nothing like the smell of freshly baked banana bread in your kitchen. Thanks for visiting!
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