This gluten free bread is just lightly sweet. The banana and coconut oil lend moisture while the quinoa or millet flour adds a boost of protein and flax jumps in with a hit of omega 3 goodness. Great toasted with a bit of nut butter or jam.
My Private Note
Units: US | Metric
- 2 cups bananas, mashed (about 4 bananas)
- 1 1/2 teaspoons vanilla powder
- 1/3 cup maple syrup
- 1 1/4 cups water or 1 1/4 cups unsweetened coconut milk
- 3/4 cup coconut flour
- 1/4 cup brown rice flour
- 1 cup quinoa flour or 1 cup millet flour
- 2 tablespoons flax seed meal (ground flaxseed)
- 1 tablespoon coconut oil (warmed to liquid form)
- 1 tablespoon cinnamon
- 1 teaspoon xanthan gum
- 1 pinch salt
- 1/2 cup semisweet vegan chocolate chips (optional)
- 1Turn on your oven to 350 degrees F to preheat.
- 2Combine all ingredients in bowl of your stand mixer.
- 3Mix on low speed until everything is incorporated.
- 4If the mix seems dry, add about 1/4 cup of water and mix again. We are looking for the texture to be tighter than pancake batter but not as firm as a regular bread dough.
- 5Prepare a loaf pan by lightly rubbing coconut oil on the interior surfaces.
- 6Spoon the batter into the prepared pan.
- 7Bake in the preheated 350 degree oven for 40-45 minutes or until a wooden skewer inserted in the center comes out clean and the top is golden.
- 8Let the bread cool before slicing.
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Nutritional Facts for High Protein Banana Bread
Serving Size: 1 (64 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 74.5
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 15.6 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 1.4 g
- Sugars 8.4 g
- Protein 0.7 g
The following items or measurements are not included: