High Protein Banana Bread

Submitted by rsarahl

"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."

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 1 loaf
• Serves: 12

ingredients

• 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)

directions

1. Turn on your oven to 350 degrees F to preheat.
2. Combine all ingredients in bowl of your stand mixer.
3. Mix on low speed until everything is incorporated.
4. If 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.
5. Prepare a loaf pan by lightly rubbing coconut oil on the interior surfaces.
6. Spoon the batter into the prepared pan.
7. Bake 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.
8. Let the bread cool before slicing.