Banana Bread (Coconut Flour and Protein)

coconutflourbananabreadprotein This high protein Banana Bread recipe is a healthy breakfast or snack that is gluten-free and delicious.

1¼ cup ripe bananas, mashed (~ 3 large bananas)
¼ cup pure maple syrup
3 Tbsp. coconut oil, melted
¾ cup coconut flour
½ cup vanilla whey protein powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 Tbsp. dark chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 9x5" loaf pan with parchment paper and lightly greased paper with coconut oil.

Peel, mash the banana into a purée and measure the amount called by the recipe using a measuring cup.

In a mixing bowl, add mashed banana, maple syrup, melted coconut and stir to combine.

Stir in the dry ingredients: coconut flour, protein powder, baking soda, baking powder and cinnamon, until just combined. Don't overmix to avoid gummy bread.

Pour the banana bread into the prepared loaf pan, sprinkle the dark chocolate chips on top and bake for 35-45 minutes or until golden brown.

This bread remains a bit moist in the center, so it's normal if you insert a pick in the center and the batter still sticks slightly to it.

Cool it down completely before slicing, it takes about 3 hours on a cooling rack at room temperature.

Store at room temperature for up to 4 days in a sealed box.