Protein-Powered Banana Bread
Makes 8 Servings | 15 Min. Prep | 40 Min. Cooking
2 Tbs Coconut Oil, melted (plus more for greasing the pan)
4 Large Eggs
3 Tbsp Honey
1 tsp Vanilla Extract, Alcohol-Free
1/2 tsp Apple Cider Vinegar
1/2 cup + 3 Tbsp Coconut Flour
1/4 cup Almond Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
2 Tbsp Grass-fed Collagen Powder
1 tsp Ground Cinnamon
1/4 cup Almond Milk
3-4 Large Over-Ripe Bananas
1/4 cup Dairy-free Chocolate Chips
Loaf Pan (8 1/2 x 4 1/2 inch)
Large Mixing Bowl
Large (or regular-sized) Fork
Preheat oven to 350 degrees F.
Grease the loaf pan with a little coconut oil then line it with a strip of parchment paper so that the edges of the parchment extend beyond the top of the pan. This will make removing the loaf easier.
Add eggs, coconut oil, honey, vanilla, and apple cider vinegar to a large mixing bowl. Mix on medium until well blended - about 1 minute.
Add flours, baking soda, salt, collagen, and cinnamon. Mix on low until combined. You may need to scrape down the bowl once or twice to ensure all dry ingredients are well-incorporated.
Add bananas. Use the back of a large fork to roughly mash the bananas against the sides of the bowl. Then add milk. Mix on medium until well combined and bananas are as chunky or as smooth as you would like.
Pour mixture into the prepared loaf pan, then sprinkle the chocolate chips on top.
Bake for 40-45 minutes, until a toothpick inserted in the centre comes out clean.
Remove from the oven and let the loaf rest in the pan for about 15 minutes to cool slightly. Then gently lift up the sides of the parchment paper to remove the loaf from the pan. Let it cool completely before slicing.
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