I have yet to meet an adult or child that hasn’t loved this banana bread.
It is a staple in our household for a very high protein snack that tastes good and keeps you feeling full – it also makes an excellent breakfast on the go, particularly if you have little children to ferry to nursery or school.
If you have a few simple ingredients in your cupboard then you will be ready to make this recipe again and again, once your bananas have become deliciously ripe!
This recipe is naturally gluten free, dairy free and free from added sugar. It is deliciously moist and light and ridiculously simple to make. All you need is a blender and a spare 10 minutes to put it together 🙂
Enjoy! x
High protein banana bread
Prep time
Cook time
Total time
Author: Radianthealthnt
Serves: 10
Ingredients
- 4 ripe bananas
- 4 eggs
- 1 teaspoon of mixed spice
- 80g sultanas
- 150g smooth nut butter (you can use any nut butter, I chose cashew nut)
- 4 tablespoons unsalted butter or coconut oil
- 50g coconut flour (v.important, this recipe won't work with alternative flours. Available from most good supermarkets!)
- 2 teaspoons of bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (if you have it!)
Instructions
- Preheat the oven to 180 C. Line a loaf tin with grease-proof paper.
- Chop four of the bananas and add to a food processor with the eggs, nut butter and melted butter or coconut oil. Mix the ingredients together.
- Sift in the flour, baking powder, mixed spice, bicarbonate of soda and vanilla extract, mix again until it forms a cake batter. Stir in the sultanas.
- Stir in the sultanas and pour into the lined tin.
- Bake for 45 minutes. Before removing from the oven insert a knife in the middle and check it comes out clean so you know the loaf is baked all the way through.
- Allow to cool before storing, the loaf will keep up to 3 days.
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