03/31/2026
Lately I’ve been focusing on simple ways to make the foods I already love a little more nourishing, without overcomplicating things.
This protein banana bread is one of those small swaps that just works AND it’s easy to make! 🍌🍞
Learning to see food as both fuel and something to enjoy has been a game changer as a person living with a chronic condition like lupus.
If you’re trying to add a little more protein into your day, this banana bread is a good place to start! ☺️
Recipe⬇️
Ingredients:
1½ cups all-purpose flour
¾ cup vanilla flavored protein powder
½ cup brown sugar
½ cup melted coconut oil
2 large eggs
2 very ripe bananas (brown to black)
¼ cup almond milk
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsweetened shredded coconut
¾ cup dark chocolate chips
¼ cup walnuts
Directions:
1. Preheat the oven to 350°F and grease a 5×9 inch bread pan well, then set it aside for later.
2. Combine the sugar, melted coconut oil, and eggs in a mixer/bowl. Beat until well combined. Then peel the bananas and add to the mixture. Beat again until mostly smooth.
3. Use a rubber spatula to scrap the bowl and turn the mixer on low. Beat in the almond milk, baking powder, and salt. Then slowly add in the flour and protein powder, a little at a time. Once the mixture is smooth, scrape the bowl with the spatula. Then turn on low again and mix in the shredded coconut and dark chocolate chips.
4. Scoop batter into the prepared baking pan.
5. Bake in the center oven rack for 40 minutes. Then cover the top loosely with a piece of foil and continue to bake for another 8-10 minutes, adding an additional 8-10 minutes if needed.
6. Use a toothpick to insert deep into the center of the bread and if it comes out clean it’s done! Allow the banana bread to cool in the pan for 10-15 minutes before flipping it out onto a cooling rack and enjoy! 😋
You can eat this as a snack before bed like I did, before a workout, or after a workout as a healthier alternative to those nasty protein bars on the market.
