I love banana bread and, lately, I've been trying out different recipes. My intention today was to make a Paleo friendly banana bread BUT realized I didn't have all the ingredients (oops!) so I got creative with what I had. This chocolate banana bread is made with almond flour and oats. And in order to make it chocolatey and high in protein I added two scoops of chocolate flavoured protein powder. The protein is sweetened with stevia so it also adds sweetness to the bread. I never add sugar. I also added 3 scoops of psyllium powder for extra fibre, which is blood sugar stabilizing. The recipe has a quarter cup of semi-sweet chocolate chips, so there is some added sugar in this banana bread. The total sugars (below) are from the bananas and chocolate chips. Make it completely added sugar-free by omitting the chocolate chips or using unsweetened ones. Once 1/10th slice has almost 10 grams of protein! If you're having this for dessert, that's super generous for a dessert. And so much more blood sugar friendly than a traditional, high in sugar, zero protein banana bread.
This is the nutritional breakdown for the 1/10th of a slice:
13.5g Net Carbs (18-4.5g fibre)
9.5g Protein (yes!)
3/4 cup rolled oats, ground
3/4 cup almond flour
2 scoops chocolate protein powder
3 scoops psyllium powder (fine powder, not husks)
1/4 cup semi-sweet chocolate chips (omit if avoiding sugar)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup unsweetened almond milk
Squeeze or two of lemon
2 medium ripe bananas, frozen and thawed
1 tablespoon avocado oil
Preheat oven to 350 degrees Fahrenheit.
Squeeze lemon juice to almond milk. Let sit.
Mash bananas in a bowl. Beat eggs in a separate bowl and add to bananas. Add almond milk. Mix.
Place dry ingredients in bowl and mix. You can use oatbran if you don't have a nut and spice or coffee grinder to grind your rolled oats. I measure out 3/4 cup oats and then grind them.
Pour the wet ingredients to the dry ingredients. Mix until thoroughly blended but not too long.
Place in a 9 x 13 inch buttered cake pan (or use coconut oil if you don't use butter).
Bake for approximately 40-50 minutes. Mine took 45 minutes.
Let cool before serving. Enjoy!