Banana bread is a classic treat I grew up eating often whenever we had a few browned bananas left. I wanted to create a form of a delicious loaf without added sugar and higher protein. Collagen was perfect to throw into the mix to allow the bread to be super moist and protein-packed!
Further Food Nutritionist Commentary:
By Camryn Goldstein
Protein-Packed Collagen Banana Bread (Dairy-Free, No Sugar Added)
1 cup white whole wheat flour
1/4 cup collagen peptides
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3 ripe bananas, mashed, about 1 cup mashed
2 large eggs
1/2 cup dates, pitted and chopped*
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 cup nuts or add-ins of your choice, optional
- Preheat oven to 350 degrees.
- Combine flour, collagen, baking powder, baking soda, cinnamon, and salt in a bowl.
- Blend bananas, eggs, dates, coconut oil, and vanilla in a food processor until smooth.
- Mix dry ingredients into wet ingredients and stir until just combined. Fold in nuts or add-ins. Dough should be slightly thick.
- Grease or line a 4×8” loaf pan with parchment paper. Pour dough into the pan and bake for 30-40 minutes or until brown and baked through.**
*If your dates are not soft, soak them in hot water for about 30 minutes prior to blending
**Alternatively you can make two mini loaves and bake these for 20-30 minutes instead. I would recommend doubling the recipe if you want to make four total mini loaves.
Per Serving: Calories: 152; Total Fat: 4 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 37 mg; Sodium: 163 mg; Potassium: 218 mg; Carbohydrate: 23 g; Fiber: 3 g; Sugar: 11 g; Protein: 6 g
Vitamin C: 5%; Vitamin A: 2%; Iron: 5%; Calcium: 32%
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