Protein-Packed Collagen Banana Bread (Dairy-Free, No Sugar Added)

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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:

This banana bread is naturally sweet from the bananas and dates without any refined sugar! Plus, bananas and dates are high in potassium and fiber. Potassium is an essential nutrient that aids in lowering blood pressure and fiber helps improve digestion. Using fruit in baking is a great way to add sweetness while also adding health benefits.

By Camryn Goldstein

Protein-Packed Collagen Banana Bread (Dairy-Free, No Sugar Added)

  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes baking
  • Servings: 10

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine flour, collagen, baking powder, baking soda, cinnamon, and salt in a bowl.
  3. Blend bananas, eggs, dates, coconut oil, and vanilla in a food processor until smooth.
  4. Mix dry ingredients into wet ingredients and stir until just combined. Fold in nuts or add-ins. Dough should be slightly thick.
  5. 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.**

Notes
*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.

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.** Notes *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.

Nutrition Information

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

Nutrition Bonus:

Vitamin C: 5%; Vitamin A: 2%; Iron: 5%; Calcium: 32%

Scoop, mix, go further.

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