Protein Banana Nut Bread (Gluten Free, Low Carb)
, Makes one 9×5 loaf
A gluten-free, low-carb banana loaf built on almond and lupin flour, with a protein boost and walnuts.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine 9×5 in / 23×13 cm loaf pan with parchment paper | ||||||||
| 3 medium overly ripe bananas, mashed | Mash bananas | Mix in butter & yogurt | Mix in eggs, vanilla & sweetener | Whisk in dry ingredients, scrape bowl | Fold in walnuts | Pour into pan, top with walnuts | Bake 350°F / 175°C, 45-50 min | Cool 1 hr, slice |
| 55 g butter, melted | ||||||||
| 60 g Greek yogurt, room temperature | ||||||||
| 3 eggs, room temperature | ||||||||
| 1 tsp vanilla extract (omit if using vanilla protein powder) | ||||||||
| 65 g granulated monk fruit sweetener with allulose | ||||||||
| 175 g blanched almond flour | ||||||||
| 25 g oat fiber | ||||||||
| 30 g lupin flour | ||||||||
| 15 g protein powder or collagen | ||||||||
| 1 tsp baking powder | ||||||||
| 1 tsp baking soda | ||||||||
| 1/4 tsp fine sea salt | ||||||||
| 1 tsp ground cinnamon | ||||||||
| 80 g chopped walnuts (most of them, folded into batter) | ||||||||
| a small handful of the chopped walnuts (reserved for the top) | ||||||||
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