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chocolate protein powder banana bread loaf cooling on a wire rack
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Chocolate Protein Powder Banana Bread

Chocolate protein powder banana bread is an easy and delicious way to add plant-based protein to lunches or snacks. Gluten and dairy free.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Brinner, Dessert, Lunch, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 12
Calories: 99kcal

Ingredients

  • 4 very ripe bananas
  • ½ cup alternative milk
  • 2 tablespoons avocado oil
  • 2 teaspoons vanilla extract
  • 1 cup premium gluten-free 1:1 flour
  • 1 cup plant-based chocolate protein powder, stevia sweetened
  • ¼ cup baking cocoa
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Directions

  • Preheat oven to 350° F. Grease an 8½” by 4” loaf pan.
  • Mash the bananas in a large mixing bowl. Add the alternative milk, avocado oil, and vanilla extract and stir to combine.
  • In another mixing bowl, combine the gluten-free flour, chocolate protein powder, baking cocoa, baking soda, and salt. Whisk until dry ingredients are fully mixed.
  • Add dry ingredients to banana mixture, and stir until combined. The batter will be extremely thick.
  • Scoop batter into the prepared loaf pan, distributing evenly with the spatula. Using your wet hands or the spatula, create a dome shape along the length of the batter to resemble a risen loaf.
  • Bake on the center rack for 1 hour to 1 hour and 10 minutes, or until an inserted toothpick comes out with a few crumbs.
  • Allow the loaf to cool in the pan for a couple of minutes and then transfer to a wire rack. It should be completely cool before slicing.
  • Store in an airtight container at room temperature for 2 to 3 days, or frozen for up to 3 months. For best results, slice before freezing.