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Vegan Protein Banana Bread
Vegan protein banana bread is the perfect breakfast or afternoon snack. If you love banana bread, you have to try this healthy, gluten free recipe! Easy to make, all you need is one bowl and easy to find ingredients!
To the bananas, add the ground flax, dairy free milk, and maple syrup and stir well to combine.
Add the dry ingredients (oat flour, protein powder, cinnamon and baking powder) to the wet ingredients.
Stir in the almond butter (the batter will be very thick).
Cut a piece of parchment paper to fit in the bottom of your loaf tin. Spray with non-stick spray to ensure that the banana bread will easily be removed from tin. Pour batter in and flatten out the top.
Bake in 375F oven for 40 minutes.
Allow to cool on the counter before slicing about 10-20 minutes. Slice immediately or leave whole. Store in an airtight container in the refrigerator for up to 5 days.
To make oat flour at home: Add rolled oats to a high speed blender or food processor and blend on high until the oats resemble a fine powder.Other Mix- Ins: Chocolate chips, chopped nuts, ground espresso, cacao nibs, hemp heartsStorage:
Fridge: Store in the fridge up to 5 days in a well sealed container.
Freezer: Freeze up to 2 months. Freeze whole, sliced, or individual slices.
To freeze whole, wrap the loaf in plastic wrap, cover with foil and then store in a freezer safe bag to avoid freezer burn. If slicing first, place wax paper or parchment paper between slices before freezing.
To freeze individual loaves, wrap in wax paper or parchment paper before storing in freezer safe bag.