Banana bread is a classic treat I grew up eating often whenever we had a few browned bananas left. Although nothing can quite top my mom’s made-with-love banana bread, I decided to develop this banana bread recipe to create a healthier, protein-packed twist on the classic loaf.
Disclosure: I received free samples of Further Food Collagen Peptides mentioned in this post. I was not compensated for my time. All opinions are my own, I never feature a brand that I don’t love!
Never throw away your brown bananas, people! Instead, peel and freeze them to use later in smoothies, blend them to make “nice cream”, mash them up with oats and bake them into a two-ingredient cookies, or better yet–use them for this delicious banana bread recipe. In fact, since bananas get sweeter as they ripen, I would advise waiting until your bananas are slightly browned for this recipe because it will allow for a naturally sweeter bread.
Another ingredient I’ve added into this recipe is collagen peptides. Collagen has been a trending supplement lately and one I actually had the chance to research a TON as it was the focus of my senior capstone research poster. Although more research still needs to be conducted, there are numerous compelling studies showing the benefits of collagen supplementation for skin, joint, bone, and digestive health.
My favorite collagen to use has been Further Food Collagen Peptides. Further Food is a completely women-owned and operated company–which I love! Their collagen is completely unflavored and mixes seamlessly. I like to mix this collagen into my morning oats, night time tea, and now–baked goods
Just 1/4 cup of collagen added into this recipe provides substantial protein–almost 30 grams! The white whole wheat flour and any nuts added provide additional protein as well. Alternatively, you could use a neutral protein powder in place of the collagen peptides, but just be cautious of sneaky added sugar and fillers often hidden in these products.
Another great thing about this recipe is there is no added sugar. I repeat: no added sugar! The sweet taste comes from the natural sugars in the bananas and dates, as opposed to added sugar forms such as granulated sugar, honey, or maple syrup often found in banana bread recipes.
If you want to make these loaves ahead of time or have leftovers, you can wrap them up in plastic wrap and slip them in a large freezer bag to store for up to 4 months.
So what are you waiting for? Treat yourself with this flavorful, super moist, protein-packed collagen banana bread. Enjoy with sliced bananas, warmed up with butter, or simply as is. If you are nut-free, try adding in dark chocolate chips, seeds, or dried cranberries instead. My personal favorite is mixing in chopped walnuts and then sprinkling dark chocolate chips over top! Let me know what your favorite nuts or add-ins are to use in this recipe!
Protein-Packed Collagen Banana Bread
- 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, a little over 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 chopped nuts or add-ins of your choice (walnuts, dark chocolate chips, dried cranberries, etc)
- Preheat oven to 350 degrees.
- Combine flour, collagen, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Blend bananas, eggs, dates, coconut oil, and vanilla in a food processor until smooth. Transfer this liquid mixture into a large mixing bowl.
- In the large mixing bowl, stir dry ingredients into wet ingredients and mix until just combined. Fold in nuts or add-ins.
- Grease or line one standard 8.5" x 4.5" loaf pan OR two mini 5.75" x 3” loaf pans with parchment paper.**
- Pour dough into pan. The pan should be about 3/4 way full with batter. Bake 8.5" x 4.5" loaf pan for 40-50 minutes OR mini 5.75" x 3” loaf pans for 30-40 minutes, or until browned and baked through.
- Let cool slightly then remove from the pan. Store in an airtight container for up to 1 week or freeze loaves for up to 4 months.