High Protein Collagen Banana Bread
This Protein-Packed Collagen Banana Bread is a healthy twist on the classic loaf–including whole grains, impressive protein, and no added sugar! Naturally sweetened from dates and overripe bananas.
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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 – a little over 1 cup mashed
- 2 large eggs
- 1/2 cup Medjool 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, pumpkin seeds, dark chocolate chips, dried cranberries, etc)
Instructions
- 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.
Notes
*If your dates are not soft, soak them in hot water for about 20 minutes prior to blending
**Make a parchment paper sling for easy removal after baking. I would recommend doubling the recipe if you want to make four total mini loaves instead of only two.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 27gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gSodium: 170mgFiber: 4gSugar: 11g
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