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.
1/2cupchopped 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.