Go Back

Protein-Packed 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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert
Servings: 10 slices
Calories: 162kcal

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 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)

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 30 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.