Almond Flour Banana Bread With Protein Powder Recipe - Kosher

Servings: 8 slices
Yield: 1 loaf (9x5-inch pan)
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Difficulty: Easy
Cooking Vessel: 9x5-inch loaf pan, mixing bowls, whisk, spatula

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Ingredients

• 2 cups almond flour (ensure kosher-certified)

• 1 scoop (about 30 g) kosher-certified vanilla or unflavored protein powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

• 3 medium ripe bananas, mashed

• 3 large eggs (or kosher-certified egg alternative)

• ¼ cup coconut oil, melted (or kosher-certified vegetable oil)

• 2–3 tbsp honey or maple syrup (optional, adjust for sweetness)

• 1 tsp vanilla extract (kosher-certified)

• ½ cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, protein powder, baking soda, salt, and cinnamon.

3. Mix Wet Ingredients: In a separate bowl, mash bananas until smooth. Stir in eggs, melted coconut oil, vanilla, and honey/maple syrup until combined.

4. Combine: Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined. Be careful not to overmix.

5. Add Nuts: Fold in nuts if using.

6. Pour & Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

7. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Nutritional Information (per slice, 8 slices)

• Calories: 220 kcal

• Protein: 10 g

• Carbohydrates: 14 g

• Fiber: 3 g

• Sugar: 6 g

• Fat: 15 g

• Saturated Fat: 3 g

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Dietary Adaptations

• Vegan: Use flax eggs (3 tbsp ground flax + 9 tbsp water, set 5 min) instead of eggs.

• Sugar-Free: Omit honey/maple syrup or use a kosher-certified sugar substitute.

• Nut-Free: Substitute almond flour with sunflower seed flour (may alter texture slightly).

• Low-Carb/Keto: Already low-carb with almond flour; ensure protein powder is low-carb.

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Tips & Troubleshooting

• Banana Ripeness: Use very ripe bananas for natural sweetness and moisture.

• Moisture Adjustment: If batter is too thick, add 1–2 tbsp almond milk.

• Protein Powder: Whey or plant-based protein works; too much protein powder can dry the bread. Stick to 1 scoop.

• Storage: Keep in an airtight container at room temperature for 2–3 days, or refrigerate up to a week. Freeze slices individually for longer storage.

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Serving Suggestions

• Enjoy plain or with a smear of nut butter.

• Top with sliced bananas, walnuts, or a drizzle of honey.

• Pairs well with a cup of coffee, tea, or kosher-certified almond milk.

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Notes

• This bread is naturally gluten-free and high in protein.

• Perfect for breakfast, post-workout snack, or dessert.

• Slightly denser than traditional banana bread due to almond flour and protein powder.

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