Dairy & Gluten Free Protein Chocolate Banana Bread
Ingredients: Makes 8 servings
3 ripe bananas, mashed
1 egg or 1 flax egg (it’s possible 1/4 of applesauce would work also but I haven’t tested it yet. Wanted to include this option for those allergic to eggs and flax)
1/4 pure maple syrup
3/4 Oat flour or all purpose gluten free flour, you can also use regular all purpose flour if if you’re not allergic/intolerant to gluten
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C Chocolate chunks or chips, dark dairy free chocolate
1/2 C cocoa powder
1/4 tsp salt
2 tbsp avocado oil, coconut oil or applesauce
2 scoops chocolate protein of your choice I used Truvani
*Optional: 1/4 tsp ground cinnamon
Directions:
- Preheat oven to 350F. Line a loaf pan with parchment paper
- In a larg bowl mix the dry ingredients: flour, cocoa powder, protein powder, baking soda, baking powder and salt
- In a smaller bowl mix the bananas, maple syrup, egg and oil until combined.
- Pour the wet ingredients into the dry bowl and mix. Batter will be lumpy and that’s ok as long as everything is wet. Fold in the chocolate chunks (I added a few to the top of the loaf for aesthetics)
- Bake for about 40minutes. Check to see if the bread is done by inserting a toothpick in the center. Depending on your oven, pan and flour you chose it could take up to 55 minutes. Oat flour baked the quickest.
