Vanilla Banana Protein Bread

So, whether you're winding down from an intense workout or settling in for a cozy tea-time treat, this banana bread is your perfect companion.

Ingredients

• 1 cup 1:1 all purpose gluten free flour
• ⅓ cup plant based vanilla protein powder
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp sea salt
• 2 overripe bananas
• 2 eggs
• ½ cup unsweetened almond milk
• ⅓ cup almond butter
• ¼ cup maple syrup
• 1 tsp apple cider vinegar
• ⅓ cup chopped walnuts
• 1 cup peeled grated carrot

Instructions

1. Preheat the oven to 350° F and line a standard-sized loaf pan (approx. 8.5 x 4 inches) with parchment paper.
2. In a large bowl, mix together all the dry ingredients: gluten free flour, protein powder, cinnamon, baking powder, baking soda and sea salt.
3. In a separate smaller mixing bowl, mash the bananas. Crack the eggs into the mashed bananas and whisk until well combined. Add in the almond milk and stir again. Add the almond butter, maple syrup and apple cider vinegar and whisk until no lumps appear and the mixture is smooth.
4. Pour the wet ingredients into the dry and gently mix until the flour absorbs all the liquid. Fold in the walnuts and carrots, saving 1 Tbsp of the walnuts for topping.
5. Spoon into the parchment lined baking pan. Top with the reserved walnuts.
6. Bake at 350° F for about 60 minutes until golden brown. Test for doneness by inserting a toothpick into the center of the bread and making sure it comes out clean.
7. Remove from the oven and let cool for about 10 minutes in the pan, then lift out by the parchment and cool on a rack. When handleable, remove the parchment to let cool completely before slicing.