👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or lightly grease and flour it.
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2
In a large bowl, mash the ripe bananas until mostly smooth. Stir in the applesauce, almond milk, eggs, and vanilla extract until well combined.
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3
In a separate medium bowl, whisk together the gluten-free flour blend, chocolate protein powder, cocoa powder, baking soda, and salt.
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4
Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined; do not overmix. If using, fold in the chocolate chips and nuts.
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5
Pour the batter into the prepared loaf pan and spread evenly.
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6
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
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7
Let the bread cool in the pan for 10-15 minutes before carefully removing it and transferring to a wire rack to cool completely before slicing.
💡 Notes
Ensure bananas are very ripe for optimal sweetness and moisture. For a dairy-free option, use almond milk and dairy-free chocolate chips. Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices for up to 3 months.
🥗 Nutrition (per serving)
Calories
220 kcal
Protein
12g
Total Fat
5g
Saturated Fat
2g
Carbs
35g
Fiber
4g
Sugar
15g
Sodium
180mg
Cholesterol
35mg
