As I’ve had more time to recipe test and have a lot of ingredients on hand that I’ve bought in the past to experiment with, I decided to pack more protein into your typical banana bread by using quinoa flour. If you’re plant based, quinoa is one of those staples I keep in my diet as it’s a high source of plant based protein. This banana bread is also nut free if you leave out the walnuts on top and stick with sunflower butter. Lastly, it is also #rebootapproved as long as you substitute cacao nibs for the vegan dark chocolate chips.
*Note: I have not tested this out yet with other gluten-free flours yet, but I think it would be fine to do so here just be mindful of the consistency. If you do, let me know!
- 3 medium bananas mashed
- 1 flax egg (1 tbsp ground flaxseed to 1.5 tbsp water)
- ½ cup sunflower butter or nut butter of your choice
- 1 tsp vanilla extract
- ¼ cup vanilla unsweetened almond milk
- 1 cup quinoa flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ⅓ cup cacao nibs or vegan dark chocolate chips
- Optional: 2 tbsp raw walnuts
- Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
- Mix flax egg and allow the mixture to thicken for a few minutes and chop up walnuts + set aside for later. Place bananas in a large bowl and mash with a fork or potato smasher.
- Add sunflower butter, vanilla extract + almond milk and mix until well combined. Add in flax egg and stir.
- Add all dry ingredients to the wet ingredients (quinoa flour, cinnamon + baking powder) and mix until a batter is formed. Fold in cacao nibs or vegan dark chocolate chips.
- Pour into loaf pan and optional to sprinkle walnuts and additional cacao nibs or chocolate chips on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let it cool for 5-10 minutes. Pull it out of the pan using the parchment paper, slice + enjoy! Store in the fridge for up to 2 weeks.
Hope everyone continues to stay safe + healthy!
With Health + Happiness Always,
Jax
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