This bone broth protein banana bread is made with almond flour and bone broth protein powder. It's a delicious gluten free protein bread that's moist and tender with a rich vanilla and banana flavor. This bread is gluten free, dairy free and paleo friendly.
It's hard to go wrong with banana bread! I love it when our bananas get spotty and I can bake a fresh loaf (or two) for the week ahead.
This bone broth protein banana bread is one of my current favorites because it incorporates bone broth protein; which supports digestive health, immune system function, detoxification, the health of joints and bones and promotes healthy skin, hair and nails. If I can improve in any of these areas by simply eating a few slices of banana bread, then count me in! 😉
My recipe for this gluten free bone broth protein banana bread is only sweetened with bananas. It is also nut free, oil free and made with just 10 ingredients.
Ingredients
Here's what you need to make this paleo bone broth protein banana bread:
- ripe bananas - yellow with many brown/black spots
- large eggs - An egg substitute will most likely not work well for this recipe.
- yogurt - I used unsweetened coconut yogurt to make this recipe dairy free, however any type of yogurt will work.
- vanilla extract
- blanched almond flour - to keep the bread grain free and gluten free
- tapioca starch - for texture purposes. The best substitute is arrowroot starch.
- bone broth protein powder - I love Paleovalley's vanilla bone broth protein, but any flavor or brand will work. Ancient Nutrition makes great bone broth protein powders too.
- baking powder - I make my own paleo baking powder
- baking soda
- salt
How to Make Bone Broth Protein Banana Bread
This easy protein banana bread is made in one bowl and baked in an 8"x4" loaf pan. Here's what you need to do:
Preheat oven to 350 degrees F. Line an 8"x4" loaf pan with parchment paper and set aside.
Peel and mash bananas in a large mixing bowl.
Whisk in the eggs, yogurt and vanilla.
Add in the almond flour, tapioca starch, bone broth protein, baking powder, baking soda and salt. Whisk until smooth.
Pour the batter into your lined loaf pan.
Place the loaf in the oven and bake at 350 degrees for 50-55 minutes.
Remove the loaf from the oven, cool 10 minutes in the loaf pan, then transfer to a wire cooling rack.
Once cooled to room temperature, cut into 10 equally sized pieces (or desired size).
Storage
This bone broth protein bread is best stored in airtight container in the fridge. Eat within one week.
Frequently Asked Questions
Everyone knows what bone broth is - liquid brewed from the bones and connective tissue of an animal, but bone broth protein powder
is a relatively new trend. Bone broth protein actually begins as liquid bone broth. It is then dehydrated, turning it into a concentrated source of high-quality powder.
The highest quality bone broth comes from grass fed cattle, pastured chicken or wild caught fish. Also, bone broth protein that has gone through 3rd party testing for things such as heavy metals, pesticides and antibiotics is usually high-quality. Companies that do this, care about their ingredients and providing a healthy product for consumers. Paleovalley meets all of these requirements, which is why I choose to buy from them.
Bone broth protein powder can aid the body in so many ways. It is known to support:
healthy gut function
skin elasticity and hydrate skin
joint comfort, flexibility, function and mobility
healthy immune system
I use bone broth (protein and liquid) to keep my body functioning properly and to maintain younger looking skin and a healthier gut. I haven't seen any drastic changes from using it, but I never had any issues to begin with. It's more of a preventative measure for me 😉
More Healthy Banana Bread Recipes
Enjoy!
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Bone Broth Protein Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50 mintues
- Total Time: 0 hours
- Yield: one 8" x 4" loaf 1x
Description
This healthy bone broth protein banana bread is made with bone broth protein powder and almond flour. It's a moist, tender and delicious paleo banana bread with a boost in protein.
Ingredients
- 1 cup mashed banana (245g)
- 3 large eggs
- ½ cup yogurt (I used unsweetened coconut yogurt)
- 1 tsp vanilla extract
- 2 cups almond flour (190g)
- ⅓ cup tapioca starch (42g)
- ⅓ cup bone broth protein powder (30g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F. Line an 8"x4" loaf pan with parchment paper and set aside.
- Peel and mash bananas in a large mixing bowl.
- Whisk in the eggs, yogurt and vanilla.
- Add in the almond flour, tapioca starch, bone broth protein, baking powder, baking soda and salt. Whisk until smooth.
- Pour the batter into your lined loaf pan.
- Place the loaf in the oven and bake at 350 degrees for 50-55 minutes.
- Remove the loaf from the oven, cool 10 minutes in the loaf pan, then transfer to a wire cooling rack.
- Once cooled to room temperature, cut into 10 equally sized pieces (or desired size).
- Best stored in airtight container in the fridge.
Notes
*I have not tried substituting with any other protein powder, but the results should be similar if you use the same grams of protein. Cooking time may vary if you use another type of protein powder.
Anna
Yum!! Sounds so good and love that there's only a handful of ingredients!
littl3rabbit
Thank you! 🙂
pglooney
This looks good! You can never have to many banana bread recipes!
realfoodrabbit
Aw, thank you! I guess you're right 😉
San Diego meal prep service
Protein Banana bread is one of my favorite. I regularly eat this bread. Great protein source. I also take Tofu or chicken breasts as a great protein source.
Sarah Kadan
Can I substitute chia seeds for the flax seeds? Also, is this bread lacking in sweetness, or is it sweet? Because if it isn’t sweet I would like to add some more bananas or truvia...?
Katie
Hi Sarah,
This bread is slightly sweet, but it really depends on your sense of taste. As for the chia seeds, I haven't tried using them in place of ground flax so I can't say whether or not that would work.
Mica
Sarah,
This bread is a little lacking in sweetness. I'm making it again and I'm going to add a little monkfruit sweetener to it. Also, I didn't have enough flax meal for the recipe, so I'm substituting in some chia seeds. I'll let you know how it turns out!
Mica
Sarah,
Me again. I just tasted my second batch of banana bread and it turned out well! I only added 1/4 cup of Lakanto sweetener. You could go for 1/3 to 1/2 cup depending on how sweet you want it, or add liquid stevia or something similar. The chia seeds worked just fine, although I did use a little over half of the amount of flax meal it called for, and the rest I substituted chia seeds. I can imagine it would work fine with all chia seeds. Obviously the texture will be a little seedier unless you grind them up first.
An extra note, it tastes better than the raw batter smells. The extra bitterness of the unflavored protein powder goes away when the bread is baked.
Thanks, Katie, for sharing this recipe! I got a huge tub of Ancient Nutrition's unflavored bone broth protein for free from my work, and I needed a good way to use it up.
All the best,
Mica
Katie
Thank you Mica for letting me (and others) know how your substitutions turned out 🙂 And I agree - the batter definitely has a different taste and smell than the final product.
Katie
My family and I love this bone broth protein banana bread! Enjoy!