Ingredients

1 cup of cartoned coconut milk

or almond milk

1/2 cup of banana-flavored whey protein

2 ripe bananas

1/2 cup of liquid egg whites

3 tbsp coconut flour

1 tbsp vanilla extract

4-6 medjool dates (depending on

how sweet you like your banana

bread)

1 handful walnuts

1/2 tsp baking powder

Preparation

  1. Blend all ingredients together.
  2. Pour the batter in a bread muffin mold.
  3. Bake at 335 F (170 C) for about 45-60 minutes or until inserted knife comes out clean.

Nutrition Information (makes 10 servings): Calories 87 Fat 2.6 g Carbs 9.1 g Protein 6.4 g Fiber 2.3 g

Notes ///

To make your bread lower in carbs, you can substitute the banana for some pumpkin or butternut squash puree. As long as you use banana-flavored whey protein powder, you should end up with tasty banana bread. You can also eliminate the dates but, if you do, I suggest you add in some sweetener to ensure the bread hits all the right notes.

If you don’t have banana whey protein powder, a vanilla whey protein will work just as well!

If you want to use casein, you can. Just use 1/4 extra cup of liquid egg whites (or two whole eggs).

Consider adding some seeds to the mix! Flaxseeds or poppy seeds are a delicious addition.