Protein Banana Bread

A delicious and easy protein banana bread recipe made with Kodiak Cakes protein pancake mix. Adapted from Kodiak Cakes banana bread recipe.

Course Bread, Breakfast

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 242kcal

Author Amee

1 cup mashed banana make sure bananas are overripe for sweetness (I also use a heaping cup- about 3 bananas)
2 eggs room temperature
½ cup coconut sugar can also use brown sugar or maple sugar
½ cup Fairlife 2% milk you can also go with whole milk here. Fairlife milk is higher in protein for an added boost
⅓ cup avocado oil
20 g collagen peptides Optional but adds a bit more protein without compromising texture
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups Kodiak Cakes Buttermilk pancake mix
1 cup walnuts divided

Preheat the oven to 350 degrees F.
Spray a standard 8.5" loaf pan with avocado oil spray and line the bottom with parchment paper. *see notes for using different types of loaf pans.
In a large bowl or stand mixer, whisk together the banana, eggs, coconut sugar, milk, oil, collagen powder, vanilla, and cinnamon until smooth.
Gently stir in the protein pancake mix and ¾ cup walnuts until just combined, being careful not to overmix.
Pour the bread batter into the loaf pan and bake for 40-50 minutes (your oven temp and the type of pan you use can affect baking time). Bread is done when nice and golden on top and a toothpick or cake tester comes out clean. Optional: you can butter the top when it's warm out of the oven (my mom always did this) if you like a moist top.
I love to serve this bread with an olive oil butter blend spread and a drizzle of honey. Delicious.

The browner the banana, the better the banana bread. So use heavily spotted bananas that give in easily when you squeeze them.

Set the eggs and milk on the counter to bring them to room temperature before getting started. This helps the ingredients absorb into the pancake mix and bake evenly.

Do not overmix the batter. Overmixed bread batter usually results in a tough, rubbery loaf of bread.

Lining the loaf pan with parchment paper isn’t necessary as long as you generously grease the pan. It does, however, make it easier to lift the loaf out of the pan when it’s finished.

Your oven’s temperature, the type of pan you use, and the altitude can all affect the baking time, so keep an eye on it and begin checking for doneness around the 35-40 minute mark.