Higher Protein Banana Bread

A high protein, gluten free, healthy and delicious banana bread for you and your family to enjoy!

Course Breakfast, Dessert, Snack

4 medium very ripe bananas, peeled about 525-575g once peeled
4 eggs ideally room temperature
1/2 cup almond butter (or 140g raw almonds, blended to form almond butter)
4 tbsp butter melted (note: according to some of our patients, coconut oil works well for a dairy-free option)
1-2 tsp vanilla extract
1/2 cup coconut flour (~75g) Note: You cannot substitute desiccated coconut, as it won't work unfortunately
1 tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
Pinch of sea salt

Preheat your oven to 175 degrees Celsius, fan-forced. Grease and line a regular loaf tin with baking paper.
Combine your bananas, eggs, almond butter, melted butter and vanilla in a food processor, Thermomix or high-powered blender, and blend until combined (if using a regular mixing bowl, simply mash the banana and stir well to combine with the other wet ingredients).
Sift in the coconut flour, cinnamon, baking soda, baking powder and salt, and stir to combine.
Pour into your prepared loaf pan, smooth flat and place in the oven to cook for 55-60 minutes, or until a skewer inserted comes out clean.
Remove from the oven, allow to stand for 5 minutes, then turn onto a cooling rack to cool.
Serve warm, toasted or as is. Enjoy!

Note:

To make the recipe dairy-free, some patients have reported success in replacing the butter with melted coconut oil.
To make the recipe nut-free, the original author suggests using a seed butter instead of the almond butter. Whilst I haven't trialled this option myself, suggested alternatives include coconut butter or sunflower butter.
To freeze, simply allow the banana bread to cool entirely, then slice into pieces and freeze in a glass or stainless steel storage container. You might find it helpful to separate the individual slices with baking to prevent them sticking, if desired.