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Complete Banana Bread Recipe

In two short months, the phrase “We’re living in historic times” has already become customary. One of the upsides of the nationwide stay-at-home orders has been the increased sense of community online. 

As we watch each other’s lives unfold virtually, one thing everyone seems to be up to is baking. When it comes to quarantine baking, banana bread is where it’s at. While the banana bread we all know is a sure winner as a comfort food, it’s not the most healthy dessert in its original form. So I’d like to share a decidedly Juice Plus+ spin on this classic recipe. If you’d like to share in the banana bread spirit and you’re also looking for a healthy, plant-based dessert, you’ve arrived at the right place. 

If it’s coming from Juice Plus+, you know health is at the forefront. That’s the basis of this take on banana bread. Keep in mind this isn’t Grandma’s recipe. It’s pared down with the substitution of almond flour and coconut sugar for the standard all-purpose flour and cane sugar, and then it’s kicked up with the addition of protein from Complete French Vanilla shake powder. So in the end, we’ve achieved balance despite messing with a good thing. 

Throw in some extras like cacao nibs or coconut chips if you want extra texture. Or add dark chocolate chips to appeal to the kids. However you choose to make it, this healthy banana bread is gluten-free and satisfying. 

Let us know how yours turned out. In the meantime, eat smart and be well!

 

Gluten-free Protein Banana Bread

 2 1/4 Cups Almond flour 

1/2 Cup Complete by Juice Plus+ French Vanilla

1/4 Cup Coconut sugar

1 Tbsp Cinnamon

1 1/2 tsp Baking soda

1/2 tsp Salt

3 Tbsp Coconut oil, melted

2 Eggs

1 1/2 tsp Vanilla

1 Cup Mashed banana

 

Instructions

Preheat your oven to 350 degrees. Line a 9 -inch loaf pan with parchment paper and rub the exposed sides with coconut oil. 

In a medium bowl, whisk the flour, protein, sugar, cinnamon, baking soda, and salt.

In a separate large bowl, whisk the oil, eggs, and vanilla. Add in the banana and whisk until combined.

Add the dry ingredients to the wet and whisk until combined.

Pour into the prepared pan and bake until dark brown and a toothpick inserted in the center comes out clean, about 55 minutes to an hour.

Allow to cool completely in the pan before removing or slicing.

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