Gluten-Free Chocolate Chip Banana Protein Bread

Ingredients

• 1 medium ripe banana, mashed (120 g)
• 2 large eggs
• 1/2 cup (120 ml) liquid egg whites
• 2 tbsp (20 g) monk fruit sweetener or maple syrup
• 1 tbsp (15 ml) coconut oil, melted
• 1/2 tsp vanilla extract
• 1/2 cup (56 g) almond flour
• 1/2 cup (50 g) certified gluten-free oat flour
• 2 tbsp (17 g) coconut flour
• 1 tsp (5 g) sodium-free baking powder
• Pinch of salt
• 1/4 cup (40 g) dairy-free dark chocolate chips

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Preheat oven to 350°F (175°C). Lightly grease a 6 × 3-inch (15 × 8 cm) mini loaf pan.
2. Mix the banana, eggs, egg whites, sweetener, coconut oil, and vanilla.
3. Stir in the almond flour, oat flour, coconut flour, baking powder, and salt. Rest for 3 minutes.
4. Fold in the chocolate chips and pour into the pan.
5. Bake for 25–30 minutes, until a skewer comes out clean. Cool for 10 minutes in the pan, then on a rack before slicing.