Banana Raspberry Protein Bread

I had a container of raspberries and some ripe bananas laying around and wanted to save them before they went bad. So, I created this Banana Raspberry Protein bread and it came out really good!

You can definitely leave out the raspberries and make a regular banana bread instead. Truth be told, I’m not a huge fan of raspberries. Which is probably why they were about to go bad in the first place…

Raspberries are an GREAT source of fiber- about 8 grams per cup! That is about one third of the recommended daily value for adults. Fiber is helpful for slowing down digestion, making you feel full, and getting rid of waste (aka go #2).

Either way, leave them in or out- up to you!

Print Recipe

Banana Raspberry Protein Bread

Servings

Ingredients

• 2 scoops vanilla whey protein I use Cellucor
• 1/2 cup coconut flour
• 1 tablespoon granulated stevia or other sweetener of choice
• 1 teaspoon baking powder
• 2 large bananas (150 grams each)
• 3/4 cup egg whites
• 1/2 cup unsweetened cashew or almond milk
• 1/2 cup raspberries

Servings Ingredients 2 scoops vanilla whey protein I use Cellucor 1/2 cup coconut flour 1 tablespoon granulated stevia or other sweetener of choice 1 teaspoon baking powder 2 large bananas (150 grams each) 3/4 cup egg whites 1/2 cup unsweetened cashew or almond milk 1/2 cup raspberries

Instructions

1. Preheat oven to 350 F.
2. In a large blender or food processor, blend together all ingredients except the raspberries. Fold in raspberries after.
3. Add batter to a loaf pan coated with cooking spray. Bake for about 50-60 minutes or until knife comes out clean.
4. Allow to cool, then cut into 8 slices (or however many you like).

Recipe Notes

Nutrition Information for one slice: 1.5 g Fat, 14.5 g Carbohydrates, 4 g Fiber, 10.3 g Protein