A client of mine that has some food sensitivities was looking for a protein powder alternative last week. After doing some searching through Amazon, I came across Carrington Farms Coconut Protein Powder. This powder is a blend of organic coconut powder, organic pumpkin powder and organic pea powder. It has 8 grams of fiber and 20 grams of protein! I decided to give it a try myself. It arrived the next day thanks to amazon prime and after smelling it I determined it would not enhance the flavor of a shake AT ALL. “Perhaps it would be good for baking” I thought. Last night I was in the mood for some good smells and noticed I had some extremely ripe bananas laying around, so I whipped up a loaf of this Peanut Butter Banana Bread. This recipe is pretty “allergy friendly” in that the peanut butter can be swapped out for cashew, sunflower, pecan etc. If you don’t have the coconut protein powder you can also use coconut flour. I figured I’d give the loaf a protein/fiber boost to help keep me fuller longer.
4 medium ripe bananas
2 large eggs
1/2 cup nut butter (I used crunchy peanut butter)
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
1/2 cup coconut protein powder (I used Carrington Farms Organic ; could also use coconut flour)
coconut oil (for greasing the pan)
Preheat oven to 350 degrees F and grease a 9 x 5 loaf pan with coconut oil.
In a large bowl, mash bananas with masher or fork.
Push banana off to one side and add in the eggs. Whisk them with a fork.
Add in the peanut butter, vanilla, baking soda, baking powder, cinnamon and salt.
Stir everything to combine well.
Add in the coconut protein or flour and mix.
Pour batter in loaf pan and bake for 40-45 minutes.
Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely.
Cut yourself a slice, add an extra goop of nut butter and enjoy!
Refrigerate for up to 4 days or freeze for up to 3 months.