Bananas for Protein: Baked banana bread

Ever since I started making (Jacked on the Beanstalk) protein bread with vital wheat gluten, I've been obsessing over what other bready-type things I can turn into muscle food.

This banana bread has been my only successful attempt. To be fair, it's been my only attempt, period. First time is the charm with this one and I can't wait to make more!

Preheat oven to 350 degrees F. In a food processor or mixer (one that can handle dough), place the following ingredients:

4 ripe bananas

1 scoop Vanilla vegan protein powder

2 cups of vital wheat gluten

4 tablespoons of chickpea flour

2 tablespoons of flax

1 teaspoon of salt

1 teaspoon of cinnamon

1 teaspoon of baking powder

1/4 cup of water

Mix the ingredients then scoop it out and roll it into a ball. Place in a lightly greased pan or tinfoil and bake for 55 minutes.

The crust should be a deep golden brown. Cool-down then chow-down baby!

⚠️ WARNING: Some serious macros about to hit your bread board: (per slice) Protein 29.5g, Carb: 17.2g, Fat: 1.5g, Calories: 197. This is an approximation as slice thickness will affect the count. If you can get close to 10-12 slices from your loaf - you should be on target.

HINT: *Keep your loaf in the refrigerator.

*You may notice I added some toppings, just a few vegan chocolate chips and pumpkin seeds - get creative with the crust!

*The bread is best toasted. Vital wheat gluten (the protein of the wheat grain) is what gives dough it's elasticity, so when you bake with it, your final product can be quite doughy - you might prefer it chewy but toasting it takes it to a whole other level of goodness. Enjoy!

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