Servings 0
Ingredients
- 3 whole bananas, peel on (Leaving the peels on makes this banana bread extra moist and jam-packed with essential nutrients)
- 3 large eggs
- 3 tbsps ghee (clarified butter)
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened almond milk
- 1 cup all-purpose gluten-free flour
- 1/4 cup chopped walnuts
- 2 heaping tbsps collagen protein powder
- 2 tsps granulated stevia
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup plus 2 tbsps dark chocolate chips (70% or more unsweetened cocoa)
Instructions
- Preheat the oven to 375F degrees. Line a 4-cup load pan (8" x 4" x 2 1/2") with parchment paper.
- In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
- In a large bowl, stir together the flour, walnuts, protein powder, stevia, baking soda, and salt until evenly combined. Add the banana mixture and stir to incorporate. Fold in 1/3 cup of the chocolate chips. Pour the mixture into the prepared load pan, spreading it evenly, and sprinkle the remaining 2 tablespoons chocolate chips on top.
- Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10-15 minutes. Slice and serve, or store in a sealed container and refrigerate for up to a week.