High-Protein Walnut Banana Bread with Almond Butter Drizzle

If you’re looking for a bake to make with your kids or for an easy, delicious, and high in protein breakfast or snack, you will not want to miss out on making this one. It’s creamy, delicious, and with no refined sugar, it tastes of bananas, vanilla, and the walnuts bring healthy fats and a crunch. My boyfriend is even obsessed with this one — and he’s a hard one to please! Comment below to let me know how you like it. I love this for on the go mornings in a napkin or container with some berries or I love a slow morning with banana bread, coffee, and a show I love or a journaling session. 🖤

Enjoy. 🍌🍞

Macros Estimate (per slice — approx. 10 slices):

• Calories: ~220 kcal

• Protein: ~10–12g

Ingredients:

• 3 ripe bananas (mashed)

• 2 large eggs

• 1/3 cup honey

• 1 ½ cups almond flour

• ½ cup vanilla protein powder

• 1/2 cup chopped walnuts

• 1 tsp cinnamon

• 1/4 cup dark chocolate chips (stirred into the batter)

• 2–3 tablespoons almond butter

• 1 tbsp chocolate chips sprinkled on top

• Honey and cinnamon for topping

Instructions:

• Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment.

• In a large bowl, mash the bananas until smooth.

• Whisk in eggs and honey.

• Stir in oat flour and protein powder until fully combined.

• Fold in chopped walnuts and chocolate chips.

• Pour batter into the loaf pan and smooth the top. Add drizzle of almond butter on the top throughout the entire loaf top, then use a toothpick to swirl it in and make it beautiful. Add chocolate chips and a dust of cinnamon.

• Bake for 50-55 minutes, or until a toothpick inserted comes out clean. Let the loaf cool for about 15–20 minutes before cutting.

• Once slightly cooled, slice and set onto a plate; finish with a drizzle of honey and a dash of cinnamon on top. Stores in the fridge for 3-4 days or in the freezer for 3-4 months.

• ENJOY 🖤