I love banana bread! It reminds me of my mom, and growing up and making things together. It’s like nostalgia on a plate for me. The bread I grew up making was delicious but not going to fill me up or keep me going… HOWEVER, this recipe adapted from Kelly LeVeque will!

I eat this before my workouts in the morning - fast, easy, can eat while walking and gives me enough energy to work out and not feel overly full. It also freezes well so you can batch bake!

6 Servings: 18.5 g carbs, 11g protein, 19.5 g fats

Ingredients

• 3 bananas - you can also sub carrots

• 5 eggs

• 1/4 cup olive oil

• 1/2 cup of nuts/seeds - I like pumpkin or sunflower - go nuts and combine!

• 2 scoops collagen

• 1 tsp vanilla (skip if using vanilla protein)

• 3 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 cup coconut flour

Instructions

1. Preheat oven to 350

2. Mix banana, eggs, and oil well.

3. Fold in dry ingredients + nuts/seeds

4. pour into a greased and parchment-lined bread load

5. Bake 45 minutes

Notes

• Chocolate chips make a fun addition!

• The Original recipe calls for 1/2 cup olive oil and 1 cup of walnuts

  • Original recipe: 20 g carbs, 12.5 g protein, 34 g fat

• All nutrition information was calculated using Cronometer

Leave a comment below AND/or Tag @meganpfiffnernutrition so I can share your work on Instagram stories! Gotta keep that kale conversation going…..