Date & Pistachio Nut Protein Banana Bread (Gluten-Free)
I think Banana bread is one of THE best sweet bread/cakes out there. It’s great on its own, with a bit of nut butter on top, with some sliced bananas or berries, with actual butter, or even chocolate. It’s great eaten cold, toasted lightly, and it’s glorious eaten straight out of the oven too. If you want to take it up a further notch, you can also dip it in egg and dry it on a pan with some coconut oil for the best French Toast you’ve ever had!
Banana bread is just fabulous and it can be really healthy too. Check, for example, all of these beautiful banana protein breads I’ve made in the past and then, of course, check out the recipe in this post!
This bread is was DELICIOUS and made without any refined sugar, flour, or refined oils. It’s fabulous! If you like banana bread, you’re going to LOVE this one.
Let me back track a bit before I dish out the recipe to you though, by saying that… I WAS ON THE RADIO YESTERDAY!!!! My first proper radio experience!!!! I was invited as a guest in a Food Show, this one (I was a guest along with a lady that’s nuts about potatoes!) Here’s the audio file if you want to hear it.
On the show, I talked about protein, Pow, and our delicious new cooking mixes which really are a wonderful gluten-free protein-enhanced flour. You can use the mixes in place of white flour in most recipes and BAM! Get a wonderful cake, or bread, or cookies etc. I was raving like a lunatic about that.
Halfway through my segment of the show, I told the hosts that I’d made them some Protein Banana Bread to experience how awesome the powders are. I meant for the banana bread to be eaten AFTER the show but, as they were interviewing me, they insisted they wanted to eat the bread on air!!!! So I brought out my banana bread and the hosts – Sue and Paul – ate it right then and there. It was really funny because I Paul had not just one but FIVE slices in a period of just a few minutes! I mean, the bread is good. It’s THAT good.
Enough yadiya from me though, let’s talk about this (now famous!) banana bread recipe. It actually came from the recipe I posted on instagram a few months’ back. This beauty right here. I changed it around a bit by using date syrup instead of honey, almond milk instead of coconut milk, and pistachio nuts instead of pecan nuts. The end product was SO CRAZY GOOD!!!! You have to try it. I actually made another loaf of it AGAIN this morning to eat around the house too because we have family visiting and everyone’s going GAGA about this banana bread. It’s so soft! So much like… regular banana bread!!!! But enough from me, mic over to you, bread. Here’s the recipe:
1 3/4 cup whey Protein Pow Mix (see Note below for subs)
1/3 cup melted coconut oil
2.5 medium ripe bananas – mushed up
1/4 almond milk
1 teaspoon baking soda
1/2 cup date syrup
1 teaspoon madagascan vanilla extract (optional)
1/2 teaspoon ground sea salt
1/2 teaspoon ground cinnamon
1/2 cup roughly chopped pistachio nuts
Blend all ingredients together.
Bake in a pan at 160 C (320 F) until your knife comes out clean (around 40-45 mins)
The end product is absolutely magical. So moist!!!! 😋 It’s perfect example of how awesome our Pow mixes are as a sub for of regular flour, for all kinds of baking (and making bars too! Here are the whey ones; here are some vegan ones!)
If you can’t get your hands on one of our Protein Pow cooking mixes yet though, I suggest you try another one of my protein banana bread recipes. There’s a bunch here! Print out and make one of those – until you can get the mix.
PS: We’re actually working on expanding the reach of our mixes abroad too by the way. So stay tuned if you’re in the US, Mexico, and Canada! Because these babies are heading your way BIG TIME, woooopa!