Updated: Aug 29, 2020
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Sick of slurping down a chunky green smoothie every morning? Then make this high-protein, gluten free, Green Smoothie Banana Bread for breakfast instead!
This naturally colored loaf will help you get your greens in for the day without needing to scrub your blender afterwards. I love a green smoothie, but they can leave you feeling hungry right after if since there’s nothing to chew. Chewing is the body’s first step in digestion. Without it, the smoothie goes straight to the stomach. The body is not alerted that alerting you’re eating something, causing you to be left with a grumbling stomach. Don’t worry about that with a slice or two of this bread though. Loaded with fiber and protein, this Green Smoothie Banana Bread will keep you full and focused until lunch.
It’s also an even easier breakfast option in the morning than a smoothie. Make the bread on Sunday and pop a slice in the toaster everyday of the week. It’s portable, delicious hot or cold, and you don’t have to worry about spilling it on your white blouse ten minutes before a meeting.
I like to toast mine, slather it in nut butter, add some freshly sliced fruit, and chow down. It’s also great with Greek yogurt and a drizzle of honey. Yum!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe: Makes about 8-10 slices
200 g - Ripe, Spotty bananas
4 - Eggs
138 g (about 3) - Egg Whites
5 g - Apple Cider Vinegar
86 g - Baby Spinach
10 g - Supergreens Powder - Optional
42 g - Honey*
48 g - Peanut Butter - Sub nut or seed butter of choice
60 g - Brown Rice Protein Powder - I used Naked Nutrition
18 g - Tapioca Flour/Starch
54 g - Coconut Flour
½ tsp - Vanilla Extract - Omit if protein powder is vanilla flavored
2 tsp - Baking Powder
½ tsp - Baking Soda
¼ tsp - Kosher Salt
½ tsp - Ground Cinnamon - Optional
Preheat the oven to 400F.
To a high speed blender, add bananas, eggs, egg whites, apple cider vinegar, baby spinach, supergreens powder, honey, peanut butter, and vanilla. Blend on high until completely smooth.
In a bowl, sift together protein powder, tapioca flour, coconut flour, baking powder, baking soda, and salt until no lumps remain.
In batches, whisk in blender mixture into dry ingredients until fully incorporated. Be careful not to overmix.
Line a loaf pan with parchment paper. Pour batter into loaf pan.
Optional: If you do not want the top to brown too much, spray a piece of tinfoil with cooking spray* and cover the loaf pan before baking.
Bake for 10 minutes at 400F. Reduce oven heat to 350F and continue to cook for 25-27 minutes or until a toothpick comes out clean.
Remove from the oven. Allow to cool for 10 minutes in the loaf pan before transferring the bread to a cooling rack and allowing to cool completely.
Slice and enjoy topped with nut butter, honey, and/or fruit.
Store in the fridge for up to 5 days or freeze* for up to 2 months.
You may need more or less sweetener if your protein powder is sweetened
If using tinfoil, I recommend using cooking spray to avoid the top from sticking to it.
To freeze, slice the bread and wrap each piece in parchment paper before freezing to avoid sticking. Reheat in the toaster or microwave.
Still got some ripe bananas left over? Make this Peanut Butter Banana Baked Oatmeal!