Breakfast Recipes Snacks

Refined Sugar Free Protein Banana Bread

Refined Sugar Free Protein Banana Bread, michaella's kitchen, michaella mazzoni, pulsin and beyond, vegan protein powder, healthy banana bread recipes, refined sugar free banana bread recipe, sugar free baking

If you’re anything like me, you see gorgeous looking fruit at the market which you just have to buy and before you know it, you’ve got excessive amounts of fruit, threatening to expire, unused and unloved. Due to this, I often find myself staring into the fridge, thinking what the heck am I going to do with these damn bananas?! Well, the freezer can only handle so many frozen bananas so I have taken to making this healthy, refined sugar free protein packed banana bread.

Before I quit sugar, banana bread was a staple part of my diet. I had it all the time I’m talking breakfast, morning tea, in the shower, dinner all. the. time. Okay, that was an exaggeration – I didn’t used to have it for dinner. Unfortunately, the recipe I used for the banana bread contained brown sugar. There is no refined or added sugars and I have used pea protein powder from Pulsin’ and beyond to up the protein content. I used this particular protein powder as it is totally unflavoured, 82% protein, gluten free and non-GMO.

Refined Sugar Free Protein Banana Bread – Ingredients

3 medium ripe bananas
100 grams of wholemeal flour
1 teaspoon baking soda/biocarbonate of soda
60ml of whole milk (or water)
85 grams of maple syrup
50 grams of pea protein powder
1 teaspoon of cinnamon
1/3 teaspoon of nutmeg
1 teaspoon of vanilla paste (optional)
80 grams of olive oil (coconut oil can be used instead, if desired)
2 eggs


Start by preheating your oven to 165 degrees Celsius and line a medium loaf baking tin with parchment paper.
In a mixing bowl, whisk together the eggs, oil, milk, vanilla paste (if using) and maple syrup.
Mash the bananas with a fork and then add into the egg mixture, whisking together until well combined.
In another bowl, mix together the bicarbonate of soda, flour, nutmeg and cinnamon.
Pour the dry ingredients in with the wet and mix together with a wooden spoon.
Lastly, pour the mixture into the prelined baking tin and bake for about an hour and 10 minutes. After the bread has been baking for an hour, poke a skewer or knife into the middle – if it comes out clean, take it out of the oven. If the skewer is not clean when removed, keep it baking in the oven for a further 10 minutes.
Keep in an air tight container for up to 5 days.

Did you make this recipe? Are you eating it in the shower right now?!   Share your pictures (of the bread, you can keep the shower pics to yourself) with #michaellaskitchen on Instagram and Twitter

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1 Comment

  • Reply Iga | Dietmap January 3, 2017 at 7:36 am

    i’m searching good recipe for a long time, but now i know it was worth. thanks!

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