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Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.

Protein Banana Bread

40 Minutes • Servings: 8 Slices
There’s a million recipes for banana bread out there; now, what sets this one a part? The ingredients, of course! This moist banana bread has a traditional banana bread taste, but it is made gluten-free, thanks to the Dilettoso oat mix. High in protein, this healthy and so delicious banana bread has no sugar and no oil. Unlike other recipes, our protein banana bread comes out super soft and moist, without drying. Make use of those overripe bananas by whipping up this easy & incredibly delicious bread, perfect to enjoy at any time of the day.

What you need

  • 1 Cup Vava Vanilla Dilettoso Mix
  • 2 Ripe Bananas
  • 1 Egg
  • 1/4 cup Egg Whites
  • 1/3 cup Greek Yogurt
  • 1/2 cup Almond Flour (sub with more Vava Vanilla Dilettoso Mix)
  • 1/3 cup Protein Powder (HOT HOT HOT Tip*)
  • 2 Tablespoons Nut Butter (Almond or Cashew)
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Cup Walnut Halves

Hot Hot Hot

How to do it

  1. PRE-HEAT the oven to 350 Fº and fold a 7.9 inches loaf pan with parchment paper or grease with oil.
  2. MASH, in a large mixing bowl the two ripe bananas with a fork until completely smooth.
  3. ADD to the mashed bananas, egg, egg whites, Greek yogurt, nut butter, ground cinnamon and stir with a whisk or fork, until all is well combined.
  4. MIX in Vava Vanilla Dilettoso Mix, almond. Combine well, then add protein powder, walnut halves and give it a gentle stir. Do not over-mix the batter, after adding the protein powder.
  5. POUR the batter into your prepared loaf pan and bake in hot oven for about 35 minutes, or until a toothpick inserted into the center of your protein banana bread comes out clean.
  6. REMOVE your hot and moist banana bread from the oven and let it cool off completely, before slicing it.
  7. NOW Enjoy!

Did you make it?

Then SHARE the love. Tag @DilettosoFoods with #HotintheKitchen

Did you know?

Banana bread recipes emerged in cookbooks across North America in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas.

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