High Protein Banana Bread: Learn about balancing your blood sugar with plant proteins and fats

This high protein gluten-free banana bread has an excellent flavor of banana and balanced whole grain flavor. Anti-inflammatory. Light, high rise. Perfect crumb.

Easily turn these into banana chocolate chip muffins with one addition of chocolate and the use of a muffin tin.

These blood sugar stabilizing and brain boosting protein banana bread are perfect to increase your intelligence and refine your waistline while eating a luscious baked good. High Protein. High Omega-3’s. Best of all these are gluten-free banana bread recipe that can also be used for gluten-free banana muffins. You do not need eggs to feed your child’s mind for school. These are easily made ahead of time and can be placed in your child’s hand as they head out the door to school. Or serve with a side of fried platanos in coconut oil or other fruit. This is not keto banana bread, but you do not need to be keto to lose weight or get a tight body, frankly it is about boring balance of macronutrients and this high protein banana bread does the trick.

Indulge in these delectable high-fluffy-light banana muffins packed with essential Omega-6 and Omega-3 fatty acids from flax seeds. Did you know? Approximately 20% of the EPA Omega-3 from these seeds can convert into DHA Omega-3, crucial for brain health. The blend of bean and grain flours in the mix perfectly complements the seeds, providing a complete array of amino acids for a well-rounded protein profile.

Consuming baked goods rich in protein helps maintain balanced blood sugar levels. Fiber, which slows down glucose release, and fats, which provide sustained energy, also play key roles. In this recipe, flax and chia seeds, along with coconut oil, offer ample amounts of fiber and fats, respectively. Contrary to popular belief, achieving a healthy weight isn’t just about cutting carbs; it’s about striking the right balance. Carbohydrates are essential for bodily functions. The issue arose when baked goods became laden with refined flour and sugar, leading to weight gain and the demonization of carbs. However, the relationship between science and food is nuanced. Adopting a holistic approach to nutrition involves incorporating foods that boost brain function and support weight management, such as omega-3s and seeds. Additionally, maintaining a healthy gut microbiome requires fiber, abundant in ingredients like flax, chia, and bean flour.

This recipe harks back to the roots of baked goods, offering a delightful way to consume ingredients like flax seed or bean flours, which might not be palatable on their own. Unlike typical banana bread found in coffee shops or recipes made solely with cake or wheat flour, sugar, and bananas, this version has a unique metabolic effect. While it shares the same scrumptious taste, it stands out for its nutritional profile. Rich in essential nutrients, it’s designed to fuel your mind and promote gut health.

Feel free to customize the muffins by adding chocolate chips to the batter, although it’s entirely optional. And when it comes to sugar, resist the temptation to reduce it. Despite its high ratio compared to the flour mix, the presence of numerous seeds ensures the final result is only subtly sweet.

If you do not have sheep or goats milk you can substitute water or coconut milk without much detriment. It is nice to add in a small amount of milk which helps with the reactions between the sugar and flour to make a very light and fluffy bread.

Dry Mix:
3 1/2 c gf flour mix
1 1/2 T cinnamon
1/4 t nutmeg
1/8 t cloves
1 T + 1 t baking powder
1 1/2 t baking soda

Wet Mix:
4 eggs
1/2 c expeller pressed coconut oil
1/3 c full fat sheep milk
1/3 c water

Blend before adding:
2 T chia seeds
1 c water

To final Mix Add:
1 c freshly ground flax seed (measure the seeds before grinding)
6 medium ripe bananas (or very ripe)

(The bananas can be frozen and defrosted before using.)

Steps:

1. Blend chia and water mixture separately in blender until emulsified, about 2 minutes.
2. Whip eggs briefly. Then add oil, mix. Add milk, water, and chia mixture. Blend till mostly smooth. You can still have chunks of oil.
3. Blend dry ingredients well.
4. Add to wet ingredients.
5. Pour into a heavily greased and floured 8 by 12 enamelware dish or glass baking dish. You can also use two bread pans, but cutting big squares of this bread from the rectangular pan gives the feel of eating big fluffy banana muffins.
6. Grease the pan well with coconut oil, and add extra chunks of coconut oil on the corners and joints. Flour well with tapioca flour. This is not teflon and you must do this step well to prevent sticking. It is better to use such a pan than a muffin ten, most of which are non-stick and so will contaminate you with PUFA’s, forever chemicals that disrupt your endocrine system. And disappointingly, the paper wrappers for muffins also have these. So unless you own a cast iron muffin pan, a glass or crockery dish is best.
7. Bake at 375 F (190 C) for 40 minutes, then turn down to 350 F (180 C) for 10 more minutes.
8. Remove from the oven and loosen the sides. Turn upside down on a wooden cutting board. Because the bread should extend over the top edges, use two folded towels or hot pads under the end of each handle, so you do not smash the bread. Give the bottom a few whacks with the back of a knife. After 20-30 minutes the steam and gravity should loosen the bottom of the pan.