Chef Mia

Keto Banana Bread with Almond Flour

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Banana Bread

  • Author: Chef Mia
Print Recipe

Description

Moist and delicious, you will never guess this is a Keto Banana Bread. It tastes exactly like the original, but with no added sugar and a fraction of the carbs. This is how to make the best almond flour banana bread ever!

Ingredients

Scale
  • 2 small bananas, ripe
  • 2 eggs
  • 60 ml (¼ cup) egg whites, replace with 1 additional whole egg
  • 30 ml (2 tbsp) coconut oil, replace with melted butter or vegetable oil
  • 100 grams (1 cup) almond flour
  • 30 grams (¼ cup) coconut flour, replace with 50 grams (½ cup) almond flour
  • 50 grams (¼ cup) keto granular sweetener, erythritol, xylitol or allulose
  • 1 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • a pinch of salt
  • 1 ½ tsp apple cider vinegar, optional

Instructions

  1. Heat oven to 180 C° (350 F°) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
  2. In a large mixing bowl mash the ripe bananas with a fork until completely smooth, then stir in eggs, egg white, melted coconut oil (or butter, preferred oil), apple cider vinegar, keto sweetener, vanilla extract, ground cinnamon and a pinch of salt. Mix well until you get a smooth batter.
  3. Incorporate into the mixture almond flour, coconut flour and baking powder. Stir the banana bread batter until smooth, adding little milk only in case it is still too thick. If desired, mix in some chopped walnuts.
  4. Pour the batter into your prepared loaf pan. Bake in hot oven for 25 to 35 minutes, or until a toothpick inserted into the center of your keto banana bread comes out clean. For a moist texture, do not overbake the loaf.
  5. Remove the dessert from the oven and let cool in the loaf pan for about 15 minutes. Finally, take it out of the pan and let cool completely before slicing.

Nutrition

  • Calories: 104.9kcal
  • Sugar: 2.1g
  • Protein: 3.8g

High Protein Banana Breakfast Bread – Delicious & Filling

This High Protein Banana Breakfast Bread is a great option for anyone looking to fuel their morning with a nutritious breakfast. Packed with protein and natural sweetness from bananas, it’s the perfect blend of flavor and health. #HighProteinBananaBreakfastBread #HealthyBananaBread #ProteinBreakfast #QuickBreakfastIdeas #BananaBreadRecipe #HealthyEating #ProteinBread

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High Protein Banana Bread : Powerful & Delicious

  • Author: Chef Mia
Print Recipe

Description

When it comes to baked goods that are both nourishing and satisfying, this High Protein Banana Bread Recipe stands out from the crowd.

Ingredients

Scale
  • 3 medium ripe bananas (mashed, about 1¼ cups)
  • 2 eggs
  • ½ cup plain Greek yogurt (or dairy-free alternative)
  • ¼ cup maple syrup or honey (optional for added sweetness)
  • 1 teaspoon vanilla extract
  • 1 cup oat flour (or almond flour for low-carb option)
  • ½ cup vanilla or unflavored protein powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Optional add-ins: ¼ cup chopped walnuts, dark chocolate chips, or seeds

Instructions

    Notes

    Use overripe bananas the darker, the better for sweetness and moisture.
    Dont overmix stir just until combined to keep the texture tender.
    Choose the right protein powder whey or plant-based both work, but avoid gritty or chalky varieties.

    Nutrition

    • Calories: 180
    • Sugar: 6 g (from bananas and syrup)
    • Protein: 1012 g

    High Protein Banana Bread with Greek Yogurt – No Sugar, Clean Ingredients!

    Fuel your fitness goals with this high protein banana bread recipe — moist, naturally sweet, and packed with clean ingredients like Greek yogurt, oats, and whey protein. It’s perfect for meal prep, a post-workout snack, or a clean treat any time of day. No sugar, no guilt — just pure, muscle-building flavor in every slice. Ideal for fitness lovers, athletes, and clean eaters!

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    High Protein Banana Bread

    • Author: Chef Mia
    Print Recipe

    Description

    Moist, high-protein banana bread made with clean ingredients and naturally sweet ripe bananas. Perfect for a post-workout snack or healthy breakfast.

    Ingredients

    Scale
    • 3 medium ripe bananas, mashed
    • 2 large eggs
    • 1/2 cup plain Greek yogurt (non-fat or 2%)
    • 2 tbsp honey or pure maple syrup
    • 1 vanilla extract
    • 1 cup oat flour (or blended rolled oats)
    • 1/2 cup vanilla protein powder (whey or plant-based)
    • 1 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/4 tsp salt
    • optional 1/4 cup chopped walnuts, sugar-free chocolate chips, or hemp seeds

    Instructions

    1. Preheat oven to 175°C (350°F). Line a loaf pan with parchment paper.
    2. Mash the ripe bananas in a large mixing bowl.
    3. Add eggs, Greek yogurt, maple syrup, and vanilla; mix until smooth.
    4. Stir in protein powder, oat flour, baking powder, baking soda, cinnamon, and salt.
    5. Fold gently until the batter is fully combined.
    6. Pour batter into the prepared loaf pan and smooth the top.
    7. Bake for 4550 minutes, or until a toothpick comes out clean.
    8. Cool completely before slicing.

    Banana Zucchini Bread (Easy Recipe) – Olives + Thyme

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Banana Zucchini Bread

    • Author: Chef Mia
    Print Recipe

    Description

    Banana zucchini bread is a sweet and cozy, cinnamon spiced banana bread filled with shredded zucchini. This zucchini banana bread recipe is quick and easy to make and is the perfect breakfast or snack everyone will love.

    Ingredients

    Scale
    • 1½ – 2 cups shredded zucchini about 2 small – medium zucchini
    • 2 cups (240 g) all purpose flour
    • 2 tsp ground cinnamon
    • ¼ tsp ground nutmeg or ginger
    • 1½ tsp baking powder
    • ¼ teaspoon baking soda
    • ½ tsp salt
    • 1 cup mashed bananas about 2 medium bananas
    • ½ cup (118 ml) neutral oil or melted butter such as canola, coconut, or olive oil
    • 1 cup (200 g) granulated sugar
    • 2 large eggs (US), room temperature
    • 2 tsp (10 ml) vanilla extract
    • 1 cup (170 g) chocolate chips, optional
    • ½ cup roughly chopped pecans or walnuts, optional

    Instructions

    1. Preheat the oven to 350 F (170 C). Line a 9×5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
    2. Place a layer of paper towels or a clean dish towel across the bottom of a shallow bowl.
    3. Transfer the shredded zucchini onto the towel. Allow 15 minutes for the water to strain out of the zucchini. Before using the shredded zucchini squeeze as out much of the excess water as possible. 1½ – 2 cups shredded zucchini
    4. In a large bowl, whisk the flour, ground cinnamon and ginger or nutmeg, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg or ginger, 1½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
    5. In another large mixing bowl, mash the bananas until smooth with a few lumps. Whisk in the oil, granulated sugar, eggs and vanilla extract until smooth and well combined. 1 cup mashed bananas, ½ cup (118 ml) neutral oil or melted butter, 1 cup (200 g) granulated sugar, 2 large eggs (US), room temperature, 2 teaspoon (10 ml) vanilla extract
    6. Stir the dry ingredients into the wet until just combined. Fold in the shredded zucchini.If you would like to add in chocolate chips, walnuts or pecans, fold those in at this time as well. 1 cup (170 g) chocolate chips, optional, ½ cup roughly chopped pecans or walnuts, optional
    7. Pour the zucchini banana bread batter into the prepared loaf pan. Bake the bread for 45-65 minutes or until a toothpick inserted into the center of the zucchini bread comes out with a few moist (not wet batter or gummy) crumbs.
    8. Cool the banana bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan, slice and enjoy!

    Notes

    Store: place leftover banana zucchini pumpkin bread
    in an airtight container or wrapped tightly in plastic wrap, at room temperature for up to 3 days. Then transfer the zucchini bread to the fridge for up to another 2 days.
    Tip: I prefer to use the smaller holes on a box grater when grating veggies for baking in breads. Use the larger holes for thicker shredded zucchini and the smaller holes for flecks of zucchini in this banana zucchini bread recipe.

    Greek Yogurt Pancakes From Scratch

    Greek Yogurt Pancakes From Scratch are light, fluffy, and packed with protein. Made with Greek yogurt, eggs, and milk, this easy recipe comes together in just 20 minutes for a delicious and nutritious breakfast.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Greek Yogurt Pancakes

    • Author: Chef Mia
    Print Recipe

    Description

    Make these fluffy Greek yogurt pancakes for your next breakfast to up your protein intake!

    Ingredients

    Scale
    • 1 cup all-purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 cup Greek yogurt (I used 2% plain)
    • ¼ cup milk (or water)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoons melted butter (or oil)

    Instructions

    1. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
    2. In a medium bowl whisk together the Greek yogurt, milk, eggs, vanilla, and melted butter.
    3. Pour the dry ingredients into the wet ingredients, and whisk until JUST combined – do not overmix (it's okay for there to be lumps).
    4. Heat a large nonstick pan over medium heat until hot (it takes me about 60-90 seconds). Lightly grease the surface with some oil or butter. Pour ¼ cup of pancake batter onto the pan. Cook for about 2 minutes until the edges start to dry up and bubbles form on the surface. Flip and cook for another 1-2 minutes. Repeat with the rest of the batter. Make sure you grease the pan between each pancake.
    5. Serve with butter, maple syrup, or your favorite pancake toppings!

    2026 Exorecipes. All rights reserved.

    Contact Us

    Privacy Policy

    About me