Banana Bread – Sprouted High Protein

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Banana Bread with High Protein Flour | Anita's Organic Mill
Breads & Loaves
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Here is a healthy and delicious way to use up those brown bananas. This Banana Bread uses our Anita's Organic High Protein Flour packed've guessed it protein. Made from a superior blend of sprouted wheat, lentil and bean flours it is a great addition to your baking.
Prep Time:15min
Bake Time:60min
Yields:1 loaf
Skill Level:Easy
Votes: 2
Rating: 5
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  • 2 large Ripe bananas
  • 2 large Eggs (or 2 tbsp flax meal mixed with 6 tbsp water)
  • 1/4 cup Yogurt (regular or dairy free)
  • 1/2 cup Anita's Organic Cane Sugar (or 1/2 cup date paste)
  • 1/4 cup Coconut oil, melted
  • 1 1/2 tsp Vanilla extract
  • 1 1/2 cup Anita's Organic Sprouted High Protein or whole grain flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1/2 cup Diced nuts, raisins or chocolate chips (optional)

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  1. Preheat oven to 350°F.
  2. In a mixing bowl mash the bananas. Add eggs, yogurt, sugar, coconut oil, vanilla and mix or blend on medium-low for 30 seconds.
  3. Add High Protein Flour, baking soda, salt, mix until just combined.
  4. Add optional ingredients and mix until just incorporated.
  5. Pour batter into greased 9”x5” loaf pan. Bake for 50-60 minutes, test with toothpick, when inserted into center it should come out clean. Allow to cool in pan for 10 minutes, remove bread onto wire rack to cool completely.

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Showing 4 comments
  • AnneB

    This banana bread turned out amazing! I made it vegan and it is super moist and tasty and so high in protein. I’ll make again for sure.

  • Doris108

    Made the vegan version. I used sprouted spelt flour instead, a bit less sugar and since I did not have yogurt, substituted with almond milk.
    Super moist and totally delicious, esp. with sunflower seed butter and fig jam 🙂

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