Total Time: 60 minutes | Serves 10
Ingredients
1/3 cup coconut oil, melted + additional for greasing
1 cup gluten-free all-purpose flour + additional for dusting
1 cup almond flour
½ cup IDLife Vanilla Shake powder
2 tsp baking powder
1 tsp ground cinnamon
½ tsp each sea salt and baking soda
¼ tsp ground nutmeg
3 bananas, mashed (about 1½ cups)
½ cup coconut sugar
3 large eggs, room temperature
½ cup whole-milk Greek yogurt
1 tsp pure vanilla extract
INSTRUCTIONS
1. Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan with oil and dust with flour, tapping out excess.
2. In a large bowl, whisk together all-purpose and almond flours, protein powder, baking powder, cinnamon, salt, baking soda and nutmeg.
3. In a separate large bowl, whisk together bananas, oil, coconut sugar, eggs, yogurt and vanilla until smooth. Pour banana mixture into flour mixture. Stir well until dry ingredients are incorporated. Transfer to prepared pan.
4. Bake for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in pan for 10 minutes then transfer loaf to a wire rack to cool completely. Cut into 10 slices. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.