Feeding my curiosities everywhere I go.

Flwrbomb Bakes: Gluten-Free Banana Berry Power Loaf

The banana berry loaf is actually my interpretation of a couple different recipes; a cross between berry muffins and a banana nut bread. I have always been intrigued by the addition of protein powder in baked goods to boost the nutritional level and make the calories count! So with left over ripened bananas, extra almond flour, and my favorite whey protein powder, I couldn’t help but give it a try.


It was incredible how EASY this recipe was. Literally took me 30 minutes to assembly and bake.

You’ll need:
1 1/2 cups of almond flour
1/4 cup of your choice whey protein powder (I used an almond raspberry flavor, but really, vanilla, any type of berry, or plain will work perfectly.)
2 tsp baking powder
1/4 tsp baking soda
A few Dashes of cinnamon (I put extra cinnamon because I love it)
1/2 cup of organic apple sauce
2 free range, cage-free eggs
3 ripe bananas
1 tsp of vanilla extract
1 cup of berries (I did blueberries since that is all I had; raspberries or blackberries would be delicious)


1. Preheat the oven to 350.
2. Mix all of the dry ingredients together in a bowl.

3. In a separate bowl, combine the bananas, eggs, vanilla, and applesauce. I used to a potato masher; it worked best.


4. In intervals, fold the dry mixture into the wet mixture until completely combined.


5. Add the berries and gently fold them into the mixture.

6. Grease a standard loaf pan with your favorite oil (I always use coconut oil!)
7. Pour the mixture into the loaf pan and spread evenly.

8. Bake at 325 for 25 minutes. If after 25 minutes, the loaf still seems undone, I would leave it in the oven and time it at 5 minute intervals until the loaf passes the toothpick test (stick a tooth pick in the middle and see if it comes out clean, free of crumbs).

I actually baked my loaf for 25 minutes and noticed it was undone. So, since I had to bake my Paleo muffins at 400 degrees, I left the loaf in the oven while the temperature increased to 400. I got a golden crust on the top of the left but the middle was a tad undone. I actually enjoy the “half baked” consistency of baked goods so I enjoyed it. Leave it in the oven a bit longer if you prefer your loaf completely cooked through.


I had no high expectations for this loaf, but if I did, it would have definitely exceeded them. This loaf is freaking delicious!! Extremely moist and flavorful, the loaf’s sweetness comes from the bananas and the applesauce; no additional sugar was added! The whole blueberries that I used added a pop of freshly cooked berries (just like Grammy’s homemade cherry pie). If you need anymore further convincing, I used to be obsessed with Starbuck’s Reduced-Fat Very Berry Coffee Cake. It was crumbling, sweet, and berry-y. THIS IS SO MUCH BETTER THAN THAT. And I bet a lot healthier. Gluten-free, sugar-free, dairy-free. BOOM. Enjoy!



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