Lemon Blueberry Banana Bread

I always always have bananas hanging around. Since I use them in smoothies, oatmeal and muffins almost every week/day, I rarely have a chance for a banana to get extra-ripe and brown.

But the other day I woke up early and bam, a whole bunch of brown bananas were sitting on my counter. Thank you banana fairy (a.k.a. mom)!

So the first thing I did was look up my fav girl Rachel Mansfield and scroll through her endless drool-worthy banana bread recipes.

This Lemon Blueb loaf is a variation of one of her recipes, I just tweaked it to fit my dietary preferences.

Changes I Made

Added protein powder

Limited amount of added sugar

Gave it a fresh lemon twist

Enjoy!

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LEMON BLUEBERRY BANANA BREAD

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serves 10

INGREDIENTS

2 ripe bananas, mashed

1½ cups almond flour

½ cup vanilla protein powder (I use Tone It Up)

1 tsp baking powder

2 eggs, room temperature

3 Tbsp coconut oil, melted

2 Tbsp maple syrup

1 Tbsp lemon juice

1 Tbsp lemon zest

1 cup blueberries, plus more for topping

DIRECTIONS

1. Preheat oven to 350˚F and spray a loaf pan with coconut oil.

2. In a large mixing bowl, add banana, eggs, coconut oil, maple syrup and lemon juice. Mix on medium until combined.

3. In a separate medium bowl, whisk together almond flour, protein powder, baking powder and lemon zest.

4. Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Fold in blueberries.

5. Transfer batter to prepared pan and top with extra blueberries. Bake until golden brown and a toothpick inserted in the center comes out clean, 45-55 minutes.