banana bread

  • 1 egg
  • 3 medium ripe bananas, mashed
  • 1 medium to large zucchini, grated using large holes on grater and liquid squeezed using a dishtowel
  • ⅓ cup maple syrup
  • ¼ cup extra virgin olive oil (melted coconut oil will work)
  • 1 teaspoon vanilla
  • 1 cup flour (I used whole wheat pastry flour. All-purpose, whole wheat flour or whole grain spelt flour will work.)
  • ½ cup protein powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon


  1. Preheat oven to 350°F. Lightly spray a 9-inch loaf pan with cooking spray. In a medium-sized bowl, crack and beat egg. Combine mashed bananas, zucchini, maple syrup, olive oil and vanilla with the egg.
  2. In a separate large bowl, mix together the flour, protein powder, baking powder, salt and cinnamon.
  3. Gradually stir liquid mixture into flour mixture. DO NOT overmix- only mix just until you no longer see dry flour.
  4. Transfer mixture to greased pan and bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry and the top is golden brown.
  5. Allow bread to cool about 10-15 minutes before slicing. Because there is no preservatives I recommend storing in the fridge for up to one week…if it lasts that long!
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