Twas the week after getting back from Europe and all through the house jet lag was present, causing cravings, fatigue, and the desire for something sweet & salty that could serve as a single-ladies personal snack to concur the rough waters ahead.
Thus, Mini Gluten Free Banana Bread was born! No ordinary loaf is needed for this recipe, but rather a mini-load pan found at your local Target or ordered on Amazon. (Trust me it’s worth the investment)
These mini-loafs are perfect for busy-bees, like moi that have more than just a job, but a healthy lifestyle, workouts, and be the CEO of their life and let their dreams manifest.
So crank out the spotty bananas, yes the spottier they are the Sweeter they are, and who doesn’t want sweet banana bread? Am I right or am I reading your mind?
This recipe is the perfect snack to power your workout as well as your morning meetings. With the blend of sugars, fiber, and protein it’s a great snack for any time of the day no matter where you may be.
Also, did I mention these taste amazing when paired with yogurt butter?! Not even a full serving will create the perfect smooth complement to this healthy snack.
For a saltier accompaniment I highly recommend pairing your gluten free banana mini loafs with Wild Friends Cashew Almond Butter. This stuff is next level and even has a hint on honey in it!
Also, did I mention these mini loafs are under 150 calories and are under 16 grams of carbs and are packed with 9 grams of protein!
So, without further ado let’s dig into this recipe…
Don’t be afraid to get a little SALTY! It transforms the recipe and brings out so much flavor!
Mini Gluten Free Banana Bread
The ultimate gluten-free and high protein snack packed with protein and low in sugar.
Preheat the oven to 350 and spray 12 mini-muffin tins with non-stick spray.
Sift all dry ingredients (except chocolate chips because someone will try to) into a large bowl and mix. When completed set aside.
Mash bananas and add them into a medium-sized bowl with the eggs and set aside.
Add the yogurt butter and almond butter into a small microwave-safe dish and microwave for 25-30 seconds. Then add the truvia and vanilla extract into the mixture and mix until combined.
Add all contents from the small microwave-safe bowl into the medium-sized bowl with the banana and eggs and mix thoroughly until combined.
Add the wet ingredients to the dry. When all lumps are gone mix in the chocolate chips until they are evenly distributed throughout the batter.
Pour batter into the mini-muffin tins until the tins are 2/3 full. Then bake for 25-30 minutes and let cool for 5-10 minutes.
*Nutritional Information: 5F/16C/9P = 145 calories I highly recommend using Domata gluten-free all-purpose flour another gluten free all-purpose flour that has xanthan gum in it. Also, I would only use whey protein in this as any other protein may yield a different product.