As you know, I’m ALL about breakfast. It’s easy my favorite meal of the day. And if it’s on-point, both taste- and nutrition-wise, the rest of my eats will typically follow suit. A healthy breakfast really sets the tone for the day, which is why I often suggest to my nutrition clients that they get it squared away at the start of the week – whether it’s prepped ahead or something that’s literally grab and go! There’s no mess, fuss, or pondering what to make.
I had a craving for banana bread the other day and decided that a bit of protein would give it the staying power needed to get me through the morning. These Banana Bread Protein Bars turned out SO WELL and would be a great quickie breakfast or snack option, especially when prepped ahead. They’re super travel-friendly (you could totally eat them in the car) and healthier than a lot of packaged options out there. They also freeze well so you can wrap them individually to have available if you are short on time or don’t have time to prepare breakfast. Enjoy!
Banana Bread Protein Bars
Serves 8: 5P/17C/4F
- 1.5 ripe bananas
- 1 cup gluten-free all-purpose flour
- 1 scoop (30g vanilla protein powder)
- 2 tsp baking powder
- 1/3 cup whole milk
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tbsp honey (optional)
- 1 tbsp butter (melted)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- pinch of salt
- Preheat to 350 degrees F.
- Make flax egg and allow to sit for 10 minutes. Combine remaining ingredients in a food processor and then add flax egg to the mix.
- Line a square baking pan with parchment paper (or coat with non-stick cooking spray). Pour in batter and smooth with a spatula.
- Bake for 20-22 minutes or until center is firm to the touch.
- Remove from oven and allow to cool completely. Pull out parchment paper and place on a cutting board. Cut into 8 pieces.
- Top with maple syrup, nut butter, or your other favorite ingredients!
- Store in a glass container with lid in the refrigerator for up to 5 days.