YOUR SOLIN GENERATED RECIPE
Gluten-Free Banana Walnut Loaf
Oven-baked gluten-free loaf crafted with ripe bananas and protein-rich almond flour, offering a warm, nutty aroma and a moist, satisfying texture.
INGREDIENTS
1 scoop vanilla protein powder
0.5 cup egg whites
0.25 cup plain Greek yogurt
0.5 medium banana
0.25 cup almond flour
1 tbsp walnuts
0.5 tsp baking powder
0.5 tsp cinnamon
0.25 tsp sea salt
0.5 tsp vanilla extract
PREPARATION
Preheat your oven to 350°F and grease a small loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, mash the ripe banana with a fork until it reaches a smooth consistency.
Whisk in the egg whites, plain Greek yogurt, and vanilla extract until the wet ingredients are thoroughly combined.
Add the vanilla protein powder, almond flour, baking powder, cinnamon, and sea salt to the bowl, stirring until a thick batter forms.
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the mixture.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top into an even layer.
Bake for 25 to 30 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely before slicing.