YOUR SOLIN GENERATED RECIPE
Oven-baked banana bread crafted with protein-rich almond flour and egg whites, featuring a tender crumb and crunchy toasted walnuts throughout.
INGREDIENTS
0.5 cup egg whites
1 scoop vanilla protein powder
0.25 cup almond flour
0.5 medium banana
0.5 oz walnuts
1 tsp ground cinnamon
0.5 tsp baking powder
0.25 tsp vanilla extract
1 tsp coconut oil
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small individual loaf pan with the coconut oil.
In a medium mixing bowl, mash the half banana with a fork until it reaches a smooth consistency.
Add the egg whites and vanilla extract to the banana, whisking vigorously until the mixture is well combined and slightly frothy.
Stir in the almond flour, vanilla protein powder, ground cinnamon, baking powder, and sea salt until a uniform batter forms.
Fold in half of the chopped walnuts to distribute them evenly throughout the batter.
Transfer the batter into the prepared loaf pan and sprinkle the remaining walnuts across the top.
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.