Mike’s Gluten Free Banana Protein Loaf

I created this recipe so that I would have something quick and easy to eat at any time
when I’m in a rush or on the go. The final product is a very tasty and moist loaf that is
well balanced in it’s macronutrient profile and can be divided into pieces suitably sized
to satisfy the caloric and nutritional requirements of a good meal. In addition, it is gluten
free, vegetarian, has no added sugar, and is loaded with monounsaturated (olive oil)
and polyunsaturated fats (flax and chia). The addition of whey protein isolate and Greek
yogurt help to bolster the protein content. The peanut butter powder adds protein and
flavour. I use Fairlife brand milk, which is lactose filtered and has a higher protein
content than regular milk. If replaced with regular milk or some non-dairy milk, more
protein powder may be desired.

Ingredients:
Fat Carbs Fiber Sugar Protein
344 g Banana (roughly 3 med-large bananas) 0.96 78.9 8.8 41.3 3.8
200 g mashed mixed berries (frozen, defrost
in microwave) 0 27 4.8 17.5 1.6
120 g 0% greek yogurt 0 4.1 0 4.1 11.7
6 eggs 30 3.6 0 3.6 36
40 g chia 12 16 14 0 5.3
40 g Milled Golden Roasted Flax 18.7 10.7 8 0 8
40 g peanut butter powder 5.3 10.7 0 2.7 18.7
80 g Oat Flour 5.2 54.4 8 0.8 10.4
80 g Dark Buckwheat Flour 2.8 56.8 7.2 1.6 10.4
150 ml 2% Fairlife Milk 2.8 3.8 0 3.8 8.1
60 g Kaizen vanilla whey isolate 1.9 3 0 0 52.5
40 g extra virgin olive oil 41.1 0 0 0 0
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 tsp salt

Total 120.7 268.9 50.9 75.4 166.5

Splitting the loaf into five portions gives about 525 calories per serving (after subtracting
the fiber from carbs, giving a net carb number of 43.6 g per serving). The full
macronutrient breakdown per piece is
For 1/5th of recipe Fat Carbs Fiber Sugar Protein
Macros per portion 24.1 53.8 10.2 15.1 33.3
Directions:
1) Preheat oven to 350 F and grease a standard loaf pan.
2) Mash bananas in a large bowl, and mix eggs in thoroughly.
3) Mix in remaining wet ingredients (yogurt, milk, oil, vanilla).
4) Mix flax and chia in and set aside.
Note: The wet mixture (including flax and chia) can be combined in a blender, or
using an immersion blender in the mixing bowl. This is not necessary but creates a
more uniformly textured loaf.
5) In a separate bowl, mix together the dry ingredients (buckwheat flour, oat
flour, protein powder, peanut butter powder, baking soda, baking powder,
and salt).
6) Add dry ingredients to wet mixture and stir to combine.
7) Pour mixture into the greased loaf pan, tap on the counter to bring any air
bubbles to the surface, and put the pan into the preheated oven on the
centre rack.
8) Bake for about 1 hour, resulting in a very moist interior (which I personally
like). Depending on how you like the final texture, you may choose to bake
longer.
9) Remove from oven and allow to cool before removing from the loaf pan.