Hormone-Supporting Banana Bread Done Three Ways
Transform comfort food into hormone-supporting nutrition! This high-protein banana bread recipe delivers 7-9g protein per serving with chia seeds and Greek yogurt. Perfect for perimenopause & beyond.
Equipment
- 2 9x5 loaf pans
- 2 mixing bowls (small and large)
- Measuring cups and spoons
- electric mixer optional
Ingredients
Wet Ingredients:
- 3 ripe bananas mashed
- 2 large eggs use chia or flax eggs for vegan option
- 1/4 cup pure maple syrup or sweetener of choice - monk fruit works for low sugar
- 2 teaspoons fresh lemon juice
- ¾ cup plain Greek yogurt 19g protein variety recommended, or use Dairy-Free as needed
- ¼ cup melted ghee butter, or coconut oil
Dry Ingredients:
- 2¼ cups almond flour can substitute GF flour or unbleached white flour
- ¼ cup chia seeds
- 1⅓ teaspoons baking soda
- 1 teaspoon sea salt
Three Delicious Variations:
Option 1: Blueberry Banana Bread
- 1/2 cup Add fresh or frozen blueberries to base recipe
- Bonus: Antioxidant-rich blueberries provide additional hormone-supporting compounds
Option 2: Dark Chocolate Pecan Banana Bread
- 1/4 cup dark chocolate chips, cacao nibs, or 70% dark chocolate pieces chopped to base recipe
- 1/8 cup pecans, chopped
- Bonus: Dark chocolate provides magnesium and mood-supporting compounds
Option 3: Peanut Butter Banana Bread
- 2.5 tbsp add natural peanut butter to wet ingredients Highest Protein: 9g per serving
- 2 tbsp add cacao powder to dry ingredients
- Bonus: Extra protein and healthy fats for enhanced satiety
- 1 tbsp cacao powder
Instructions
- Preheat and prep: Preheat oven to 375°F. Grease or line 2 9x5 loaf pans with parchment paper.
- Mix wet ingredients: In a small mixing bowl, combine mashed bananas, eggs, maple syrup, lemon juice, Greek yogurt, and melted ghee. Mix thoroughly until well combined.
- Combine dry ingredients: In a large mixing bowl, whisk together almond flour, chia seeds, baking soda, and sea salt.
- Combine mixtures: Pour wet ingredients into dry ingredients. Mix on low speed or gently stir by hand until just incorporated. Don't overmix.
- Add your chosen variation: Fold in blueberries, chocolate chips, or peanut butter mixture according to your chosen variation.
- Bake: Pour batter evenly into prepared loaf pans. Sprinkle additional chia seeds on top if desired. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean.
- Cool and serve: Allow to cool in pans for 10 minutes before transferring to wire rack. Slice and enjoy!
Notes
For Best Results:
- Use very ripe bananas for natural sweetness and easy mashing
- Don't overmix the batter to keep texture tender
- Test doneness with toothpick – it should come out with just a few moist crumbs
- Refrigerator: Keeps fresh for up to 2 weeks (though it rarely lasts that long!)
- Freezer: Stores beautifully for up to 3 months
- Meal Prep: Slice and wrap individual portions for grab-and-go breakfasts
- Vegan: Use chia or flax eggs + dairy-free yogurt
- Lower Carb: Reduce maple syrup and add stevia to taste
- Nut-Free: Substitute almond flour with oat flour or gluten-free blend
- More Protein: Add 1 Scoop of your favourite Protein Powder
- Calories: 205
- Protein: 7g (9g for peanut butter version)
- Carbohydrates: 22g
- Fiber: 6g (from chia seeds and almond flour)
- Fat: 12g (healthy monounsaturated fats)
- Omega-3 ALA: ~1.2g (from chia seeds)
- Magnesium: Significant amount (supporting stress response)