That title is a mouthful, isn’t it? I thought it was kind of fun though. I made some plantain banana bread! I love baking with plantains because they are so versatile and can take the place of eggs as the binder due to their starchiness. Plus, I think plantains are delicious! You can definitely taste the plantain in this bread, so if you aren’t a plantain fan this may not be the recipe for you. The banana flavor is mild, but I think it makes the perfect breakfast or snack bread.
I use my favorite Nuzest brand of protein for the bread, but I provide substitutes below. I have no tried this bread with any other protein brand, so I’m not sure how it would turn out. I like Nuzest because it is absorbent and acts like flour rather than just dissolving like most protein powders are designed to do.
Paleo Protein Plantain Banana Bread
2 ripe plantains (yellow with brown spots)
2 ripe bananas
3 tbs. coconut oil
2 tbs. maple syrup
1/4 cup plain Nuzest protein (you can sub coconut flour here. I have not tried any other brands of protein)
1/2 cup Tigernut flour
1/4 cup cassava flour
1/2 tsp. cinnamon
1 tsp. baking powder (I make my own with 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch)
Preheat oven to 375 F.
Blend the plantains and bananas (both peeled!) in a blender until smooth. Pour this batter into a large bowl and add in the oil and maple syrup. Mix until combined.
In a smaller bowl, whisk all dry ingredients together. Slowly mix the dry ingredients into the wet ingredients (plantain mixture) until combined.
Pour batter into a loaf pan. I always line my loaf pans with parchment paper for easy clean up!
Bake for 40-45 minutes until loaf is springy to the touch and a toothpick comes out clean.
Let cool for at least 10 minutes in the pan before removing to a rack to cool completely.
Make sure the loaf is completely cooled before cutting.
Slather with coconut oil, your favorite nut/seed butter, or any of your favorite toppings and enjoy!