Rather than meditating in the mornings and writing little notes of gratitude, I wake up and tap through acquaintances’ Instagram stories. Without fail, every four taps leads to a photo of banana bread. Everyone has their own take: a bowl of unmixed ingredients, a fresh loaf or a perfectly cut slice of bread taken with the retrodust filter.
I know I can’t be alone here in my observations, and it makes sense when you think about it —everyone overbought bananas when panic shopping and the fruit flies have started to attack. Bananas either die a hero or live long enough to see themselves become banana bread.
I reached out to Tanya Zuckerbrot MS, RD, the founder of the popular F-Factor Diet, for a recipe that is both good for you and delicious. “During these uncertain times, comfort foods from our childhood bring us back to a time when we felt loved and protected. One of my favorite recipes growing up was my mom’s chocolate chip banana bread,” says Zukerbrot.
Yields: 12 servings
Ingredients
1 cup (4 scoops) 20/20 Fiber/Protein Powder (chocolate or vanilla)
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup almond flour
2 bananas, smashed
2 teaspoons coconut oil
1/2 cup nonfat Greek yogurt
8 egg whites
1 teaspoon vanilla extract
½ cup Lily’s Chocolate Chips or any brand no-sugar added chocolate chips (set aside 1 tablespoon of the chips for garnish)
We only recommend products we have independently researched, tested, and loved. If you purchase a product found through our links, Sunday Edit may earn an affiliate commission.
Steps
- Preheat oven to 400°F. Coat a loaf pan with nonstick cooking spray.
- Mix the protein powder, baking powder, cinnamon and almond flour in a large bowl.
- In a separate bowl, mash two bananas. Add coconut oil, Greek yogurt, egg whites and vanilla extract. Whisk the mixture until well combined.
- Add everything that was whisked in the bowl from step no.3 to the dry mix bowl from step no. 2. Mix until a lump-free batter forms.
- Add ½ cup of chocolate chips and stir to combine.
- Pour batter into a loaf pan and sprinkle the remaining 1 tablespoon of chocolate chips on top.
- Bake for 50 minutes.
- Remove from the oven. Let cool and slice.
We only recommend products we have independently researched, tested, and loved. If you purchase a product found through our links, Sunday Edit may earn an affiliate commission.
