High-Protein Blender Banana Bread (gluten-free, dairy-free option)

Directions

1. Preheat the oven to 350° F. Line a loaf pan with parchment paper and a little avocado oil cooking spray.
2. In a high speed blender, blend the bananas, eggs, and vanilla until smooth.
3. Add the melted coconut oil (make sure it isn’t hot or it’ll mess up the eggs – lukewarm is okay) and sugar to the bananas and blend.
4. Mix in the flour – you may have to start mixing by hand to get it to come together before blending again. Sometimes it gets thick, which is ok. Just mix by hand.
5. Add the chocolate chips if you want them (who doesn’t).
6. Spread the batter into the prepared loaf pan.
7. Bake on the center rack for 50 minutes to 1 hour or until a toothpick (or fork if you’re me) inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before moving to a wire rack.
9. Will keep well on counter for a few days in a container, or in the fridge for 5 days. I love making mine into toast with some nut butter for a healthy and filling snack with lots of good nutrients.