It doesn’t take much convincing to whip up fresh banana bread, especially when I have the perfect amount of over-ripe bananas hanging around the kitchen. I wasn’t planning on it, but this recipe just so happens to be one of our favorite banana bread recipes of all time. The hint of lemon compliments the natural sweetness from the bananas and each bite simply melts in your mouth. This recipe also happens to have around seventy grams of protein. Yes, you read that correctly, 70 grams of muscle building, hormone helping, and tissue repairing protein.

If working out is in your future for 2018, do yourself a favor and make sure you’re eating enough protein. More often than not, I see so many girls under eating an adequate amount of protein simply because the stigma behind protein and protein powder. Protein also seems to be confusing for some; such as what protein is, what foods contain protein, and why protein is important for the body. I think the most common explanation, or short-answer, is that protein is the “building blocks” for muscle. While that is very true, protein also has a number of other responsibilities such as aiding in enzyme and hormone production. If we, as women, don’t consume enough protein in our diets, our bodies wont be able to work to their fullest potential, especially when you throw working out/weight training into the mix. Luckily protein is not as hard to consume as you might think, and is relatively cheap to buy. One egg typically has around 7 grams of protein and are one of the cheapest forms of natural protein. Along with eggs and animal products, protein can also be taken in the form of supplement powders – protein powder (whey protein, soy protein, pea protein, etc.) or collagen peptides.

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I prefer to eat real food first, and then supplement when necessary. Meaning, I would rather enjoy a hearty breakfast of eggs and whole grain toast than a protein shake. However, time isn’t always on my side and sometimes a protein shake is the quickest way to consume 25 grams of protein in one sitting. As I was putting together this recipe, I kept going back and forth as to whether I wanted to add protein powder to this loaf, or just use as many natural protein sources as possible. Fortunately I decided to use both, and I am so glad I did. If you have ever baked with protein powder, you might understand how difficult it can often times be. When protein powder is exposed to high heat, it can become rubbery and tough. I was very worried that this bread might turn out in that way, but surprisingly it did not. This banana bread actually has the same texture and lightness of a classic banana bread recipe. The center is moist, the edges are golden brown, and it crumbles very little. It’s safe to say that we nailed this super high protein recipe!

If adding more protein to your diet is something you’ve been meaning to do, then look no further. I think this just might be the tastiest way to do just that! When cut into 8 slices, this bread has roughly 8.5 grams of protein per slice. A great rule of thumb is to consume around 25 grams of protein per meal so, along with a slice of this delicious lemon chia bread, you will only need about seventeen more grams of protein to fulfill that. Not too shabby at all! I hope you love this recipe as much as we do!


Lemon Chia Banana Bread

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What You Will Need

  • 3 ripe bananas, mashed
  • 1/2 cup cottage cheese, 1%
  • 1 egg
  • 1 tbsp. vanilla extract
  • 1 tsp. fresh lemon juice
  • 1 cup coconut flour
  • 1/2 cup protein powder, 2 scoops
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tbsp. milk
  • Lemon zest, topping

For the glaze:

  • 2 tbsp. vanilla protein powder
  • 2 tbsp. milk
  • 1 tsp. coconut oil, melted

Preheat the oven to 350ºF and line a loaf pan with parchment paper or grease well.

In a large mixing bowl, mash three very ripe bananas until creamy. Add in cottage cheese, egg, vanilla extract, and fresh lemon juice. Using the same bowl, stir in the coconut flour, protein powder, salt, baking powder, and baking soda. Mix well until the ingredients are fully blended.

Add two tablespoons of milk and 1 teaspoon of lemon zest to the bread mix and continue to mix. Carefully pour the batter into a loaf pan and bake for 50-60 minutes.

Top with glaze and lemon zest. Let stand and cool completely before cutting and serving. Enjoy!

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4 thoughts on “Glazed Lemon Chia Bread”

  1. This looks so yummy! I’ve been putting off baking lately since discovering I’m actually allergic to coconut (I know I know, one more thing to the list). Do you think this would come out okay with almond flour? And what can I sub in to make the glaze?

    1. Hi Grace! Absolutely, almond flour is a great grain-free alternative. As for the glaze, you can try a teaspoon of melted butter or peanut butter with a splash of milk and protein powder. Let me know how it turns out for you!

    1. Hi Wannie! Thank you so much! I can’t wait to check out your blog as well. I try to make recipes as easy and fool proof as possible! Be sure to let me know how it turns out for you!

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