Banana Bread

This banana bread is soft, moist, and packed with flavor, with a naturally sweeter and more banana-forward profile thanks to the extra moisture Elevate can absorb. It is simple to make, comes together quickly, and bakes up beautifully. The only hard part is waiting for it to cool.

Ingredients

85 g melted butter (6 tbsp)

120 g maple syrup or honey

3–4 mashed ripe bananas

2 eggs

5 g baking soda (1 tsp)

3 g salt (1/2 tsp)

3 g cinnamon (1/2 tsp)

6 g vanilla extract (1 tsp)

245 g Elevate Protein Flour (2 cups)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. Melt the butter in the microwave. For a deeper, richer flavor, you can brown the butter on the stovetop until lightly golden and nutty.

3. In a large bowl, mash the bananas using a fork, whisk, or mixer until mostly smooth, leaving a few small chunks for texture.

4. Add the melted butter, maple syrup or honey, and eggs. Mix until smooth and fully combined.

5. Add the vanilla, baking soda, cinnamon, and salt. Stir again until evenly incorporated.

6. Add the Elevate Protein Flour and mix just until combined. Be careful not to overmix so the loaf stays tender.

7. If using any mix-ins like chocolate chips, nuts, or berries, gently fold them in at this stage.

8. Let the batter rest for 5 minutes so the flour can absorb moisture.

9. Pour the batter into the prepared loaf pan and smooth the top.

10. Bake for 30 minutes, then loosely cover the top with foil to prevent over-browning.

11. Continue baking for another 15 minutes, or until a toothpick inserted into the center comes out clean.

12. Let the loaf cool in the pan for 10 minutes before slicing and enjoying.

 

Macros

Per loaf (8 slices)
Calories: 1,650
Protein: 117 g
Fat: 83 g
Total Carbs: 198 g
Fiber: 106 g
Net Carbs: 92 g

Per slice (1 serving)
Calories: 206
Protein: 15 g
Fat: 10 g
Total Carbs: 25 g
Fiber: 13 g
Net Carbs: 12 g

Recipe Notes
Because Elevate absorbs a lot of moisture, you can use more banana than you normally would, which helps create a stronger banana flavor and a softer texture.

The exterior browns quickly, so covering the loaf partway through baking is important. Foil works best, but parchment paper can help too if that is what you have on hand.

This banana bread tasted great, stayed moist, and freezes well. It reheats nicely too, making it a great make-ahead option.

Letting the batter rest for 5 minutes before baking is especially helpful. If you want an even richer flavor, browning the butter is a great extra step.

Final Thoughts
This is a really solid recipe that is simple, moist, and satisfying without tasting overly protein-heavy. It comes together quickly in mostly one bowl and is easy enough for a weekday bake. 

Recipe and photos by @needbreadandbutter on Instagram 📸🍞