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Posted on Jun 28, 2013 in Breakfast, Recipes Section: | 0 comments

Pumpkin Seed Protein Powder Banana Bread

Pumpkin Seed Protein Powder Banana Bread

Pumpkin Seed Protein Powder Banana Bread
This lovely banana bread recipe was created by Vanessa Sheren who is a Registered Holistic Nutritionist (HRN) in Vancouver, BC. She revamped it to make it gluten-free using Omega Nutrition's Pumpkin Seed Protein Powder!
Serves: 2
  • ½ cup coconut sugar or Sucanat
  • ¼ cup coconut oil, melted
  • 2 large, very ripe bananas
  • Chia/flax “egg” (2 tbsp ground chia or flax whisked with ¼ cup warm water)
  • ¾ cup non-dairy milk of choice (I used So Delicious Coconut milk)
  • ½ cup Omega Nutrition Pumpkin Seed Protein Powder
  • ½ cup fresh buckwheat flour (NOT the pre-ground toasted kind; grind it yourself from raw buckwheat groats)
  • ⅓ cup sorghum flour
  • ¼ cup brown rice flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp guar gum (I added this to prevent the dreaded crumbly loaf, though I don’t think it was necessary; omit at your own risk)
  • ½ tsp vanilla powder (or extract)
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  1. Preheat oven to 325 degrees F and, using coconut oil or parchment paper, grease/line two mini-loaf pans (or a muffin tin).
  2. Combine sugar, coconut oil, applesauce, chia/flax “egg”, and milk in food processor and blend until smooth. Add remaining ingredients and process again to combine.
  3. Pour mixture into prepared pans and smooth out the tops. Bake for about 45 mins or until the loaves are lightly browned and feel firm to the touch. Let cool for a minute or so, then remove from pans to cool completely on a rack before slicing.*
  4. Makes 2 mini-loaves or about 8 muffins (I’m guessing, as I made loaves).
  5. *Eating, on the other hand, may be performed immediately, if you’re impatient like me and don’t mind ugly hack-slicing jobs :)

Make sure to check out her blog for more great recipes and information!



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