Chocolate Chip Protein Banana Bread

It’s been a little while since I wrote a blog post and I’m excited to share why. I’m currently employed full-time during the week as a dietitian at a rehab center, working weekends as a dietitian at a hospital, AND managing to provide nutrition counseling to private clients through Vitamin Valentine Wellness–so I haven’t been updating this blog as often as I used to. Although I’m super busy, I’m also happy to be getting so much experience as a new dietitian.

Having limited free time made me realize that I really need to prioritize self-care and focus on activities that help me unwind. One thing that’s always helped me relax is baking. I love creating healthy baked goods that I can indulge in (healthily) after a busy day. The following recipe not only satisfies my craving for chocolate, but also packs a punch of protein, potassium, and fiber. Let me know how you like this recipe if you try it and feel free to leave a comment here or on my Instagram page @vitaminvalentine.

Chocolate Chip Protein Banana Bread

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Ingredients:

  • 3 cups garbanzo bean flour (I used Bob’s Red Mill brand)- if you don’t have this flour or can’t find it, feel free to swap it out for whole wheat flour, spelt flour, or your favorite gluten free baking mix
  • 3 scoops Vega Vanilla Protein Powder (or your favorite plant-based protein powder)
  • 4 very ripe bananas, mashed
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/3 cup sugar
  • 1/8 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups unsweetened vanilla almond milk
  • 6 oz. Kite Hill unsweetened greek-style almond yogurt (or use your favorite plant-based, dairy-free yogurt)
  • 1 tsp. vanilla extract
  • 1/2 cup dark chocolate chips (I used Trader Joe’s brand)

Directions:

Preheat the oven to 370°F. In a large mixing bowl, add flour, protein powder, sugar, baking soda, baking powder, salt, and cinnamon. In another mixing bowl, combine mashed bananas, almond milk, almond yogurt, and vanilla. Add wet ingredients to dry ingredients, then add chocolate chips. Mix well until contents are uniform. Using non-stick spray, spray a 9×11 brownie tin or baking pan of your choice. Scoop out batter into the pan. Bake at 370°F for 35-40 minutes. Allow to cool. Cut into squares (this recipe made 20 squares me for). Enjoy!

Italian Seasoned Cannellini Bean Balls

I’m currently sitting at home because my internship program has declared today a snowday.  I’m trying to make today both relaxing and productive, so before I dive deep into my internship assignments, I thought I’d share the latest recipe I’ve been working on.  If you’ve been reading my blog for a while, you know that I sometimes struggle with cravings. Cravings (to me) may be a sign that something is lacking in my diet. I decided to make these protein and omega-3-rich bean balls to provide these nutrients for vegan readers who may have similar cravings. Not only are they packed with healthy fat and protein, they’re delicious! I hope you try them, and let me know what you think.

Italian Seasoned Cannellini Bean Balls

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Ingredients:

  • 1 can (~15 oz.) of cannellini beans (also called navy beans, white kidney beans)
  • 1/2 cup raw walnuts
  • 1/2-3/4 cup packed ground flax meal (I use Bob’s Red Mill brand). Adjust if the batter needs to be thicker (see below for desired thickness)
  • 2 cups raw baby spinach
  • several sprinkles of garlic powder- or use 1 small clove of garlic
  • 1/4 tsp. dried basil – or use 1/2 cup fresh basil leaves
  • 1/4 tsp. dried oregano

Directions:

Preheat the oven to 375ºF.  As the oven heats, drain the beans well, and measure the rest of the ingredients.  Combine all ingredients in a food processor until well blended.  The consistency should be slightly thick, so you can mold the mixture into balls.  Using non-stick spray or a brush with oil, coat a baking sheet with a thin layer of oil.  Using your hands or a spoon, scoop out some of the bean batter.  Mold the batter into balls using the palms of your hands, as if you were working with clay or playdough.  Place the balls on the baking sheet.  Bake for 20 minutes, flip each ball individually, and bake for another 15 minutes.  Remove from oven and allow to cool.

I enjoyed this delicious creation with spiralized zucchini, and sauteed spinach in a delicious (store-bought) pesto sauce.  Feel free to add these balls to your favorite pasta dish, as a topping in a salad, or whatever sounds good to you.

-Jess