Balanced Protein Banana Bread

This high-protein banana bread is moist, flavorful, and designed to support blood sugar balance. With 20 grams of protein per serving and thoughtful ingredients like almond flour, cottage cheese, and FullWell Collagen Peptides, it’s the perfect nourishing treat for hormone balance, fertility, or simply staying full and energized.*

At a Glance: 

Prep time: 15 min  |  Cook time: 75 min | Yield: 12 muffins

Why This Recipe Supports Blood Sugar Stability & Sustained Energy for Every Stage of Motherhood

Balanced blood sugar is a key part of feeling your best — whether you're preparing your body for conception, navigating the energy swings of pregnancy, or supporting your recovery postpartum. This banana bread is crafted to be more than just a treat:

• High-protein foundation: With 20 grams of protein per slice from FullWell Collagen Peptides, cottage cheese, and egg whites, this recipe supports steady energy, satiety between meals, and recovery — all crucial during pregnancy and postpartum recovery.*
  
  
• Naturally sweet with intention: Bananas provide natural sweetness and moisture, while brown sugar is used mindfully to keep the bread satisfying without being overly sugary.
  
  
• Smart carbs + healthy fats: Almond flour and chia seeds bring fiber and nourishing fats, helping to slow digestion, support blood sugar regulation, and leave you feeling full and nourished.
  
  

Whether you're fighting off morning sickness, managing gestational diabetes, or simply looking for a more balanced way to enjoy banana bread, this recipe has your needs in mind.

Why This Recipe Works in Your Kitchen

The combination of almond flour and FullWell Collagen Peptides can make batters more delicate, but the addition of all-purpose flour, chia seeds, and the structure from egg whites ensures the bread holds together and bakes up with the perfect texture. The long bake time (75 minutes) allows moisture from the bananas and cottage cheese to fully cook off, leaving a dense yet soft loaf that slices beautifully and doesn’t stick to the pan.

Ingredients

• 3-4 medium ripe bananas 
• 1 cup cottage cheese (2% low-fat)
• 10 servings liquid egg whites (approx. 30 tbsp or one carton)
• 6 tbsp unsalted butter, melted and cooled
• 2/3 cup brown sugar (unpacked)
• 1 tbsp vanilla extract
• 3 tbsp chia seeds
• 1 cup FullWell Collagen Peptides
• 2½ cups almond flour
• 1 cup all-purpose flour
• ½ tbsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• Optional add-ins: ½ cup dark chocolate chips or chopped walnuts

Instructions​

1. Preheat your oven to 350°F, position the oven rack in the middle. Grease a loaf pan with butter and line with parchment paper.
2. In a blender, combine bananas, cottage cheese, and egg whites. Blend until smooth (15–20 seconds).
3. Pour the banana mixture into a large mixing bowl. Add melted, cooled butter, brown sugar, vanilla extract, and chia seeds. Whisk until smooth.
4. In a separate bowl, whisk together almond flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, and FullWell Collagen Peptides
5. Add the dry ingredients to the wet ingredients and mix with a wooden spoon or spatula until just combined. Fold in chocolate chips or nuts if using.
6. Pour the batter into the prepared loaf pan, smoothing it evenly.
7. Bake for 70–75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Allow the bread to cool completely in the pan before removing and slicing.

Nutrition Facts (per serving)

355 Calories

20 g Protein

28 g Carbs

4 g Fiber

24 g Net Carbs

19 g Fat

Additional Notes

Storage

• Store slices in an airtight container in the refrigerator for up to 5 days. This banana bread also freezes beautifully — slice, wrap, and store in a freezer-safe container for up to 3 months.

Substitutions & Variations

• Cottage cheese: Can be swapped for plain Greek yogurt for a slightly tangier flavor and similar protein content.
• Egg whites: Substitute with 8 whole eggs if desired (to reach the same protein content)
• Brown sugar: Can be replaced with coconut sugar or a monk fruit-brown sugar blend for a lower glycemic option.
• Almond flour: If needed, you can replace it with coconut flour.