Pumpkin Banana Chocolate Chip Protein Bread with Vanilla Icing!
Updated: Feb 22
Pumpkin Bread is one of the KEY staples when winter hits. Similarly, when October drops so does everything pumpkin! Pumpkin lotion, pumpkin candles, pumpkin soup, pumpkin alcoholic beverages and pumpkin BREAD!!! This bread is all things amazing. It's soft on the inside yet a tiny but crispy on the outside. When the mouth watering glaze hits the top of this... you will surely fall to your knees! Have it with a nice hot cup of coffee or tea. Or have it as a sweet and healthier dessert after a meal. Either way this will surely satisfy your sugar cravings without the guilt!
I used Trader Joes gluten free pumpkin bread (which I wish they sold year round!) as a base and layered on top to the mix. For a nice source of protein, I added Designer Protein collagen protein powder. And although the topping is not dairy-free, it is lactose-free with the lactose-free cream cheese I used from the brand Green Valley. For a dairy free you could skip the icing and top with a delicious almond butter or cookie butter! I hope this recipe sweetens your day :)
-1 package @traderjoes gluten free pumpkin bread mix
-2 scoops unflavored collagen or vanilla protein powder
-3/4 cup water
-1/4 cup olive oil
-1/4 cup chocolate chips ( I use @enjoylifefoods)
-Butter or coconut oil for bread pan
Cream cheese icing:
-1/4 cup cream-cheese (I use lactose free green valley from H‑E‑B!)
-2 Tbsp honey
-Dash of cinnamon & pumpkin spice
Preheat oven to 350 degrees
In a large bowl mix dry ingredients: pumpkin mix, collagen powder
In a separate bowl, mash 1 banana, mix in 2 eggs, add 3/4 cup water, add 1/4 cup oil. Mix!
Add the wet ingredients to the dry. Mix (do not over mix)
Butter up a bread pan or spray with coconut oil. Add mix to the pan and set in oven for 55 minutes.
Create cream cheese icing if desired: mix together cream cheese, honey and spices. Set aside
When bread is ready, let it cool for 15 minutes. Top with icing and walnuts. Enjoy!!