with Paul Guse and Nicole Gliddon of The Primal Gourmet

Cutting doesn’t have to mean sacrificing your sweet tooth with our favorite protein banana bread. This rich, dark chocolate banana bread with espresso will cure your cravings and fuel the morning while keeping you satisfied and on track nutritionally.

We’ll show you a simple method for making nut milk and nut butter, as well as a more cost-effective approach to paleo protein powder blends.

2 medium bananas
3 large eggs
1 tsp vanilla
1/2 cup nut milk or coffee/espresso nut milk*
1 tbsp beef collagen/gelatin
1 scoop vanilla paleo protein (True Nutrition 70% beef isolate/30% whole egg blend)
1 scoop toasted coconut paleo protein (Same blend ratios as above)
1/3 cup fine coconut flour
⅓ cup fine almond flour
2 tbsp cacao
1 tbsp stevia
1 1/2 tsp baking powder
1 tsp baking soda
1/3 cup crushed walnuts
1 square bitter chocolate (We recommend Taza Chocolate)
In a mixing bowl using a hand mixer, mix the wet ingredients until smooth.
In a separate bowl, combine all the dry ingredients until well incorporated. Add dry ingredients to the wet and mix until well combined. Stir in the crushed walnuts and pour into a prepared loaf pan. Using a 9 inch loaf pan will give about a 2 1/2 inch high loaf. Grate the square of chocolate over the batter.
Heat oven to 375 degrees. This is done at the end to allow time for the collagen to bloom and allow the baking soda and baking powder to start to raise the batter. Bake 35-40 mins, or until knife comes out clean.
*The "coffee/espresso nut milk" is simply made by making a batch of nut milk but instead of using water you use a strong brewed coffee or espresso.
Nut milk is easy to make! The easiest method is to take your prepared nut butter and put in a high-powered blender with filtered water (1 tbsp of nut butter to 1 L filtered water) and blend for 45 seconds to a minute. Using nut butter there is really no need to filter your nut milk as with more traditional methods.

Nut butter can be made at home using a food processor and your favorite blend of nuts. Our favorite is a blend of almonds, walnuts, pecans, and macadamia. Simply put all the nuts into the food processor, add a pinch of sea salt, and process until creamy which can take about 9-11 minutes, depending on ratios. To make 2 cups of nut butter, you need 4 cups total of whole nuts. Our favorite ratio is about 1 3/4 cup almonds, 1 cup pecans, 1 cup walnuts, and 1/4 cup macadamia. Either toast the nuts prior to processing or simply make a raw nut butter.


A note on protein powder blends: Accuracy is key when selecting the appropriate protein powder for baking. We use True Nutrition’s custom blend protein powders, using a combination of 70% beef isolate protein powder and 30% egg protein powder. When ordering your protein powder, feel free to customize according to your individual palate and nutritional needs, but be aware that it might change the end result of this particular recipe.
Nutritional Value (12 servings)
Per Serving: 
117 calories
5.8 grams fat
8 grams carbs
-2 grams fiber
8 grams protein 
For additional paleo-friendly recipes and tips, visit The Primal Gourmet on Facebook.


  • Paul Guse: August 26, 2016

    Hey Rachel. Yes, you most certainly could use a different protein powder such as a whey isolate. The end result may be a little different or baking time may take a little longer/shorter depending on changes. We have experimented with a couple ratios and found that this “paleo” blend works amazing but feel free to experiment.

  • Rachel : August 26, 2016

    Would this work with other protein powders?

  • Nicole Gliddon: August 26, 2016

    Hi, Maggie!

    We’d be glad to provide it. I will follow up with you shortly.

  • Maggie Huff: August 26, 2016

    Can you give a nutrition break down please? Thanks! This sounds so yummy!

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