Light + Fluffy Chocolate Protein Bread
Omg finally!!!! I have been experimenting and researching all day to try and make the perfect loaf of bread. I finally had success with this chocolate protein bread. Actually, it was basically me being really frustrated that nothing was turning out, throwing a few things in a blender, and HOPING it would work. It did!
You know how gluten free breads (that don’t have yeast) almost never rise in the oven? This one rose super high and barely came down when I took it out. I was really impressed! Its airy but holds its structure really well. It’s also a blender bread. Meaning: you literally throw all the ingredients into a blender and then pour it into a bread pan. No yeast, no overnight rising!
1 cup chocolate protein powder (you can use any kind- obviously the taste will differ depending on what you choose)
5 medjool dates (you can add more or add maple syrup if you want it more sweet)
1 banana (can can’t even taste it- it’s more for consistency and sweetness)
3/4 cup unsweetened almond milk
1 tsp baking soda
1 tsp apple cider vinegar
pinch of salt
- Preheat oven to 350 degrees
- In a high speed blender, place all the ingredients in and blend until smooth. You might have to take a rubber spatula and scrape down the sides until its all blended. If you need to, add a little more almond milk.
- Pour batter into a 9X5 baking pan and bake for 45 minutes!
That’s all! Simple and quick. Enjoy!