3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup coconut sugar
1/2 cup plain Greek yogurt
1/2 cup canola oil
1/4 cup packed brown sugar
1 tsp vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1 cup chopped walnuts, divided
Instructions
Preheat oven to 325°F. Line a 9- x 5-inch loaf pan with parchment paper.
In a small bowl, whisk together protein powder whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
In a medium bowl, whisk together eggs, coconut sugar, canola oil, yogurt, brown sugar and vanilla. Fold in mashed bananas. Stir in flour mixture just until combined. Fold in 3/4 cup walnuts.
Scrape into prepared pan; sprinkle with remaining walnuts. Bake for 55 to 65 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.
TIPS
Preserving
Store in airtight container for up to one week or freeze for up to one month.