Chocolate Chip Walnut Banana Bread

The addition of collagen protein adds a nice springiness to this decadent loaf. Leaving the peels on makes this banana bread extra moist and jam-packed with essential nutrients.
Author Mareya Ibrahim


  • 3 whole washed organic bananas peels on - very ripe
  • 3 large eggs
  • 3 tablespoons ghee (clarified butter)
  • 1 teaspoon pure vanilla extract
  • ¼ cup unsweetened almond milk
  • 1 cup all-purpose gluten-free flour
  • ¼ cup chopped walnuts
  • 2 heaping tablespoons bone broth collagen protein powder
  • 2 teaspoons granulated stevia
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1/3 cup plus 2 tablespoons dark chocolate chips 70% or more unsweetened cacao


  1. Preheat the oven to 375° Line a 4-cup loaf pan (8"x 4"x 2½") with parchment paper.
  2. In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
  3. In a large bowl, stir together the flour, walnuts, protein pow­der, stevia, baking soda, and salt until evenly combined. Add the banana mixture and stir to incorporate. Fold in 1/3 cup of the chocolate chips. Pour the mixture into the prepared loaf pan, spreading it evenly, and sprinkle the remaining 2 tablespoons chocolate chips on top.
  4. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 to 15 minutes. Slice and serve, or store in a sealed container and refrigerate for up to a week-although there's no way it's making it that long.