Blender Banana Bread

By: Carole St-Laurent

Quarantine has everyone in my household looking for something sweet to eat. I really try to avoid buying junk food so I came up with this easy blender banana bread, with no sugar added. Let’s face it, bananas are sweet enough.


  • 4 bananas, green tipped
  • 4 eggs 
  • 1/2 cup almond butter
  • 1/4 cup melted butter
  • 1/2 cup almond flour
  • 4 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla
  • A pinch of sea salt
  • 1/4 cup collagen powder (optional)
  • 1/2 cup Lily’s Dark Chocolate Chips (optional)

When choosing green tipped bananas, you will have less carbohydrates in your finished recipes. Cinnamon helps with blood sugar control. For a touch of added sweetness, Lily’s Chocolate Chips are perfect, since they are sweetened with stevia. If you’re currently doing a 21 Day Sugar Detox, omit the chocolate chips. Collagen powder adds protein to the recipe, but it will make the bread a little bit wetter” than without.


Cut your loaf in half, then each half in two, and each remaining piece in two again, to get 8 very generous slices. There’s 308 calories per slice. 

  • Protein 12% 12%
  • Carbs 23% 23%
  • Fat 65% 65%

Step by Step Instructions

Step 1

In your blender, put in the first 4 ingredients and blend for 30 seconds to one minute. The consistency will be thick but still very pourable.

Step 2

Add all the other ingredients, including the collagen powder if using, EXCEPT for the chocolate chips. Blend again for 30 seconds to one minute. The mixture will thicken up a little bit.

Step 3

Pour your mixture into a greased (with butter) loaf pan, lined with parchment paper.

Step 4

Add your chocolate chips if using and mix in gently with a spoon.

Step 5

Bake at 350º F for 50 minutes, or until a toothpick comes out clean. Let cool in the pan, then gently finish cooling on a rack. Cut in 8 slices and enjoy. The banana bread can be stored in the fridge for 5 days.

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