Banana Bread Sweet Potato Protein Bars With Blueberries (Paleo, Mediterranean Zone, Gluten Free)
Servings Prep Time
8 15minutes
Cook Time
37minutes
Servings Prep Time
8 15minutes
Cook Time
37minutes
Ingredients
Instructions
  1. First, I get my oven preheating at 350 degrees. Then set up my work station and get everything I need together. On the left side you’ll see a paper plate. That’s what I use for my garbage and after I’m finished then all I have to do is toss it in the trash.
  2. I typically bake my sweet potato the day before so it’s nice and cool when I work with it. You want your sweet potato totally cooled…it doesn’t mix the same if it’s hot or warm. The skin peels right off…easy peasy. And my handy garbage plate is where I put the skin.
  3. In the bowl goes the sweet potato and banana. I break the banana up a little and then I get ready to mash.
  4. I love using a larger sized serving fork. It mashes things up really good. But if you don’t have one then a regular fork works ok too.
  5. It’s easiest to mash as you go, so now we need to mash up the sweet potato and banana. Don’t worry, it doesn’t have to be perfect. Mine still has some minimal chunks in it when I move on to the next steps.
  6. Next, I add in the Vanilla extract, monk fruit (or coconut palm sugar), and salt. Then I give it another mash. I’m right handed, so it’s easy and quick for me to turn the bowl counter clockwise as I mash down with my serving fork.
  7. Now I throw in 2 sccops of my favorite plant-based protein powder along with 4 tablespoons of nut butter. Today I used the rest of the cashew butter I had and some peanut butter.
  8. After another good mash session, I add about 1/3 cup of ground flax seeds and 1/4 cup chia seeds. Oftentimes I just use my protein powder scooper to measure. If you do that it’s 2 scoops of flax to 1 scoop of chia seeds.
  9. Next goes in the teaspoon of baking powder. Give all that a good mash up and then add about 1/3 to 1/2 cup of coconut flour.
  10. Another quick session of mashing it together and then I scoot the batter out and form a round opening in the middle. That’s where I crack in the 3 eggs.
  11. Still using my big ole serving fork, I’ll whisk them first and then mash to combine them with the batter.
  12. Now it’s time to gently fold in about 1/2 cup of blueberries.
  13. It’s important to grease your baking dish before adding in the batter to keep it from sticking. For me, the easiest way to do this is by using my favorite cooking spray. I just love this avocado oil one. It’s got amazing ingredients (hello, just avocado oil!) and it sprays on really well. Plus avocado oil can also handle heat really well.
  14. After spraying my 12 x 9 baking dish, it’s time to add in all that yummy batter Then I use the back of my fork to smooth out the top. After it’s pretty smooth, I smear on a tablespoon of grassfed butter or ghee. For that, I use a spoon. I’ll put half the tablespoon of butter on one side and the other half on the other and then use the back of the spoon to smear it all over the top.
  15. Then, using my protein powder scooper, I take about a tablespoon of golden monk fruit and sprinkle that on throughout.
  16. Into the oven it goes, on the middle rack, and I set the timer for 35 minutes. Once that buzzer goes off, I reset the timer to 2 more minutes and I crank the oven to broil. Be sure to keep an eye on it while it broils. Even though I leave it on the middle rack, you want to be sure it doesn’t burn. You’re looking for a nice golden brown top. I just love how that 2 minutes of broiling get it just perfect.
  17. I know you want to dig in, but you can’t just yet. It really needs to cool for at least an hour before you cut into it.
Recipe Notes

by Ashley