Paleo Banana Bread Protein Bowl

by Kate on January 26, 2018

Paleo Banana Bread Protein Bowl -

Here we are, the end of January. How many of you made resolutions this year? Did they involved getting healthier? Perhaps you resolved to start exercising more or eating better? It’s always a familiar January theme and hopefully you’ve stuck with it! Today I’m here to help you (and your sweet tooth) out by giving you the recipe for this tasty Paleo Banana Bread Protein Bowl.

I eat eggs like they’re going out of style. I easily go through three dozen eggs in a week, with a little help from my girls but mostly it’s all me. I definitely love eggs but they get old after a while. Scrambled, sunny side up, poached … So many ways to cook them up but all savory so there comes a point where I’m just done with eggs.

The other morning I was seriously craving a sweet breakfast. Thoughts of Coconut Banana Bread Pudding came to mind. Sweet custard hugging tender bread, bananas, coconut. Oh my goodness, it’s BEYOND good! BUT … not at all healthy in any realm of the imagination.

That sweet custard that the bread bakes in when making an overnight french toast is where all the flavor is, am I right? So I thought, what if I could make that healthier? This Paleo Banana Bread Protein Bowl is beyond simple. Grain-free, gluten-free and sugar free but it definitely doesn’t skimp on flavor. Bananas and eggs mix with a touch of vanilla and cinnamon just like a baked french toast then scramble it up like scrambled eggs.

Paleo Banana Bread Protein Bowl -

Sweet and cinnamon-y yet there’s no added sugar. Top this eggy deliciousness with whatever you’d like! I topped mine with apples, unsweetened coconut and almond butter. Almond butter and bananas are amazing together so they seemed like natural toppings. Other fruits or cacao nibs would work well also. Really, the topping possibilities are endless.



Paleo Banana Bread Protein Bowl

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 1 servings

Paleo Banana Bread Protein Bowl

Sweet banana and cinnamon eggs topped with diced apples, coconut and almond butter make a breakfast bowl that packs a serious flavor punch.


  • 1 medium ripe banana
  • 2 eggs
  • Seeds scraped from 1/2 a vanilla bean, if paleo / 1 teaspoon pure vanilla extract or vanilla bean paste, if not paleo
  • 1/2 teaspoon ground cinnamon (or more if you're a cinnamon fiend, like me)
  • 1/2 teaspoon coconut oil (refined or unrefined are both fine but unrefined will amp up the coconut flavor)
  • 1/2 an apple, cored and sliced
  • 1 tablespoon unsweetened shredded coconut
  • 1 tablespoon natural almond butter
  • **I also like cacao nibs on top**


  1. In a medium bowl, mash the banana with a potato masher or fork until all lumps are gone and the banana become very smooth. Add eggs. Whisk until well combined. Add vanilla and cinnamon. Whisk again until combined.
  2. In a small skillet over medium heat, melt coconut oil. Add egg mixture and cook, stirring frequently until eggs are cooked through.
  3. Transfer to a serving bowl. Top with apples, shredded coconut, and almond butter (or toppings of your choice.) Enjoy warm.


**Adapted from Bravo for Paleo**

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs