Not Your Average Protein Banana Bread

Monday, March 20, 2017


This is NOT your typical protein bread. Why? There is no whey taste, it's not dry and it tastes like actual banana bread! This recipe makes the same spongey, dense texture as your grandmothers or Starbucks (guilty pleasure) banana bread. My secret? Quality unflavored protein, oats, plain Greek yogurt and unsweetened applesauce! I swear by Quest's multi-purpose protein powder. It's unflavored and PERFECT for baking. I mean, just look at that texture! You cannot beat it. Since substituted oats for flour, this recipe is GLUTEN-FREE for all of you people out there with Celiac! 


I completely forgot to take pictures of the baking process! But this recipe is DEFINITELY going to be repeated, so I'll update with pictures the next time I make it :)


I took the Better Homes and Garden recipe and substituted the calorie-dense ingredients with nutrient-dense ingredients. According to their website and cookbook, the macros for one slice of their banana bread is about half the size of mine (16 servings) and comes in at 215cals, 9g fat, 32 carbs, 3g protein. The macros for my banana bread, cut into 8 servings, comes in at 206cals, 7g fat, 27g carbs, 10g protein! Even though the numbers look pretty similar, my recipe has more whole ingredients as opposed to "empty" (processed) calories. Plus you can eat MORE of it! I'd call that a WIN!!! With no processed sugar or flour, oils or preservatives, this version is the obvious healthy choice. And I promise you, it tastes just as good! 

Baking the bananas to brown them is a step that I don't think should be skipped! Unless your bananas were previously frozen, take the extra step and bake those babies for extra sweetness! I only used 1/4 of sweetener (honey instead of white sugar) that BH&G called for because the bananas and applesauce give so much sweetness as they are! 

If you wanted to leave out the protein, you could add an extra 3/4 cup oat flour and still have great macros. You'd end up with less protein and more carbs, but still better than the original! 

Prep Time: 20 mins
Cook Time: 35-40 mins
Servings: 8
Macros: 206cals, 7g Fat, 27g Carbs, 10g Protein

Ingredients:
3 ripe bananas
3/4 cup oats
2 scoops (about 1 cup) Quest all-purpose protein powder
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 cup unsweetened applesauce
1/2 cup plain fat free Greek yogurt
1/4 cup honey
2 eggs
1 tsp vanilla extract
1/2 cup chopped walnuts
Optional: unsweetened coconut flakes

Directions:

  1. Pre-heat oven to 350*F. Cover baking sheet with aluminum foil, and place bananas on baking sheet. Bake for 10-15 minutes.
  2. While bananas bake, prepare oat flour. Put oats in food processor or blender and pulse until you get a flour consistency. In a large bowl, mix dry ingredients (oat flour, protein powder, baking powder, baking soda, cinnamon and pumpkin pie spice), set aside. In a small mixing bowl, mix together wet ingredients (unsweetened applesauce, plain FF Greek yogurt, honey, eggs and vanilla extract). Once bananas are cool to touch, peel and mash, and mix in with wet ingredients. Add wet ingredients to dry all at once and mix until moistened (will be lumpy!). Fold in walnuts. 
  3. Prepare 9x5x3 inch bread pan with non-stick cooking spray and pour batter into pan. Bake for 35-40 minutes, or until you can stick a toothpick in the center and it comes out clean. Top with coconut flakes and bake for an extra 2-3 minutes to "toast" them. 
  4. Refrigerate after cooling if you are not going to eat it all within 3-4 days. Due to the lack of preservatives and processed foods in this recipe, the bread will stay fresher longer in the refrigerator. 


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