Protein Banana Bread
Are you looking for a healthy yet delicious way to satisfy your sweet tooth? This protein banana bread is the perfect solution! Packed with the goodness of ripe bananas and protein-rich ingredients, it’s an ideal snack for any time of the day. Whether you’re a fitness enthusiast or just someone who loves a good loaf, this recipe will delight your taste buds while fueling your body. Let’s dive into making this delightful treat!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup protein powder (vanilla or unflavored)
- 1 cup whole wheat flour
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup Greek yogurt
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 15 minutes, and cooking time is around 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 150
– Protein: 10g
– Carbohydrates: 25g
– Fat: 2g
– Fiber: 3g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add the eggs, honey (or maple syrup), applesauce, and Greek yogurt to the bananas and mix well.
- In a separate bowl, combine the protein powder, whole wheat flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, slice and serve as desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Alternative Ingredients
You can substitute the whole wheat flour with almond flour for a gluten-free option, or use banana flour for a unique flavor. For a vegan version, replace eggs with flax eggs and use a plant-based yogurt.
Serving and Pairings
This protein banana bread pairs wonderfully with a dollop of peanut butter or a spread of almond butter. Enjoy it with a cup of coffee or tea for a delightful breakfast or snack.
Storage and Reheating
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months. To reheat, microwave for 15-20 seconds or toast in a toaster oven.
Cooking Mistakes
- Using unripe bananas can result in a less sweet bread.
- Overmixing the batter may lead to a dense texture.
- Not greasing the pan properly can cause sticking.
- Skipping the cooling time can make slicing difficult.
- Check for doneness early to avoid overbaking.
Helpful Tips
- Use ripe bananas for maximum sweetness and moisture.
- Experiment with adding nuts or chocolate chips for extra flavor.
- Let the bread sit overnight for improved flavor.
- Store in the fridge for a firmer texture if preferred.
FAQs
Can I use other types of protein powder?
Yes, you can use any flavor of protein powder, but vanilla or unflavored works best for this recipe.
How can I make this recipe vegan?
To make it vegan, substitute the eggs with flax eggs and use plant-based yogurt.
Can I add chocolate chips to the recipe?
Absolutely! Adding chocolate chips can enhance the flavor and make it more indulgent.
What should I do if my bread is too dry?
If your bread turns out dry, consider adding more mashed bananas or a bit of milk to the batter next time.
How long does protein banana bread last?
When stored properly, it can last up to 3 days at room temperature or up to 3 months in the freezer.
Conclusion
Protein banana bread is not only a delicious treat but also a smart choice for a healthy lifestyle. With its simple ingredients and easy preparation, it’s perfect for breakfast, snacks, or dessert. Enjoy this delightful loaf knowing you’re fueling your body with nutritious ingredients!
Protein Banana Bread
Ingredients
- 3 ripe bananas mashed
- 1/2 cup protein powder
- 1 cup whole wheat flour
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup Greek yogurt
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add the eggs, honey (or maple syrup), applesauce, and Greek yogurt to the bananas and mix well.
- In a separate bowl, combine the protein powder, whole wheat flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, slice and serve as desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
