WazzuCoug
Member
This is not a very sweet banana bread at all, but it's great with a cup of coffee. Although this is low sugar and has a bit of extra protein, it is still a treat that needs to be eaten in great moderation as it isn't low calorie or low carb and the protein increase is modest.
I limit myself to one smallish slice a day if it's on the counter and I reduce my caloric intake elsewhere in the day.
It's about 180 calories per 3/4" thick slice - give or take, with 8g protein, 24g carbs, so it's not a protein bar replacement...it is a treat.
The recipe:
I limit myself to one smallish slice a day if it's on the counter and I reduce my caloric intake elsewhere in the day.
It's about 180 calories per 3/4" thick slice - give or take, with 8g protein, 24g carbs, so it's not a protein bar replacement...it is a treat.
The recipe:
- 3 very ripe bananas, mashed (about 1 1/4 cup mashed banana)
- 2 eggs, at room temperature
- 1/3 cup pure maple syrup
- 1/2 cup plain greek yogurt (vanilla would be okay)
- 1 teaspoon vanilla extract
- 1 3/4 cup whole wheat flour
- 1 scoop unflavored protein powder (vanilla would probably be okay, but it would probably have sweetener)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1/3 cup butter, melted and cooled (you can also use olive oil or melted and cooled coconut oil but I prefer butter)
- Optional: some dark chocolate chips, walnuts, etc could be added in and would be tasty, but also added calories, of course.
- Preheat oven to 350 degrees F. Get an 8 1/2 x 4 1/2 inch pan and grease the inside of the pan to prevent sticking.
- In a large bowl mix together the mashed banana, eggs, maple syrup, greek yogurt and vanilla extract to a bowl until well combined.
- In another large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt.
- Add dry ingredients to wet ingredients and mix until just combined. Do not overmix!
- Next, mix in the melted and cooled butter (or coconut oil).
- Add banana bread batter into prepared pan.
- Bake for 50-60 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling. The sweetness improves a bit if you let it sit a day.
- Slice and enjoy in moderation.
