I LOVE bananas.
I love bananas on peanut butter toast, bananas in smoothies (or piña coladas), chocolate-covered bananas, bananas sliced into my Cheerios…what a versatile fruit. Plus, monkeys eat them…so.
Banana bread is a simple and delicious breakfast, snack, or treat. The best part about banana bread? The banana naturally sweetens it *just* the right amount, leaving the need for added sugars at a minimum. I’ve been making banana bread for a long time, slowly working on perfecting my recipe; when I finally did, adding protein felt like the next logical step. With a whopping 31 grams of protein and only 68 grams of carbohydrates, this loaf is the ultimate pre or post-workout snack. Oh, and did I mention it only has EIGHT (8!) grams of fat?!
This recipe is perfect for when you have a “wounded soldier” (bruised and battered, with no place to call home) lying around, or when you have a sudden craving for some banana bread (and you DON’T want to share).
Mini Protein Banana Bread
Prep time: 15 minutes
Bake time: 15-30 minutes
Yield: 1 mini loaf
You will need…
- Mini loaf pan
- Rubber spatula
- 20 grams quick oats, ground into a flour
- 20 grams Bob’s whey protein concentrate
- 20 grams King Arthur 100% whole-wheat flour
- 8 grams cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon reduced sodium baking powder
- Pinch salt
- 100 grams ripe banana, mashed
- 2 ounces plain 0% greek yogurt
- 2 ounces unsweetened almond cashew milk
- 1 egg yolk from a medium or large cage-free egg
- 1/4 tsp vanilla extract
- 1/4 tsp McCormick butter flavoring
- 1/2 teaspoon (about 2 g) Truvia brown sugar baking blend
- 1/2 teaspoon (about 2 g) Zing baking blend
- Gather your ingredients and pre-heat the oven to 350 degrees F.
- If you haven’t already, grind the oats into a flour. Add the flours and other dry ingredients to a small-medium mixing bowl. Whisk together.
- In a small mixing bowl, mash banana with greek yogurt.
- Add the egg yolk; whisk.
- Add milk and extracts, whisk.
- Add sugars, whisk.
- Fold wet ingredients into dry, mixing until just combined.
- Grease your mini loaf pan and pour batter in evenly.
- Bake for 15 minutes before checking. Depending on your oven, bake time could vary between 15-30 minutes.
- When done, a tooth pick will come out clean. Remove from the oven and let cool on stovetop or cooling rack for at least 15 minutes before removing from pan and slicing.
- Instead of using whole wheat flour & cornstarch, you could absolutely use 28 grams of Quick Bread (banana) mix, if you have any on hand.
- Try using flavored protein powder, like PEScience Snickerdoodle.
- If you want it extra rich and moist and don’t mind adding fat, try adding 6-14 grams of Smart Balance, vegetable oil, coconut oil, or free-range butter.
Optional add-ins & toppings
- Mini chocolate chips
- Chopped walnuts
- Dried fruit
- Peanut butter (or cookie butter, like I did)!
- Fruit preserves or jam