Mini Protein Banana Bread

Mini Protein Banana Bread Snickerdoodle Butter

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
  • Whisk
  • Rubber spatula
Ingredients

Dry

  • 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

Wet

  • 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
Instructions
  1. Gather your ingredients and pre-heat the oven to 350 degrees F.
  2. 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.
  3. In a small mixing bowl, mash banana with greek yogurt.
  4.  Add the egg yolk; whisk.
  5. Add milk and extracts, whisk.
  6. Add sugars, whisk.
  7. Fold wet ingredients into dry, mixing until just combined.
  8. Grease your mini loaf pan and pour batter in evenly.
  9. Bake for 15 minutes before checking. Depending on your oven, bake time could vary between 15-30 minutes.
  10. 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.
Nutrition Information
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Substitutions
  • 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
  • Blueberries
  • Dried fruit
  • Peanut butter (or cookie butter, like I did)!
  • Fruit preserves or jam

If you try out the recipe, tag your photos with #FoodIsMyFrenemy!


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