Ask The Protein Powder Chef: Healthier Banana Bread
Hi Protein Chef! I love banana bread and was wondering if you had a recipe for protein banana bread. My grandma always makes it, and I wish I could do a healthy version of it. Thanks!
A freshly made loaf of banana bread is hard to resist. Strong is the person who can walk away from it without pausing to at least consider giving in to temptation and eating a slice ... or three.
Eating your grandma's banana bread every once in a while is fine, but eating it on a regular basis? That's probably not a great idea (sorry, Grams). Traditional banana bread is primarily made out of sugar, white flour, and butter. Even though it features a fruit—the almighty banana—banana bread isn't healthy. It's mostly sugar and fat.
So what are you grandma-remembering banana-bread-loving people to do? The way I see it, you have four options:
- You can vow to never again eat it. (I strongly advise against this option; banana bread is too good to renounce.)
- You can leave it for a cheat day, if you do cheat days.
- You can enjoy it as a treat when you make those once-per-year trips to Grandma's.
- You can tweak the recipe and pack it with some protein POW! (Which means you can enjoy it as often as you like.)
Guess which option I've chosen? Say hello to this ultra-moist Banana Nut Protein Bread. It's seriously one of the best banana protein breads I've made; and I've made a few. Here's the recipe!
Anna's Banana Nut Protein Bread
- 1 cup of cartoned coconut milk or almond milk
- 1/2 cup of banana-flavored whey protein
- 2 ripe bananas
- 1/2 cup of liquid egg whites
- 3 tbsp coconut flour
- 1 tbsp vanilla extract
- 4-6 medjool dates (depending on how sweet you like your banana bread)
- 1 handful walnuts
- 1/2 tsp baking powder
- Blend all ingredients together.
- Pour the batter in a bread muffin mold.
- Bake at 335 F (170 C) for about 45-60 minutes or until inserted knife comes out clean.
Recipe yields 10 servings
Anna's Banana Nut Protein Bread PDF (58.8 KB)
- To make your bread lower in carbs, you can substitute the banana for some pumpkin or butternut squash puree. As long as you use banana-flavored whey protein powder, you should end up with tasty banana bread. You can also eliminate the dates but, if you do, I suggest you add in some sweetener to ensure the bread hits all the right notes.
- If you don't have banana whey protein powder, a vanilla whey protein will work just as well!
- If you want to use casein, you can. Just use 1/4 extra cup of liquid egg whites (or two whole eggs).
- Consider adding some seeds to the mix! Flaxseeds or poppy seeds are a delicious addition.
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have some bannanas almost past their date may have to try this.... I have a culinary degree myself and just by looking at the ingredients and the amounts looks like a solid recipe.....
I am seriously going to get the things I need to make this. And the serving size is amazing too, not high in anything really. How do you come up with amazing foods, experimenting? :)
I just tried it but I think there is something missing. The raw blend is too liquid. I thought egg white was the key to solidify the mix when cooked but after 2 hours in the oven, it looks like a well cooked omelette with the walnuts and dates on the bottom. It tastes great though but looks like thick omelette. Any update with the ingredients ? Maybe a little more flour ? I'm not used to cook with whey protein.
OK. Walk me through what happened. DId you use the same ingredients? What kind of protein did you use?
You can order coconut flour on Amazon, or from Nuts Online. Nuts online has a great selection of alternative flours.
So I just did the recipe, and followed it step by step and used Optimum Nutrition vanilla whey protein. Problem: in the oven, the bread was all puffed up and nice, but when I took it out, it started deflating completely and now it looks flat as heck! What did I do wrong?! I did everything the recipe said to do and it doesn't look anything like what's shown here! Someone can help me understand??? Did someone do the recipe? How did it look for you?
Hm hm hm. Is it possible you used too big a bread loaf and too much baking powder? It's the only thing I can envision happened here? I mean, the bread does deflate a bit after you take it out but not dramatically or anything?