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Protein Banana Bread

Over the weekend I made this delicious Protein Banana Bread! It is so delicious and a perfect snack as the weather get’s colder. I love that it’s a healthy banana bread too, thanks to the added protein and reduced sugar and oil!

protein banana bread

It also has the added factor of using up the brown bananas you just can’t eat as hard as you try! I’ve finally learned that I can only eat three bananas a week. For a while I’d buy 6 or so and then ended up having to freeze 3-4 bananas a week. Which led to this situation in my freezer.

crap ton of bananas

That would be, in technical terms, a “crap-ton” of frozen bananas in my freezer.  This recipe began from the Betty Crocker Cookbook, but of course I used my own tips to make it healthier!

Protein Banana Bread

Ingredients:

3/4 cup sugar

1/2 cup applesauce

2 eggs

3 medium mashed bananas

1/2 cup buttermilk (Just add 1 Tablespoon vinegar to a cup of regular milk)

1 teaspoon vanilla

1 cup white flour

1 cup whole wheat flour

2 scoops (approximately 1/2 cup) vanilla protein powder

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (if desired)

making banana bread

Directions:

Stir sugar and applesauce together. Beat eggs separately. Add eggs, bananas, buttermilk, and vanilla and stir until smooth. Add flours, protein powder, baking soda and salt and stir just until combined. Fold in nuts if desired.  Bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Allow to cool before slicing.

banana bread with protein

Yum! This stuff is hard to resist, but you really don’t have to! It’s sweet without being overpowering and the banana flavor takes center stage. Perfect with a cup of coffee on a cool morning.

What do you do with your leftover bananas?

 

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23 Comments

    1. I love this recipe and use it to make muffins. I usually swap the sugar for stevia to make them sugar free for my son. They always come out moist and delicious!

  1. Going by the pictures, that stuff must be hard to resist. In fact, I’m feeling the urge to make use of this recipe ASAP even though winters are long gone. I also end up freezing overripe bananas and use them in pancakes.

  2. I’m in the uk and was wondering if you could tell me what vinegar it is you use. Is it malt vinegar or white wine vinegar or something else thankyou.

    1. I used malt vinegar, but plain white is fine too. I think white wine would be good, but red wine might be a bit off for the flavors of the recipe.

    1. I’ve never tried them as muffins, but I would say 20-25 min. They should be golden brown and a toothpick inserted in the middle of one should come out clean. Let me know how it goes!

  3. This is very good. I made it this past weekend!! I do have a question though…How many servings is it supposed to make?

  4. Hey, this showed up on my Facebook feed at the perfect time. I had three ripe bananas just waiting to be turned into bread. I don’t have any protein powder vanilla or otherwise. Where do you get yours?

    1. I have gotten mine at Meijer or WalMart. They are sometimes near the pharmacy with the supplements or ask any sales associate, they can help you find it!

  5. Made this this week! It was so good. I’m not a big fan of banana so I loved it because it wasn’t overwhelming like some banana bread. I also get nervous about incorporating protein powder because sometimes you get that protein taste, but you couldn’t tell. I also made a crumble to go on top which really made it delicious!

    1. Yay girl! I love that you love it! And I am crazy about crumble top on banana bread or muffins-love that you got creative with it!

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