I love banana bread. While at my parents’ house last weekend, we ended up with five browned bananas. I had just made protein pancakes for breakfast using this mix. I wondered if I could make my own protein banana bread and began to search for recipes.
Here’s the thing though… I like banana bread to be bursting with banana flavor. I’ve been using this recipe for years and think the extra steps are totally worth it. The calories and fat? So not worth it. I decided to lighten up the fat and calories and boost it up with some protein powder. Here is my version:
1 3/4 cups whole wheat flour
2 tsp baking powder
2 scoops of this banana protein powder (You could possibly sub your favorite vanilla protein powder, but I haven’t tried it… let me know if you do)
1 cup oat flour (I make my own by grinding 1 and 1/3 cups old fashion oats in my blender or you can buy this kind)
2 large eggs
2 tsp vanilla extract
1 cup plain fat free greek yogurt
1/4 cup applesauce
1/2 cup chopped walnuts and/or an extra banana, sliced thin for topping
1.) Preheat oven to 375 degrees. Line 5 mini loaf pans with parchment paper and spray with cooking spray.
2.) Peel 5 bananas and place in a microwave safe glass bowl. Microwave bananas for 5 minutes or until bananas release their juices (see photos below). Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid) (photo below).
3.) Meanwhile, mix dry ingredients together and set aside
4.) Transfer banana juice to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Put mixture into a stand mixer and add in vanilla, applesauce, eggs and greek yogurt at low speed. Increase speed to medium and mix 1-2 minutes.
5.) Slowly stir in flour mixture, but do not over stir
6.) Pour mixture into 5 mini loaf pans. Top loafs with bananas or walnuts as desired (will need to adjust macro/calories counts accordingly)
7.) Bake 30-45 minutes or until a toothpick inserted into center of loaf comes out clean. Allow to cool 5 minutes in loaf pan. Allow to cool to room temperature on counter before storing in a zip lock bag.
8.) Slice and enjoy! Nutrition for a whole mini loaf (1/5 of recipe) 501 calories, 5 grams fat, 81 g carbs, 36 g protein.
I had 1/4 of 1 loaf: 110 calories (1 g fat, 19 g carbs, 7 g protein)… not bad for banana bread! Note – I’ve added the bread into myfitnesspal, it titled “Modern Moochi Ultimate Banana Bread”, search for it and add it, if you’d like).
The perfect bananas for making banana bread
Microwave the bananas to release the juice
Strain the juice into a measuring cup after microwaving
Looks appetizing… just trust me here.
Yum! The delicious final product.