This morning as I noticed that the bananas were getting soft I made the executive decision that I wanted to make banana bread. I also know that I’m trying to be mindful about consumption, so that immediately meant I wanted something that would be one or two servings. After flipping through my cookbooks, I decided I would wing the recipe based on what I know is in banana bread. I took photos every step of the way.
What You’ll Need
- 1 medium-ish banana – mine weighed 95g (weight is only importance for nutritional tracking)
- 1 whole egg
- 1/4 cup of all purpose flour
- vanilla extract
- 1/2 scoop of basic protein
- 1T of Splenda of similar sweetener
- 1/8 tsp baking soda
- (Optional) 32g or a full serving of peanut butter of your choice
- In small to medium mixing bowl (depending on how messy of a mixer you are) weigh and mash your banana.
- Mix in an egg or egg whites. Batter may still be lumpy, this is completely okay because it’ll be smoother as you add ingredients.
- Add in vanilla extract to taste. For me, that’s about a teaspoon, this may be different for you. I just eye ball it.
- Add cinnamon to taste. Again, I eye ball this. Some like a lot and some like a little. Go with how you feel!
- Add in flour a tablespoon at a time. Since I was creating this from my head, I added flour slowly because I didn’t know how much I would need to get the consistency for batter. I ended up only needing 1/4 cup for the banana and egg white mixture.
- Add a basic protein. I used PEScience Snickerdoodle, but vanilla would be fine too! You may need to add a little bit of water for consistency because of how the protein dries out the batter.
- Add sweetner. I used powdered Splenda. That’s my sweetener of choice. I would suggest a powder, but if you wanted to use liquid make sure to adjust for that product. Some liquid sweeteners are stronger and you may need less.
- Since this is for a baby loaf, you don’t need much leavening agent. Make sure it is mixed thoroughly!
- (Optional) Add a full serving of peanut butter. Shockingly enough, I just bought a jar of plain peanut butter and this was a perfect use for it. I wouldn’t suggest a protein peanut butter, I don’t really think that’s necessary, especially if you may want to use that as a topping post-baking.
- Make sure mix is combined thoroughly and pour into a greased baking pan. This is a recipe for one or two servings, so I use a mini baking pan. I also use cooking spray so it pops out easily.
- Bake in an oven at 350 for between 20 and 25 minutes. I set a stop watch to time how long it took for my loaf to bake since I have never made this before and it took 23 minutes and 35 seconds.
- Pop bread out of baking pan and place on cooling rack so it doesn’t dry out.
Macros for whole loaf sans peanut butter: 6f/55c/22p
*for more protein, use a full scoop and add a little water for consistency.