Recipe: Peanut Butter Banana Protein Bread

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)
  • 1/4 cup of egg whites
  • 1/4 cup of all purpose flour
  • cinnamon
  • vanilla extract
  • 10g of basic protein
  • 1T of splenda of similar sweetener
  • 32g or a full serving of peanut butter of your choice
  • 1/8 tsp baking soda

Directions

  1. In small to medium mixing bowl (depending on how messy of a mixer you are) weigh and mash your banana.
  2. Mix in 1/4 cup of egg whites. Batter may still be lumpy, this is completely okay because it’ll be smoother as you add ingredients.
  3. Add in vanilla extract to taste. For me, that’s about a teaspoon, this may be different for you. I just eye ball it.
  4. Add cinnamon to taste. Again, I eye ball this. Some like a lot and some like a little. Go with how you feel!
  5. 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.
  6. Add a basic protein. I used PEScience Snickerdoodle because I don’t have vanilla and oops 11g instead of 10. I aimed for 10g.
  7. 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.
  8. Since this is for a baby loaf, you don’t need much leavening agent. Make sure it is mixed thoroughly!
  9. 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.
  10. 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.
  11. 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.
  12. Pop bread out of baking pan and place on cooling rack so it doesn’t dry out.

Macros for whole loaf: 17f/56c/24.8p

*for more protein, use a full scoop and add a little water for consistency.

 

 

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❤ Cristina

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