Posted on April 02 2018
Protein powder. There's so much to do with it, but the same things can get old fast. Well, I found a recipe that I for one can't stop making (it's actually an issue -- I have made it twice this week) and I know you won't be able to stop making and sharing either. Protein oats, pancakes, waffles and mugcakes are easy ways to get in that extra 20g of protein in your day, but what about something a bit more sweet? That's right, banana bread.
Why am I such a fan besides the fact that it is SO legit? Well, it makes 10 slices so enough to share (if you want to). You can grab it and go. You can make it in bulk. Finally, you don't need any special fancy ingredients.
Before I tell you the recipe that is about to change your life, be sure to measure everything. With baking, if one thing is off, it can throw everything off. Let's face it, no one likes that. Also, this recipe is made using REAL ingredients. If you want something good, you have to use real food.
Let's get started:
- 1/2 cup (80g) All Purpose Flour
- 60g Coconut Flour
- 3 tablespoons (15g) Unsweetened Cocoa Powder
- 3 scoops (~60g) BPN Protein Powder
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 3 bananas, mashed
- 4 egg whites
- 2 1/2 tablespoons (38g) Coconut Oil
- 4 tablespoons Honey or Maple Syrup (*using sugar-free will make the taste change, sugar-free maple syrup isn't the best to use when baking as it is too thin)
- 2 tablespoons Almond or Peanut Butter
- 4 tablespoons Chocolate Chips (optional*)
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, pour all dry ingredients (flour through baking soda) and mix them together.
- In another large bowl, melt the coconut oil and mix with eggs and honey. Add mashed banana and mix until combined. (Tip: If having a hard time with mashing the banana, just throw them in the microwave for 10 seconds)
- Slowly fold some of the dry ingredients into the wet. Split the dry into two sections, pour into the wet, mix, pour the rest, then mix.
- Spray a loaf pan with non-stick spray or grease with a smidge of coconut oil.
- Allow the loaf to cook for 35-45 minutes. Do not open the door to the oven multiple times to check, as this can affect the being process. At the 30 minute mark, stick a fork in the loaf. If the fork comes out clean, you're in business. If not, give a few more minutes.
- Once baked, allow it to rest and cool for 10 minutes before slicing away.
Nutrition Information (per slice) : 8g of fat, 28g of carbs, 11g of protein