Protein banana bread doesn’t even sound right, I know. 🙂 But a delish banana bread with hidden protein powder makes it feel more nutritious and less guilty. Then add in some dark chocolate chunks (hello flavonoids), and you feel better about the whole thing.
To be honest, this recipe makes what I would call a “red-light” food because of the sugar. So if you have the time to play around in the kitchen, adjust the sugar levels to make it right for you. But this is my usual course of action when my kids won’t try something – I first make it sweet, and then I eventually scale back.
First things, first – let’s explain WHY you want your kids to eat banana bread. Of all the bread or pastry options out there, banana bread is just more nutritious. It provides better fiber unlike a croissant. Then add in protein powder, and it becomes the best choice – for a sweet bread.
The recipe is a typical banana bread recipe. You mix the “wet” ingredients, and then separately mix the dry. Then slow stir the dry into the wet, until combined. Afterwards stir in any complimentary fun things, like dark chocolate chunks, or walnuts. Bake until done, and viola.
The trick is to pull the bread out of the oven just when the center is barely set. Then allow it to cool for 5 minutes in pan, and then take it out of the pan to cool to room temperature. This is when you can have a slice. After a taste test (of course) my trick is to wrap is in parchment paper, and then a second layer of tin foil to retain the moisture overnight. Enjoy for 2-3 days, and then discard. Because it is so moist, it can get moldy very quickly. So be sure to note, it must be served right away.
Banana Bread with Protein
- 1 lb loaf pan
- 1 1/2 cups flour
- 1/4 cup unflavored protein powder
- 1 tbsp white sugar
- 2 tbsp brown sugar
- 1 tsp baking soda
- 1 pinch salt
- 5 whole very ripe bananas mashed
- 2 large eggs lightly beaten
- 1/3 cup coconut oil liquid
- 1 tsp vanilla extract
- heat oven to 350. Grease + Flour loaf pan.
- Stir together all wet ingredients : bananas, beaten egg, vanilla, coconut oil in a bowl
- Stir together all dry ingredients into a separate bowl : flour, protein, baking soda, sugar, salt
- Slowly fold in dry ingredients into wet ingredients until combined
- fold in any extra toppings such as chocolate chips or walnuts
- put the mix into the pan and bake for 55-60 minutes or until a tooth pick comes out clean
- rest for 10-15 minutes in the pan
- remove from pan, and allow to cool to room temperature before serving
- wrap unused portions at room temperature for up to 3 days.
Please note the unflavored protein powder that I used in my recipe was the Arbonne Daily Protein Boost.
Want more? Check out this recipe for Pumpkin Spice Waffles also using the Arbonne Protein Boost.