Friday, November 8, 2013

Banana Protein Bread

Happy Friday from Washington DC! We are traveling this weekend, which is always tough but it also means that I can finally catch up on some sleep after last weekend's Halloween escapades. The week after Halloween is always a rough one, but Thanksgiving and Christmas are now starting to seem closer than ever. It is such a beautiful time of the year, and my campus looks straight out of a fairytale with all of the changing colors and falling leaves, so I was a little sad to leave, but excited to be back in Virginia, where I spent last Thanksgiving.

I am short on time this weekend, but I am so excited about this Banana Bread situation that I just had to share. I will probably be making another batch of this soon, just to see what happens if I mess around with it a little more, but this one came out great so I wanted to give you this version too! Try it out, let me know what you think, and I will post a follow-up when I get back :) I am thinking this has so much potential in regards to add-ins too...cacao bits, dried fruit, CRANBERRIES...I will definitely be experimenting with those in the coming weeks, and will keep you "posted" of course (punny, I know).

Do you have any exciting plans for the weekend? I'd love to hear about them, and hopefully you can fit a batch of this delicious bread in as well!

Banana Protein Bread


Banana Protein Bread

Ingredients
  • 3 bananas, ripe
  • 3 eggs
  • 1/2 cup flaxseed 
  • 1/4 cup arrowroot starch (or 1/2 cup almond flour)
  • 1 cup vanilla protein powder
  • 1.5 tsp baking powder
Update 1/13: If you do not have arrowroot starch, you can just substitute with 1/2 cup of almond flour, and reduce the amount of protein powder to 3/4 cup! 

Directions
  • Preheat oven to 350 degrees
  • In a mixing bowl, mash bananas, and add in protein powder, flaxseed, arrowroot starch, and baking powder. Mix well. 
  • Add in eggs and whisk until the batter is smooth. 
  • Pour into a well greased bread/meatloaf pan (I recommend using coconut or olive oil).
  • Stick in the oven and bake for about 35-40 minutes, checking occasionally. When the top of the loaf starts to turn bronze, turn off the oven, and let cool inside with the door slightly open to prevent the bread from falling. If making muffins, reduce baking time to 25-30 minutes.
  • Serve and enjoy! This makes a great breakfast or pre/post workout snack!
Share the love please :-)


Banana Protein Bread

9 comments:

  1. Oh this looks like a bread I could bake. So exciting. Newly went GF.

    ReplyDelete
    Replies
    1. Congratulations, and definitely give it a try! Hope you enjoy, let me know how it turns out :)

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  2. Looks delicious! I adore banana bread, but not so much the sugar crash that usually comes with it. Did you try adding cinnamon in? I bet that would be great!

    ReplyDelete
    Replies
    1. Thanks! The great thing about this recipe is that all the sweetness comes from the bananas! I was contemplating cinnamon too, but decided to see how the basic batch turned out first. Will give it another try and and add it in though, I'll let you know how it goes :-)

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  3. Curious, did you use whey protein? This looks amazing and I'd love to try it, but I only have whey protein on hand. Thanks!

    ReplyDelete
    Replies
    1. Yup, I used whey so you're good to go! Let me know how it turns out :) And check out my Facebook page if you'd like: www.facebook.com/healtheasy

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  4. I have everything on hand but arrowroot starch -- what is it? can I replace it with something else/skip it altogether??

    ReplyDelete
    Replies
    1. Hi! You can try replacing it evenly with almond meal, or another type of flour/starch! I will actually try this out later today as well and can let you know :)

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  5. I made this last night and wasn't sure if it was whole flax seeds or ground so I used the ground and I used chocolate-banana protein powder because I had some and added 3 tbsp chocolate chips (sugar-free). It turned out quite good it does have that texture that whey protein baked good seem to have but I would make it again--thanks for the recipe

    ReplyDelete

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