Protein Banana Nut Bread

GF V SF Aug 22, 2023

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If you want to have banana bread for breakfast or a dessert, this recipe works as a great way to satisfy that craving while still hitting your protein needs. This healthy cake has some healthy fats in the chia seeds and peanut butter, and is free of added sugars and artificial sweeteners. Some similar recipes are my Protein Apple Bread or Protein Pumpkin Loaf, which you should totally try

WET
- 3 medium (330 g) Banana, overripe
- 2 tbsp (32 g) Natural peanut butter
- 1 tsp (5 g) Liquid monk fruit
- 1 cup (240 g) Unsweetened almond milk

DRY
- 1 cup (90 g) Oat flour
- 2 scoop (60 g) Whey protein powder, unflavored
- 1/2cup + 2tbsp (60 g) Powdered peanut butter
- 3 tbsp (36 g) Chia seeds
- 2 tsp (10 g) Baking powder
- 2 tsp (6 g) Cinnamon
- 1 tsp (6 g) Baking soda
- 1/2 tsp (3 g) Salt

1. Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease the paper

2. In a large bowl, whisk together all the wet ingredients until well combined - mashed banana, nut butter, sweetener, and milk (or water)

3. In a separate large bowl, whisk together all the dry ingredients until well combined - oat flour, whey protein, powdered peanut butter, chia seeds, baking powder, cinnamon, baking soda, and salt

4. I've used 1 tsp (5 g) of liquid monk fruit here as my sweetener, but other good options are 1 tsp (5 g) liquid stevia, 2 tbsp (40 g) honey/maple syrup/sugar free syrup, or 2 tbsp (25 g) granulated monk fruit

5. Note that my powdered peanut butter is unsalted and unsweetened. If yours is salted, either halve or omit the salt

6. Add the dry ingredients to the wet, and mix until just fully combined. Optionally fold in chopped nuts or chocolate chips (1/2 cup, 85 g). Transfer the batter to the pan

7. Bake at 350F for at least 60 minutes, or a toothpick to the center comes out clean, and the internal temperature is around 205F. Let cook on a wire rack before slicing. Transfer to a fridge in a bag or container

8. You can also bake in a parchment lined, lightly oiled, 9" square baking pan as well, and slice into 16 square bars. Bake for 45 minutes (uncovered) at 325F (not 350F), or until the internal temperature is around 205F

https://www.poormanprotein.com/recipes/banana-protein

Description

 If you want to have banana bread for breakfast or a dessert, this recipe works as a great way to satisfy that craving while still hitting your protein needs. This healthy cake has some healthy fats in the chia seeds and peanut butter, and is free of added sugars and artificial sweeteners. Some similar recipes are my Protein Apple Bread or Protein Pumpkin Loaf, which you should totally try

Time

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hours 10 minutes

Cost

Total Cost:

Cost per Serving:

$0.28

Ingredients

Serving(s)

Wet

3 medium Banana, overripe
2 tbsp Natural peanut butter
1 tsp Liquid monk fruit
1 cup Unsweetened almond milk

Dry

1 cup Oat flour
2 scoop Whey protein powder, unflavored
1/2cup + 2tbsp Powdered peanut butter
3 tbsp Chia seeds
2 tsp Baking powder
2 tsp Cinnamon
1 tsp Baking soda
1/2 tsp Salt

Instructions

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1. Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease the paper


2. In a large bowl, whisk together all the wet ingredients until well combined - mashed banana, nut butter, sweetener, and milk (or water)


3. In a separate large bowl, whisk together all the dry ingredients until well combined - oat flour, whey protein, powdered peanut butter, chia seeds, baking powder, cinnamon, baking soda, and salt


4. I've used 1 tsp (5 g) of liquid monk fruit here as my sweetener, but other good options are 1 tsp (5 g) liquid stevia, 2 tbsp (40 g) honey/maple syrup/sugar free syrup, or 2 tbsp (25 g) granulated monk fruit


5. Note that my powdered peanut butter is unsalted and unsweetened. If yours is salted, either halve or omit the salt


6. Add the dry ingredients to the wet, and mix until just fully combined. Optionally fold in chopped nuts or chocolate chips (1/2 cup, 85 g). Transfer the batter to the pan


7. Bake at 350F for at least 60 minutes, or a toothpick to the center comes out clean, and the internal temperature is around 205F. Let cook on a wire rack before slicing. Transfer to a fridge in a bag or container



8. You can also bake in a parchment lined, lightly oiled, 9" square baking pan as well, and slice into 16 square bars. Bake for 45 minutes (uncovered) at 325F (not 350F), or until the internal temperature is around 205F

Nutrition Facts

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Servings: 16

Serving Size: 1 slice
Calories: 97

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Total Fat: 3.1g (4 %)
 Saturated Fat: 0.6g (3 %)
 Polyunsaturated Fat: 1.1g
 Monounsaturated Fat: 1.0g
Cholesterol: 9mg (3 %)
Sodium: 246mg (11 %)
Total Carbohydrate: 12.0g (4 %)
 Fiber: 2.8g (10 %)
 Net Carbs: 9.2g
 Total Sugar: 3.2g
  Added Sugar: 0.0g (0 %)
Protein: 6.9g (14 %)

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Vitamin B12: 0.09mcg (4 %)
Vitamin D: 0.15mcg (1 %)
------------------------------------------
Calcium: 102mg (8 %)
Iron: 0.83mg (5 %)
Magnesium: 42mg (10 %)
Potassium: 257mg (5 %)

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Glycemic Index:

36.6

Glycemic Load:

4.2

Sources of Inspiration

https://www.poormanprotein.com/recipes/pumpkin-bread

https://www.poormanprotein.com/recipes/apple-bread

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