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
- 1/2 cup + 2 tbsp 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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- Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease the paper
- In a large bowl, whisk together all the wet ingredients until well combined - mashed banana, nut butter, sweetener, and milk (or water)
- 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
- 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
- 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
Notes
- 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
- Note that my powdered peanut butter is unsalted and unsweetened. If yours is salted, either halve or omit the salt
- 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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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
Protein: 6.9g (14 %)
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Vitamin B12: 0.09mcg (4 %)
Vitamin D: 0.15mcg (1 %)
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Calcium: 102mg (8 %)
Iron: 0.83mg (5 %)
Magnesium: 42mg (10 %)
Potassium: 257mg (5 %)
Sources of Inspiration
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