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I’m thrilled to share my go-to healthy banana bread recipe. It’s perfect for fitness buffs and banana lovers. It’s moist, fluffy, and has 18 grams of protein per slice!
This dessert is easy to make in one bowl. It’s great for busy days after working out. It tastes like regular banana bread but is healthier.
Looking for a vegan option or more protein? This recipe is for you. Enjoy a slice that fuels your fitness and satisfies your sweet cravings!
5 Reasons You’ll Love This Recipe
This moist banana bread recipe will soon be your favorite. It’s not just tasty. It’s also full of benefits that make it special.
This banana bread is super moist and fluffy. It has a tender crumb that feels great in your mouth. It tastes like traditional banana bread but with more protein.
Each slice has over 18 grams of protein. This makes it a great snack for staying full. It’s perfect for a quick breakfast or after working out.
This recipe is super easy to make. You only need one bowl. This means less cleaning up and more time enjoying your banana bread.
- Moist and fluffy texture
- High in protein (18+ grams per slice)
- Easy one-bowl preparation
- Vegan-friendly
- Customizable with mix-ins
This recipe is vegan-friendly. It’s great for people with food restrictions. It doesn’t have eggs or dairy but still tastes amazing.
You can make this banana bread your own. Add nuts for crunch, chocolate chips for sweetness, or dried fruit for more flavor. You can try anything!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my banana bread ingredients with you! Let’s dive into what makes this recipe special. For the base, you’ll need 2 mashed bananas and 1 cup of milk. I prefer almond milk, but any type works. A splash of vinegar and vanilla extract adds depth to the flavor.
Now, let’s talk about flour alternatives. I use a mix of self-rising flour and almond flour. Can’t find self-rising? No worries! Use all-purpose flour with a pinch of salt and baking powder. Almond flour can be swapped with other nut flours if you prefer.
For protein powder for baking, I recommend brown rice, casein, or plant-based varieties. It’s a great way to boost the nutritional value of your bread. As for sweetener options, I use a brown sugar substitute, but feel free to experiment with white, brown, or coconut sugar. If you’re into liquid sweeteners, try honey or maple syrup – just use half the amount.
- 2 medium mashed bananas
- 1 cup milk (almond or preferred type)
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 1/2 cup almond flour
- 1/4 cup protein powder
- 1/2 cup brown sugar substitute or sweetener of choice
Remember, baking is all about creativity! Don’t be afraid to mix and match these banana bread ingredients to suit your taste and dietary needs.
Instructions
I love baking banana bread, and this protein bread recipe is a game-changer. Let’s dive into the simple steps using the one-bowl method.
- Preheat your oven to 350°F (180°C) and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, mash ripe bananas. Add milk, vinegar, and vanilla extract. Mix well.
- Gradually add your dry ingredients – flours, protein powder, and sweetener. Stir until smooth.
- Pour the batter into your prepared pan.
- Bake for 35-45 minutes. The bread is done when a skewer comes out mostly clean.
- Allow the bread to cool completely before slicing.
When baking banana bread, keep an eye on it. If it’s browning too quickly, cover with foil after 15-20 minutes. Don’t overbake – the bread continues to cook as it cools. This protein bread recipe yields a moist, flavorful loaf that’s perfect for breakfast or a post-workout snack.
The one-bowl method makes cleanup a breeze. It’s my favorite way to whip up a quick, nutritious treat!
Remember, the key to great banana bread is using overripe bananas. They add natural sweetness and moisture to your loaf. Happy baking!
Tips, Tricks & Storing
I’ve learned some baking tips to make this banana bread extra tasty. Use bananas that are very ripe for the best flavor and moisture. The browner they are, the better!
When mixing the batter, be gentle. Overmixing can make the loaf dense. We want it light and fluffy. Adding nuts or chocolate chips gives it a nice crunch.
Let’s talk about storing banana bread. After baking, let it cool completely. You can keep it at room temperature for 2-3 days, but make sure it’s covered.
If you want it to last longer, put it in the fridge in an airtight container. It’ll stay fresh for up to a week this way.
Freezing banana bread is also a good option. I like to slice mine before freezing. This way, I can grab a piece whenever I want.
Put the slices in a ziplock bag and freeze for up to 6 months. Just thaw before eating. Here’s a fun fact: the bread’s taste often gets better after a day. It gives the excess moisture time to escape, making each slice even yummier!