My favorite way to eat this? Topped with some of our High Protein Frosting! I cut mine into 8 protein banana bread slices! Take your bread out of the oven, let it cool, and pop it out. 3 c milk 3 eggs 3/4 c sugar 2 bananas not too brown, yellow or yellow with brown spots is best 1/2 c caramel bits optional 1 loaf french or sandwich bread. Remember that your baking time may change depending on the size of your dish or pan. Put your protein banana bread into the oven on 350F/176C for around 35-40 minutes or until a toothpick inserted into the center of it comes out clean. Think outside the box and use whatever toppings that’ll satisfy your cravings and/or fit your macros that week!
Banana Bread Toppingīefore the oven you could add on some crushed up nuts, chocolate chips, pieces of banana, and so on. Take out your bread dish or pan (I used a 9” one), coat it with some non-stick cooking spray, and pour your mix in. I like using a regular mixer or hand mixer to speed this step up. Carefully pour mashed bananas in to egg mixture and stir or slowly whisk. In a separate bowl or even a plastic zip-top bag, mash bananas. Slowly add your dry ingredients into your wet ingredients while mixing everything together until your protein banana bread mix is smooth. Next, add in milk, cinnamon, vanilla, and sugar. In the bowl for your wet ingredients add 2 large egg whites, 1/4 cup of unsweetened milk substitute or milk, 3 teaspoons of vanilla extract, 3 ripe medium bananas, and 1/2 cup of unsweetened apple sauce. Taste tip? For more of a chocolate banana taste you could use a chocolate protein powder! In a large bowl, whisk together the yellow cake mix, eggs, vegetable oil, bananas, and pecans. We used vanilla bean paste instead of extract for a bold flavor and then topped everything with swirls. Lightly coat them with flour and shake off the excess. It’s piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. Grease 2 (8×4-inch) loaf pans or a large bundt pan with butter or baking spray. In the bowl for your dry ingredients add your oat flour, 1/2 cup of your choice sweetener, 3 scoops of a vanilla or banana protein powder, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 3 teaspoons of ground cinnamon, and 2 ounces of optional nuts (I like pecans, walnuts, or almonds). Preheat the oven to 350 degrees Fahrenheit. To do this simply blend or process 1 1/4 cups of rolled oats until they look like flour. Transfer the pudding mixture to the prepared pan. Coat a shallow 3-quart baking dish with cooking spray. You’re going to start by making some homemade oat flour. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard. For this recipe you’re going to need a food processor or blender, 2 mixing bowls, and your preferred banana bread dish or pan!
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