High Protein Banana-Blueberry Bread
I tested a new banana bread recipe this morning and, while I think it can be improved upon, it's still pretty damn good. Besides, I can't just post a photo like this on my Instagram story and then NOT SHARE IT WITH YOU. That's just mean!
It's adapted from a recipe I received from a local gym's email newsletter. It was touted as "trainer-approved banana bread" - but the measurements were a little wonky ("1/3 tsp of salt" had me scratching my head...) so I made a few changes.
Be sure to use a high-quality, good-tasting whey protein powder here, as you'll use almost a cup of it. I am now using Ascent whey protein isolate in Vanilla Bean as my whey protein supplement of choice. (Not sponsored or compensated in any way for saying that. I just like the taste!!) It's sweetened with Monk Fruit Extract, so it doesn't have the protein powder aftertaste that Stevia-sweetened powders often do.
This bread is high in protein and gluten-free, with very little fat. If you're tracking macros, this will help you hit your protein and carbs for the day!
1 c. Bob's Red Mill Oat Flour
2 Tbs. Coconut Flour
3/4 c. + 2 Tbs. Ascent Vanilla Bean Whey Protein Powder
2 Tbs. coconut sugar
1 tsp. baking soda
1/4 tsp. sea salt
1 c. Fage Greek yogurt (full fat)
1/3 c. egg whites
3 very ripe bananas, mashed* (if you bake using a food scale for accuracy, it's 336 g. of bananas)
1/2 c. blueberries
1. Preheat oven to 350. Spray a loaf pan with non-stick cooking spray (I use Trader Joe's Coconut Oil Spray.)
2. In a large bowl, combine dry ingredients: oat flour, coconut flour, whey protein powder, baking soda, and salt. Whisk to combine.
3. In a separate bowl, combine wet ingredients: Greek yogurt, egg whites, and mashed bananas. Blend well. Add wet ingredients to dry and stir until just combined. Fold in blueberries.
4. Pour batter into prepared loaf pan and bake at 350 for 30-35 minutes, or until top is golden brown and center bounces back when you touch it.
Remove loaf from oven and let cool completely on a wire rack before turning it out of the pan. Makes 10 slices.
MACROS (for 1/10th): 163 calories. 20 g Carbs (3 g fiber), 15 g Protein, 3 g Fat