Mornings just got a little better.
Lately I’ve been really into banana bread. Maybe it’s the cool fall-like weather of the last couple days that’s got me in the baking mood. Honestly, I don’t bake a whole lot because baking recipes tend to be pretty unhealthy (also, I can devour a batch of chocolate chip cookies in one sitting). But I wanted to come up with a recipe for banana bread that is healthier than the typical ones and it wasn’t too difficult to do. What do I mean by healthier? Good question. By that I mean less grains or more nutritious grains, less sugar and more protein.
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Protein powder, oats, chia seeds and very little sugar are some ways I make this bread way healthier. Chia seeds are high in omega 3 fatty acids and protein (and super easy to add to anything). In place of some of the flour, I use Vega protein powder, which comes from plant sources and is naturally sweetened with stevia. Another I highly recommend is this Bone Broth Protein Powder. This one is similar but with the added benefits of bone broth. Oats are a whole-grain that add some protein and provide a healthy carb to fill you up along with the banana. I can honestly say, neither the taste nor the texture are sacrificed with my substitutions!
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- 2 large, very ripe bananas mashed with a fork
- ½ cup flour
- ½ cup “oat flour” (Rolled oats put through the food processor until fine like flour, you can also just use regular oats not processed)
- ½ cup vanilla or chocolate protein powder - where to get
- ⅓ cup butter or coconut oil, melted
- ⅓ cup brown sugar
- 1 egg
- 1 tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- 1 tsp vanilla
- 2 tablespoons chia seeds - where to get
- Preheat oven to 370 degrees.
- In a medium bowl, combine dry ingredients: flour, oat flour, protein powder, baking soda & powder and salt. In a large bowl, combine brown sugar and melted butter and mix with a hand-held mixer. Add the egg and vanilla and mix until combined. Add half of the dry ingredients to the large bowl and combine with mixer. Add the other half and mix. Next add the mashed banana and mix until incorporated. Fold in chia seeds with a rubber spatula. Spray a 9×5 in loaf pan with non-stick spray. Add the batter and smooth over with the spatula. Bake for 40-45 min. A knife in the center should come out clean. Allow to fully cool. I let mine sit out for an hour or so while I do other things around the house. Store in a zip-lock bag or tupperware. I seriously doubt you have any left after a week, but if you think you might, I would store it in the fridge. Indulge in this guilt-free treat in the mornings for a quick breakfast!
*The entire loaf of bread has 57 grams of protein. Divide that by how many slices you get out of it to calculate the amount per slice.