This Banana Walnut Protein Bread is the best use of your spotty bananas - we even like it better than some traditional banana bread recipes! This recipe is low in fat and high in protein, making it an ideal post-workout snack (go ahead, have a couple slices).
NOTE: The Greek yogurt can be swapped for another banana, but this will increase the carbs and lower the protein somewhat.
Banana Walnut Protein Bread
Makes 8 servings
2 scoops (70g) Metabolic Nutrition Protizyme in Banana Creme flavor
3/4 cup (90g) gluten free baking flour
1/2 cup calorie-free sweetener (we used one that measures 1:1 like sugar)
1 tsp. baking soda
1 tsp. cinnamon (optional)
1/2 tsp. salt (optional)
1 cup (3 medium or 2 large) bananas, mashed
1/2 cup nonfat plain Greek yogurt
1/4 cup unsweetened applesauce (or melted butter or oil)
1/4 cup egg whites
1 tsp. pure vanilla extract
1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a large mixing bowl.
Add in mashed bananas and remaining wet ingredients (through vanilla) and mix until just combined (over-mixing will result in a less tender texture).
Fold in walnuts (optional).
Lightly coat a bread pan with cooking spray or line with parchment and pour/spoon batter in.
Bake for 35-45 minutes until a toothpick or knife inserted in the center comes out clean.
Cut into 8 slices and enjoy! Leftovers will keep in an airtight container in the fridge at least a week, or in the freezer at least a month.
Calories (per slice, minus optionals): 112kcal, Fat: 0.5g, Sat fat: 0.2g, Carbs: 18g, Fiber: 2g, Sugar: 5g, Protein: 10g, Sodium: 194mg
Calories (per slice, including optionals): 136kcal, Fat: 2.8g, Sat fat: 0.4g, Carbs: 18g, Fiber: 2g, Sugar: 5g, Protein: 11g, Sodium: 339mg