Chocolate Peanut Butter and Banana Protein Turnover: MasonFit Monthly

Chocolate Peanut Butter and Banana Protein Turnover: MasonFit Monthly

This recipe is a slight rule breaker since it requires a bit of baking and three ingredient groups. But as far as a baked good goes, it’s still relatively simple! On the bright side, this dough opens up a world of possibilities. You could make apple, blueberry, cherry, or all kinds of flavors.

And if you’re having this dish post-workout or have extra carbs to work with, topping it with a sliced banana puts it over the top. Especially since the banana pudding flavor is either something you love or hate – the fresh banana can balance the flavor out a tad.

Last thing, if you’re baking for a crowd, I would recommend doubling the recipe. That should be easy since most of the ingredients in a single are 1/2 packets of something. Okay, ready your aprons!

Chocolate Peanut Butter and Banana Protein Turnover
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Chocolate Peanut Butter & Banana Protein Turnover

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

Turnover Dough

  • 1/4 C (30g) Flour
  • 10 g (1/3 scoop) Protein Powder vanilla
  • 12 g PB2 or Powdered Peanut Butter
  • 1/4 C (56g) Fat-Free Cottage Cheese
  • 2 1/2 tsp (12g) Baking Powder

Filling

  • 1/4 C (60mL) Cashew Milk or liquid of choice
  • 1 scoop Protein Powder chocolate or flavor of choice
  • 20 g Fat-Free Sugar-Free Chocolate Pudding Mix
  • 12 g PB2 or Powdered Peanut Butter

Turnover Frosting/Topping

  • 1/4 C (60mL) Cashew Milk or liquid of choice
  • 1 scoop Protein Powder vanilla or banana cream if you have it
  • 16 g Fat-Free Sugar-Free Banana Cream Pudding Mix
  • 2-3 pinches Reese's Puffs or Puffed Cereal crushed on top

Instructions

  1. Preheat your oven to 350 degrees F.

  2. Add turnover dough ingredients to a food processor and blend until dough forms. Depending on your food processor, this may form into a ball. If it doesn't scoop it and roll into a ball. It should be sticky but not so sticky that you can't roll it into a ball using your hands. Set aside to cool to reduce some stickiness. 

  3. Mix your filling ingredients together in a bowl while your turnover dough rests.

  4. Sprinkle a few pinches of flour on a baking sheet. Using your hands, press the dough into a long rectangle. You may need a rolling pin depending on your dough's thickness. 

  5. Add your filling to a corner of the dough. If you want traditional turnover shape, fold end over end long ways for a triangle shape. If you want to roll this up like a burrito, I wouldn't hold it against you.

  6. Bake at 350 for 10 minutes.

  7. While your turnover is in the oven, prepare your topping the same way you did the filling. If you'd like a thicker texture for your frosting, you could add another serving of PB2.

  8. Top while warm to get a "glazed" effect.

Recipe Notes

Entire Recipe: 600 Calories | 65P | 67C | 9F -- You'll want to split this into 2 servings.