Protein Banana Bread
Peanut butter banana bread with 10 grams of protein and 14 grams of carbs per slice.
Servings: 10 Slices
Calories: 150kcal
Ingredients
Dry Ingredients
- 2/3 cup 79g All Purpose Flour
- 2 scoops 62g PEScience Protein Powder, vanilla*
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
Wet Ingredients
- 2 large Eggs
- 2/3 cup 123g Granulated Swerve (or a 1:1 granulated sugar substitute)
- 1 cup 220g Mashed Banana (2 ripe medium bananas)
- 1/3 cup 80g Fat Free Greek Yogurt
- 1/3 cup 85g Crunchy Peanut Butter
- 1 teaspoon Vanilla Extract
Peanut Butter Swirl (optional)
- 2 Tablespoons 32g Crunchy Peanut Butter
Instructions
- Preheat an oven to 350ºF and spray a loaf pan with cooking spray before adding a sling of parchment paper across the length of the pan.
- Mix the dry ingredients in one bowl and the wet ingredients in another. Once mixed, combine wet and dry ingredients, stirring everything together until evenly combined.
- Add to the loaf pan and add small dollops of the remaining 2 tablespoons of peanut butter on top, using a toothpick to create a swirl. (I used natural peanut butter at room temperature. For thicker peanut butter, you may want to slightly heat or add a little oil to thin it out.)
- Bake for 55-65 minutes until the banana bread has risen and slightly cracked in the center. A toothpick should come out clean from the center and toward the top of the loaf.
- Let the banana bread cool in the pan for 20 minutes before removing from the pan and cooling on a wire rack. Let the loaf cool completely before slicing.
Notes
*PEScience is a whey and casein blend. Use other protein powders at your own risk. You can order as little as 5-serving samples to try this recipe. My affiliate code mason will knock 15% off PEScience products.
Nutrition
Serving: 1Slice | Calories: 150kcal | Carbohydrates: 14g | Protein: 10g | Fat: 6g