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Protein Banana Bread

Why Bake an Ordinary Loaf When This Has 3 Times the Protein?

Of course protein powder is great in smoothies, but it's also a healthy addition to balls, breakfast bars, and pancakes. So why not use it in all your baked goods like this banana bread?

Protein powder, soy yoghurt, and flaxmeal combine to give this vegan banana bread a powerful punch of nutrition. The upside is that you can't taste the difference between it and a traditional piece of banana bread whatsoever. Just ask my husband. Wait, no don't — because then he'd know the truth!

Sweet and moist on the inside, and crispy on the outside, this banana bread tastes delicious on its own, but toasted with nut butter, it'd make a warm and quick breakfast offering over 10 grams of protein. And since getting your fill of protein can help with weight loss, baking a loaf can actually help you reach your weight-loss goals. So grab some ripe bananas and a tub of protein powder and start baking.

Vegan Banana Almond Bread With Protein

From Jenny Sugar, POPSUGAR Fitness

Protein Banana Bread

Ingredients

  1. 1 tablespoon flaxmeal
  2. 3 tablespoons water
  3. 3 ripe bananas
  4. 135 grams vanilla soy yoghurt
  5. 140 grams organic sugar
  6. 2 tablespoons rapeseed oil
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon almond extract
  9. 113 grams white whole wheat flour
  10. 2 scoops plant-based protein powder (I used pea protein)
  11. 1 teaspoon baking soda
  12. 1/2 teaspoon salt
  13. 10 raw almonds, chopped

Directions

  1. Preheat oven to 350°F/ 180°C/ Fan 160. Lightly spray a 9-inch loaf pan.
  2. In a small bowl mix the flaxmeal and water together, and set aside.
  3. In a medium-sized bowl, mash the bananas with a fork. Add the soy yoghurt, sugar, oil, vanilla, and almond extract, and mix until combined. Add the flaxmeal and water mixture.
  4. In a separate bowl, mix together the flour, protein powder, baking soda, and salt. Stir that into the banana yoghurt mixture.
  5. Pour into the greased pan and top with chopped almonds.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry.

Source: Calorie Count

Nutrition

Calories per serving
188
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