My obsession with homemade bread is real. There’s something about a warm loaf, just out of the oven, that brings me back to a simpler time and reminds me of being a kid in my grandma’s kitchen.
At the same time, I’ve been known to see how far I can stretch a recipe, switching traditional elements for healthier options, while still preserving the integrity of the end result – and that’s no different when it comes to making bread.
This version of healthy, high-protein banana bread is not one from your grandma’s cookbook, but it is just as good (and much better for you). I opted for whole wheat flour (Bob’s Red Mill is where it’s at) and subbed honey for refined sugar. For athletes, especially those training hard or about to embark on multiple-day excursions, it can be a challenge to properly fuel your body while on the go, without burning out on shakes and bars.
Just about any protein powder can be incorporated into this bread, making it pretty turn-key to use some classic items from your pantry. For this recipe, I used a basic vanilla-flavored whey protein powder. The result is a filling, delicious breakfast or mid-day snack that packs about 10 grams of protein per slice (thanks to an extra boost from flax milk, walnuts and chia seeds).
I love that you can slice this bread and take it with you in a reusable container, just about anywhere. It’s worth turning on the oven (even in the hotter summer months) to whip up this quick and easy staple.
High Protein Banana Bread
14 Ingredients 10-Minute Prep 55-Minute Bake Ingredients – 4 overripe bananas – 2 eggs – 1 tsp vanilla extract – 1/4 cup butter or butter substitute, melted (We used Earth Balance) – 1/2 cup flax milk – 1 tbsp cinnamon – 1 scoop protein powder – 1/4 cup honey – 1/2 tsp salt – 1 1/2 cup whole wheat flour (We used Bob’s Red Mill) – 1/2 cup chia seeds – 1/2 cup walnuts, chopped – 2 tbsp rolled oats Directions – Preheat oven to 350 degrees. – Mash the bananas so that they are fairly smooth, but still leaving a few chunks. – Add honey, eggs, oil, vanilla, flax milk, baking soda, salt and protein powder. Mix until combined. – Add chia seeds, flour, rolled oats and walnuts. – Mix until smooth. – Pour batter into a greased 9 x 5 baking pan. – Place in oven for 55 to 60 minutes, until a toothpick inserted into the center comes out clean. – Remove from the oven and let cool for about 10 minutes. – Gently remove bread from baking pan and turn out on a flat surface or baking rack to cool for about 5-10 more minutes. Slice and enjoy!
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My obsession with homemade bread is real. There’s something about a warm loaf, just out of the oven, that brings me back to a simpler time and reminds me of being a kid in my grandma’s kitchen.
At the same time, I’ve been known to see how far I can stretch a recipe, switching traditional elements for healthier options, while still preserving the integrity of the end result – and that’s no different when it comes to making bread.
This version of healthy, high-protein banana bread is not one from your grandma’s cookbook, but it is just as good (and much better for you). I opted for whole wheat flour (Bob’s Red Mill is where it’s at) and subbed honey for refined sugar. For athletes, especially those training hard or about to embark on multiple-day excursions, it can be a challenge to properly fuel your body while on the go, without burning out on shakes and bars.
Just about any protein powder can be incorporated into this bread, making it pretty turn-key to use some classic items from your pantry. For this recipe, I used a basic vanilla-flavored whey protein powder. The result is a filling, delicious breakfast or mid-day snack that packs about 10 grams of protein per slice (thanks to an extra boost from flax milk, walnuts and chia seeds).
I love that you can slice this bread and take it with you in a reusable container, just about anywhere. It’s worth turning on the oven (even in the hotter summer months) to whip up this quick and easy staple.
High Protein Banana Bread
14 Ingredients 10-Minute Prep 55-Minute Bake
Ingredients
– 4 overripe bananas
– 2 eggs
– 1 tsp vanilla extract
– 1/4 cup butter or butter substitute, melted (We used Earth Balance)
– 1/2 cup flax milk
– 1 tbsp cinnamon
– 1 scoop protein powder
– 1/4 cup honey
– 1/2 tsp salt
– 1 1/2 cup whole wheat flour (We used Bob’s Red Mill)
– 1/2 cup chia seeds
– 1/2 cup walnuts, chopped
– 2 tbsp rolled oats
Directions
– Preheat oven to 350 degrees.
– Mash the bananas so that they are fairly smooth, but still leaving a few chunks.
– Add honey, eggs, oil, vanilla, flax milk, baking soda, salt and protein powder. Mix until combined.
– Add chia seeds, flour, rolled oats and walnuts.
– Mix until smooth.
– Pour batter into a greased 9 x 5 baking pan.
– Place in oven for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
– Remove from the oven and let cool for about 10 minutes.
– Gently remove bread from baking pan and turn out on a flat surface or baking rack to cool for about 5-10 more minutes. Slice and enjoy!
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