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Traditional banana bread goes over the top with sugar and butter – often a full cup of sugar and 8 tablespoons of butter. That’s not healthy, and sure doesn’t make fat loss any easier. Burn the Fat Feed the Muscle protein banana bread is not ultra-low in calories, but I did get it down to 159 for a generous slice, while also using more nutritious ingredients and not compromising on taste or texture one bit.
Be certain to use ripe (or even over-ripe) bananas. This is one instruction you don’t disobey. Ripe bananas mash better and they’re sweeter. They’ll also give the bread more moisture – and this recipe is all about the moist type of banana bread. What does ripe mean? Simply, the bananas are starting to get soft and there are brown spots on the skin.
Bananas of course, are naturally sweet. Maple syrup adds even more sweetness and flavor, and keeps the bread moist. If you want it even sweeter (I did), add a non-caloric sweetener of your choice. I’ve been experimenting with different types and this time I tried the (crystalline) Truvia, which is a mix of erythritol and stevia. I used one tablespoon. Adjust the amount, or omit completely based on your preference.
Baking time can depend on the oven so don’t forget to check for doneness a little prior to the typical 40 minutes. At a glance, if the top edges are browning, you’re getting close, so check for doneness, as overcooked bread will be drier. If the entire top of the loaf, including the center, is getting darker brown, it’s probably overdone.
To check for doneness, Stick a toothpick in it, and if it’s done, when you pull it out it should be clean or almost clean. If there are a few crumbs on it, that’s okay, but if comes out with soft batter on it, it’s not done yet. Leave it in for another 5 minutes, then check again.
If you want the especially moist kind of banana bread, not only should you avoid overcooking (keep an eye on that loaf in the oven), but also do not skip or skimp on the yogurt. The yogurt is for moisture (as well as a bit more protein).
Tips for when it’s done: Remove the bread from the pan soon after you take it out of the oven. This will prevent it from having a soggy bottom. Let it cool at room temperature – the loaf will solidify more and slice more nicely. Banana bread should keep fresh for at least 3 days at room temperature. If you prefer, after it has cooled to room temp, put it in the refrigerator in plastic wrap or an airtight container.
While a lot of baked goods are best right out of the oven, I find this protein banana bread is even better the next day. If you follow the recipe verbatim, on the second day, the top of the loaf glistens and is slightly sticky – it will not have the dry texture of a regular loaf of bread. While there is the drier more bread-like version, and the moister, sweeter version and each person has their own favorite, personally I prefer the latter.
If you don’t have a hungry crowd to finish it off within several days, you can also freeze it (again, after it has cooled). Wrap it in plastic wrap and then put it in an airtight freezer bag. You can also slice the loaf and then freeze it. Be sure to wrap each slice individually in plastic. Your frozen bread is best used within about three months.
When banana bread is really moist, it’s enjoyable with nothing on it. But if you want to make it really special, slather on some “frosting.” It even bumps up the protein more… because I use protein powder, naturally (“Feed the Muscle style”).
Almond maple vanilla protein frosting (two servings):
1/2 scoop (15g) vanilla whey protein (or casein)
1 Tbsp maple syrup
2 Tbsp almond butter
1/4 cup plain nonfat Greek yogurt
1/4 tsp vanilla extract
And here’s the protein banana bread recipe:
INGREDIENTS
135g (1.5 cups) oat flour
93g (1 cup) banana whey protein powder (vanilla as alternate)
360g (3 med / 7″) very ripe bananas (must be ripe/soft)
1/4 cup maple syrup
113g (1/2 cup) plain nonfat greek yogurt
2 whole eggs, large
1 tsp Cinnamon
1 Tbsp Truvia (crystalline stevia erythritol) sweetener (or to taste)
1/2 tsp salt
1 tsp baking soda
YIELD:
This whole batch contains 1593 calories, 118.1g protein, 244.5g carbs, 21.3g fat. Makes 10 servings (10 slices)
INSTRUCTIONS:
1. Pre-heat oven to 350
2. Combine dry ingredients in a large mixing bowl.
3. Whisk liquid ingredients in a second bowl.
4. Pour the wet ingredients into the dry and stir to create the batter.
5. Pour batter into 9 X 5 baking pan (aka meatloaf pan), coated with nonstick spray
6. Bake at 350 for 40 minutes. Insert a toothpick in center and if it comes out mostly clean, it’s done (it’s usually done when edges are browning). If not, cook another 5 minutes and re-check.
7. Let it sit to cool completely to room temperature before cutting and serving (or enjoy the next day).
8. Stays fresh at room temp for about 3 days, or refrigerate. Also freezable (best used within about 3 months)
This protein banana bread is versatile; It’s a great take-it-on-the-run snack, it’s sweet enough to call dessert, and just two slices is almost enough to call it a meal – with a muscle-building worthy serving of protein.
Enjoy this one, share any modifications you make in the comments below, and share pictures of yours on social media with #burnthefatrecipes #feedthemuscle or #burnthefatfeedthemuscle hashtag if you make it.
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The post Burn The Fat Feed The Muscle Protein Lover’s Extra-Moist Banana Bread appeared first on Burn The Fat Blog.
from Burn The Fat Blog https://www.burnthefatblog.com/protein-banana-bread/
