Finally! A moist, no-sugar-added, gluten-free, oil-free, whey protein banana bread!
Banana bread is and always has been one of my favorite baked goods so I HAD to create a healthy version so I won't feel guilty eating 2 or 3 pieces. Or 6.
If you have ever tried baking with whey protein powder, you already know how difficult it is to work with it. If you use more than 1/4 protein in your batter, it comes out extremely dry and rubbery. Ew. Trust me, I have made plenty of protein pancakes that could probably injure a small child. SO I am unbelievably happy to have created this recipe and I strongly suggest you make it for yourself and just tryyyy not to eat 4 pieces in one sitting.
2 ripe bananas, mashed
3 egg whites
1 Cup unsweetened applesauce
1 teaspoon vanilla extract
1 Cup Quinoa flour (or any gluten-free flour)
2 scoops Vanilla protein powder (I used Cellucor Whey)
1 teaspoon baking soda
1/2 teaspoon salt
1. Preheat your oven to 350F. Line a 9X5 or 8X4 loaf pan with foil and spray with a non-stick cooking spray. Set aside.
2. In a large mixing bowl or a stand mixer with a with attachment, whisk together all of the wet ingredients- bananas, egg whites, unsweetened applesauce and vanilla extract- until smooth.
3. In a separate bowl, mix together the flour, protein powder, baking soda and salt. Slowly add the dry mixture into the wet mixture and mix until smooth, scraping down the sides as needed.
4. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool for 5 minutes. Then cover loaf with more foil and let cool completely. The foil on top ensure it stays moist. Enjoy!
For the entire loaf:
If you cut it into 10 slices, here are the macros per slice: