High Protein Banana Bread
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I was getting in trouble for making banana bread, as Milena is on the ‘Wed Shred’ diet, so I decided to make a high protein version with less calories. With the addition of Collagen protein which is much more stable under high heat, it is a much better and just as tasty version of one my aussie cafe favorites. May you enjoy this deliciousness as much as we do. Side note this is a fantastic use for your overripe bananas
For the epic bread height you can also double the recipe (and make thinner slices)
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Ingredients
1 cup of dates, pitted
1 1/2 tsp baking powder
1 stick of grass fed butter, softened (plus extra for greasing the loaf tin)
1 cup of turbinado or Coconut sugar
1 egg
3 bananas
1 3/4 cup of wholemeal flour
2 tsp cinnamon
5 scoops of BPN collagen protein
Pinch of salt
Method
- Preheat oven to 325 F (160 C)
- Soak the dates in 1 cup of hot water with 1/2 tsp of baking powder for 20 minutes
- In a food processor or mix master beat the butter and sugar until combined. Then crack in your egg before adding the bananas in one at a time until combined
- Strain the dates, reserving the liquid and add into the wet mixture
- In a large bowl combine all the dry ingredients, flour, cinnamon the collagen protein, salt and remaining baking powder. Make a well in the center, and pour the wet mixture in thirds, using a spatula to fold it through
- Once the last bit of the wet mixture is in, continue to fold the mixture until there are no dry spots remaining
- Grease a loaf tin with remaining butter and pour in the batter, using the spatula to get scrape down the sides. Tap the loaf tin on the bench removing any air and bake in the oven for 45-50 minutes or until a knife comes out clean
- To serve, you can have it as is, or sear in a bit of butter on low heat… i enjoy with an espresso 🙂
Nutrition Breakdown
cals: 346 • fat: 10g • protein: 15g • carbs: 49g
