This is another, have you quarantined if you haven’t made banana bread? With everyone making banana bread, I’ve been craving it – but with all the baking I’ve been doing (uh, hello Gigantic Chewy Coffee Chocolate Chip Cookies that have been on repeat), I needed to lighten this guy up. Big time.
Enter: healthy(ish) protein banana bread. It’s actually pretty light if you skip the whole put-frosting-all-over-it-part!
The “secret” ingredient is protein pancake mix!
You take some super ripe bananas, smash them up with some eggs, vanilla, salt and protein pancake mix. C’est tout! Incroyable, non? (I’ve been doing a LOT of Duolingo for French – on my 79th day in a row!).
Basically, you’re just dressing up some pancake mix, pouring it in a loaf pan and we’re calling it bread. It’s very moist, and makes a great grab and go breakfast or snack. I’ve been reaching for a slice with my coffee before zoom calls. Went back to work this week after 15 weeks of maternity leave! Y’all. Dunno how you’ve been doing the whole working mom and momming at the same time during a pandemic thing.
We’ve been making this recipe almost every week because we’re always finding ourselves with so many ripe bananas. Maybe we’re intentionally letting them ripen though because who wants a banana when you can have protein banana bread?
PS – it’s weight watchers friendly! If you skip the frosting and get 8 slices, it’s 2 points per slice on the blue plan, according to the WW recipe builder calculator.
Healthy(ish) Protein Banana Bread
Ingredients
- 4 ripe bananas
- 4 eggs
- 1 1/4 c protein pancake mix
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla
- walnuts for topping
Optional Icing
- 1 c powdered sugar
- 1 tbsp melted butter
- 1 tsp vanilla
- 2 tbsp milk (I like heavy cream)
Instructions
- Preheat oven to 350. Prepare loaf pan with cooking spray, set aside.
- Combine bananas, eggs, pancake mix, salt, cinnamon, vanilla in a mixing bowl. Smash ingredients together until well combined and to desired consistency (I like some chunks of banana in mine).
- Pour into prepared loaf pan and top with a few walnuts.
- Bake for 40-45 minutes, until center is baked and a toothpick comes out clean. If the edges brown too quickly, top with a piece of foil.
- Allow to cool until the pan can be touched with your bare hand before removing it from the pan.
- To make optional icing, combine all the ingredients until a thick but drizzly icing forms.
- Once the banana bread is cooled, drizzle the icing over the top and enjoy!
- Skip the icing to keep it super WW friendly.
