I remember my grandmother baking banana and apple bread when I was growing up. She would bake it and send a loaf or two over to me to enjoy. I loved eating it for breakfast and it was so dang good! My kids never got to taste her famous bread but I still keep the tradition going in our home.
I never think, “let’s make banana bread.” It’s not until I see brown banana’s sitting in the fruit bowl on the table. It doesn’t take that long to whip up either!
I started adding protein to my banana bread when my youngest was born. She loves banana bread for breakfast but she is not the best eater. So I decided to add some protein powder to the recipe to give it a little something extra. It still taste the same but she is getting a little protein to start off her day. I typically use a vanilla flavored protein powder in my bread.
Another thing I like to do is add coconut oil instead of vegetable oil. I think it taste better and is better for you as well.
1 1/3 cup of flour
1/3 cup of your favorite protein powder (vanilla works great)
1 teaspoon of cinnamon
1/2 teaspoon of salt
1 cup of sugar
1/2 cup of vegetable or coconut oil
3 1/2 bananas, very ripe, mashed
2 tablespoons of sour cream
1 teaspoon of vanilla
2/3 cup of walnuts, chopped, optional
- Preheat oven to 350 degrees
- Line bottom of loaf pan with parchment paper or grease bottom and sides.
- Mix all dry ingredients together in large bowl.
- Beat sugar and eggs with a whisk until light and fluffy.
- Drizzle in oil.
- Add mashed bananas, sour cream and vanilla.
- Fold into dry ingredients and add nuts.
- Pour into lined or greased loaf pan and bake for 50-60 minutes.
You can leave out the protein and just use regular flour. That’s just my own personal preference since my daughter could use more protein in her diet.