Bananas for Banana Bread!

Bananas for Banana Bread!

Sorry, I just couldn't resist that title.  I love banana bread, and so does my better half.  Recently, he's had to give up bread, but having this protein powder version of banana bread has made it easier.  (Of course the cheesy bread I make from the Pizza Crust recipe mentioned earlier this month helps.)  He makes a peanut butter and banana bread sandwich to take to work in his lunch every day now.  Of course, the banana bread isn't always banana.

I use the Body Fortress protein powder because it's  easy to find at the local big box.  My sister, who has some knowledge of protein powder also thinks it's one of the better ones.

This recipe is based on one I found on the internet, but it's been modified enough that I'm willing to call it my own.  I've made banana bread from it, strawberry-banana bread, pumpkin bread, lemon muffins, and a plain vanilla bread which was great as the base for strawberry shortcake.  I made it in a muffin top or whoopie pie pan, and served it with fresh sliced strawberries and whipped cream (actually whup if you're counting).  That was really great! 

In essence, it's a very flexible recipe that I encourage you to play with. It's not the lowest carb sweet-treat, but it does fill a spot for holiday baking, and it really makes the holidays easier when you don't feel like you can't eat anything.  And birthdays and family gatherings and supper on the grounds and that office party and. . .

It starts like a basic quick bread:  mix together your eggs, oil, cream, and Splenda (or your favorite sweetener).  Then add in the dry ingredients and the bananas--make sure they're good and ripe. (Remember, when you have bananas that are getting too ripe and don't have time to make banana bread, you can put them in the freezer.  Warning: when you thaw them out they'll be really runny and mushy, but they make the best banana bread!)  

The batter will be about the thickness of paint.  That's a good thing to judge in case you want to play with the recipe's main ingredient.  You'll want to look for a similar consistency by adding more of something wet, or a bit more protein powder. 

In the picture below, I've doubled the recipe. 

I do spray my pan with non-stick spray.  Here's today's ready to go into the oven.

[Blushing confession:  Mine dripped over some today and made a lovely pool of banana bread on the bottom of the oven.  It's never done that, but every day is full of surprises!]

Here it is just out of the oven.  I scraped off the drip.  Luckily I got a cookie sheet under it before too much had dripped on the bottom of the oven.  Oh well, my son and I got to preview it with funky flat muffins.  They were good!

Once it's done, let it cool for 10 minutes or so before removing it from the pan to a rack.  Let it cool before slicing it.  Store in the refrigerator; protein powder baked goods seem to have a propensity for going bad after a few days on the counter. 

Banana Bread   

3 eggs

3 tablespoons oil

1/4 cup heavy cream (half and half works fine)

1 1/4 cups vanilla whey protein powder

2 teaspoons baking powder

1/3 cup Splenda

1/4 teaspoon cinnamon

2 ripe bananas

Preheat oven to 325 degrees.  Pam or lightly oil a 9x5 loaf pan or line 8 muffin tins with paper liners. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, bananas and cinnamon. 

Bake at 325 degrees for about 35 minutes or until a toothpick inserted in the middle comes out clean and dry. If it starts to get to dark on the top, put some aluminum foil over it lightly.  Serves 12.

*For strawberry cake, use fresh strawberries or frozen.  Use ½ cup.  If you want more strawberry flavor, add in 1/2 package of strawberry sugar-free jell-o.  Omit cinnamon. 

*For pumpkin, use ½ cup pumpkin.  Add pumpkin pie spice.  


*To make a plain cake for berry shortcake, replace the bananas with 1/2 cup sour cream.  Omit cinnamon if desired. 

7/3 Update:

Made this today with shredded zucchini and used sour cream as described above.  Wonderful muffins!