High Protein Banana Bread
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High Protein Banana Bread - 6/4/2005 1:44:21 PM
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gibb
Posts: 34
Joined: 4/16/2005
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I took my moms old family banana bread recipie and turned it into a very healthy sugar free high protein bread.
1 1/3 C. whole wheat flour
1 C. Splenda
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1 cup of mashed banana (best if really ripe)
1/5 cup water
1/4 cup apple unsweetened applesauce
3 scoops vanallia whey
1/4 cup raisins
1. preheat oven to 350
2. mix all ingreadients together mix really well untill no chunks of protein powder are in there. pour in a greased 8X4 in. pan.
3. bake for 50 to 55 min. or untill a tooth pick can be stabbed in middle loaf and comes out clean.
I really recomend this makes a great high protein snack any time of the day.
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RE: High Protein Banana Bread - 6/4/2005 1:55:00 PM
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BlueNitro
Posts: 864
Joined: 5/2/2005
From: OC, Kalifornia
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That sounds good. I think I'll make that later today.
Do you have the nutrional info?
Do you think it would be ok to leave out the Splenda? I don't like that stuff because it has chlorine in it.
(in reply to gibb)
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RE: High Protein Banana Bread - 6/4/2005 5:36:25 PM
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gibb
Posts: 34
Joined: 4/16/2005
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you could probally leave out the splenda...are you one who doesnt mind consuming sugar if not then you could substitue 1/2 c - 1 c of sugar... .if you dont want sugar you could use aspertame sweetener I dont know if it has chlorine in it (just make SURE you dont put 1 C. in, use the chart on the side of the box) but if you wish not to use any sweetners try using 1.5 c. of mashed bannas instead...i cant guarntee how this will turn out I am assuming the texture shouldn't be to off. well you can try any of those ideas, now you got me thinking, next batch im gonna dick around to try to make a loaf with out splenda.
Oh and ill have the nutritional facts posted sometime tonight
< Message edited by gibb -- 6/4/2005 5:37:48 PM >
(in reply to BlueNitro)
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RE: High Protein Banana Bread - 6/4/2005 6:10:58 PM
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The Sheep Man
Posts: 2465
Joined: 3/27/2005
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should rock, chocale chip banana bread is awesome!
(in reply to BlueNitro)
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RE: High Protein Banana Bread - 6/4/2005 7:58:24 PM
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gibb
Posts: 34
Joined: 4/16/2005
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ok heres the nut. facts per loaf its the best i can do I dont have the percents daily just the basics hopefully its enough you should be able to get an estimate off what one of your sized slices would contain as it can very dramatically.
Calories: 1177
Fat: 11 g.
Carbs: 205.9 g.
Protein: 90.4
Soon I will be altering the recipie to have more protein and no splenda mabey no sweetner at all well see!
(in reply to gibb)
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RE: High Protein Banana Bread - 6/6/2005 10:04:11 AM
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jerome
Posts: 65
Joined: 6/3/2005
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How about a easier fast way: Bisqiuck mix , Raisins Mash 2 bannana, 2 egg whites 1 whole egg, applesauce water cook bake 25 minutes. Its the bomb baby !
(in reply to gibb)
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RE: High Protein Banana Bread - 6/6/2005 11:10:06 AM
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BlueNitro
Posts: 864
Joined: 5/2/2005
From: OC, Kalifornia
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Because Bisquick is white flour with no nutrition, than whole wheat flour.
(in reply to jerome)
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RE: High Protein Banana Bread - 6/6/2005 8:29:21 PM
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BlueNitro
Posts: 864
Joined: 5/2/2005
From: OC, Kalifornia
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I made it and it turned our great. I didn't have a loaf pan so I made them into 12 muffins.
Here is what I put in it.
1 1/3 c wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 teaspoon cinnimon
2 egg whites
1 cup mashed banana
1/4 cup water
1/4 cup mashed apple
3 scoops chocolate whey
28g(protein scooper) of wheat bran
Baked at 350 for 25 minutes.
I didn't have apple sauce so I mashed up a banana. I also didn't have raisins. After I made them, I found some almonds that I could put in. It will have to wait till next time.
I also added a scoop of wheat bran to boost the fiber.
Nutrition per batch
--------------------------
cals 1,219
fat 11g
cholesterol 30mg
carb 211
fiber 43
Protein 105g
Nutrition per muffin
----------------------------
cals 100
fat 1g
carb 20g
fiber 7g
Protein 6g
It's funny cause this is almost like my pancake receipt.
(in reply to gibb)
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RE: High Protein Banana Bread - 8/23/2005 12:22:09 AM
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smrand2
Posts: 8
Joined: 8/22/2005
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Just made this recipe and it came out killer. I made it like the original but replaced the whole wheat flour, baking soda, and baking powder with Aunt Jemima's buttermilk complete pancake mix. This mix is geared towards low carb, high protein diets and packs 11 grams of protein a serving just itself. I've been scoffing these down with a glass of milk each time for even more protein. Thanks for the recipe.
(in reply to BlueNitro)
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RE: High Protein Banana Bread - 12/14/2005 10:02:58 AM
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Sciamach
Posts: 159
Joined: 6/19/2005
From: Highland Park, IL
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I made this last night...except i added some mashed blackberries and added 1/2 cup honey instead of the splenda (didn't have any) and used chocolate whey. And wow, I must say it was good! Thanks so much for this. :)
_____________________________
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(in reply to gibb)
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RE: High Protein Banana Bread - 3/8/2006 8:22:49 PM
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GregD
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Joined: 1/23/2006
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I didn't have any applesauce so I used the equivalent amount of mashed bananas as a substitute. Also, I don't like splenda so I used regular sugar and they came out extremely dry. It might be because I doubled the recipe to make more muffins and you just can't do that but I don't know, they just didn't come out right.
Any thoughts?
(in reply to Sciamach)
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RE: High Protein Banana Bread - 3/20/2006 1:08:09 PM
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plant
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Joined: 2/14/2006
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sounds awesome, will try it sometime!
(in reply to gibb)
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RE: High Protein Banana Bread - 1/20/2007 7:54:23 AM
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arngdiva
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Joined: 1/20/2007
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I tried your recipe this morning and it seemed like there was not enough moisture. Too much dry to wet ingredients. When I mixed it up I couldn't get all of the dry ingredients to mix with the wet. I'm not sure what happened. I followed the directions exactly. Any suggestions. Also, how big is your scoop for your protein powder. That is the only thing I can think of.
I tried adding more water but added too much and it ended up too wet to bake completely.
Any ideas? It tastes pretty good and smells awesome while baking.
(in reply to gibb)
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RE: High Protein Banana Bread - 1/28/2007 5:28:16 AM
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weezie
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Joined: 1/28/2007
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In changing the Splenda to an aspartame product you will see a noticeable change in taste because Splenda can be used in baking/heating and aspartame products go through a chemical change when heat is added, making the sweet taste turn extremely bitter.
(in reply to BlueNitro)
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RE: High Protein Banana Bread - 1/28/2007 5:33:31 AM
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weezie
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Joined: 1/28/2007
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It was really interesting to find this recipe this morning! I modified a banana muffin recipe yesterday and went exploring this morning just to see how close I had come to something that someone else may have tried. I was very pleased with myself! I had gastric band surgery done and have to eat extremely high protein/low carb foods. This was great because it filled the bill for both. I used vanilla whey protein powder, unsweetened applesauce and five bananas. I can't use "regular" types of milk; I can only use Hood which is a very low carb milk so that's what I used in the recipe. They were good and I will try them again.
(in reply to gibb)
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