I had some bananas that were a little too ripe to eat by themselves and was craving some homemade banana bread, but it’s traditionally not a macro friendly choice. So, I decided to tackle this dilemma and create a more “balanced” treat with a fair amount of protein as well.
🔸15 oz can white beans, drained and rinsed
🔸3 ripe bananas (284g)
🔸100g pure pumpkin
🔸100g liquid egg whites
🔸30mL unsweetened almond milk (or milk of choice)
🔸30mL SF pancake syrup
🔸liquid stevia or sweetener of choice (I use 30-40 drops)
🔸1 tsp vanilla extract
🔸80g oat flour (or regular flour)
🔸1 scoop (30g) DeNovo Nutrition Max MPS Whey in White Cake
🔸1 scoop (28g) Quest Nutrition protein powder in banana cream
🔸84g chopped walnuts
🔸1/2 tsp salt
🔸1/2 tsp baking powder
🔸1 tsp baking soda
-Mix all wet ingredients in food processor, then add dry. Add baking powder/soda and walnuts at the end.
-Bake at 350F for approx 25-30 minutes (times are for 8 well mini loaf pan, adjust accordingly depending on type/number of dishes used). Take out when toothpick comes out clean. Best when cold from fridge IMO.