Salted Caramel Fudge Bread

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Since I’ve been on a roll lately, I figured I’d give it a go at a salted caramel and chocolate combination for my next protein treat. I had a ton of bananas to use up this time around, so I made a massive batch that turned into THREE loaves of protein bread! Of course, I had to tweak my base recipe a bit to accommodate that many bananas, but that was the easy part. I will say that the finished product, although supremely delicious, didn’t have as much of the caramel taste as I was hoping for, but rather had surprise “pockets” of caramel flavor.

 

I will also say that if you are a huge fan of chocolate, this recipe is sure to please your taste buds, because there is no shortage of chocolate here <3! This recipe calls for some Hershey’s Sea Salt Caramel Baking Chips, which I think might be a limited edition item, so there might be some difficulty finding it :(. You can always substitute regular chocolate chips or even add more caramel syrup (which I would highly recommend even if you do have the baking chips), whichever you feel like doing.

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Salted Caramel Fudge Bread

Yields: 24 servings

INGREDIENTS:

🔸212g FlapJacked Buttermilk Protein Pancake & Baking Mix

🔸1 package (approximately 44g) sugar free instant pudding & pie filling mix in chocolate fudge

🔸120mL unsweetened vanilla almond milk

🔸4 whole eggs

🔸184g liquid egg whites

🔸813g (approx 7-8 small to medium size) ripe bananas, mashed

🔸90g Hershey’s Sea Salt Caramel baking chips

🔸60g dark chocolate cocoa powder

🔸300g plain Greek yogurt (I used 0% here)

🔸2 scoops (60g) De Novo Nutrition Max MPS whey protein in white cake

🔸liquid stevia or sucralose to taste, about 50-60 drops

🔸1 tsp baking soda

🔸1 tsp baking powder

🔸30mL Torani sugar free classic caramel flavoring syrup

DIRECTIONS:

  1. Preheat oven to 350F.
  2. Place bananas in a bowl and mash until relatively clump free. Add all other ingredients, and stir until well blended.
  3. Spray 3 glass/metal loaf pans with non-stick cooking spray and evenly divide batter between each one.
  4. Bake for approximately 40 to 45 minutes or until toothpick comes out clean.
  5. Let cool & refrigerate
Nutrition Information

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