Something about summertime has me craving fresh fruit, and what better way to make sure you get enough servings than to incorporate them into your baking? We happened to go on a spree when we went grocery shopping at Costco recently and may have bought more than we could eat straight up LOL. So, since I had an excess of strawberries along with the usual bananas at the end of the week, I decided to bake a protein bread with them. I will tell you that I may have actually used too many strawberries because the bread came out a little more moist/soggy than usual since they tend to release their juice when heated/baked. Although this recipe isn’t “perfect” in that sense, I’m still going to share it to give the reader room to experiment and find your perfect ratio <3!
Strawberry Banana Protein Bread
Yields: 16 servings
🔸106g FlapJacked Buttermilk Protein Pancake & Baking Mix
🔸1 packet FlapJacked Protein Smoothie with Greek Yogurt in Strawberry Banana
🔸1 package (approximately 32g) sugar free instant pudding & pie filling mix in banana cream
🔸60mL unsweetened cashew milk
🔸2 whole eggs
🔸138g liquid egg whites
🔸218g (approx 2-3 small to medium size) ripe bananas, mashed
🔸300g fresh strawberries, diced
🔸150g plain Greek yogurt (I used 0% here)
🔸1/2 scoop (15g) De Novo Nutrition Max MPS Whey Protein in White Cake
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
- Preheat oven to 375F.
- Place bananas in a bowl and mash until smooth. Add all other wet ingredients and mix until smooth, then add all other ingredients until well blended. Add strawberries at the very end and fold into mixture.
- Spray 2 glass/metal loaf pans with non-stick cooking spray and evenly divide batter between each one.
- Bake for approximately 25 to 30 minutes or until toothpick comes out clean.
- Let cool & enjoy! Refrigerate any leftovers for freshness. You can even break into bite size pieces and freeze for a dessert topping!
Nutrition Information (approximate per serving):