This could be just your basic Banana Bread recipe except for the fact that this recipe calls for four large bananas. This reason being that Franck and I our obsessed with bananas. Not only is it a staple fruit in our lives but we will literally put it on anything and everything it will go on! Most recipes call for two or three bananas but that is just not enough for us. Of course if it’s too much, you can always trim it down to just 2 and add ¼ cup of unsweetened apple sauce to keep the texture the same. Or not it’s still great either way!
I used to make banana nut bread all the time when I was a kid. The only problem was no one in my family liked bananas very much. Everyone would try a little piece to please me but I would be stuck with the rest of the loaf just for myself… Which sometimes was not such a bad thing for me. I obviously followed a recipe when I was younger, out of my favorite baking book. So this is my own take on banana bread adapted to an even healthier choice of ingredients.
The only person who understood my passion for bananas was my Mana or known to most people as grandma. My grandma was the cool grandma who would give you cookies at anytime of the day. I spent a lot of time at my Mana’s house, I loved it there! And no not just for the cookies. Her recipe for banana bread was a little different from mine. It had plenty of sugar and butter but it also had … CHOCOLATE CHIPS!! I think that when it comes to banana bread we can have the best of both worlds. So why not add some dark chocolate chunks to the recipe if you are feeling dangerous. I mean is there ever a time we are not in the mood for dark chocolate?
This Banana Nut Bread is
Full of protein
You can freeze the bread in slices then take some out when you want and warmed up in the toaster. If it’s one of those days or occasions where you’re having a bit of a sweet tooth you could always top on a honey almond milk glaze. It is super easy and so delicious!
Honey Almond Milk Glaze
1 1/2 cups (150 grams) confectioners’ sugar, sifted to remove any lump
3 to 4 tablespoons almond milk
2 tablespoons of honey
2 teaspoons vanilla extract
- Pour confectioners sugar, honey and vanilla extract into a bowl.
- Add almond milk while mixing everything together.
- Glaze over muffins after they have cooled.
I do not recommend the glaze if you are going to have this for a snack for the next few days. But if you are sharing this lovely banana bread with company on a special occasion the honey almond glaze is a yummy extra touch. When I am making a loaf or other baked good for other people I like to know how it taste before they try it. A handy tip for this is to take a little of the batter and bake it in a muffin cup beside your baked good. This way you can get an idea of what you will be serving. If it turns out that it is not sweet enough, you can save it by adding a glaze or frosting. If it is to dense you can serve it warmed up with ice cream. These tricks won’t apply to everything but the have saved a few of my own mistakes. This recipe is full of protein so therefore is a great snack or breakfast for those of you looking to add a little more protein to your day.
The ingredients that I used for this recipe and are also my personal favorite brands to use include:
Mypotein Instant Oats (oat flour)
Myprotein Unflavored Impact Whey
Mituso Bio – coconut oil
- 4 large ripe banana's
- 1 cup cottage cheese 160 g
- 2 egg whites
- 1 cup crushed walnuts 120 g
- 2 tablespoons honey
- 1 teaspoons vanilla extract
- 3/4 cups oat flour 45 g
- 3/4 cups unflavored protein whey or whole-wheat flour 96 g
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 375°F or 190°C
Line a pan with coconut oil and put in freezer for later. No need to bother with this step if you are using silicone pan (Personally silicone is my favorite choice, no need to grease it, they come out perfectly and they are so easy to wash)
Cut a few thin slices of banana to decorate the top of the bread. Mash bananas in a large bowl, mix in cottage cheese, egg whites, honey and vanilla extract.
Add dry ingredients, mix well and pour into greased pan.
Cook 45 minutes or until golden brown.
Check the inside by inserting a toothpick or skewer through the middle of the loaf, if the toothpick comes out clean the loaf is fully cooked.
Let cool 20 minutes and enjoy!
*You can replace the protein powder with whole-wheat flour or any flour of choice.
*If you only have two bananas use a little bit of unsweetened apple sauce.