Banana Raspberry Protein Bread

I had a container of raspberries and some ripe bananas laying around and wanted to save them before they went bad. So, I threw them into this bread and it came out really good!

You can definitely leave out the raspberries and make a regular banana bread instead. Truth be told, I'm not a huge fan of raspberries. Which is probably why they were about to go bad in the first place...

Raspberries are an GREAT source of fiber- about 8 grams per cup! That  is about one third of the recommended daily value for adults. Fiber is helpful for slowing down digestion, making you feel full, and getting rid of waste (aka go #2).

Either way, leave them in or out- up to you.

You can find the protein powder, stevia and flour from Vitacost. Here's a link for a discount off your first order: 

Banana Raspberry Protein Bread

Ingredients:

2 scoop vanilla whey protein (I use Cellucor)
1/2 cup coconut flour 
1 tablespoon granulated stevia (or other sweetener of choice)
1 teaspoon baking powder
2 large bananas (about 150 grams each)
3/4 cup egg whites
1/2 cup unsweetened cashew or almond milk
1/2 cup raspberries


Directions:

1.  Preheat oven to 350 F.
2. In a large blender or food processor, blend together all ingredients except the raspberries. Fold in raspberries after.
3. Add batter to a loaf pan coated with cooking spray. Bake for about 50-60 minutes or until knife comes out clean.
4. Allow to cool, then cut into 8 slices (or however many you like).

Nutrition Information for one slice: 1.5 g Fat, 14.5 g Carbohydrates, 4 g Fiber, 10.3 g Protein

Very Banana Protein Bread

I ran out of my last batch of Orange Creamsicle Protein Muffins last night, so I was planning on making them for the third time in a row this afternoon (so yummy- recipe is in a previous post!). I love breaking up my muffins and mixing them in my protein fro-yos, cottage cheese, or Greek yogurt as a snack. So, that was the original plan: Orange Creamsicle Protein Muffins. But, as I approached my tower of protein powders, I noticed that my Banana Whey hasn't been getting any love lately. Banana bread is such a classic, so I decided to take the challenge to "clean it up". This loaf came out awesome and will be equally delicious in my protein fro-yos : ) !!

To get you a little more excited about the recipe, look at the crazy comparison between regular Banana Bread and my Very Banana Protein Bread:

 

Very Banana Protein Bread

Ingredients:

1 ripe banana (mine was large: 150 grams)
2 scoops banana whey protein powder (or vanilla)
1/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup unsweetened almond milk
1/2 cup egg whites
1-2 tablespoons slivered almonds for topping (optional)

Directions:

1. Preheat oven to 350.
2. Place all ingredients into a blender. Blend until smooth.
3. Pour batter into a bread loaf pan coated with cooking spray.
4. Bake about 25 minutes, or until knife comes out clean.
5. Set on a cooling rack to cool.

I cut my loaf into 6 slices. You can cut them into however many servings you like. The WHOLE loaf contains 6.6 g Fat, 56.2 g CHO, 63.5 g Protein, and 20.4 g Fiber!!!

Banana Bread Psylium Protein Pancakes with PB2 Sauce

I LOVE all of the pancakes that I've posted. I especially LOVE the ones that call for the least amount of ingredients and preparation, because:

#1: I'm SUPER busy
#2: Less ingredients = More $ in my pocket
#3: Easier to remember so I can prepare "on the fly"

So, I was very interested in trying Cassey's recipe which called for four ingredients: protein powder, eggs, water (or milk), and psyllium husk. I found the recipe right before I was getting ready for bed, so I decided to make the batter and leave it in the fridge overnight. I had a feeling that I would wake up to a really thick batter in the morning (psyllium husk absorbs A LOT of liquid) . . . and I was right. I wound up adding a lot of water and the pancakes were a little on the rubbery side.

Finally got it right the next day, although slightly modified from Cassey's recipe. I used banana flavored protein powder, but any flavor works. This recipe is so flexible- there are endless combinations of flavors and additions (fruit, peanut butter, butternut squash, pumpkin, etc.). I LOVED these:

Banana Bread Psylium Pancakes

Ingredients:

1 scoop Banana Flavored Whey Protein Powder
1 tablespoon pyslium husk
1/2 teaspoon baking powder
1 tablespoon sugar-free vanilla pudding mix (optional, but recommended)
Truvia to taste
Cinnamon to taste (I like a lot!)
1/4 cup unsweetened vanilla almond milk
3 tablespoon egg beaters
1 teaspoon vanilla
Banana slices (optional)

Directions:

1. Mix together dry ingredients in a small bowl.
2. Whisk together the egg beaters, almond milk, and vanilla.
3. Mix wet ingredients into dry ingredients. Do not overmix.
4. Add batter to a HOT pan coated with cooking spray. If using the banana slices, put in the center of each pancake. Flip when the pancake "sets" and bubbles start to form. Cook until the other side is done.
5. EAT!!!

I made a peanut butter syrup with PB2, water, and a little Truvia and drizzled it right on top. SO YUM!!

I'll post the nutrition facts soon- but the whole thing is fiber and protein packed and only about 220-ish calories!

I've seriously made these for a week and a half straight. Here are some other variations:

Strawberry Cheesecake:

Substitute with sugar-free cheesecake pudding mix and vanilla protein powder. Add sliced strawberries instead of banana. Leave out the cinnamon. Serve with layers of Truvia sweetened Greek yogurt and sugar free syrup. 

Lemon Blueberry:

Substitute with sugar-free lemon pudding mix and vanilla protein powder. Add blueberries instead of banana. Leave out the cinnamon. Serve with layers of Truvia sweetened Greek yogurt and sugar-free syrup.