Chocolate Peanut Butter Banana Protein Bread

AuthorDevinCategoryDifficultyIntermediate

Yields8 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 250 g Ripe Bananas
 126 g Egg Creations/Beaters
 80 g Plain or Vanilla Fat Free Greek Yogurt*
 60 g Carbquik Baking Mix*
 60 g Peanut Flour
 55 g Casein & Whey Concentrate Mixed Protein Powder
 20 g Cocoa Powder (I use Wonderslim Fat Free Cocoa Powder)
 40 g Sukrin Gold or Swerve Brown
 30 g Swerve Granulated
 2 Packets Splenda
 1 tsp Baking Powder
 60 g Mini Chocolate Chips
 40 g Creamy Peanut Butter (Optional - not included in macros)

1

Preheat the oven to 350°F (175°C) and spray a 4x8-inch loaf pan with non-stick spray.

2

In a bowl, mash the ripe bananas with a fork until completely smooth. Stir the Greek yogurt and Egg Creations into the mashed bananas.

3

In a separate bowl mix all the dry ingredients together minus the chocolate chips. Make a well in the dry ingredients, then gently pour wet ingredients into the center. Use a rubber spatula to mix. Run the spatula around the edge of the bowl and reach to the bottom of the bowl, pulling dry ingredients over and into the wet ingredients. Stop mixing when the batter is just barely combined.

4

Fold chocolate chips into batter.

5

Pour the batter into your prepared loaf pan. Bake for 30-35 minutes or until a tester inserted into the center comes out clean.

6

Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.

Notes*

The Greek yogurt can be replaced with 50g VitaFiber syrup for a slightly better texture. However, VitaFiber is not a common ingredient and may be hard to find. The Carbquik Baking Mix, a lower carb baking mix, can also be replaced with Bisquick Baking Mix.

 

Ingredients

 250 g Ripe Bananas
 126 g Egg Creations/Beaters
 80 g Plain or Vanilla Fat Free Greek Yogurt*
 60 g Carbquik Baking Mix*
 60 g Peanut Flour
 55 g Casein & Whey Concentrate Mixed Protein Powder
 20 g Cocoa Powder (I use Wonderslim Fat Free Cocoa Powder)
 40 g Sukrin Gold or Swerve Brown
 30 g Swerve Granulated
 2 Packets Splenda
 1 tsp Baking Powder
 60 g Mini Chocolate Chips
 40 g Creamy Peanut Butter (Optional - not included in macros)

Directions

1

Preheat the oven to 350°F (175°C) and spray a 4x8-inch loaf pan with non-stick spray.

2

In a bowl, mash the ripe bananas with a fork until completely smooth. Stir the Greek yogurt and Egg Creations into the mashed bananas.

3

In a separate bowl mix all the dry ingredients together minus the chocolate chips. Make a well in the dry ingredients, then gently pour wet ingredients into the center. Use a rubber spatula to mix. Run the spatula around the edge of the bowl and reach to the bottom of the bowl, pulling dry ingredients over and into the wet ingredients. Stop mixing when the batter is just barely combined.

4

Fold chocolate chips into batter.

5

Pour the batter into your prepared loaf pan. Bake for 30-35 minutes or until a tester inserted into the center comes out clean.

6

Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.

Chocolate Peanut Butter Banana Protein Bread