Replace some of the flour with protein powder for a protein-packed, lower-sugar, but still soft and banana-rich banana bread
Author:Serena Ball, MS, RD
Yield:12 servings 1x
1 cup (4.25 oz) unbleached all-purpose flour
2/3 cup (2.80 oz) whole wheat flour
1/3 cup (0.80 oz) whey, soy, or pea protein powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 cup (8.80 oz) mashed ripe banana, about 2-3 large bananas
1/3 cup (2.80 oz) plain low-fat yogurt
1 tsp pure vanilla extract
2 tablespoons crunchy peanut butter
Grease an 8 1/2- x 4 1/2-inch loaf pan with butter (Don’t butter if using stoneware pan.) Place a rectangle of parchment paper on the bottom of the pan. Preheat oven to 350 degrees F. (If using whey protein and a metal pan, preheat oven to 325-degrees F.)
In a medium bowl, combine flours, protein powder, baking soda and salt. Stir with a whisk to mix. Set aside.
In a large bowl, place sugar and butter, and beat with a mixer at medium speed until well blended and light in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add mashed banana, yogurt and vanilla extract; beat until blended.
Add flour mixture to banana mixture, mix gently with a wooden spoon just until moist. Drop peanut butter on top of batter, swirl gently.
Spoon batter into the prepared loaf pan. Bake for 50-55 minutes or until a wooden pick inserted in the center comes out clean.Cool 10 minutes in pan on wire rack; remove from pan and let cool completely on wire rack.