You know where I’m going, right? You buy a bunch of bananas which end up not getting eaten before they turn brown at which point nobody wants to eat them. What to do? You make banana bread of course!
For those of you with kids, this banana bread makes for a great after-school snack. It’s made with only whole wheat flour (can’t tell), a reduced amount of sugar and some added protein.
Here’s the recipe:
- 230 gr. white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 2 scoops vanilla protein powder
- 150 gr. chocolate chips
- 4 or 5 medium sized bananas, mashed
- 1/2 cup vegetable oil
- 150 gr. brown sugar
- 2 large eggs
- Preheat your oven to 350°F.
- Lightly grease a 9″ x 5″ loaf pan.
- In a large bowl, whisk together the mashed banana, oil, sugar, and eggs.
- Mix the dry ingredients and the chocolate chips. Stir this into the banana mixture and mix thoroughly to make sure the ingredients are fully combined.
- With the help of a spatula, pour the batter into the prepared pan.
- Bake the bread in the middle of the oven for about 50 to 60 minutes. Test to make sure it’s done by inserting a thin knife or a long toothpick into the center. It must come out without any wet batter. If the bread is browning too quickly, cover it loosely with aluminum foil for the last 15 to 20 minutes of the baking time.
- Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then turn it out onto a rack to cool completely. This banana bread can easily be frozen.