Ingredients
- 3 very, very, seriously ripe bananas
- 5 scoops + 1 tbsp vanilla protein powder
- 3/4 c. Splenda
- 1/2 c. milk
- 1/2 c. Egg Beaters (or two eggs)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp salt
- 3 tsp baking powder (yes I did say 3...trust me on this)
- 1/2 c. chopped walnut pieces
Preparation
Step 1
In a bowl, mash up bananas and add eggs and milk. Set aside.
In another bowl, mix protein powder, baking powder, Splenda, salt and spices and mix well
Mix wet and dry ingredients. Your batter should be pour-able but not too liquidy (like pancake batter).
In yet another bowl, combine a tablespoon of protein powder and the nut pieces and shake. This keeps them from settling to the bottom of your batter. Add to batter.
Pour into a sprayed mini-loaf pan, (I use this spray...it helps with extraction) and bake in a 350 oven for 15-20 minutes or until a fork inserted into the center comes out clean.
They'll be very puffy out of the oven but will settle down as they cool. I store them in snack-sized zip-top storage bags for grab and go convenience. Obviously it's a little too convenient because two divas discovered my bread and ate it all!
POST-NOTE: I've been asked several times if this recipe works in a traditional loaf pan. Thus far I've been unable to make it work. The outside cooks faster than the inside so you either get perfect insides/burnt outsides or perfect outside/goop on the inside. But who knows, maybe YOU can crack the code!