PROTEIN Banana Bread Recipe! (Low calorie/Nuts optional)
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Your new favorite healthy breakfast bread is here! This Protein Banana Bread recipe is easy to make with ingredients you probably already have, packed with filling flavor, and tastes just as good as it looks.
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Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.
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Music by:
Rising Kevin MacLeod (incompetech.com)
Batty McFaddin Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
EASY BANANA BREAD RECIPE /FALL BAKING/ HALLOWEEN BAKING/ BLOW YOUR MIND
HEY EVERYONE ,
I JUST WANTED TO SHARE MY ALL TIME FAVOURITE RECIPES, GREAT FOR FALL TIME, GREAT GIFT IDEA, GREAT TO ENJOY YOURSELF.... AND ITS SUPER EASY TO MAKE, MINIMAL INGREDIENTS, ANYONE CAN DO THIS
WHAT YOU WILL NEED :
2 to 3 medium (7 to 7-7/8 long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup butter, unsalted or salted, melted
1/2 teaspoon baking soda
1 pinch salt
3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 TSP NUTMEG
2 TSP CINNAMON
WHAT YOU WILL DO :
1) Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2) In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3) Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour, NUTMEG AND CINNAMON.
4) Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked
5)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. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.
ENJOY
KAT
Arm Hammer Chocolate Chip - Kitchen Cat
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★ Kitchen Cat ★ Arm Hammer Chocolate Chip Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Baking Powder
1 ts : Salt
2 x : Eggs
1/2 c : Walnuts; Chopped
2 c : Flour, Unsifted
1/2 ts : Arm & Hammer Baking Soda
1 c : Mashed Ripe Bananas; (About 3 Small)
1 c : Mini Semi-sweet Chocolate Chips
1 c : Sugar
1/2 c : Butter or Margarine