Regular banana bread is soooo April…but a protein banana bread? That’s so right now. Here’s how to make it.
Summer 2020 is officially over, and while it wasn’t exactly one for the record books, it’s probably safe to assume that most of us aren’t looking forward to being trapped inside again like we were this past spring. Fortunately, the most popular coping mechanism adopted during that time—baking banana bread—is even better suited for this likely go-round of quarantine. (Because, you know, fall.)
In the latest episode of Alt-Baking Bootcamp, Sashah Handal, a baker at Roberta’s Brooklyn (and instructor at Barry’s in NYC), shares a protein banana bread recipe which replaces enriched flour and refined sugar with more nutrient-dense alternatives—while also adding a punch of extra protein to power us through the next stage of this year’s madness.
Said protein comes from three distinct sources: almond meal, vanilla whey protein powder, and eggs. Handal’s recipe also includes coconut flour, maple syrup as a sugar alternative, some cinnamon and vanilla and, of course, a bunch of bananas. The resulting loaf is gluten-free (great for sharing with people with allergies!) and free of refined sugar. It’s also as fluffy and moisture-rich as you’d expect from a less protein-dense version, thanks to the five whole eggs that are included in the recipe. Plus, all the protein included will help you feel more satiated and will help stabilize blood sugar levels more readily than a traditional slice of banana bread. (While being no less delicious, of course.)
“I would eat this for breakfast, lunch, or dinner,” Handal says, noting that you might also want to try slathering it with some of her homemade hazelnut spread. (Don’t mind if I do!) To find out exactly how Handal’s formulated this fall 2020 go-to recipe, and get a cheap trick for making your simple loaf look extremely fancy, watch the full video.
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