We all know that pastries are calorie death. Even the “healthy” options, like carrot cake, are packed with hidden calories from sugar and butter.
I TRY to stay clear of pastries, however a few months ago I stepped into Starbucks and found myself debating a piece of banana bread. I held back, knowing the regret that would ensue once I chose to indulge.
However, I left thinking about banana bread and confused as to why it had to be packed with so much sugar. I decided to venture out and create a healthier recipe. In my latest attempt, I even added some protein powder to call it the athlete banana bread treat. Potassium, protein, what’s not to like?
1 2/3 cups 100% whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 medium very ripe bananas, peeled
2/3 cup unsweetened apple sauce (sugar substitute)
1/4 cup plain low fat Greek yogurt (oil substitute)
1 1/2 teaspoons vanilla extract
1/2 tablespoon of cinnamon (adjust depending on taste)
2 scoops of whey protein powder (optional)
1. Preheat an oven to 350°F. Use an 8 1/2-by-4 1/2-inch metal loaf pan.
2. In a bowl, using a wooden spoon, stir together the flour, cinnamon, baking powder, salt and baking soda.
3. In a large bowl, smash the bananas with a fork. Add the apple sauce, yogurt, eggs and vanilla and beat with the wooden spoon until well blended.
4. Add the flour mixture to the banana mixture and stir just until blended
5. Pour mixture in pan and put in oven for about 45 minutes. Once it’s ready to take out, remove from oven and let it sit 10 minutes before serving.
Total calories: approximately 1400. Divide it up however you want. For comparison, banana breads range from 250 – 500 calories (most leaning towards the higher side) for just 1 slice.