Better-For-You Banana Bread

• portions: 24 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

1 large egg

½ cup light brown sugar (packed)

¼ cup monk fruit sweetener (dry, not liquid; or use 1/4 cup granulated sugar)

¼ cup coconut oil (liquid state (melt it if it's solid; canola oil or vegetable may be substituted)

1/2 cup fat free Greek yogurt (or the fat percentage of your choice; sour cream may be substituted)

2 teaspoons vanilla extract

1 cup mashed ripe bananas (about 2 large bananas)

3/4 cup all-purpose flour (plus optional 1 to 2 tablespoons as needed)

1 ounce protein powder (I used 2 scoops Designer Whey which is 1 serving, equivalent to 31 grams/1 ounce: or about a heaping 1/4 cup)

2 tablespoons ground flaxseed (sometimes labeled as flaxseed meal)

½ teaspoon baking powder

½ teaspoon baking soda

1/4 teaspoon salt (or to taste)

Sugar (optional sprinkled for topping the loaves (I use about 1 teaspoon per loaf)

Cinnamon (optional sprinkled for topping the loaves (I use a few generous shakes per loaf)

Instructions

Preheat oven to 350F. Spray three 5x3x2-inch loaf pans (or one 9×5-inch loaf pan) with cooking spray, or grease and flour the pans; set aside.

To a large bowl, add the egg, brown sugar, monk fruit sweetener, oil, Greek yogurt (if you are NOT using protein powder, scale this back to 1/3 cup rather than 1/2 cup), vanilla, and whisk to combine.

Add the bananas and stir to incorporate.

Add 3/4 cup flour, the protein powder (I use 2 scoops which is one serving, or 31 grams), ground flaxseed, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined. How I Measure - To an empty 1-cup measuring cup, I first scooped in two scoops protein powder, then I topped it off with all-purpose flour until I had 1 cup. In the end, this is ~3/4 cup flour. Not using protein powder? Then use 1 cup flour here.

If the batter seems quite runny (too runny for banana bread batter if you're a baker), add an additional 1-2 tablespoons flour. Batter Tip - This is a judgment call and if in doubt, just add 2 tablespoons flour. I start with a semi-runny batter because protein powder needs moisture and so does ground flaxseed (they're both like sponges). But they all differ in exactly how much they'll absorb. If yours really absorbs lots of moisture, then you're fine because the batter was designed for that. And they don't need all that moisture, then we add a bit more flour to dry out the batter.

Turn the batter out into the prepared pans, making sure not to fill the pan more than 2/3 of the way full.

Optionally, I like to sprinkle the top of each mini loaf pan with about 1 teaspoon granulated sugar and a generous amount of cinnamon. I'd use about 1 tablespoon sugar if you're baking this in a 9x5-inch loaf along with cinnamon.

Bake for about 30-33 minutes for mini loaves, making sure to rotate them midway through baking. Start checking on them at 25 minutes, but if they take longer than 33 minutes to bake, so be it. Bake a 9x5-inch loaf for about 45 minutes, or until done.Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no matter.

Allow bread to cool in the loaf pans for about 10 minutes before carefully inverting to remove and allow it to cool before slicing and serving. Slicing/Serving Size Tips - I slice each mini loaf into 8 pieces x 3 loaves = 24 slices and that's what the nutritional stats below are based on. 1 slice.If you're slicing a 9x5-inch loaf you can expect to get about 10 slices and you'd want to approximately 2.5x everything. So 187 calories and 5 grams protein per slice, approximately.

Nutrition

• Calories: 73 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 0.6 g
• Acides Gras Trans: 0.001 g
• Cholestérol: 10 mg
• Sodium: 64 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 6 g
• Protéines: 2 g