Here is one of my favorite modified recipes for Banana Bread! This recipe keeps the bread super-moist and is definitely kinder on the waistline than the traditional version, subbing alternative sweetener for sugar and almond flour for all-purpose flour. Add a few scoops of whey protein to balance the carb-to-protein ratio a bit, and voila! Definitely a great breakfast option or small mid-morning meal–perhaps with some coffee? Hope you enjoy! ox Jill
Preheat oven 325 degrees F, PAM a large loaf pan
Bowl 1, mix:
3 egg whites
3 ripe bananas
1/2 cup erythritol or splenda
1/2 cup slivered almonds
1/2 cup unsweetened applesauce
Bowl 2, mix:
2 scoops whey protein (I use BSN Lean Dessert in Cinnamon Roll but vanilla or unsweetened works fine too)
2 cups almond flour
1-2 tbsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
Combine all, mix well and pour into loaf pan, bake 60 minutes or until fork comes out clean
Makes 10 slices
Nutrition Facts per serving:
230 cal
13g fat (1g sat)
20g CHO (5g fiber)
16g protein
