Flavorful and moist Protein Gingerbread Banana Bread with all the spices, but no oil, butter or sugar! This healthy ginger banana bread uses protein powder and monkfruit for sweetness, and a ton of Greek yogurt for that softness. A great holiday bake!
Ingredients
1cupMashed Banana, 240g, from 2 medium
¼cupUnsweetened Applesauce, 60g
¼cupUnsweetened Almond Milk, 60ml
⅓cupNon-fat Greek Yogurt, about 75g, Room temperature
2Eggs, Room Temperature
Molasses alternative:
2TbspZero Calorie 1:1 Brown Sugar Substitute, or regular, 24g
1tspWater
⅛tspLemon Juice
Dry ingredients:
1cup + 2 TbspWhole Wheat Pastry Flour, 135g, see post for subs
⅓cupUnflavored Protein Powder, 30g, 1 scoop
⅓cupVanilla Protein Powder, 30g, 1 scoop
¼cupCoconut Flour, 28g
2½tspGinger Powder
1½tspCinnamon
½tspGround Clove
⅛tspNutmeg
3tspBaking Powder
Icing:
2tspCashew Butter, 10g
2tspMilk, 10ml
⅛tspVanilla Extract
PinchofSweetener
Instructions
Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper.
In a large bowl, whisk together mashed banana, applesauce, almond milk, Greek yogurt and eggs(hand mixer recommended).
In a small bowl, mix brown sugar alternative, water and lemon juice.Add to wet mixture and mix.
In another bowl, whisk whole wheat flour, unflavored protein powder, vanilla protein powder, coconut flour, ginger, cinnamon, cloves, nutmeg and baking powder.
Add dry mix to wet, and gently fold until just combined. DO NOT OVER-MIX or protein powder and gluten from wheat flour will make the bread dense.
Transfer batter to baking pan.
Bake for 55-60 minutes, covering with a foil tent after 40 minutes.A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 40 minutes.
Icing:
In a small bowl, stir cashew butter, milk, vanilla and sweetener.
Spread over cooled loaf and slice.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.