Cinnamon Banana Oat Protein Bread
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 223.0
- Total Fat: 6.4 g
- Cholesterol: 17.0 mg
- Sodium: 337.3 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.3 g
- Protein: 15.5 g
IntroductionVery tasty protein filled bread Very tasty protein filled bread
1 tbsp Cinnamon, ground
0.50 tsp Salt
2 medium (7" to 7-7/8" long) Banana, fresh
0.33 cup (8 fl oz) Water, tap
3 tsp Baking Powder
0.33 cup, unpacked Brown Sugar
6 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)
2 cup Quaker Oats Old fashioned Oat meal
0.33 cup Great Value Greek Plain Nonfat yogurt 1cup/227g=1 serv
3 serving Supplement - Whey Protein Plus, Triple Chocolate - Six Star - 1 Scoop (I used vanilla but I couldn't find the entry I made for this brand of protein drink)
0.5 cup pieces or chips Walnuts
NOTE: I think REAL brown sugar totally makes this cake taste like the real deal vs. a protein "concoction". The topping is "crunchyĒ - a nice cinnamon crumb topping. I choose to not use much added sugar in my diet, but when I do have sugar - I go for the REAL stuff ; ) Of course, you can use your sweetener of choice - it will change the taste, texture and nutrition stats.
Recipe calls for 1/4 to 1/2 cup of walnuts and their optional. Changing this amount would change the nutrition info
Mix the cinnamon and brown sugar together then set aside for the topping.
Before adding the wet ingredients to the dry: Mash the banana in with the dry ingredients with a potato masher or a fork - OR
just mash the banana well before adding to the mixture
MIX all the ingredients - the batter will be the consistency of pancake batter. Start with 1/3 cup of water and judge whether
you need a bit more since protein powders do vary in consistency. I typically need just slightly less than 1/2 cup of water.
Line an 8 x 8 pan with aluminum foil or parchment paper. Lightly grease with coconut oil or a spray of cooking
spray. IMPORTANT! Donít skip this step; the cake will remove much much easier from the pan if you line the pan with foil or
parchment. I use foil.
Pour 1/2 of the batter into the pan. Sprinkle 1/2 of the reserved sugar/cinnamon mixture on top. Pour the rest of the batter
into the pan. Top evenly with the rest of the cinnamon sugar.
Bake @ 350 for 25-50 minutes. Ovens vary - you may need slightly less or more time. I typically need 45 minutes baking time. I
usually take it out of the oven after 30 minutes & cut into 8 squares/slices. I put it back into the oven to continue baking. This
allows the inside to bake thoroughly. Itís a dense bread-cake so it does take a bit longer to bake. Let cool completely. Store in
air-tight container. If you donít eat it all within a day - store it in the refrigerator to maintain freshness.
Serving Size:†Makes 9 squares