Banana bread is possibly the easiest and most re-created recipe amongst the foodie realms and no surprise why, it’s flipping delicious! The nan used to make a walnut one when we were little ohhhh did we love it! 


Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern banana bread was developed in corporate kitchens to promote flour and baking soda products.


These recipes came about after finding a printed banana bread recipe from what used to be our first blog and one of the first recipes we ever created all those many moons ago. We decided to give it a go again with a few tweaks and making two versions: Protein version and a Vegan version.

PROTEIN BANANA BREAD

  • Servings: 16

Author: The Muscle Bakery. 
Banana bread recipe that you can whip up in no time! Simple, delightful and tasty!

  

Ingredients

      3 Cups (Gluten-Free) Ground Rolled Oats
      0.5 Cup Granulated Sweetener of choice
      1 Cup Low-Fat Greek Yoghurt or Fromage Frais*
          1 Scoop 
Banana Whey
       (or any flavour you prefer)
      2 Mashed Bananas
      1 Tsp Vanilla Extract
Egg Whites
      1 Tsp Baking Powder
      1 Tsp Baking Soda
      1 Tsp Cider Vinegar
    • If you don’t have this, substitute with applesauce.

You will also need a metal loaf pan, not the silicone one.

 

Directions

    1. Preheat oven to 170 Degrees C.
    2. In a bowl mix together all your dry ingredients until combined. Then, fold in your wet ingredients until you get a thick batter.
    3. Prepare a greaseproof baking sheet in your loaf pan then pour mix into it.
    4. Bake for 30-40mins (until knife comes out clean when piercing it).
    5. Leave to cool completely before slicing.
    6. Then slice up and enjoy solo or with your fave nut butter!

  

Nutritional Info (per slice):109 Cals | 1.6F | 19C | 6.5P

Free from Gluten, Wheat & Sugar


For the Vegan variation, we decided to use a Coke Zero to replace the egg. Yes. You heard that right!

After delivering a Vegan cakey to a customer, he mentioned that he had tried making a cake with his daughter using a Betty Crocker mix and a Diet Coke and it worked! This clearly got us SOOOO curious and the culinary creative juices started flowing! We had read somewhere before that sparkling water could be used but never really thought much about it until he mentioned it so without further ado we jumped right in and used the above recipe to experiment with.

As with all of our recipes, we prefer trying and failing before having to call on our buddy google for help and that is exactly what we did with this one and absolutely winged it. The experiment paid off! It made the most delightful banana cake, id even go as far as to say that it was better than the original creation!

(Thanks for that Mr Williams).

Heres the recipe:

VEGAN BANANA BREAD


Author: The Muscle Bakery. 
Banana bread made with Coke Zero?!! YUP! So damn delicious, like a cross between bread and pudding… exactly like nan used to make (made vegan)!

 

Ingredients

      3 Cups (Gluten-Free) Ground Rolled Oats
      0.5 Cup Granulated Sweetener of choice
      1 Tbsp Xanthan
      1 Cup Soya/ Coconut Yoghurt*
          1 Scoop 
Pea Protein Isolate
        **
      2 Mashed Bananas
      1 Tsp Vanilla Extract
      1 Tbsp Agave Nectar (add more if you prefer a little sweeter)
      1 Coke Zero/ Diet Coke Can (330ml)
      1 Tbsp Cinnamon (optional)
      1 Tsp Baking Powder
      1 Tsp Baking Soda
      1 Tsp Cider Vinegar
    • If you don’t have this, substitute with applesauce.
    • If you want to omit this or don’t have this ingredient, try adding a little bit more flour instead.

You will also need a metal loaf pan, not the silicone one.


Directions

    1. Preheat oven to 170 Degrees C.
    2. In a bowl mix together all your dry ingredients until combined. Then, fold in your wet ingredients until you get a thick batter.
    3. Prepare a greaseproof baking sheet in your loaf pan then pour mix into it.
    4. Bake for 30-40mins (until knife comes out clean when piercing it).
    5. Leave to cool completely before slicing.
    6. Then slice up and enjoy solo or with your fave nut butter!

Nutritional Info (per slice): 112 Cals | 1.8F | 25.1C | 5P

Free from Gluten, Wheat, Sugar, Dairy, & Egg.


As you can see the recipes are extremely similar, in fact they are almost identical except for the eggs part.

You can try the Protein version without eggs and use coke instead, but we have not yet tried that yet as we still have all the above slices of banana bread to get through!

If you do, let us know how it goes! 


Don’t forget to tag us if you try any of these recipes, you can find us on all social media outlets @themusclebakery

For 15% discount on Bulkpowders use code: MUSCLEBAKERY15