Crunchy Salty Sweet

In an effort to recover from the delectably cheesy situation I forced you all to see earlier this week, today I come in peace, with this healthy take on banana bread (with just a teeny smear of butter…)

Since Andrew and I drink a ton of smoothies, we always have bananas around. I despise bananas (even though I suffer through them in my blended delights) but when it comes to banana bread, I want it all. The instant the bananas start turning brown, this is the recipe I turn to.

Start by preheating your oven to 350 degrees and spray a loaf pan with baking spray.

In a large bowl, mix together the white and brown sugar with the melted butter. In a small bowl, whisk together the flour, protein powder (if using), salt, and baking soda. Just like with the protein pancakes, if you want to skip the protein powder, just use an additional 1/2 cup flour instead. Lastly, mash up 3 bananas, and add the Greek yogurt, vanilla, egg and egg white.

Now, add the banana mixture into the large bowl with the sugar and butter. Mix until smooth.

Finally, slowly add the dry ingredients until just incorporated. Don’t over mix.

The batter will be reminiscent of very thick pancake batter, with just a few lumps. Yes I was baking in my jammies (Thanks Wendy! :-P)

Now, add the batter into the loaf pan and smooth out the top.

Put into preheated oven for about 60 minutes, or until a toothpick comes out clean.

Prep: 10 minutes, Cook: 60 minutes, Total: 70 minutes

Makes: 8 large (or 12 small) slices

• 1/4 cup granulated sugar
• 1/3 cup brown sugar
• 4 tablespoons unsalted butter, melted
• 1 1/2 cups all purpose flour
• 2 scoops (1/2 cup) vanilla protein powder (optional, add 1/2 cup flour if skipping)
• 1/4 teaspoon kosher salt
• 1 teaspoon baking soda
• 3 overripe bananas
• 1/3 cup 2% Greek yogurt
• 1 teaspoon vanilla extract
• 1 large egg plus 1 large egg white (or 2 whole eggs)