Extra Protein Breakfast Banana Bread

Extra protein breakfast banana bread is a mouthful, right? Did I have to include “breakfast” in the recipe title? No. I did because my kids frequently ask for something super carb-y for breakfast like cereal or waffles. And we all know what happens a hour or so after a high-carb breakfast, right? Bonk. I don’t want that for the kids’ growing brains. I want people to be like, “Hey, check out the BIG BRAIN on Crew.” (Samuel Jackson voice is NOT optional. Say it out loud. It’s fun!) Guess what? Protein is the second largest matter in the brain, second only to water, so it is important to nourish your brain with protein rich foods. My googles reminded me of this.

The plan: Make this banana bread. You have options to include or not include chocolate chips. Do you. You also have options to make it into a loaf, as seen here, or into MUFFINS! I love muffins because of their portion size and tote-ability. And then all you have to do is warm and serve. And yes, of course! You can totally add honey or butter or peanut butter (don’t send those nuts or nut butters to school or you’ll get throttled though, sister, and you know better!) This may also be served as an after school snack. And then send your kids out to the garage to lift that barbell because that protein is gonna build some muscle! No? Just me? Ok. Just enjoy the banana bread and the extra protein and get on with your day. Love you, you bread making banana fan!

Ingredients

• 3 ripe spotty bananas, mashed

• 3 tbsp maple syrup

• 3 tbsp oil (I used coconut)

• 1/4 cup milk (I used almond)

• 1 tsp vanilla extract

• 1 cup all-purpose flour (I used Bob’s 1 to 1)

• 1 cup protein powder of choice

• 3 tbsp cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• pinch of salt

• 1/2 cup chocolate chips &/or 1/4 cup walnuts (both optional)

Instructions

1. Preheat oven to 375 F. Grease an 8 x 4 inch loaf pan. *If doing muffins, set up your muffin tins and grease or insert liners.

2. Mix together wet ingredients: mashed bananas, syrup, oil, milk, and vanilla in a medium bowl, until well blended.

3. Whisk together flour, protein powder, cocoa, baking powder, baking soda and salt in a separate bowl until combined.

4. Gradually add the dry ingredients to the wet and mix until combined. Fold in the chocolate chips and/or nuts. It will be very thick.

5. Smooth into the prepared loaf pan so it is in an even layer. Sprinkle a few extra chocolate chips on top, if desired.

6. Bake in preheated oven for 35-38 minutes, until a toothpick inserted in the center comes out mostly clean. Do not over-bake or it will be DRY. Let cool 10-15 minutes before slicing. *Muffins, bake for 28-22 minutes.

7. Serve right away, or store in an airtight container for 3-4 days, any longer and the banana gets weird.