Macro Friendly Banana Bread
If you’re on the hunt for a deliciously satisfying treat that doesn’t compromise your health goals, look no further than this Macro Friendly Banana Bread. This recipe is designed to be light on calories while still delivering that classic banana bread flavor and moist texture we all adore. Made with wholesome ingredients, this banana bread will not only satisfy your sweet tooth but also align with your macro-friendly lifestyle. Let’s dive into the details of this delectable recipe!
Why It’s Crowd-Pleasing
What makes this Macro Friendly Banana Bread a hit among family and friends? For starters, it uses ripe bananas, which lend natural sweetness and moisture, allowing us to reduce the amount of added sugars. The incorporation of Greek yogurt adds a protein punch while keeping the bread fluffy and tender. Plus, with the addition of collagen peptides, you’re sneaking in a health benefit that most people won’t even notice! This banana bread is perfect for breakfast, snacks, or even as a light dessert, making it a versatile option that everyone will love.
Your Shopping Guide
When preparing to make the Macro Friendly Banana Bread, gathering the right ingredients is key. Here’s everything you’ll need:
- 6 tablespoons Truvia: A great low-calorie sweetener.
- 1/4 cup granulated sugar: For some added sweetness and texture.
- 5 tablespoons vegetable or canola oil: Helps keep the bread moist.
- 3/4 cup mashed banana: You’ll want your bananas to be overripe for maximum flavor.
- 2 large egg whites or 6 tablespoons liquid egg whites: For binding and added protein.
- 1 teaspoon vanilla: Enhances the overall flavor.
- 1/4 cup plain, nonfat Greek yogurt: Adds creaminess and protein.
- 1 1/2 cups all-purpose flour: The base of your bread.
- 1/4 cup nonfat milk powder: Boosts the protein content.
- 1/4 cup collagen peptides: Optional but beneficial for a protein boost.
- 1 teaspoon cinnamon: For that warm, cozy flavor.
- 1/4 teaspoon nutmeg: A lovely aromatic spice.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 teaspoon baking powder: Helps the bread rise.
- 1/2 teaspoon baking soda: Works with the acids in the batter.
- 1/4 teaspoon salt: Just a pinch for flavor enhancement.
Tools of the Trade
Before you get started, make sure you have the following tools ready:
- Mixing bowls: For combining your ingredients.
- Whisk: To mix wet and dry ingredients smoothly.
- Rubber spatula: Perfect for scraping down the sides of the bowl.
- Loaf pan: A standard size (9×5 inches) works best for even baking.
- Measuring cups and spoons: Accuracy is key in baking!
- Oven mitts: Safety first when handling hot items!
Macro Friendly Banana Bread — Do This Next
Ready to start baking? Follow these simple steps to whip up your Macro Friendly Banana Bread:
Step 1: Preheat your oven
Preheat your oven to 350°F (175°C). This ensures that your banana bread bakes evenly.
Step 2: Prepare the loaf pan
Grease your loaf pan with a little oil or line it with parchment paper for easy removal.
Step 3: Mix the wet ingredients
In a large mixing bowl, combine 3/4 cup of mashed banana, 6 tablespoons of liquid egg whites (or the egg whites from 2 large eggs), 5 tablespoons of vegetable oil, 1 teaspoon of vanilla, and 1/4 cup of plain Greek yogurt. Whisk until well combined.
Step 4: Combine the dry ingredients
In a separate bowl, mix together 1 1/2 cups of all-purpose flour, 1/4 cup of nonfat milk powder, 1/4 cup of collagen peptides, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
Step 5: Blend the mixtures
Gradually add the dry mixture to the wet ingredients, stirring gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 6: Pour into the pan
Transfer the batter into your prepared loaf pan, smoothing the top with your spatula.
Step 7: Bake
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool and slice
Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Seasonal Adaptations
Want to give your Macro Friendly Banana Bread a seasonal twist? Here are some ideas:
- Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Mix in 1/2 cup of chocolate chips for a decadent treat.
- Incorporate dried cranberries or raisins for a touch of tartness.
- For a fall-inspired flavor, add 1/2 teaspoon of pumpkin spice to the batter.
Cook’s Commentary
- This Macro Friendly Banana Bread is not only delicious but also customizable. Feel free to experiment with your favorite add-ins!
- The use of Greek yogurt and collagen peptides makes this bread a protein-packed option, perfect for post-workout snacks.
- Make sure to choose ripe bananas for the best flavor; brown spots are a sign of natural sweetness!
- To ensure the bread stays moist, avoid overbaking it. Check for doneness a few minutes before the timer goes off.
Store, Freeze & Reheat
Now that you have your Macro Friendly Banana Bread, here’s how to store it:
To store, wrap the cooled banana bread tightly in plastic wrap and keep it at room temperature for 2-3 days. For longer freshness, consider freezing the bread. Slice it first, then wrap each piece in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. To reheat, simply thaw at room temperature and warm in the microwave for about 15-20 seconds.
Top Questions & Answers
Can I use whole eggs instead of egg whites?
Yes, you can substitute 2 large eggs for the egg whites. This will change the overall macro count slightly, but it will still be delicious!
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, you can use unsweetened applesauce or plain yogurt. Both will work, but the texture may vary slightly.
Is there a gluten-free version of this banana bread?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum for proper texture.
How do I know when the banana bread is done baking?
The banana bread is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If it comes out wet, bake for an additional 5-10 minutes.
Our Most-Loved Recipes
If you enjoyed making this Macro Friendly Banana Bread, check out some of our other favorite recipes:
That’s a Wrap
This Macro Friendly Banana Bread is a perfect blend of health and indulgence. With its moist texture, sweet banana flavor, and added protein, it’s sure to become a staple in your kitchen. Remember, baking is about having fun and experimenting, so don’t hesitate to make this recipe your own. Happy baking!
Macro Friendly Banana Bread
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Grease your loaf pan or line it with parchment paper for easy removal.
- Step 3: In a large mixing bowl, combine 3/4 cup of mashed banana, 6 tablespoons of liquid egg whites, 5 tablespoons of vegetable oil, 1 teaspoon of vanilla, and 1/4 cup of plain Greek yogurt. Whisk until well combined.
- Step 4: In a separate bowl, mix together 1 1/2 cups of all-purpose flour, 1/4 cup of nonfat milk powder, 1/4 cup of collagen peptides, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
- Step 5: Gradually add the dry mixture to the wet ingredients, stirring gently with a rubber spatula until just combined. Be careful not to overmix!
- Step 6: Transfer the batter into your prepared loaf pan, smoothing the top with your spatula.
- Step 7: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use ripe bananas with brown spots for maximum sweetness.
- Avoid overbaking to keep the bread moist; check for doneness early.
- Feel free to customize with nuts, chocolate chips, or dried fruit!
