Okay, so I’ve been on this HUGE health kick lately, trying to find ways to sneak more protein into my diet. And, of course, I still want my treats. So I thought, why not combine the two? That’s how I ended up making this protein chocolate chip banana bread.
First, I grabbed my ripest bananas. You know, the ones that are practically begging to be used for something. I mashed those up really well in a big bowl. Gotta get them nice and smooth, no big chunks!
Then, I added my wet ingredients. I used some unsweetened applesauce to keep it moist, a couple of eggs for binding, and a splash of vanilla extract because, well, vanilla makes everything better. I gave that all a good whisk until it was all combined.
Next up, the dry stuff. I used a mix of all-purpose flour and a bit of whole wheat flour, just to make myself feel a little healthier. I also dumped in a scoop of my favorite vanilla protein powder. That’s the key to getting that extra protein boost! Oh, and of course, baking soda and a pinch of salt. You can’t forget those.
Mixing and Baking
- Mixing it up: I slowly added the dry ingredients to the wet ingredients, mixing until everything was just combined. You don’t want to overmix it, or your bread will be tough.
- Chocolate chips: This is where the magic happens. I tossed in a generous handful of dark chocolate chips. Because, let’s be real, chocolate makes everything better.
- Baking time: I poured the batter into a greased loaf pan and popped it into the oven at 350°F (175°C). It took about 50-60 minutes, but I used the toothpick test to make sure it was done. You know, stick a toothpick in the center, and if it comes out clean, it’s ready.
Finally, I take the bread from oven. Waiting it cool down, after that, I took it out the loaf, and cut a thick slice to eat, its good!
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