PB2 Banana BreadPB2 Banana Protein Bread

Serves: 12

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Happy Thursday everyone! Today’s post is dedicated to one of my fit readers, Tiffany, who sent me an email the other day asking if I had any PB2 recipes to share. I received her email on Monday and found it kind of funny because over the weekend I had been sitting down with my recipe notebook scribbling down some thoughts on a few PB2 recipes. I have a jar that I had used in only 1 or 2 recipes and have wanted to use it again since they both came out so good! Today’s recipe is one of the older recipes that I had made, but I have been working on a few more this past week…so be on the look out! Tiffany, I hope you enjoy this recipe! It is delicious!

Fit Ingredients

  • 12 tbs (72g) PB2
  • 1/4 c (26g) ground flax
  • 1 scoop (28g)  peanut butter protein powder (I used this one)
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2c (113g) greek yogurt
  • 1/2 tsp (40 drops) liquid stevia (or sweetener of choice, to taste)
  • 1/2c (123g) liquid egg whites
  • 1 tsp pure vanilla extract
  • 3/4 tsp banana extract, optional
  • 1/2 tsp peanut butter extract, optional
  • 2 – 3 small bananas (I used 2), sliced and diced 😉

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  • loaf pan
  • non stick spray
  • Blender

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Directions

Pre heat your oven to 350 degrees. Spray your loaf pan with non stick spray. In a bowl, mix your PB2, flax, protein powder, baking powder and cinnamon. In your blender, add your yogurt, stevia, egg whites, vanilla extract, banana extract, peanut butter extract and bananas. Blend/puree until mixed to desired consistency (I left a few chunks of banana in mine). Mix your wet ingredients into your dry ingredients. Pour into your loaf pan. Bake for 30 minutes.

I ate 2 pieces the next morning for breakfast and then 2 mornings later I had another 2 as part of my pre workout meal. It was amazing, moist and flavorful both days, but I loved it even more on the second morning! It could be because I put it in the refrigerator the day before since the humidity levels here are just ridiculous!! Either way, it was outstanding!

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Nutrition:(1/12)

Calories: 65.0, Protein: 6.8g, Carbs: 6.8g, Fat: 1.6g (0g Saturated), Sodium: 68mg, Fiber: 1g (Net Carbs: 5.8g)

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30 Comments
  • I love how easy this recipe is! It sounds really good, too! :) I'll have to try it out soon! :D
    June 14, 2012
      • I will! :) I bought my protein powder from my athletic club, which used to be a 24 Hour Fitness.
        June 14, 2012
          • Hey Sarah! I have the bread in the oven right now- I used the chocolate PB2, I tasted the batter and I think it'll be great. I work for 24hr fitness too! I'm a trainer here in Plano TX. Do you still work for them? I made the peanut cream too! Also- I checked 3 stores for Calabro fat free ricotta but couldn't find it :( No even at Whole Foods. I'm using fat free Frigo which is good but has some sodium. Oh well, better than nothing. Also, what brand of peanut flour do you order? I looked for that as well but couldn't find it. Thanks so much for doing what you do! Sarah
            August 30, 2012
  • Tiffany
    Oh this looks SO delish. I can't wait to try it! Thank you so much for posting it. The coolest part is that you are so available. I emailed you about PB2 and not only did you reply quickly but VOILA...here is another wonderful recipe. You are AWESOME! :)
    June 15, 2012
    • You're very very welcome! This bread is absolutely delicious! I have been eating it for the last few days before my workout! I'd definitely recommend using the 3 bananas and peanut butter extract if you like a lot of peanut butter flavor like i do! :)
      June 15, 2012
    • Tiffany
      I made it and it was DELISH! I didn't have peanut butter protein powder or peanut butter extract though. :( It turned out tasting more like banana bread with a hint of peanut butter. I added more PB2 to try to make up the difference. It still turned out VERY good and if it had more peanut butter flavor it would be to die for. Thanks so much. :)
      June 18, 2012
      • I'm glad you liked it! Yes, it will definitely taste more like banana bread if you don't add the the pb protein powder and/or extract. PB2 doesn't have a strong pb flavor in powder form, but if you take your additional pb2 and mixed it with water to create true creamy pb and then added it in, it would increase the pb flavor for sure!!
        June 18, 2012
  • Tiffany
    Oh this looks SO delish. I can't wait to try it! Thank you so much for posting it. The coolest part is that you are so available. I emailed you about PB2 and not only did you reply quickly but VOILA...here is another wonderful recipe. You are AWESOME! :)
    June 15, 2012
    • Tiffany
      I made it and it was DELISH! I didn't have peanut butter protein powder or peanut butter extract though. :( It turned out tasting more like banana bread with a hint of peanut butter. I added more PB2 to try to make up the difference. It still turned out VERY good and if it had more peanut butter flavor it would be to die for. Thanks so much. :)
      June 18, 2012
  • emma
    i made this, so good and moist, just wondering what size loaf tin you use when baking yours thanks!
    July 14, 2012
    • Hi Emma! So glad to hear that you enjoyed it! I have made it over and over again I loved it so much! I used a 9x11 inch loaf pan! But you could also make it into mini loafs too! :)
      July 14, 2012
  • emma
    i made this, so good and moist, just wondering what size loaf tin you use when baking yours thanks!
    July 14, 2012
  • mallory
    i made this for the first time last night - can not beleive i didnt try it sooner - AMAZING! i crumbled 2 slices up into 1/2 cup cottage cheese sweetened with stevia and cinnamon and added a little almond milk and it was just like bread pudding! sooooo good!
    June 13, 2013
  • Paul
    If I wanted to remove the PB2, what other modifications would I have to make to the recipe? Thanks!
    September 18, 2013
  • Nadja
    Hey Sarah, the recipie sounds (and looks :)) delicious. Can I sub the greek yogurt with almond milk? And I'am goning to use peanut flour instead of PB2. Thank you sooooo much!
    December 6, 2013

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