Banana Bread recipe -- share please

Try these, (take from bb.com)

0.5 cups wholemeal flour
1 cup briefly ground oats
0.5 cups oat bran
4 scoops banana nut protein powder
2 GOOD teaspoons baking powder
0.5 teaspoon baking soda
1.5 teaspoon ground cinnamon
0.25 teaspoon ground ginger

3 medium extra squidgy nanas (mashed)
3 large egg whites
1 (Aussie) tablespoons olive oil
1 teaspoon vanilla extract
Squeeze of lemon juice (I also add a good scrape of rind too)


Directions are really easy -
Set oven to ~ 180 degrees C
Combine dry.
Whisk wet.
Fold dry into wet (not too much).
Spoon into a lined bread tin.
Bake for ~ 45-60 minutes (should be springy and a skewer should come out clean).


And if you want macros - 5 serves (one for breaky each day of the week):
~ 360 Cals
~ 50g Carb (7g fibre)
~ 25g Protein
~ 7.5g Fat

Originally Posted by WannaBeModel
Any binging on this is the sole responsibility of Emma-Leigh. I just complete tasks as requested

BREAD
3/4 cup fat free plain yogurt
1 cup fat free cottage cheese
splenda or stevia to taste
4 large egg whites
2 cups oat bran
1 cup oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, mashed
1/2 teaspoon vanilla extract

STREUSEL TOPPING

1/2 cup oats
3 tablespoons creamy natural peanut butter
stevia or splenda to taste

Method

Preheat oven to 350F, and spray 2 8x4 inch loaf pans with nonstick cooking spray.
Make bread batter by beating yogurt and cottage cheese cheese at medium speed with electric mixer until creamy.
Add splenda/stevia and eggs, beating until just blended.
Combine oats, oat bran, baking powder, and baking soda in another bowl. Gradually add this to yogurt/cottage cheese mixture, stirring just until blended.
Stir in bananas and vanilla. Pour batter into pans.
Make streusel by combining the oats, stevia/splenda, and peanut butter in a small bowl. Cut in the peanut butter with a pastry blender or fork until the mixture is well combined and crumbly.
Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes


For one loaf
Total: 886
Fat: 23.5
Carbs: 151
Fiber: 25
Protein: 60
Originally Posted by Keramich21
Banana/Pumpkin Bread
Blend dry ingredience to make a flour-like base:
2 packets of Banana Bread Oatmeal
1 packet of regular oatmeal
1 Scoop of Scivation Vanilla Whey
6 splenda packets
1tsp baking powder
1tsp salt

add in wet ingredience:
1-8oz container of vanilla yogurt (i use the low carb, high protein kind from kroger)
1/4 cup canned pumpkin
1 whole egg
5 oz smashed banana (a little over ripe works best)
1/2 cup water

Sprinkle with cinnamon and splenda if desired

Mix together and bake (in bread/muffin/cake pan at 350 degrees for 20-25minutes. Make sure toothpick comes out clean)

Makes 12 pieces with:

MACROS per piece
Prot: 5
Carbs: 11
Fat: 2
Originally Posted by twinnett
Try these!

10 egg whites
1 tsp. vanilla extract
2 mashed or pureed bananas

whisk wet ingredients

1 1/2 c. ground oats
1 tsp. baking powder
1 tsp. cinnamon
2 scoops protein powder
3 packets stevia

whisk dry and add to wet
Bake at 350 for 30 min..

PS: you can substitute 50 g. of pumpkin puree instead of the banana for pumpkin bread!!

Healthy Pumpkin Banana Muffins
(from Recipezaar)

1 1/2 cups all-purpose flour
2 cups whole wheat flour
2/3 cup rolled oats
1/2 cup oat bran
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
3 ripe bananas, mashed
1 cup applesauce
15 ounces canned pumpkin
4 eggs, lightly beaten(could do egg whites)
1 cup granulated sugar(or splenda)
1 cup packed brown sugar
1 cup chopped walnuts, toasted

1. Preheat oven to 350 degrees F.
2. Grease or line muffin tins with paper liners.
3. Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
4. Using whisk or spoon, stir until well mixed.
5. Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
6. Gradually beat in flour mixture.
7. Beat just until combined.
8. Spoon into prepared pans or tins (fill cups until just about full).
9. Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
10. Remove muffins from pan and cool on wire rack as soon as they come out of the oven.