In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
The first published banana bread recipe appeared in 1933 in ‘Balanced Cookbook’ by Mary Ellis Ames, the former Director of the Pillsbury Cooking Service. Since then, there have been hundreds of millions of adaptations of this sweet, delicious recipe. Why? Banana bread is one of the easiest baked goods to make and with so many variations to try, it’s likely you won’t get bored making it. You can add apple slices, dark chocolate chips, coconut flakes and even—protein!
What makes banana bread one of our faves is that it’s a “quick bread” (leavened with baking powder), and is one of the easiest things to bake from scratch. For this recipe, we’re pumping it up with a little protein powder. Protein helps build muscle and repair tissue. Bananas of course contain nutrients too including vitamin B6, vitamin C, and potassium, a mineral which is important for helping lower blood pressure.
This bread comes out moist and sweet, plus it has healthy ingredient swaps like coconut sugar, Greek yogurt, and almond flour and with that added bonus of vanilla protein powder it will help keep you satisfied a bit longer than your traditional banana bread!