Go Back
Easy Macro Friendly Banana Bread photo

Macro Friendly Banana Bread

This Macro Friendly Banana Bread is a delicious, protein-packed treat that's perfect for a healthy snack or breakfast!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Loaf Pan
  • Oven

Ingredients
  

  • 6 tablespoons Truvia
  • 1/4 cup granulated sugar
  • 5 tablespoons vegetable oil or canola oil
  • 3/4 cup mashed banana about 2 medium bananas
  • 2 large egg whites or 6 tablespoons liquid egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup plain, nonfat Greek yogurt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup nonfat milk powder
  • 1/4 cup collagen peptides 2 scoops if using Vital Proteins
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease your loaf pan lightly to prevent sticking.
  • In a large mixing bowl, combine the mashed banana, Truvia, granulated sugar, vegetable oil, egg whites, vanilla extract, and Greek yogurt. Whisk until smooth and well combined.
  • In another bowl, whisk together the all-purpose flour, nonfat milk powder, collagen peptides, cinnamon, nutmeg, salt, baking powder, baking soda, and additional salt. Ensure there are no lumps.
  • Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your banana bread light and fluffy.
  • Pour the batter into your prepared loaf pan and smooth the top with a spatula. If desired, sprinkle some extra cinnamon on top for added flavor.
  • Place the loaf pan in your preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy your delicious Macro Friendly Banana Bread!

Notes

  • Store banana bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
  • Use ripe bananas for natural sweetness and moisture.
  • Avoid overmixing the batter to keep the bread light and fluffy.
Keyword Banana Bread, Easy, Healthy, Low Sugar, Macro Friendly, Protein