This recipe is brought to you by FlapJacked.
We’ve all been there: you’re 10 miles from home on your long weekend ride and the smell of a local bakery causes you to pull directing into the shop, buy an entire loaf of banana bread and eat it right there on the spot. Why not save your waistline this weekend, make a loaf of this protein-laden, gluten-free bread, cut it into manageable portions, and have your best riding buds over for a post-ride brunch. The first mimosa is on us. Just kidding. This banana bread recipe is moist, delicious and bursting with banana flavor. Satisfy your sweet tooth and get your protein fix.
4 extra large eggs
3 over ripe bananas (mashed)
1/2 cup fat free greek yogurt (light sour cream works too)
1/4 cup melted butter
1 tsp vanilla
2-1/4 cup FlapJacked Banana Hazelnut Protein Pancake Mix (or your own favorite pancake mix)
1/4 cup coconut sugar (or brown sugar)
1 tsp baking soda
1/2 cup dark chopped chocolate chips (optional)
Preheat oven to 350 degrees. In a medium bowl, combine Dry Ingredients (FlapJacked Pancake mix, sugar, baking soda and chocolate chips.) In another medium bowl, using an electric mixer, combine wet ingredients and mix on medium – high speed for 2 minutes until well blended. Using a spoon or spatula, gently fold in wet and dry ingredients. Spoon mixture into a lightly greased 9×5-inch loaf pan and bake for 45-50 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Enjoy hot or cooled.
Serving Size: 1 1/2-inch slice (15 servings)