I love bananas they are the perfect every day, everything fruit. I recently came across a recipe on a friend’s food blog, Don’t Run Hungry, for a healthier version of banana bread. Her recipe contains about 1/3 of the sugar typical banana bread recipes have –making it healthier, and I think yummier! Check out her Layered Banana Bread recipe here!
I made two batches of two different versions/ variations of her recipe.
The first batch I made was for myself, and I followed the recipe almost to the T, except I didn’t add the layers — just chocolate chunks. The main reason I didn’t add the layers was because I’m lazy and didn’t have the majority of the ingredients in my kitchen…
I’m not sure what went wrong on my end, but my bread baked way quicker than what the recipe suggested, so my bread came out much more dry than I had hoped. I found a quick fix for this by reheating my slice in the microwave alongside a glass of water.
I microwaved a glass of water for a minute to let the inside of the microwave get a little hot and steamy, so when I put my banana bread slice in the microwave for 30 seconds with the glass again, the moist environment within the microwave help moisten and soften my slice.
My goal for the second batch was A) not using all my expensive gluten free ingredients on someone who can definitely eat gluten, and B) figure out a way to add extra ingredients and modifications to increase the amount of calories each muffin contained.
Alexandro is the kind of person who can eat chips and pizza all day every day and never gain a single pound. He has recently been trying to bulk up and increase his muscle mass, as well as daily calorie intake. I decided to bake him a batch of bread too, but with ingredients with a higher calorie content.
For this version, I substituted the 1 1/4c of almond flour for 1 1/4c of chocolate protein powder for extra protein and extra calories. I substituted the all-purpose gluten free flour for normal wheat flour. I also crushed up 2 cups of walnuts and mixed in 1 1/3 cup in the mix and sprinkled the rest (2/3c) on top of the muffins. Lastly, I added an extra egg for the sole reason of “why not.”
Again, even with the knowledge that muffins need shorter time in the over than breads, I still left them in too long. His muffins came out a little dense and hard, due to being in the oven for way too long. My magical bread moistening technique seemed to soften them enough to be (mostly) edible.
Here’s the recipe I used for Alexandro’s muffins
Large Ripe Bananas
3/4 cup Almond Milk
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1 1/4 cup Chocolate Protein Powder (I think his is from Costco?)
1 1/4 cup Regular Wheat Flour (because yes Jamie, he loves gluten)
1 1/4 cup Oats
2 tsp Cinnamon
1/2 tsp Salt
3 tsp Baking Powder
I honestly don’t know how long I left the muffins in for, but I recommend at least 15 minutes, and then check with a toothpick or chopstick and make a guess on remaining time from there.
This recipe was incredibly quick and easy and I had the best time cooking (and eating) it! I had a lot of fun modifying different parts of this recipe to reflect certain nutritional needs/goals. I think it turned out pretty okay, and am excited to continue to play with these ingredients and recipe!
Shoutout to my girl Jamie for always having the best recipes. Don’t forget to go over to her Instagram page @dontrunhungry for posts and updates of her incredible food adventures and recipes. — you WILL NOT regret it.