Banana Bread 2
Original source: Banana Bread
Serves 6, 70 min
A next version of my go-to banana bread. Less butter, less flour, and some quark and a scoop of protein powder thrown in. The result is way softer, springier and more airy than the original, with extra protein. I used banana-flavored whey, which only makes it more banana-y. Everything goes into one bowl, so there are barely any dishes to do.
Ingredients
- Overripe bananas: 3
- Butter: 50g, melted
- Quark: 100g
- Baking soda: 1 tsp
- Salt: 1/4 tsp
- Sugar: 2 dl (170g)
- Eggs: 2
- Vanilla sugar: 1 tsp
- Cinnamon: 1 tsp
- All-purpose flour: 2.5 dl (150g)
- Whey-80 protein powder: 1 dl (50g), banana flavor
Preparation
- Preheat the oven to 175°C.
- Mash the peeled bananas with a fork until smooth. Mix in the melted butter and quark.
- Lightly beat the eggs into the mixture, then mix in the baking soda, sugars, salt and cinnamon.
- Finally, add the flour and protein powder and mix well, until the batter is smooth.
- Pour the batter into a loaf pan brushed with oil and bake on the middle rack of the oven for about 50 minutes.
- Remove the bread from the oven, let it cool completely, and then turn it out of the pan.
Tips
- You can check doneness with a toothpick; if it comes out clean, the bread is ready.
- Any whey protein should do, but a flavored one adds to the taste. Banana is the obvious pick.