Description
A hearty Carrot Cake Protein Banana Bread, minus the high calories due to using apple sauce instead of oil, is my version of breakfast heaven. Or dessert. Or snack. With 8g protein and just about 235 calories per piece, you can have this whenever you like and feel good about it. Plus of course a high fibre content due to carrots, oats and wholewheat flour.
Ingredients
- 1 egg (large )
- 1/4 cup unsweetened apple sauce
- 1/4 cup coconut oil (melted and cooled)
- 2 bananas (Ripe and medium sized. Mashed.)
- 2 scoops protein powder (I used “MyProtein- Speculoos for added sweetness and flavour)
- 1 tsp vanilla
- 3/4 cup rolled oats
- 1/2 cup malted wheat flakes (Optional, substitute more oats)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 cup whole wheat flour
- 1 cup carrots (grated. About 2 medium. Squeezed over a sieve to remove some moisture)
- 1/2 cup raisins (optional)
- 1/2 cup chopped (toasted almonds (Optional. toast in the oven at 175 degrees/350F for about 5-7 min until fragrant and golden on the inside))
- Frosting:
- 3/4 cup icing sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 175°C/350°F, grease a loaf pan and line with baking parchment.
Or grease your mini loaf/muffin tin
Mix the wet and the protein powder
- In a large mixing bowl or blender, whisk together the egg, unsweetened apple sauce, mashed bananas, protein powder, and vanilla until well combined. I’ve used a blender here, to make sure, there are absolutely no protein powder lumps left.
Mix the dry
- In a bowl add the wholewheat flour, rolled oats, malted wheat flakes, baking powder, ground cinnamon, ground nutmeg, and kosher salt to wet ingredients. Stir until all the dry ingredients are incorporated into the wet mixture.
Add mix-ins
- Gently fold in the grated carrots and chopped toasted almonds.
Bake
- Pour the batter into the greased loaf pan and spread it evenly. Or divide between muffin cases or small bread pans.
- Bake in the preheated oven for approximately 40-45 minutes for a large loaf or 18-23min for muffins/mini loaves, or until a toothpick inserted into the centre comes out clean.
- Once the bread is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Frost
- While the bread is baking, prepare the frosting by slowly adding the lemon juice to the icing sugar, stirring after each spoonful. Mix until smooth and creamy, but not too liquid.
- Once the bread has cooled, drizzle the prepared frosting over the top.
- Slice and serve the Carrot Cake Protein Banana Bread as a delicious and guilt-free treat!
Notes
This keeps for a week in the fridge. Don’t leave it outside the fridge for too long, as this has a high moisture content due to the fruits and veggies and could spoil quickly.
If I’m alone, I tend to freeze half of it unfrosted, to have a treat on hand for lazy days.
Total Estimated Nutrition per Portion:
Calories: Approximately 229-245
Fat: Approximately 6-7 grams
Protein: Approximately 11-13 grams
Carbohydrates: Approximately 35-38 grams
Fiber: Approximately 4-5 grams
Sugar: Approximately 13-15 grams
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 234
- Sugar: 12
- Sodium: 155
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 33
- Fiber: 4
- Protein: 8
- Cholesterol: 22