There’s just something comforting about the smell of banana bread wafting through the kitchen. It pairs beautifully with a warm cup of coffee or a tall glass of cold milk, making it the perfect snack or breakfast option.
Whether it’s a lazy Sunday morning or a busy weekday, banana bread has a way of bringing joy. I can’t tell you how many times I’ve enjoyed a slice topped with peanut butter or slathered with a bit of butter. It’s a cozy delight that resonates with so many of us.
Banana bread is a beloved classic in many households, known for its moist texture and delightful flavor. But what if I told you there’s a way to add a nutritious twist to this timeless treat? Enter banana bread made with protein pancake mix. This vibrant spin on a traditional recipe not only ups the protein content but also keeps it deliciously satisfying.
Whether you’re looking for a breakfast boost or a snack that won’t derail your healthy eating habits, this banana bread has got you covered.
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What is Banana Bread with Protein Pancake Mix?
Banana bread with protein pancake mix is a clever twist on the traditional banana bread recipe. By using pancake mix that’s fortified with protein, you can make a lighter, fluffier loaf that also fuels your body with nutrients. This protein-rich alternative incorporates classic banana bread flavors, like sweet, ripe bananas and a hint of vanilla, while enhancing the bread with the additional benefits of protein. It’s a simple and smart way to maintain energy levels throughout the day.
What Makes This Recipe Different From Other Banana Bread with Protein Pancake Mix?
This recipe stands out because it swaps traditional flour for protein pancake mix, creating a unique texture that’s both fluffy and filling. In addition to the health benefits of protein, using pancake mix allows for a quicker prep time without compromising on flavor. While many banana bread recipes lean toward buttery richness, this version keeps things light and bright—perfect for those who want a quick bake that nourishes without feeling heavy.
How Does It Taste Like?
You might be surprised at how delicious this dish turns out! The banana flavor is pronounced, providing a natural sweetness that pairs beautifully with the lightness of the pancake mix. The result? A slice of banana bread that’s moist and just sweet enough, leaving you wanting another piece. With a touch of cinnamon and the right amount of vanilla, each bite is uplifting, making it an ideal snack or breakfast choice.
Ingredients You’ll Need To Make This Dish
To whip up this delightful banana bread with protein pancake mix, you’ll need the following ingredients:
– ½ cup (1 stick) butter, softened to room temperature
– ¼ cup granulated sugar
– 2 large eggs, at room temperature
– 1 cup mashed bananas (about 2 ripe bananas)
– 1 tablespoon vanilla extract
– 1 ½ cup protein pancake mix
– 1 teaspoon cinnamon (optional)
– ½ cup chopped walnuts or pecans (for added texture and flavor)
– 1 tablespoon honey (to enhance sweetness naturally)
Ingredients From : laurafuentes.com
How to Make Banana Bread with Protein Pancake Mix?
Now, let’s get into the fun part—the making! Follow these straightforward steps to create a loaf that not only tastes good but also brings a smile to your face. Get your apron on, and let’s get baking!
Step-by-Step Directions
Step 1: Get Prepared
Start by taking out the butter and eggs from your fridge. Let them sit at room temperature for about 30 minutes. This step is crucial as room temperature ingredients mix more evenly. While that’s happening, move the oven rack to the center and preheat it to 350°F (175°C). Don’t forget to grease your loaf pan to make sure that delicious loaf doesn’t stick!
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer or a large mixing bowl, place the softened butter and granulated sugar. Beat them together for about 2 to 3 minutes. You want it to become light and fluffy, so don’t rush this step. The air incorporated here is going to give your banana bread a wonderful rise.
Step 3: Add Eggs and Bananas
With your mixture looking airy, it’s time to add the eggs. Crack them in one at a time, mixing well for about a minute after each addition. Then, toss in your ripe, mashed bananas and vanilla extract. Mix until everything is well combined. You might notice some banana lumps; that’s perfectly okay—it adds texture!
Step 4: Incorporate the Pancake Mix
Now comes the pancake mix and cinnamon, if you’re using it. Gently add these dry ingredients into the banana mixture. Whether you’re using a mixer on low speed or a spatula, just combine until everything is moistened. You want to avoid over-mixing, which can lead to a denser bread.
Step 5: Add Optional Mix-Ins
For a little extra crunch and flavor, fold in the chopped walnuts or pecans at this point. They bring a surprising depth to the bread and create a delightful contrast in texture.
Step 6: Pour and Spread
Once all ingredients are mixed, pour the batter into your prepared loaf pan. Use the back of a spoon or a spatula to evenly spread the mixture, making sure the top is smooth.
Step 7: Bake Away
Place your loaf pan in the preheated oven and bake for about 50 to 55 minutes. You’ll know it’s done when the middle isn’t wet, and a toothpick inserted into the center comes out clean. Around the 35-minute mark, check it. If the top is browning too much, cover it loosely with foil until it’s done baking.
Step 8: Cool and Slice
Once your banana bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then carefully take it out and set it on a wire rack until it’s cool enough to slice. Don’t rush this part; the bread is delicate when hot!
Tips & Tricks On Making Banana Bread with Protein Pancake Mix
– Use Ripe Bananas: The riper your bananas, the sweeter your bread will be. Look for those with plenty of brown spots!
– Don’t Over-Mix: Avoid overworking the batter to keep your loaf fluffy.
– Experiment with Add-Ins: Try adding chocolate chips, dried fruit, or shredded coconut for a fun twist!
– Taste as You Go: If you feel it needs more sweetness, add a bit more honey or sugar. Just remember, the banana also provides natural sweetness.
– Cool Completely Before Storing: This is key to keeping your bread fresh and preventing it from getting soggy.
How Do I Store This Dish?
Store your banana bread in an airtight container at room temperature for up to four days. If you want to keep it fresh longer, I recommend wrapping slices individually in plastic wrap and placing them in a resealable bag before freezing. It can last up to three months that way! Just let a slice thaw at room temperature or pop it in the microwave for a quick warm-up.
Serving Suggestions
– Top with Nut Butter: Slather some almond or peanut butter on top for an extra protein boost.
– Serve with Greek Yogurt: A dollop of yogurt adds creaminess and additional protein.
– Pair with Fresh Fruit: Slices of fresh strawberries or blueberries on the side lighten the dish.
– Transform into a Toast: Toast a piece and drizzle it with maple syrup for a weekend treat.
– Make it a Breakfast Sandwich: Layer some turkey bacon and avocado for a savory option!
What Other Substitute Can I Use in Banana Bread with Protein Pancake Mix?
– Coconut Oil: Substitute butter with coconut oil for a dairy-free option. Just melt it first!
– Maple Syrup: Use maple syrup instead of granulated sugar for a natural sweetness. Use ¼ cup instead.
– Almond Flour: If gluten-free, try using almond flour instead of pancake mix, but adjust liquid ingredients accordingly.
– Applesauce: Swap mashed bananas with applesauce for a slightly different flavor and lower calories.
– Egg Replacer: For a vegan twist, use flaxseed meal combined with water to replace the eggs. One tablespoon of flaxseed with three tablespoons of water for each egg.
Banana Bread With Protein Pancake Mix
Equipment
- Loaf pan
- Mixing bowl
- hand mixer or stand mixer
- Spatula
- Measuring Cups
- spoons
Ingredients
- To whip up this delightful banana bread with protein pancake mix you’ll need the following ingredients:
- – ½ cup 1 stick butter, softened to room temperature
- – ¼ cup granulated sugar
- – 2 large eggs at room temperature
- – 1 cup mashed bananas about 2 ripe bananas
- – 1 tablespoon vanilla extract
- – 1 ½ cup protein pancake mix
- – 1 teaspoon cinnamon optional
- – ½ cup chopped walnuts or pecans for added texture and flavor
- – 1 tablespoon honey to enhance sweetness naturally
Instructions
Step 1: Get Prepared
- Start by taking out the butter and eggs from your fridge. Let them sit at room temperature for about 30 minutes. This step is crucial as room temperature ingredients mix more evenly. While that’s happening, move the oven rack to the center and preheat it to 350°F (175°C). Don’t forget to grease your loaf pan to make sure that delicious loaf doesn’t stick!
Step 2: Cream the Butter and Sugar
- In the bowl of a stand mixer or a large mixing bowl, place the softened butter and granulated sugar. Beat them together for about 2 to 3 minutes. You want it to become light and fluffy, so don’t rush this step. The air incorporated here is going to give your banana bread a wonderful rise.
Step 3: Add Eggs and Bananas
- With your mixture looking airy, it’s time to add the eggs. Crack them in one at a time, mixing well for about a minute after each addition. Then, toss in your ripe, mashed bananas and vanilla extract. Mix until everything is well combined. You might notice some banana lumps; that’s perfectly okay—it adds texture!
Step 4: Incorporate the Pancake Mix
- Now comes the pancake mix and cinnamon, if you’re using it. Gently add these dry ingredients into the banana mixture. Whether you’re using a mixer on low speed or a spatula, just combine until everything is moistened. You want to avoid over-mixing, which can lead to a denser bread.
Step 5: Add Optional Mix-Ins
- For a little extra crunch and flavor, fold in the chopped walnuts or pecans at this point. They bring a surprising depth to the bread and create a delightful contrast in texture.
Step 6: Pour and Spread
- Once all ingredients are mixed, pour the batter into your prepared loaf pan. Use the back of a spoon or a spatula to evenly spread the mixture, making sure the top is smooth.
Step 7: Bake Away
- Place your loaf pan in the preheated oven and bake for about 50 to 55 minutes. You’ll know it’s done when the middle isn’t wet, and a toothpick inserted into the center comes out clean. Around the 35-minute mark, check it. If the top is browning too much, cover it loosely with foil until it’s done baking.
Step 8: Cool and Slice
- Once your banana bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then carefully take it out and set it on a wire rack until it’s cool enough to slice. Don’t rush this part; the bread is delicate when hot!
Notes
Nutrition
FAQs
1. Can I use unripe bananas for this recipe?
While unripe bananas can be used, they won’t provide the same sweetness or flavor. Ripe bananas yield the best results.
2. How can I make this banana bread vegan?
You can substitute the eggs with a flax egg and replace the butter with coconut oil or a vegan butter alternative.
3. What’s the best way to know if my banana bread is done baking?
A toothpick test is often the best method. Insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, it’s ready.
4. Can I add chocolate chips to the banana bread?
Absolutely! Chocolate chips make a delightful addition. Just fold them in at the same time as nuts or other add-ins.
5. What if my bread sinks in the middle while baking?
This could be due to over-mixing or over-ripened bananas. Be gentle when mixing, and ensure that your bananas are ripe but not overly mushy.
Conclusion
There you have it! A delightful banana bread made with protein pancake mix that’s bursting with flavor and nutrients. It’s a fantastic way to brighten up your mornings or snacks without all the guilt.
Whether you enjoy it plain, with nut butter, or as an indulgent breakfast sandwich, this banana bread is sure to be a hit. I encourage you to give this recipe a try and witness the deliciousness for yourself. Happy baking!
