I think it’s safe to say most people take a break from heavy cooking and baking during the warmer months of the year. I know I do. I don’t eat rich foods in the summer months and I certainly don’t eat as many baked goods. But now that the weather has officially turned to late fall and early winter (with snow and all!) and we’re days away from Thanksgiving (check out my Thanksgiving Recipe Roundup here!), my interest in cooking and baking has been rekindled with a vengeance.
This post is sponsored by Designer Protein through my affiliation with Sweat Pink and Fit Approach. All opinions, reviews, and recipes are my own.
One of my favorite fall treats to bake is banana bread. My kids love it, it’s fun to make with them, and we get to enjoy it as a family. It’s a healthy version of dessert some may say. Since it had been a while since we’ve had it, I decided we needed to make banana bread over the weekend. My recent obsession with cinnamon chips would direct me to tossing a few in the dough. But to offset the sweet and bring the banana bread back down to a “healthy” sweet treat, I also decided to add some of my beloved Sunshine Protein protein powder.
I would tell you it was the best banana bread I’ve ever made but you might not believe me. Instead of taking my word for it, I challenge you to make this cinnamon banana bread and try to find a reason not to like it. It turned out so moist and flavorful, and straight up amazing. Happy fall, everyone!
Protein Boosted Cinnamon Banana Bread
- 2 C flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 C brown sugar
- 2 Tbsp unflavored Sunshine Protein powder
- 1 stick butter, softened
- 5-6 bananas, mashed
- 2 eggs, lightly beaten
- 1/2 C cinnamon chips
Preheat the oven to 350˚F. Grease a 9×5 bread pan.
In a large bowl, combine flour, baking soda, and salt. Using the paddle attachment on your stand mixer, cream together butter, brown sugar, and protein powder. Stir in the eggs and bananas until well blended. Combine the banana mixture and flour mixture together until well combined. Stir in the cinnamon chips.
Pour the batter into the bread pan. Bake for one hour and 15 minutes, or until a toothpick comes out clean. Cool in pan for a few minutes before cooling completely a wire rack.
My kids love banana bread, and they loved it even more as cinnamon banana bread (if that’s even possible). Plus the added protein is a great way to healthify this traditional fall-inspired recipe. I hope you enjoy it as much as we do!
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Linking up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday, and Marathons and Motivation for Fitness & Food.