This HEALTHY Banana Bread Pound Cake is moist, buttery, and sweet cake is refined sugar free, low fat, high protein, and 100% whole grain! A thick slice has just 190 calories and 5g of fat, plus 8g of protein and 3g of fiber, with no butter or white sugar in sight!
Ingredients
- 120g (1 cup) Whole Wheat Pastry Flour
- 32g (⅓ cup) Unflavored Whey Protein Powder
- 1 tsp Ground Cinnamon
- ¾ tsp Double-Acting Baking Powder
- ¼ tsp Baking Soda
- ⅛ tsp Salt
- 200g (~2 medium) Bananas
- 2 Large Eggs
- 114g (½ cup) Plain, Nonfat Greek Yogurt
- 112g (⅓ cup) Pure Maple Syrup
- 28g (2 tbs) Grapeseed Oil
- 24g (2 tbs) Granulated Erythritol
- 1½ tsp Liquid Stevia Extract
- 1 tsp Vanilla Paste**
- 1 tsp Natural Butter Flavor
Instructions
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Preheat the oven to 350 degrees Fahrenheit and spray an 8×4″ loaf pan with cooking spray.
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In a small bowl, whisk together the whole wheat pastry flour, protein powder, cinnamon, baking powder, baking soda, and salt.
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In a large bowl, mash the bananas.
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To the bananas, add the eggs, yogurt, maple syrup, oil, erythritol, stevia extract, vanilla paste, and butter flavor. Whisk until completely combined.
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Dump the dry ingredients over the wet ingredients and fold together until everything is incorporated. Pour batter into the prepared pan and bake for ~40 minutes, or until the surface browns and springs back when tapped. Let cool in the pan for 30 minutes then transfer to a wire cooling rack to cool completely. Slice and serve!
