Cream Cheese Filled Banana Protein Bread
Bread:
1 stick unsalted butter (softened)
2 eggs
1 teaspoon vanilla extract
3 very ripe bananas, peeled and mashed
1/2 cup sugar
1/4 cup brown sugar (packed) (you may substitute for coconut sugar)
42g honey (you can omit or substitute for maple syrup or coconut nectar)
1 cup (120g) GF AP flour
2 scoops (60g) Vanilla Protein Powder
1 big pinch of sea or pink salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon cinnamon
16g sugar free vanilla pudding mix (can sub for 14g coconut flour)
Filling:
8 ounces cream cheese (room temperature)
1 egg
1/4 cup sugar
1/2 tsp vanilla
1 tsp honey
1 tbsp. cornstarch
16g sugar free vanilla pudding mix (can sub for 14g coconut flour)
Topping: (optional)
1 tsp cinnamon
2 tbsp. sugar (can sub for granulated stevia or coconut sugar, if you like the taste)
Directions:
*Preheat oven to 350°.
*In a medium size bowl, combine wet ingredients, including the butter, eggs, sugar, honey, and bananas. Next, using a whisk or mixer, vigorously beat the wet ingredients together until the mixture has thickened and seems like it has increased in volume. Set aside.
*Mix together ingredients for filling and topping, set aside.
*Combine the dry ingredients in a small bowl. Stir together with a fork. Add the dry ingredients into the wet ingredients. Mix well.
*Prepare a glass baking dish (8x8 or a loaf pan, depending on how thick you want it) with parchment paper and spray with coconut oil, pour 1/2 the batter into the pan, top with cream cheese layer, then the other 1/2 of the batter, and smooth it out. Sprinkle cinnamon topping on the top and swirl through the bread with a knife. Bake for 45-60 minutes, depending on your oven and do how deep your baking dish is. Check the center of the bread with a toothpick or knife — if it comes out clean, it’s done; if not, keep baking until it does! Enjoy!
Bread:
1 stick unsalted butter (softened)
2 eggs
1 teaspoon vanilla extract
3 very ripe bananas, peeled and mashed
1/2 cup sugar
1/4 cup brown sugar (packed) (you may substitute for coconut sugar)
42g honey (you can omit or substitute for maple syrup or coconut nectar)
1 cup (120g) GF AP flour
2 scoops (60g) Vanilla Protein Powder
1 big pinch of sea or pink salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon cinnamon
16g sugar free vanilla pudding mix (can sub for 14g coconut flour)
Filling:
8 ounces cream cheese (room temperature)
1 egg
1/4 cup sugar
1/2 tsp vanilla
1 tsp honey
1 tbsp. cornstarch
16g sugar free vanilla pudding mix (can sub for 14g coconut flour)
Topping: (optional)
1 tsp cinnamon
2 tbsp. sugar (can sub for granulated stevia or coconut sugar, if you like the taste)
Directions:
*Preheat oven to 350°.
*In a medium size bowl, combine wet ingredients, including the butter, eggs, sugar, honey, and bananas. Next, using a whisk or mixer, vigorously beat the wet ingredients together until the mixture has thickened and seems like it has increased in volume. Set aside.
*Mix together ingredients for filling and topping, set aside.
*Combine the dry ingredients in a small bowl. Stir together with a fork. Add the dry ingredients into the wet ingredients. Mix well.
*Prepare a glass baking dish (8x8 or a loaf pan, depending on how thick you want it) with parchment paper and spray with coconut oil, pour 1/2 the batter into the pan, top with cream cheese layer, then the other 1/2 of the batter, and smooth it out. Sprinkle cinnamon topping on the top and swirl through the bread with a knife. Bake for 45-60 minutes, depending on your oven and do how deep your baking dish is. Check the center of the bread with a toothpick or knife — if it comes out clean, it’s done; if not, keep baking until it does! Enjoy!