I love banana bread, so why not make it even more nutritious. You can replace some of the flour with protein powder for a protein-packed, lower-sugar, but still soft and banana-rich banana bread. I added peanut butter to banana bread to help boost the moisture – as I’d read protein powders (especially whey) need extra fat when used in baking. This is an easy recipe that gives perfect results every time. Ripe bananas give the dense loaf a lovely moist texture with a subtle hint of flavour. A slice of this flavour-packed cake is a perfect treat for breakfast (try it with a spread of butter), parties or just a little afternoon treat with a cup of tea.
Grease an 8 1/2- x 4 1/2-inch loaf pan with butter. Place a rectangle of parchment
paper on the bottom of the pan. Preheat oven to 170 C/ 325 F.
In a medium bowl, combine flours, protein powder, whey fibre, baking soda and salt. Stir with a whisk to mix. Set aside.
In a large bowl, place sugar and butter, and beat with a mixer at medium speed until well blended and light in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add mashed banana, yogurt and vanilla extract; beat until blended.
Add flour mixture to banana mixture, mix gently with a wooden spoon just until moist.
Spoon batter into the prepared loaf pan. Drop peanut butter on top of batter, swirl gently. Cover the pan with aluminium foil for the first half of baking time, otherwise it will brown too quickly.
Bake for 50-55 minutes or until a wooden pick inserted in the centre comes out clean. Cool 10 minutes in pan on wire rack; remove from pan and let cool completely on wire rack.
Add some icing sugar if you wish and enjoy the bread warm or cold!