Comments on: Protein Banana Bread

By: Andrea Lake

Andrea Lake — Thu, 13 Feb 2025 16:59:51 +0000

In reply to Marie.

Hi Marie, swapping the oats for all purpose flour may alter the texture a little bit. If you do it, start with 1/2 cup all purpose, then add more if needed for the right batter consistency. Or try out our healthy banana bread recipe that uses all purpose flour: https://tastesbetterfromscratch.com/skinny-banana-bread/.

By: bmoran29@gmail.com

bmoran29@gmail.com — Tue, 04 Feb 2025 04:59:34 +0000

I made this tonight on a whim, and I’m SO glad that I did! My 11-year-old daughter joined in, and Dad and sister were pleasantly surprised with this delicious snack when they got home. I have been looking for more recipes (especially baked goods) that include protein powder, and this one’s a keeper, for sure. Thanks, Lauren!

By: Andrea Lake

Andrea Lake — Fri, 31 Jan 2025 17:18:41 +0000

In reply to Joan. We haven't tested it with that particular brand, but it may impact the taste a little bit. Let us know how it goes!

By: Joan

Joan — Wed, 22 Jan 2025 21:15:19 +0000

I use a different protein powder, Vega. As it doesn’t contain a milk product. any idea as to how this substitution may affect the recipe? Thanks!

By: Erin

Erin — Wed, 15 Jan 2025 20:09:45 +0000

I love the Tastes Better from Scratch recipes that I have tried, so I was excited to see a high-protein banana bread recipe. I didn’t have white whole wheat flour, so just used whole wheat flour and I think it turned out just fine as a substitute. I also used vanilla greek yogurt vs. plain. The end result is good, but definitely denser than other banana breads I have had/made. It does seem to be a healthier version, but still tasty so I would give it a try if you are looking to add more protein in your diet!

By: Marie

Marie — Sun, 05 Jan 2025 12:22:40 +0000

Can this be made with all purpose? Is there a substitute for the oats? I don’t have them on hand. Thanks!