High Protein Banana Rye Bread with Applesauce and Peanuts

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

A very moist and delicious banana bread prepared with wholegrain rye flour, grapeseed flour and spiced with cinnamon. The add-in of roasted peanuts is optional. By replacing oil/butter with applesauce and whole eggs with egg white and vanilla whey protein, you can enjoy this old time favourite with less fat, and extra portion of protein.

105 g Wholegrain rye, ground into flour 20 g Grapeseed flour 40 g Vanilla whey powder 11/4 tsp Baking powder 1/2 tsp Baking soda 1 tsp Cinnamon powder 2 Egg whites 60 ml Soya milk 2 Medium ripe bananas, mashed 120 g Applesauce, lightly sweetened 40 g Peanuts, salted and roasted (optional)

1. Preheat the oven to 180C/350F. Line a 8x4-inch loaf pan with parchment paper.
   
2. Whisk together the wholegrain rye flour, grapeseed flour, vanilla whey powder, baking powder, baking soda and cinnamon.
   
3. Add in egg whites, soya milk, mashed bananas and applesauce. Beat with a whisk until well combined and smooth. Fold in roasted peanuts.
   
4. Pour the batter into the prepared pan. Bake in the middle of hot oven for about 40 minutes. Leave the cake to cool in pan for 5 minutes before turning out onto a wire rack to cool completely.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com