Banana-Chocolate Chip Protein Bread
I like to slice this bread and freeze the slices
(wrapped together in a sealed plastic bag), which I can then
defrost and lightly toast individually, as needed.
- Freeze individual slices, wrapped airtight in a heavy plastic
bag and then defrost as needed. Toasting is optional.
1 cup unbleached all-purpose flour
1 cup soy protein powder
1 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 cup semisweet chocolate chips
2 cups mashed ripe banana
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons unsalted butter, melted (optional)
- Preheat the oven to 350°F. (325°F for a glass pan).
Lightly spray a standard-size loaf pan with nonstick spray.
- Place the flour, protein powder, salt, baking powder, and sugar
in a medium-sized bowl, and stir until thoroughly combined. Stir in
the chocolate chips.
- In a second bowl combine the mashed banana, eggs, vanilla, and
melted butter (if desired), and stir with a whisk or a fork until
- Add the banana mixture to the dry ingredients, and stir from
the bottom of the bowl until everything is thoroughly blended. The
batter will be stiff.
- Transfer the batter to the prepared pan, patting it into place
with a dinner knife, and shaping it so that it is gently mounded in
the center. Bake in the center of the oven for 45 minutes (for a
"damper," more pudding-like bread) to 1 hour (for a drier result).
Cool in the pan for about 10 minutes, then rap the pan sharply to
remove the bread, and cool the bread on a rack for at least another
20 minutes before slicing.
the Biscotti Treatment
This bread is very dense and moist–almost like a sliceable
pudding. If you prefer it drier, bake it for the full hour. You can
also take is one step further with what I call the Biscotti
Treatment: After it cools, cut it into 3/4-inch slices, and bake
the slices on an nonstick spray-coated baking tray at 350¡F
for about 15 minutes. Cool the re-baked slices on a rack. The
result is like a slice of soft cookie-cake. It's very nice.
Using Soy Protein Powder
Fluffy, beige, and somewhat sweet, soy protein powder is 80 to 90
per cent pure soy isolate, packing in about 25 grams of soy protein
(and sometimes some calcium) per ounce. (Note that this is not the
same thing as soy flour, which is made from ground soy beans.) .
Unless otherwise specified, you can use soy protein powder in place
of up to half the flour in all these muffin recipes. The result is
delicious, yet slightly more crumbly and denser in texture. Look
for soy protein powder in the bulk bins at natural food