Guest Post: Red Stars Banana Bread
Exciting news! tera’swhey has recently partnered with the Chicago Red Stars, a women’s professional soccer club based in Chicago, Illinois. One of their talented players is also a gifted chef! Jen Hoy created this delicious Red Stars Banana Bread — gluten free, with protein and clean ingredients! Check out her post below!
This recipe is so simple, and it’s also gluten free! My teammates are always asking me to make it so you know it’s good
- 3 spotted, ripe bananas plus some for topping
- ⅓ cup melted, unsalted butter
- ½ cup raw sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 scoop tera’swhey Bourbon Vanilla Protein Powder
- 1 ¼ cup gluten free oat flour
- ¼ cup coconut flour – simultaneously add ¼ cup water
- Optional: 1 tbsp brown sugar for topping Preheat oven to 350.
Mash bananas with a fork and combine with melted butter. I like to leave chunks of banana in my batter. Add egg, sugar and vanilla extract. In a separate bowl combine baking soda, tera’swhey and oat flour before whisking it into the banana mixture.
Slowly whisk in both the coconut flour and liquid. I add them at the same time since the coconut flour quickly absorbs much of the liquid in the batter. I mix everything by hand, either with a fork or whisk.
Lightly butter a 4×8 loaf pan. Add batter and gently tap the filled pan on the counter to bring air bubbles to the surface.
Optional: arrange ripe banana slices on top of the batter, and if you want to get really crazy sprinkle some brown sugar on there too. The bananas will caramelize in the oven and make your bread look especially delicious. Note: If you use unripe banana slices for this they won’t caramelize well.
Check at 50 minutes. If a knife inserted into the center comes out clean then it’s done. Remove from oven and allow to cool completely on a rack. I have found that the banana bread tastes better the next day once it sets, but I usually can’t wait that long to eat it. Oh well, there are worse things in the world, right?