Growing up, our mom was all about having us eat a healthy, “balanced meal”. As you probably know by now, we describe our parents as having been basically hippies (minus the drugs) and our mom was always whipping up a batch of her homemade granola—and we were on both sides of her apron, helping—but mainly tasting. 😉
In her mind the “balanced meal” meant each meal had some protein (like milk, yogurt, fish, chicken, split peas or beans), a healthy carb (like oatmeal, her home-made whole grain bread, barley, sweet potato or baked potato), a fruit and a veggie. We never left a meal feeling hungry or wanting more to eat and typically never found ourselves hungry between meals. Although we could have done without her making us finish everything on our plate (yes, this set us up to become accustomed to large portions, ah!—but that’s for another day!), as registered dietitians, we’re amazed by how on top of it our mom really was—as eating this “balanced way is the way is the key to preventing hunger for hours, preventing energy dips and the need for a quick pick-up and the subsequent sugar cravings.
In fact, this is how we’re constantly helping our clients to feel their best, by eating this way. After all, it’s combining a quality, high- fiber carb with protein that works magic for weight loss hopefuls—and that’s why we created numbers like The Most Satisfying Weight Loss Breakfast, 2 Minute Energy Cherry Oat Muesli, and our Wake-up Sunnyside Pineapple Berry Oatmeal, just to name a few.
And now we’ve got another awesome breakfast that is not only delicious, helping you to stay on the healthy track, but also a satisfying, weight loss secret weapon. At 150 calories per delectable slice, with 10g of protein and 4 grams of fiber this loaf makes an amazing on-the-go meal. You can make this loaf and freeze it or leave it in the fridge in a Zip-loc for up to a week. You’ll love the taste and the energy it gives you. Keep yourself going until lunch! Psst. this banana bread is also good as a light dessert or a quick pre-workout snack full of healthy carbohydrates and protein too!
Almond Butter & Banana Breakfast Loaf
Crumble a slice over a cup of plain nonfat Greek yogurt for a 275 calorie breakfast with about 35g of protein! Psst.. this moist and healthy bread gets even sweeter if you let it sit in the refrigerator overnight! 🙂
Make 9 slices
Ingredients:
Directions:
- Preheat oven to 350 degrees F.
- Lightly spritz the 8 x 4 inch loaf pan with oil
- Combine bananas and eggs into a stand mixer (or mixing bowl with electric hand mixer, or a blender, whatever you have works!) and mix for approximately 1 minute to combine and mash bananas.
- Add additional ingredients, mixing thoroughly to combine.
- Pour batter into greased loaf pan (the sprayed oil saves calories).
- Bake for approximately 45 minutes at 350 degrees F. Allow loaf to cool 5 minutes prior to slicing and serving.
Nutritional Information Per Serving:
(1/9 of breakfast entire loaf or about 1 inch loaf):
- 1- ¼ cups mashed banana (about 3-4 small bananas)
- 8 large egg whites
- 1 cup old fashioned oats
- ⅓ cup natural almond butter
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- Preheat oven to 350 degrees.
- In a large bowl (or standing mixer) mix together all the ingredients until evenly incorporated.
- Grease a 9 x 5 inch loaf pan well using oil in a spray container. Pour the batter into the pan and bake for 45 minutes, until a knife inserted into the middle of the loaf comes out clean.
- Allow the loaf to cool for 5-10 minutes before removing from the pan and slicing.
- Preheat oven to 350 degrees F.
- Lightly spritz the 8 x 4 inch loaf pan with oil
- Combine bananas and eggs into a stand mixer (or mixing bowl with electric hand mixer, or a blender, whatever you have works!) and mix for approximately 1 minute to combine and mash bananas.
- Add additional ingredients, mixing thoroughly to combine.
- Pour batter into greased loaf pan (the sprayed oil saves calories).
- Bake for approximately 45 minutes at 350 degrees F. Allow loaf to cool 5 minutes prior to slicing and serving.