Myofusion Pro Protein Banana Bread Recipe - Felicia Romero

So a while back, In one of my Jacked-in-a-Box, I got a sample of Gaspari Nutrition Myofusion Probiotic Banana Perfection. Also in the box came a card from Gaspari and Felicia Romero that listed a recipe for some Protein Banana Bread. Today, I finally got around to trying out the recipe.

I had most of the ingredients on hand, however I did have to do 2 substitutions. The ingredients and directions for the bread are as follows:

Protein Banana Bread Ingredients

• 2 egg whites
• 1 whole egg
• 1/3 cup unsweetened applesauce
• 1 cup brown rice flour (watch my video of how to make homemade brown rice flour)
• 1 cup Splenda
• 2 scoops Myofusion Pro Banana Perfection
• 1 Ripe Banana
• 1 tsp vanilla
• 1 tsp baking soda
• pinch of salt

I did not have any applesauce on hand, so I threw in some unsweetened yogurt, and I used Stevia instead of Splenda. I also only had one sample of the Myofusion Banana protein so I had to throw in just a scoop of Vanilla.

Directions:

• Preheat oven to 350
• Mix applesauce, myofusion protein and mashed banana together in large mixing bowl.
• Add splenda, eggs, vanilla and mix until smooth
• Mix in the remaining ingredients - adding the flour last. Mix until blended evenly. Pour into a greased 4x8 bread pan and put in oven.
• Bake Time: 25-40 minutes (Mine took about 30)

The bread came out of the oven and looked really good. the bread held together really nicely and had good texture and really good banana flavor. My bread however, was a little on the dry side. I am not quite sure why. It may be due to having to sub the applesauce, or I may have baked a few too many minutes. It's not a huge deal, but would have liked it to be a little more moist. I suppose I could try adding another banana, but then sugar content goes up. Definitely still edible though!

I calculated my nutrition content with my substitutions, and they still came out identical to what was listed on the card. (6 servings total) Each serving containing:

190 calories, 12 g protein, 2 g fat, 4 g sugar, 30 g total carbs

Thanks to Gaspari and Felicia Romero for creating the recipe!