Healthy Macro Friendly Banana Bread

I LOVE banana bread! This is the perfect option to add in or after a workout or simply as a yummy treat! If you are anything like me, i always buy bananas in my weekly shop. however, i don't always get around to eating them all by the time they get a little too ripe. when they hit that ripe stage, this is the perfect time to use them in a banana bread recipe instead of letting them go to waste. 

Just warning you this recipe is moorish! So try to stop at a few slices instead of eating the whole loaf! To increase the protein content per serve i like to mix a spread of protein powder, peanut butter and some water, and mix it into a paste and spread over each slice i have. 

I hope you enjoy it as much as i do.

Serves 6
Macros per Serve
Calories: 147
P: 6
C: 34
F: 1


  • 1 cup, Banana - Mashed

  • 1tbsp, Raw Honey

  • 2 tbsp, Stevia (optional)

  • 0.25 cup(s), Water 

  • 1.5 cups, whole grain flour

  • 1 tsp, Baking Powder

  • 1/2 tsp, baking soda

  • 1/4 tsp, Salt, 

  • 2 tbsp, Almond Milk, Unsweetened 

  • 2 Egg Whites

  • 1/4 cup, Unsweetened Applesauce


  • Small loaf pan

  • Cooking Spray

  • Baking Paper


Preheat oven your oven to 180 degrees (c). 
In a bowl, mix together Cream together sugar honey ,sweetener and applesauce, then add the egg whites and water and mix until combined. once combined mix through the mashed bananas. In a separate bowl sift the flour, salt, and baking soda . Then slowly add the dry mixture to the wet mixture, continue to stir until it is all smoothly combined. Spray the small loaf pan with cooking spray. or you can line with baking paper. Pour in the batter and bake in the oven for   Bake in the oven for 30 minutes or until a tooth pick test is ready. where when inserted into the centre of the loaf, the toothpick comes out dry. It may take longer depending on the strength of your oven.

Let it cool and then enjoy!