High Protein Banana Bread with [My] Adele’s Mocha Frosting

Banana Bread

This is adapted from an original Weight Watchers 2 Point Banana Bread recipe. I’ve substituted kefir for the buttermilk and added dark chocolate chips and the mocha icing and made a few other minor adjustments.  This is a high protein and fiber-rich recipe so if you’re not used to a lot of fiber, go easy at first, which will be hard, because it’s delicious. If this is an issue for you oat bran has half the fiber of wheat germ, but keep in mind that wheat germ has 3 times as much iron and protein as oat bran. 

 

HOW TO MAKE IT

  1. Preheat oven to 350. Spray a nonstick loaf pan with nonstick spray or line with parchment paper, which is what I do
  2. With a wooden spoon, beat the sugar and butter until a little creamy
  3. Add eggs, bananas, kefir, vanilla, and beat until combined
  4. Combine flour, wheat germ, baking powder, baking soda, cinnamon, salt in another bowl
  5. Add flour mixture to the banana mixture; stir until combined
  6. Stir in chocolate chips if using
  7. Scrape the batter into the loaf pan
  8. Bake about 45-55 mins, depending on your oven, until a toothpick inserted in the center comes out clean
  9. Cool in pan for 10 minutes
  10. Remove from pan and cool completely on a rack
  11. Frost the top of the banana bread with the icing once the bread is completely cooled

INGREDIENTS

  • 2/3 cup sugar
  • 1/3 cup butter, melted
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1/2 cup fat free kefir (plain, unsweetened)
  • 3/4 teas vanilla extract
  • 1 1/2 cups unbleached flour
  • 3/4 cup wheat germ (I use Bob’s brand)
  • 1 teas baking powder
  • 1/2 teas baking soda
  • 1/2 teas cinnamon
  • 1/2 teas sea salt
  • 1/2 cup semi sweet or dark chocolate chips, if desired

 

 

 

[My] Adele’s Mocha Frosting

One of my oldest college friends made a flourless cake every year for her own birthday and iced the cake with this amazing recipe. I literally wrote it down on a piece of note paper from the Reserve Room in the library and carried it around with me as a book mark for years until I taped into my favorite Loaves and Fishes Cookbook. Here it is. Fantastic every time.

HOW TO MAKE IT

  1. Melt chocolate in coffee in a double boiler
  2. In a blender, beat remaining ingredients until smooth
  3. Chill until spreading consistency

INGREDIENTS

  • 6 ounces semisweet chocolate
  • 1/4 cup extra strong hot coffee (ok to use decaf)
  • 4 egg yolks
  • 3 tablespoons confectioners sugar
  • 1/3 cup softened butter
  • 1/3 cup half-firm butter
  • 1 teas vanilla
  • 1 tablespoon rum or cognac (I prefer rum)
Carolee Walker2 Comments