INGREDIENTS
WET
- 3 medium ripe bananas
- 1 c cottage cheese
- 1/2 c egg whites
- 2 tsp vanilla extract
DRY
- 1/2 cup coconut flour
- 1/3 cup The Peachie Spoon Cookies & Cream Protein Powder (any flavor protein can be delish)
- 1 tsp baking soda
- dash pink salt
- 2 sandwich cookies, crumbled (used simple mills brand)
- 1/3 c desired chocolate chips &/or nuts (optional) used Lilys dark chips
ICING
- 8 oz block reduced fat cream cheese, room temp so set on counter for a bit
- 1/2 c nonfat Greek vanilla yogurt (used Chobani zero sugar vanilla)
- 3 T monk fruit or sweetener of choice (used @swervesweetie confectioners but granulated works too)
- 1 tsp vanilla extract
- 1/4 c pb powder
Topping: 2 sandwich cookies, crumbled
STEPS
- Mash bananas with a potato masher. Stir in cottage cheese, whites, & vanilla extract and stir.
- Add all other ingredients and besides chocolate chips and stir until combined. Add cookie crumbles and stir.
- Bake at 350° in a lined or sprayed 8 x 8 glass square dish for 30-40 min for muffins use a lined muffin tin and bake for 25-30 min
- For the icing, Add ingredients to a bowl and stir. Allow banana bread to cool before icing. Top with cookie crumbles. Store in fridge. Good for up to a week. Makes 9 slices
🍑 Nourishment Breakdown
Per slice with icing: 194cal/8fat/19carb/3fiber/14protein
Per slice without icing: 111cal/2fat/16carb/3fiber/9protein
PROTEIN powder, whites, cottage cheese
FAT cookies, cream cheese
FIBER coconut flour
CARB/STARCH bananas, cookies
