| Servings: 12 | Ready In: Prep 15 min, Cook 25–60 min | Great For: Snacks, Dessert |
Ingredients & Directions:
- 1 cup sugar
- ½ cup butter
- 3 tbsp milk
- 1 tsp baking powder
- 1 cup chocolate chips (optional)
- 1 egg
- 1 cup ripe bananas (2 large or 3 small)
- 2 cups sifted flour (we used 1 cup all-purpose flour + 1 cup Mighty Cricket Chocolate Protein Powder)
- ½ tsp baking soda
- ½ cup finely chopped pecans (optional)
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together the sugar, butter, and egg until light and fluffy. Set aside.
- In a small bowl, mash bananas with milk.
- In another bowl, sift together flour, protein powder, baking powder, and baking soda.
- Mix dry ingredients into the creamed mixture alternately with the banana mixture, stirring by hand just until moistened.
- Fold in chocolate chips and pecans if using.
- Pour batter into greased pans:
- 9x5x3” loaf pan → Bake 1 hour
- 3 small loaf pans → Bake 45 minutes
- 12 muffin cups → Bake 25–30 minutes
- Cool in pans for 10 minutes, then remove and transfer to wire rack.