Friday, August 5, 2011

Protein-powered Banana Bread

Yesterday, I made it facebook official, so today I'll make it blog official -- I'm 12 weeks pregnant with my third child! It's been fun being pregnant again, especially this time around because I've felt absolutely wonderful (which is something I attribute to running). But something else I'll share is that I've never been one of those women who considers pregnancy a time to eat whatever I want. I take baby building seriously, as I take my pregnant health seriously because I'm a natural homebirther devoted to staying low risk. Thus, I follow certain food guidelines and try to get extra protein with minimized white flour and sugar in my diet. And this delicious banana bread is a great way for me to get what I need in a tasty, easy way. And even if you're not pregnant (like my husband), you'll appreciate the benefits of the healthy ingredients I've stealthily added. I say "stealthily" because this bread really is so moist and delicious, you'd never realize you were getting extra protein, flax, and wheat germ.

1 cup brown sugar
1 stick butter, softened
2 eggs
3 ripe bananas, crushed
1 cup rolled oats
1/3 cup flax
1/3 cup wheat germ
1/2 cup textured vegetable protein (rehydrated with 1 cup water)
1/2 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 cup chocolate chips
1 cup pecans (or some other nut), chopped

Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a large bowl with a paddle attachment, cream butter and sugar. Add eggs one at a time; beat. Add crushed bananas; mix. Add dry ingredients and rehydrated textured vegetable protein (rehydrate tvp by cooking it over medium heat in a small sauce pan with 1 cup of water). Finally, mix in chocolate chips and chopped nuts. Pour into prepared pan and bake for 30 minutes.