Instructions

• Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray and line it with parchment paper (leave an overhang for easy removal). Note: the recipe was tested in an 8.5 x 4.5 x 2.75-inch pan; if your pan is larger the bake time will be shorter, if smaller it will be longer.
• In a large bowl, stir together 6 tablespoons Truvia, 1/4 cup granulated sugar, 5 tablespoons vegetable or canola oil, 3/4 cup mashed banana, 2 large egg whites (or 6 tablespoons liquid egg whites), 1 teaspoon vanilla, and 1/4 cup plain nonfat Greek yogurt until evenly combined.
• In a separate bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1/4 cup nonfat milk powder, 1/4 cup collagen peptides (2 scoops if using Vital Proteins), 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon salt.
• Add the dry mixture to the wet mixture and stir gently until just incorporated. Scrape the sides and bottom of the bowl to ensure the batter is evenly mixed—do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 45–55 minutes, beginning to check at 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the edges are slightly pulling away from the pan.
• Remove the loaf from the oven and cool in the pan for at least 15 minutes. Use the parchment overhang to lift the loaf from the pan, then cool completely (or mostly cool) on a wire rack before slicing.
• Slice into 12 even slices. Store remaining banana bread in an airtight container for up to 3 days. Leftover banana bread makes great French toast!