 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | tablespoons | all-purpose flour | 1/4 | ounce | Soy Protein Powder | 1 1/4 | dash | salt | 1/8 | teaspoon | baking powder | 2/3 | tablespoon | sugar | 2/3 | tablespoon | chocolate chips, semi sweet, Ghirardelli | 1/4 | extra large (9" or longer) | bananas | 1/4 | small | eggs | 1/8 | teaspoon | vanilla extract | 1/8 | teaspoon | almond extract |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees (325 for a glass pan). Lightly spray a standard sized loaf pan with nonstick spray. | | 2 | Place the flour, protein powder, salt, baking powder and sugar in a medium-sized bowl, and stir thoroughly until combined. Stir in chocolate chips. | | 3 | In a second bowl, combined the mashed ripe bananas, eggs, vanilla and almond extract, and stir with a whisk or fork until combined. | | 4 | Add banana mixture to the dry ingredients and stir from the bottom of the bowl until everything is thoroughly blended. The batter will be stiff. | | 5 | Transfer the batter to the prepared pan, patting it into place with a dinner knife and shaping it so that it is gently mounded in the center. | | 6 | Bake in the center of the oven for 45 minutes (for a damper, more puddinglike bread) to 1 hour (for a drier loaf). | | 7 | Cool in the pan for about 10 minutes, then rap pan sharply to remove the bread, and cool on a rack for at least another 20 minutes before slicing. |
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