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PB2 Banana Bread

A delicious recipe prepared by Rowyn
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Nutrition Facts

Serving Size1 muffin
Number of Servings16
Amount Per Serving
Calories128
Calories from Fat25
% Daily Value*
Total Fat 2.9 g 5 %
   Saturated Fat 0 g 2 %
   Trans Fat0 g
   Polyunsaturated Fat0 g
   Monounsaturated Fat0 g
Cholesterol < 5 mg 1 %
Sodium 150 mg 6 %
Potassium 140 mg 4 %
Total Carbohydrate 15 g 5 %
   Dietary Fiber 4 g 15 %
   Sugars5 g
   Other Carbs0 g
Protein 13.4 g 27 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 5 %
Iron 5 %
Vitamin D 0 %
Vitamin E 3 %
Vitamin K 0 %
Thiamin 2 %
Riboflavin 0 %
Niacin 0 %
Vitamin B6 0 %
Folic Acid 3 %
Vitamin B12 0 %
Biotin 0 %
Pantothenic Acid 0 %
Phosphorus 1 %
Iodine 0 %
Magnesium1 %
Zinc1 %
Selenium0 %
Copper0 %
Manganese0 %
Chromium0 %
Molybdenum0 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

List of Ingredients


Recipe Description

Mash very ripe bananas in bowl, add 1 cup Greek yogurt, 1/2 cup PB2, 3 tbs natty peanut butter, egg whites. Blend with mixer or in blender, scrape down sides and blend well until creamy. Pour into large bowl, stir in stevia in the raw powder and protein powder.

In a seperate bowl, combine dry ingredients and spices, whisk well. Add the wet mixture into the dry, and use a rubber spatula or a large spoon to FOLD the mixture gently. Do not overstir/mix or the muffins will come out flat and hard. Let batter rest in bolw for 15 mins before scooping into muffin tins.

Fills 16 slightly oiled medium muffin tins almost to top. Bake at 350 for approx 15 mins.


Latest Eaters

  • Rowyn

    Rowyn ate this food Wednesday, May 4, 2011

  • Rowyn

    Rowyn ate this food Monday, April 25, 2011


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