Warning: If you are sick of my plantain bread recipes, stop reading now.

There is about to be more.

I can’t help it, my plantain obsession is still going strong and I am loving creating new and different flavors each time I make it.

So you have been warned.

For those of you who are just as plantain obsessed as I am, then you will love this post.

 

If you’ve seen my other plantain bread recipes, I’m sure you have noticed I add some sort of protein powder to all my bases.

Not only does this give me some extra protein, but I also like using it instead of a flour.

This recipe is no different.

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Cookies and Cream Plantain Bread

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Ingredients:

– 1 medium ripe plantain

– 1/2 scoop cookies and cream protein powder (I used Plant Fusion)

– 1/3 cup liquid egg whites

– 7-9 drops SweetLeaf Vanilla Drops

– almond milk to thin batter if needed

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Directions:

– Blend all ingredients in a blender or magic bullet.

– Bake in pre-heated oven at 350 degrees for 25-30 minutes.

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Since I get a lot of questions on how I bake my plantain bread I thought I would include the process of me dressing it up.

I topped this batch with a vanilla chai protein frosting.

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Vanilla Chai Protein Frosting

Ingredients:

– 1/2 scoop vanilla chai protein powder (I used Vega One)

– almond milk (add 1 tbsp at a time until desired consistency)

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I made a little cookies and cream sandwich with the protein frosting and then also topped some slices and sprinkled with chia seeds.

It was like dessert for breakfast.

Just the way I like it.

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The next flavor is basically another give in if you know me at all.

Like most I love fall. I love pumpkin.

So since pumpkin is starting to hit the shelves again (for not a ridiculous price) I was quick to snag a few cans.

Among other things, it of course made it into a plantain bread.

Pumpkin Spice Plantain Bread

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Ingredients:

– 1 medium ripe plantain

1/2 scoop vanilla protein powder (I used Fitmixer)*

– 2 tbsp pure pumpkin

– 1/3 cup liquid egg whites

– 1 tbsp pumpkin pie spice

– 6-8 drops SweetLeaf Vanilla Stevia

– almond milk to thin batter if needed

* If you don’t want to use protein powder use 2 tbsp coconut flour in it’s place

Directions:

– Blend all ingredients in a blender or magic bullet.

– Bake in pre-heated oven at 350 degrees for 25-30 minutes.

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I made a quick pumpkin frosting by mixing plain Chobani Greek yogurt with about 1 tbsp pumpkin and sprinkled some more pumpkin pie spice on top.

I think it goes without saying that this was amazing. My kitchen smelled of pumpkin amazingness. And if it wasn’t still 100 degrees here in Arizona, it might feel a bit like fall.

 

So I may sound like a broken record, but if you haven’t hopped on the plantain train yet, you need to.

I also need to get out of my comfort zone and make some of the other Purely Twins plantain recipes. They have so many that I want to try, but again if you know me, I tend to stick to one thing.

But until then, new plantain bread recipes will probably keep being created.

Hope you’re ok with that.

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Are you excited for fall?

Are you a pumpkin lover? If so what’s your favorite recipe?