Before I share one of my FAVORITE recipes with you I have to share that today is my birthday!!! I’m the kind of person that I don’t like to make a huge deal about my birthday. Trust me I LOVE to celebrate it, but I don’t go around warning people the week before that my birthday is coming. There is nothing wrong with doing that, it’s just not me. Katie got mad at me last night because even she didn’t know today is my birthday and she is one of my BFFs!
As I am writing this post, I am on my way to California!!!!!!! My husband surprised me with a trip down to So Cal for my birthday!! I was disappointed we hadn’t made any birthday plans and then last night he said, “hey, pack a bag we are going to Cali!” …. Then me “WHAAAAT?!?”
The timing is so perfect, which my husband obviously intended. We will be in Cali for my birthday and also get to go to my friends baby shower this weekend. YAY!!
I had to immediately start getting ready to go. My packing always seems to start in the kitchen. I can’t explain, but for some reason it’s really hard for me to pack clothes before I pack food LOL. I grab a few protein powder packets, some Quest Bars, a few cut up fruit and veggies and if I have time I whip up a favorite travel recipe or two.
This recipe is one of my GO TO travel recipes. It is gluten and dairy free. It’s great to make at home and eat as a snack during the week, but I especially LOVE it for travel because it’s protein packed and easy to transport. Plus it’s also super simple and easy to make. While it’s baking in the oven, you can pack your suitcase!
The only possible downside is that because of the egg whites this bread should be refrigerated. However, it can go from fridge to plane (or car) and last just fine until you reach your destination. If you don’t have refrigeration where you will be staying, just take a few slices with you. It can be hard to find nutritious snacks in airports. It’s getting easier these days but if you can make and take your own, nothing is left to chance and you save some money. Having a high protien snack is important because protien helps keep you full and feeling satiated.
I originally found this recipe on Quest Nutrition’s blog. I have modified a few things from the original recipe. The link to the original recipe is in the recipe card below.
**this is not a sponsored post, I was not compensated by Quest to write this, I just love Quest nutrition and their products**
I have made this using vanilla protien powder, chocolate protein powder, and Quest’s peanut butter protein powder (really really delicious). All the variations have been good, but my most fav is with the chocolate.
I have also used different flavored Quest bars in the recipe. The original calls for the chocolate brownie bar, but my favorite Quest bar to use is a double chocolate chunk. (Insert heart faced emoji) The cookie dough bar also works well.
I like to make this bread in mini loaf pans. I like the smaller slices and how they bake better that way. You can use a regular size pan, it will just be a little flatter. Feel free to try both ways and make it the way you like best.
Be sure to let the bread cool adequately before cutting it. It will be really moist so letting it cool will also make it easier to slice.
I have made this recipe multiple times, and it has become one of my staples. I hope you try it and enjoy it! Below is the recipe card you can print, or just bookmark this blog post.
If you do not have any Quest bars, you can purchase them online directly on the Quest website. You can get there by clicking on the images below. These do contain my affiliate link, so that means I get a very small portion of the sale. Thank you for your supporting me, either by buying thru this link or just reading my blog! 🙂
- 6 egg whites (usually 1 cup)
- 2-4 tablespoons water
- 1 cup vanilla/chocolate/peanut butter protein powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking powder
- 2 medium bananas, mashed (if you only have 1 banana on hand, use 1 banana and 1/2 cup apple sauce)
- 1 Quest Double Chocolate Chunk Bar
- Preheat oven or toaster to 325F
- Line 2 mini loaf pans (or 1 loaf pan) with parchment paper
- Cut the Quest Bar into small chunks, and set aside.
- Mix egg whites, 2 tablespoons filtered water, protein powder, cinnamon, and baking powder.
- If the batter is thick and dry, add 1-2 tablespoons more water, and mix well.
- Fold in bananas.
- Fold in Quest Bar chunks.
- Pour batter into pan(s). If using small loaf pans they will be very full.
- Bake for about 40 minutes at 325F until a toothpick comes out clean.
- Let cool completely (brings out the flavors), then slice and enjoy!
- Store in the refrigerator or freezer