|Amount||Volume||Ingredient||$ / day||Source|
|187.5||g||1½||cups||Whole Wheat Flour||$0.29||King Arthur Flour|
|2.3||g||½||tsp||Leavening agents, baking soda||$0.00|
|2.6||g||1||tsp||Spices, cinnamon, ground||$0.00|
|4||g||Morton Kosher Salt||$0.01||Local|
|127||g||Optimum Nutrition 100% Whey Gold Standard Double Rich Chocolate||$3.24||Amazon|
|55||g||Kirkland Signature Semi-Sweet Chocolate Chips||$0.27||Costco|
|500||g||4||piece||Bananas, raw, peeled, x-large, old||$1.25||local|
|1||pill||1||piece||Kirkland Signature Daily Multi Vitamins & Minerals Tablets||$0.03||Costco|
Total Daily Cost:
|$5.33||Add Ingredients |
to Amazon Cart
- Bake for ~25-30 minutes @ 325°
- Check at 20 minutes
Version 0.2.0 - 2016-03-02
- Swtiched to Optimum Nutrition Double Chocolate Whey, lesser mass but more protein, may need to bump up such that mixture is not oily
Version 0.1.1 - 2016-01-08
- 2x batch is no-good, goes bad when left out..
- Muffins are best, stick to jumbo muffin cups
- Refrigerate immediately
- +25% Protein Powder
Version 0.1.0 - 2016-01-06
- Innaugral Run of PhilChow Baked
- Replaced Iodised Salt with Kosher Salt
- Replaced Protein Powder with Now Powder
- Chunks of banana
- Keeps poorly in the refrigerator
- Reheats okay
- Going to add 25% more protein to see the result in a 2x batch
- Cooking in a pyrex versus muffin tin results in a middle that may not cook, wait for the top to brown
The Secret to Moisture
So, after many batches of this bread (I have not logged them all), I can confidently say, the secret to moisture in this bread is produce and oil. When I don't put in enough produce or oil, it isn't moist enough. I've used bananas, apples, potatoes, and sweet potatoes. How much is best? About 4 large bananas worth. That's 800 grams of banana before peeling, 512 grams peeled (peeled bananas weigh 64% of unpeeled bananas). If you use other produce in place of a banana, be sure to add ¼ tsp Potassium Citrate for each banana substituted. BTW, a blended, baked, peeled sweet potato tastes like candy.
- Older browning bananas are ideal (sweeter and softer). If bananas are frozen, microwave them until soft enough to mix.
- The cinnamon is probably not a necessary ingredient.
- Mix the wet ingredients first, then add in the dry ingredients. Trust me, it's easier this way.
- Preheat oven.
- Bake for ~25-30 minutes @ 325° (until fork/knife/toothpick inserted in center comes out clean)
- Oil your baking pan!!! Don't get cocky, kid!
- I refrigerate it after cooling but I don't know that this is necessary.
Version 5 - 2015-06-08
- Removed egg from recipe as I've found it makes no difference.
- Removed potassium citrate because the bananas provide all the potassium needed.
- Increased bananas to 500 grams, peeled.
- I tried halving the oil in a previous batch, but it just isn't moist enough that way.
- 30 minutes @ 325°
- Result: Perfect. Everyone at the party was impressed.
2015-05-12 (version 4)
- 4 really big bananas, peeled, blended
- No potato or any other produce.
- threw in some pine nuts I had laying around.
- 30 minutes @ 325°
- Result: superior version 4 moisture! Amazing!
2015-04-19 (version 4)
- microwaved a sweet potato, then peeled and blended it with 3 bananas
- 28 minutes @ 325°
- Result: superior version 4 moisture. Tasty.
2015-03-27 (bastardized version 4)
- blended 2 old bananas and one old unskinned apple (blending is nice)
- didn't have an egg
- didn't have roots, dairy, or beans to add extra moisture
- Baked 28 minutes @ 325°
- Result: Not as moist as proper version 4
- Added two 75g purple potatoes, microwaved, peeled, then mashed (~150g of potatoes). According to Anna Sward of proteinpow.com, moisture can be increased using roots, dairy, or beans. So feel free to use something else in place of purple potatoes.
- Added some vanilla extract and allspice (hard to know if these ingredients made a difference).
- Lowered the heat to lessen browning.
- Baked 28 minutes @ 325°
- Result: Again, best bread yet!
2015-03-07 (still version 3)
- Had no bananas, so I substituted with 1 cup applesauce instead.
- Put 1 tsp potassium citrate to compensate for missing bananas.
- Baked 25 minutes @ 350°
- Result: Best bread yet! (tho it seems to get a little dry after a couple days on the counter).
Version 3.0 (see photo)
- Doubled oil
- 25% less flour
- Removed water
- Reduced cinnamon to 1 tsp
- I added ½ cup of Splenda because fat & sugar are tenderizers in baking...but I'm not sure it was necessary.
- Increased bananas to 3, then substituted the 3rd banana with a ½ cup of applesauce.
- halved potassium citrate again
- Baked 25 minutes @ 350° (I also tried microwaving a small amount, and while it looks albino, it still tasted good and remained soft and tasty the next day)
- Result: Success! (see photo!)
- Halved potassium citrate
- Reduced water to ¼ cup
- Added 1 egg
- Added 2 bananas
- Baked 20 mins @ 350°
- Result: better, still has an uncooked spot in the middle, not moist enough. Microwaving a piece for 10 seconds increases moistness.
1 day wheat soylent 1¼ cup water 1 Tbs cinnamon ½ tsp baking soda Microwaved on a plate Result: moist right out of microwave, but dry and terrible after cooling.