Is Protein the New Superfood? A Midlife Perspective.
Have you noticed the protein explosion everywhere, especially in the vegetarian and vegan space? When your social media feed starts overflowing with protein-this and protein-that, you know you’ve hit peak trend territory!
But here’s the thing – while the protein buzz is definitely onto something, like everything else in life, balance is key. Yes, pairing protein with carbs helps manage insulin levels better, and yes, matching your body weight (in kgs) in protein has its merits. But what’s equally essential? Listening to your body.
The silver lining of this protein revolution is how it’s opened our eyes to something we weren’t paying enough attention to before. Personally, I’ve become more mindful about incorporating vegetarian protein sources into my daily meals – think tofu, edamame, Greek yogurt, cottage cheese, and yes, even vegan protein powder.
Why the sudden shift in my protein perspective? Two wake-up calls, actually. First, when Amma had a recent fall, it hit home how many of us Indian women struggle with weak bones and muscles as we age – something deeply connected to our lifestyle and diet choices. Second? I’ve officially crossed into my 50s and entered menopause territory. This new chapter has made me pause and reflect: how can I not just match but perhaps even surpass my mom’s health journey when I reach her age?
This awareness has dusted off my blogging cobwebs after a two-year hiatus, bringing me back to share a recipe I’ve been tinkering with. While the original vegan banana bread version came from my dear friend Laxmi, I’ve been playing kitchen scientist – reducing sugar, boosting protein, and sneaking in some healthy fats. The result? A vegetarian (not vegan) banana bread that packs at least 20g of protein!
You can also make this entirely vegan (which was Laxmi’s original recipe, and substitute Greek yogurt with soy or almond, or cashew yoghurt. And, if you want a traditional recipe for banana bread with egg, go here to my favorite Nana’s Banana Bread recipe. Or what to do with leftover banana bread? Make french toast.
Ingredients:
Easy Protein Banana Bread
Ingredients
- 3 very ripe bananas
- 1/2 cup coconut oil
- 1/2 cup Oikos Vanilla Greek yoghurt (20g protein and no sugar added) – can also use almond or soy yoghurt
- 3/4 cup palm sugar or coconut sugar
- 1 tsp vanilla (optional)
- 1/2 tsp salt
- 1 cup ragi flour (or jowar flour)
- 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 cup chopped walnuts or pecans
Directions
- Preheat your oven to 350F
- Mix all the wet ingredients – mashed bananas, melted coconut oil, yogurt, vanilla, sugar.
- Add the flour (ragi and all-purpose), baking soda, salt and nuts.
- Mix the wet ingredients with the dry ingredients.
- Mix well until combined. There is no need to use a mixer or beater; a good mix with a ladle or fork is enough until they all combine.
- Bake a greased loaf pan (I use ghee or butter to grease) and pour in the mixture.
- Bake for 1 hour or until you insert a toothpick, and it comes out clean (and has a browned top).
- Cool slice and enjoy with your afternoon chai or coffee:)
