baking with protein powder

Can we use protein powder when baking?  What I'm considering doing is incorporating it with other ingredients such as eggs, cream cheese, ricotta, etc. as part of holiday recipes and then baking.  I wondered if the issues usually encountered when heating protein would still be an issue when used this way?  The recipes I'm considering don't specifically call for it but I was thinking of adding a scoop just to up protein grams.  I have unflavored from Nature's Best and chocolate and vanilla from Body Fortress and EAS Myoplex that I would be using depending on the recipe.  Any advice is appreciated!!

I have a Hungry Girl banana bread recipe in the oven right now.  I added vanilla protein powder to it.  No idea if it will be edible, but I figured what the heck.  I will let you know how it turns out.

So, how did it turn out? I have some bananas that need to be used, so I was thinking banana bread, did a search and got your post. Thanks!

Not so good, but I don't think it was because of the added protein powder.  I think it was the recipe itself I didn't like.  I am still looking for a good recipe to use up bananas.  If I find one I will definitely post it.  Thanks for asking.

Eggface does all the time. Have you checked out her blog?
http://theworldaccordingtoeggface.blogspot.com/
lots of yummy recipes.

I use protein powder in my baking all the time with no problems. I've even used Body Fortress with no problems. I even use protein powder in my pancakes. Just be careful on taste. I used 2 scoops of Body Fortress in my pancake batter and I could taste the difference so if taste is a problem for you start out with 1 scoop to a recipe you would have made before without protein powder and increase it to taste each time. I can useually just get 2 scoops in my stuff before I notice a difference. I hope this has helped! Happy baking! Christine (internetnut)