Protein Banana Bread

A deliciously satisfying banana bread that is naturally sweetened with ripe bananas and packed with protein, making it perfect for healthy snacking.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Main Ingredients

2 to 3 bananas very ripe bananas, mashed (about 1 cup) The riper the bananas, the sweeter the bread.
2 large eggs Can be substituted with flax eggs for a vegan version.
1 cup rolled oats, blended into oat flour Can also use pre-made oat flour.
1 to 2 scoops protein powder Choose a protein powder that blends well.
1 teaspoon baking powder
1 teaspoon cinnamon Add more if a cozier flavor is desired.
1 teaspoon vanilla extract
1 pinch salt Enhances the flavor.
2 to 4 tablespoons milk of choice Optional, depending on the thickness of the batter.
as desired optional add-ins: chopped walnuts, chopped dark chocolate, blueberries Add according to preference.

Preparation

Preheat your oven to 350°F. Line a loaf pan with parchment or lightly grease it.
Mash bananas in a big bowl until mostly smooth. A few small lumps are totally fine.
Whisk in eggs, vanilla, and cinnamon.
Stir in oat flour, protein powder, baking powder, and salt. Mix until just combined; do not beat it like cake batter.
If the batter looks too thick or dry, add a little milk until the desired consistency is reached.
Fold in any optional add-ins.

Baking

Pour the batter into the prepared loaf pan and bake for 35 to 50 minutes, starting to check at 35 minutes. A toothpick should come out mostly clean, with a few moist crumbs.
Cool the bread in the pan for at least 15 minutes before transferring to a wire rack to cool fully before slicing.

For neat slices, let the bread cool fully before cutting. Can be stored in an airtight container for up to 5 days in the fridge.