Description
This Protein Banana Bread is a wholesome and delicious twist on the classic treat, packed with muscle-building protein powder and natural sweetness from ripe bananas and maple syrup. Perfect for breakfast or a satisfying snack, this bread combines the moist texture of banana bread with added nutrition, making it a crave-worthy staple in your kitchen.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/2 cup Greek yogurt (plain or vanilla)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup chopped walnuts or chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, maple syrup or honey, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix the oat flour, vanilla protein powder, baking soda, cinnamon, and salt thoroughly.
- Form the Batter: Add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix. Then fold in the optional walnuts or chocolate chips if using.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This ensures the bread sets perfectly for clean slices.
Notes
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- You can freeze individual slices for a quick, grab-and-go snack later.
- For a dairy-free and egg-free version, substitute Greek yogurt with plant-based yogurt and use flax eggs instead of regular eggs.
