Protein Banana Bread
This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it's higher in protein and low fat so you can feel good about having an extra slice!
Servings: 12 slices
Calories: 113kcal
Cost: $9
Ingredients
- ¾ cup old-fashioned rolled oats
- ¾ cup white whole wheat flour
- ½ cup Vanilla Protein Powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 3 large bananas , mashed (1 ¼ cup)
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup , honey or agave
Instructions
- Dry ingredients: Add oats to a food process or blender and blend until it's the texture of fine flour. Add to a mixing bowl. Stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Wet ingredients: Mash bananas in a separate bowl. Mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.
- Bake: Pour into a greased loaf pan (I line the bottom of mine with parchment paper). Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.
Notes
Make Ahead Instructions: keep at room temperature for 3-5 days, or store in the fridge.
To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.
High Protein Banana Bread Muffins: Spoon the batter into greased or lined standard cup muffin tin and bake for 18-25 minutes. Makes 12 muffins.
Nutrition
Calories: 113kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 359mg | Potassium: 192mg | Fiber: 2g | Sugar: 7g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg
Recipe Link
