Protein Banana Bread Oil Free (Printer-Friendly)

Moist banana bread with protein boost, naturally sweetened and oil-free for wholesome snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups rolled oats, blended into flour
02 - 1/2 cup vanilla or unflavored plant-based protein powder
03 - 1 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp cinnamon
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 3 large ripe bananas (about 12 oz), mashed
08 - 2 large eggs or flax eggs for vegan
09 - 1/3 cup unsweetened applesauce
10 - 1/3 cup maple syrup or honey
11 - 1 tsp vanilla extract

→ Optional Add-ins

12 - 1/3 cup chopped walnuts or pecans
13 - 1/3 cup dark chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper.
02 - In a large mixing bowl, mash bananas thoroughly. Whisk in eggs, applesauce, maple syrup, and vanilla extract until smooth.
03 - In a separate bowl, combine oat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
04 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
05 - Stir in nuts or chocolate chips if using.
06 - Pour batter into prepared loaf pan and smooth the top evenly.
07 - Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • You get all the comfort of traditional banana bread with none of the oil, making it lighter on your conscience and your waistline
  • The protein keeps you satisfied for hours, turning what could be a sugar crash into steady energy that powers through busy mornings
02 -
  • Resist the urge to cut into this bread while it is still warm, as it needs that cooling time to set properly or you will end up with a gummy center
  • Overmixing the batter develops too much gluten, making your bread tough instead of tender, so stop as soon as the flour disappears
03 -
  • Blend your oats in a high speed blender until they are as fine as regular flour, since larger pieces can create a gritty texture in the final bread
  • Use the weight measurement for bananas whenever possible, as the size variation between large and extra large bananas can throw off the moisture balance

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