Protein Banana Bread
User Reviews
4.9
Protein Banana Bread
Description
Protein Banana Bread uses oat flour, almond flour, and protein powder as its dry base, providing a mix of whole grain and supplemental protein. Mashed ripe bananas along with Greek yogurt and maple syrup add moisture to the batter, creating a soft yet substantial crumb once baked. Chocolate chips are folded in for bursts of sweetness. After mixing wet and dry ingredients separately, they are combined and baked in a loaf pan at a moderate oven temperature. The recipe notes a longer baking time with a halfway foil cover to prevent the top from over-darkening while ensuring the inside cooks through.
The baked bread has a slightly dense texture balanced with the softness from the bananas and yogurt. The chocolate chips contribute a melty richness that complements the wholesome flours and subtle vanilla. This bread makes a useful protein-enriched option for a snack or breakfast when sliced thinly, pairing well with coffee or tea. Stored properly, the bread keeps fresh for several days, and freezing allows longer preservation.
For storage, the bread can be kept in an airtight container at room temperature for a few days or refrigerated for up to a week. Freezing sliced or whole loaf pieces extends freshness up to three months. Thawing is flexible, occurring naturally at room temperature or more quickly in a microwave or toaster oven. These steps help maintain texture and moisture after baking.
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ½ cup protein powder I used Nuzest, vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- ½ cup Greek yogurt full fat
- ½ cup maple syrup
- 1 cup banana 3 medium bananas, mashed ripe
- 2 large egg
- 1 teaspoon vanilla extract pure
- ⅔ cup chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment or spray with cooking spray.
- In a large mixing bowl, mix together the dry ingredients: oat flour, almond flour, protein powder, baking soda, baking powder and sea salt.
- In a separate mixing bowl, whisk together the wet ingredients: Greek yogurt, maple syrup, bananas, eggs and vanilla extract.
- Pour the dry ingredients into the wet ingredients and stir until just combined.
- Fold in chocolate chips.
- Pour the batter into prepared loaf pan. Top with additional chocolate chips.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean. It’s okay if it doesn’t come out fully clean as the bread will continue to bake in pan. Check at 30 minutes and cover with tin foil to help the top from browning too much, if needed.
Notes
- Store banana bread in an airtight container to keep it fresh for 2-3 days at room temperature or up to 1 week in the refrigerator.
- For longer storage, freeze the bread whole or in individual slices for up to 3 months.
- Thaw frozen banana bread in the fridge, at room temperature, or quickly in a microwave or toaster oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 294kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 397mg | 17% |
| Potassium | 274mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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