Protein Banana Bread Oil Free (Printable)
Moist banana bread packed with protein, naturally sweet, oil-free, wholesome and nutritious.
# 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
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
# Step-by-step:
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 until smooth. Whisk in eggs, applesauce, maple syrup, and vanilla extract until well combined.
03 - In a separate bowl, whisk together oat flour, protein powder, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix—some small lumps are acceptable.
05 - Stir in nuts or chocolate chips if desired.
06 - Transfer batter to prepared loaf pan and smooth the top with a spatula.
07 - Bake for 45-55 minutes until a toothpick inserted in the 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 protein goodness without that chalky aftertaste that haunts most protein baked goods
- The applesauce keeps everything incredibly moist while completely replacing the need for added oils
02 -
- Overmixing the batter once you add the dry ingredients is the quickest way to end up with dense, tough bread instead of tender, fluffy slices
- Letting the bread cool completely before slicing is pure torture but absolutely necessary, otherwise it will crumble and fall apart
03 -
- Grind your oats fresh in a high-speed blender right before mixing for the lightest texture possible
- Use very spotted bananas, almost on the verge of being too ripe, for maximum natural sweetness and banana flavor