Protein Banana Bread
This high protein banana bread is perfectly moist, fluffy and super easy to make. It's packed with 13 grams of protein per slice and makes for a great healthy snack or breakfast option to meal prep for the week.
Servings: 10
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ½ cup vanilla protein powder I used Nuzest
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup full fat Greek yogurt
- ½ cup maple syrup
- 1 cup mashed ripe bananas 3 medium bananas
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 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
- Storage: Store banana bread in an airtight container for 2-3 days at room temperature or up to 1 week in the fridge. For longer storage, freeze for up to 3 months, either as a whole loaf or in individual slices. Thaw in the fridge, at room temperature, or quickly defrost in the microwave or toaster oven.
Nutrition
Serving: 1slice | Calories: 294kcal | Carbohydrates: 37g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 397mg | Potassium: 274mg | Fiber: 5g | Sugar: 19g