Protein Banana Bread Oil Free (Printable version)
Moist, wholesome banana bread packed with protein. Naturally sweetened, oil-free, perfect for nutritious breakfasts.
# 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 ground 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 pure vanilla extract
→ Optional Add-ins
12 - 1/3 cup chopped walnuts or pecans
13 - 1/3 cup dark chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper, ensuring excess paper hangs over sides for easy removal.
02 - In a large mixing bowl, mash bananas thoroughly until smooth. Whisk in eggs, applesauce, maple syrup, and vanilla extract until fully incorporated and creamy.
03 - In a separate medium 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 using a spatula. Mix until just combined—do not overmix as this can create dense texture.
05 - Fold in chopped nuts or dark chocolate chips if desired, distributing evenly throughout batter.
06 - Pour batter into prepared loaf pan. Use spatula to smooth top evenly.
07 - Bake for 45 to 55 minutes until toothpick inserted in center comes out clean. If top browns too quickly, tent loosely with foil after 35 minutes.
08 - Let bread cool in pan for 10 minutes. Using parchment paper, lift out and transfer to wire rack. Cool completely before slicing—about 1 hour.
# Expert Tips:
01 -
- You get all the comfort of traditional banana bread with none of the guilt or heavy oil aftertaste
- Each slice delivers genuine protein that keeps you satisfied for hours without any protein powder chalkiness
02 -
- Overmixing creates a tough dense bread so stop as soon as the flour streaks disappear
- The bread continues cooking while cooling so cutting too soon will give you a gummy center
03 -
- Grinding your own oat flour takes just 30 seconds and tastes so much fresher
- Room temperature ingredients blend more smoothly creating better texture