Protein Banana Bread Oil Free (Printable)
Moist, protein-packed banana bread made without oil. Naturally sweetened with bananas and maple syrup for a wholesome breakfast or snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups rolled oats, blended into flour
02 - 1/4 cup vanilla or unflavored plant-based protein powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 3 large ripe bananas, approximately 12 ounces, mashed
08 - 2 large eggs
09 - 1/3 cup unsweetened applesauce
10 - 1/3 cup maple syrup or honey
11 - 1 teaspoon vanilla extract
→ Optional Add-ins
12 - 1/4 cup chopped walnuts or pecans
13 - 1/4 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 - Mash bananas thoroughly in a large mixing bowl. Whisk in eggs, applesauce, maple syrup, and vanilla extract until smooth and fully incorporated.
03 - In a separate medium bowl, combine oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Whisk to distribute evenly.
04 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to prevent dense texture. Stir in nuts or chocolate chips if desired.
05 - Pour batter into prepared loaf pan and smooth top. Bake for 45 to 55 minutes until a toothpick inserted in center comes out clean.
06 - Let bread cool in pan for 10 minutes, then transfer to wire rack. Cool completely before slicing to ensure clean cuts.
# Helpful Tips:
01 -
- The texture is incredibly moist without any added oil thanks to the perfect banana to applesauce ratio
- Each slice delivers 7 grams of protein making it legitimate fuel for busy mornings or post-workout snacks
02 -
- Overmixing protein batter creates a rubbery texture, so gently fold until just combined for the best results
- The toothpick test is crucial because protein breads continue cooking internally after coming out of the oven
03 -
- Grinding oats fresh instead of using pre-made oat flour makes a noticeable difference in moisture and texture
- The bread is done when the internal temperature reaches about 200°F if you want to be absolutely precise