- 1 1/2 cup white, spelt, or oat flour
- 1/2 cup protein powder (60g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cup mashed overripe banana
- 1/2 cup yogurt or additional banana
- 1/2 cup pure maple syrup, honey, or agave
- 1/3 cup oil or water
- 2 tsp pure vanilla extract
- optional chocolate chips, walnuts, coconut, etc
Start by greasing a 9×5 inch loaf pan. I also like to line the bottom of the pan with parchment paper so the loaf will be easy to pop out after baking.
Preheat the oven to 350 degrees Fahrenheit, and get out a large mixing bowl to combine all of the ingredients. This can easily be a one bowl recipe.
Mash the bananas in the bowl with a fork, then whisk in the remaining wet ingredients. You can either add the dry ingredients straight to this bowl or combine them in a separate bowl ahead of time if you prefer. Do not overmix.
Spread the protein bread batter into the prepared baking pan. Place it on the center rack of the oven, and bake for forty minutes.
- Turn the oven off, but do not open the oven door. Leave the banana bread in the turned off oven for an additional five minutes.
- After this time, if the top of the bread is golden but a toothpick inserted into the center does not come out mostly clean, you can place a layer of tin foil on top and bake for an additional five to ten minutes, or as needed.
- Let the baked good cool completely before going around the sides with a knife and inverting it onto a large serving plate.
- Loosely cover with cloth or paper towels, and store on the counter or in the refrigerator overnight. The taste and texture will be ten times better the next day after excess moisture has a chance to escape.
WHAT OUR PRO TEAM SAYS:
"If you love banana bread and want to be healthy at the same time, this high protein banana bread recipe gives you an unbelievable ten grams of protein per slice!"