The loaf on every counter, rebuilt
Banana Bread, 12g Protein a Slice
The classic banana bread everyone bakes with the black bananas, rebuilt with oat flour, Greek yogurt and egg whites. Still soft, still sweet from the fruit. A slice that counts as breakfast.
65minutes
10servings
12gprotein
180kcal est.
Method
- Heat the oven to 350F. Line a 9x5 loaf pan with parchment.
- Whisk the mashed banana, yogurt, egg, egg whites, maple, oil and vanilla until smooth.
- In another bowl whisk the oat flour, whole wheat flour, protein powder, baking soda, cinnamon and salt. Fold into the wet mix just until combined. The batter is thick; do not overmix.
- Scrape into the pan and smooth the top. Bake 50 to 55 minutes until a skewer comes out clean. Tent with foil at 40 minutes if the top darkens.
- Cool 15 minutes in the pan, then fully on a rack before slicing into 10. Keeps 4 days wrapped, or freeze slices for the toaster.
What we swapped
The original is a third of a cup of melted butter, three-quarters of a cup of sugar and white flour. Here the fat is Greek yogurt with a spoon of oil, the sugar is cut to a quarter cup of maple and the bananas do the rest, and the flour is oat and whole wheat with a scoop of vanilla protein. About 80 fewer calories and 10 grams more protein per slice, and it stays moist for days.
Lightened up from Banana Bread by Simply Recipes.
