Protein Banana Bread Oil Free (Printable)
Moist, wholesome banana bread packed with protein and naturally sweet flavors—completely oil-free for a nutritious breakfast or snack.
# 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 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, mashed (about 12 ounces)
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 - 1/3 cup chopped walnuts or pecans
13 - 1/3 cup dark chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large mixing bowl, mash the bananas thoroughly until smooth. Whisk in the eggs, applesauce, maple syrup, and vanilla extract until completely combined.
03 - In a separate medium bowl, whisk together oat flour, protein powder, baking soda, baking powder, cinnamon, and salt until well incorporated.
04 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—do not overmix or the bread will become dense.
05 - Fold in chopped nuts or dark chocolate chips if desired, distributing evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
08 - Let the bread cool in the pan for 10 minutes. Using the parchment paper overhang, lift the loaf out and transfer to a wire rack. Cool completely before slicing for clean cuts.
# Expert Tips:
01 -
- No oil means you can have an extra slice without the post bread guilt that usually follows
- The protein powder turns this from an occasional treat into something that actually powers your morning
02 -
- Overmixing creates a dense, rubbery texture, so stop as soon as you no longer see dry flour
- Every oven is different, so start checking at 45 minutes rather than assuming it needs the full time
03 -
- Grind your oats fresh for the lightest texture
- Wait until the bread is completely cool before wrapping it up, or trapped moisture will make the crust soggy