Protein Banana Bread Oil Free (Printable View)

Moist, protein-packed banana bread naturally sweetened with bananas and maple syrup. Oil-free, wholesome, and perfect for breakfast.

# What You 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, 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 - 1/3 cup chopped walnuts or pecans
13 - 1/3 cup dark chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper, ensuring edges overhang for easy removal.
02 - Process rolled oats in a blender or food processor until fine flour consistency forms. Measure 2 cups after blending.
03 - Mash bananas thoroughly in a large bowl. Whisk in eggs, applesauce, maple syrup, and vanilla extract until completely smooth and uniform.
04 - In a separate medium bowl, whisk together oat flour, protein powder, baking soda, baking powder, cinnamon, and salt until well distributed.
05 - Gently fold dry ingredients into wet mixture using a spatula. Mix only until flour disappears. Do not overmix or bread becomes dense.
06 - Fold in chopped nuts or dark chocolate chips if desired, distributing evenly throughout batter.
07 - Pour batter into prepared loaf pan. Smooth top with spatula. Bake 45-55 minutes until toothpick inserted in center emerges clean.
08 - Cool in pan 10 minutes. Using parchment overhang, lift loaf onto wire rack. Cool completely before slicing into 10 even pieces.

# Expert Advice:

01 -
  • The protein keeps you satisfied for hours without any heavy post-bread sluggishness
  • Zero oil means you can enjoy an extra slice without any guilt
  • Natural sweetness from overripe bananas means less added sugar needed
02 -
  • Overmixed batter creates tough, rubbery bread so stop folding as soon as the flour disappears
  • Every oven bakes differently so start checking at 45 minutes rather than risking a dry loaf
  • The bread continues cooking while cooling, so removing it when slightly underdone is perfectly fine
03 -
  • Grind your oats in short pulses to prevent them from becoming pasty
  • Room temperature ingredients blend more easily and create a smoother batter

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