Description
A moist, high-protein banana bread with a sweet banana flavor, loaded with vanilla protein powder and mini chocolate chips — perfect for a healthy breakfast or snack.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons oat flour
- 1/4 cup almond flour
- 2 tablespoons vanilla protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch sea salt
- 1 very ripe banana, mashed (about 1/2 cup)
- 1/4 cup unsweetened applesauce
- 2 tablespoons powdered monk fruit
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips, plus more for topping
- 1 tablespoon olive oil (optional, for richness)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- In a large bowl, whisk together egg whites and cream of tartar until foamy.
- Add vanilla protein powder and whisk until fully incorporated.
- Gently fold in oat flour, almond flour, baking powder, baking soda, cinnamon, and sea salt.
- Mix in mashed banana, applesauce, powdered monk fruit, and vanilla extract until smooth.
- Stir in mini chocolate chips, reserving a few for topping.
- Pour batter into the prepared loaf pan and smooth the top.
- Sprinkle remaining chocolate chips on top and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. Great with a smear of nut butter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: protein,banana bread,low sugar,gluten free,high protein