Ingredients
2 1/2 cups all-purpose flour
3/4 cup rolled oats
1/2 cup unflavored protein powder
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 ripe bananas, mashed
2 large eggs
1/2 cup almond butter
1/2 cup plain Greek yogurt
1/4 cup honey
1 tsp vanilla extract (alcohol-free)
1/4 cup melted coconut oil
1/2 cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk flour, oats, protein powder, baking powder, cinnamon, and salt.
In another bowl, mash bananas, then add eggs, almond butter, Greek yogurt, honey, vanilla, and coconut oil. Mix until smooth.
Combine wet and dry ingredients. Fold in walnuts if using.
Pour batter into prepared pan. Bake 55 minutes, or until golden and a toothpick inserts clean.
Cool for 10 minutes before slicing.
Notes
Store leftover loaf wrapped tightly in the fridge for up to 5 days. Reheat individual slices in the microwave or toaster.
For gluten-free version, substitute all-purpose flour with gluten-free 1:1 baking flour.
Protein powder substitutions: whey (dairy), pea (vegetarian), or rice (vegan).
Use dairy-free yogurt for vegan adaptation.
- Prep Time: 15
- Cook Time: 55
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg