Protein Banana Bread Oil Free (Printable)

Moist, wholesome banana bread packed with protein and naturally sweet flavors—completely free of added oils.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups rolled oats, blended into flour
02 - 2 oz vanilla or unflavored plant-based protein powder
03 - 1 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp cinnamon
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 3 large ripe bananas, mashed (about 12 oz)
08 - 2 large eggs
09 - 1/4 cup unsweetened applesauce
10 - 1/3 cup maple syrup or honey
11 - 1 tsp vanilla extract

→ Optional Add-ins

12 - 1/4 cup chopped walnuts or pecans
13 - 1/4 cup dark chocolate chips

# How To Make:

01 - Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper.
02 - In a large mixing bowl, mash the bananas thoroughly until smooth. Whisk in the eggs, applesauce, maple syrup, and vanilla extract until well combined.
03 - In a separate medium bowl, combine the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Mix well to distribute evenly.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix as this can result in a dense bread.
05 - Stir in the nuts or chocolate chips if using.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is incredibly moist despite zero oil added thanks to the magic combination of mashed bananas and applesauce
  • Each slice delivers 7 grams of protein making it actual fuel not just empty calories
  • Your whole house will smell like cozy baking without any of the post treat guilt
02 -
  • Overmixing once the flour hits the wet ingredients will make your bread dense and tough so stop as soon as everything is combined
  • The bread continues baking as it cools so removing it while slightly underdone is better than dry
  • Completely cool before slicing or you will end up with gummy centers and frustrated slicing attempts
03 -
  • Use ripe bananas with lots of brown spots for natural sweetness and better moisture content
  • Grind your own oat flour in batches and store extras in the freezer for fresh flavor

Go Back