Ingredients
Scale
- 3 large overripe bananas, mashed
- 2 large eggs
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups oat flour (blended rolled oats)
- 2 scoops (approx. 60g) vanilla or unflavored whey protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or lightly grease it with non-stick cooking spray to ensure the bread doesn’t stick.
- In a large mixing bowl, mash the three overripe bananas until mostly smooth. Whisk in the eggs, Greek yogurt, maple syrup, and vanilla extract until the mixture is well combined.
- In a separate medium bowl, whisk together the oat flour, protein powder, baking soda, cinnamon, and salt. Make sure there are no large clumps of protein powder.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix, as this can make the bread tough. Fold in the 1/2 cup of dark chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips on top if desired. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the banana bread cool in the pan for about 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Cook Time: 65 minutes
- Diet: Vegetarian