Banana bread is one of my favorite comfort foods from growing up. It’s flavorful, moist, not too sweet, and so versatile. However traditional banana bread recipes are high in processed carbohydrates and sugar, and low in protein and fiber. So I decided to take my favorite banana bread recipe (of course my mom’s) and make some adjustments! The end result is actually perfect- you would never guess that this banana bread is healthier than the kind we are most familiar with.
With a nice balance of carbohydrates, protein, and a little bit of fat, this bread is a great on-the-go snack, quick breakfast, post-workout fuel, or even dessert. I used 85% dark chocolate shards in this recipe, however feel free to add your favorites!
- 3 very ripe bananas
- 2 eggs
- 1 cup whole wheat flour
- 1 cup whole oats
- 3/4 cup vanilla protein powder (I used Syntrax Matrix)
- 1 tsp salt
- 1 tsp baking soda
- 1 tablespoon honey
- 1/2 cup mix-ins (I used Trader Joe’s 85% Dark Chocolate)
- In a large bowl, mash bananas until no large chunks are remaining.
- Add eggs and honey, and mix until fully combined.
- Gently fold in the remaining dry ingredients: flour, oats, protein powder, salt, and baking soda until the batter is well combined, but be careful not to over-mix.
- Fold in desired mix-ins.
- Pour batter into a greased and floured loaf pan, and bake for 45 minutes in a 350 degree oven. Halfway through baking, rotate the pan to ensure even cooking.
- Remove from oven and let cool for at least 15 minutes before removing from pan and serving.
Makes 12 servings: 127 kcal, 2g fat, 21g carbohydrate, 8g protein