Oven-Baked Protein Banana Bread
Moist banana bread boosted with protein powder and Greek yogurt. Each slice has 15g protein — perfect for a post-workout breakfast.
PROTEIN 15g
CALORIES 200
P:E RATIO 0.5
TIME 60m
YIELD 10
P:E 0.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 ripe bananas, mashed FLAVOR
2 eggs 15G PROTEIN
1/2 cup Greek yogurt DAIRY
2 scoops vanilla protein powder FLAVOR
1.5 cups oat flour CARB BASE
1/3 cup honey FLAVOR
1 tsp baking soda FLAVOR
1 tsp cinnamon FLAVOR
1/4 tsp salt FLAVOR
MEAL PREP LOGISTICS
- Storage: Store wrapped at room temperature for 3 days. Refrigerate up to 7 days. Freeze slices for 3 months.
- Batching: The riper the bananas, the sweeter and more moist the bread.
- Reheat: Toaster for 1-2 minutes or microwave 20 seconds. Great at room temperature too.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 350°F. Grease a 9x5 loaf pan.
02
THE MACRO PREP
Mash bananas and mix with eggs, Greek yogurt, and honey.
03
VEGGIE STEAM-SAUTÉ
In another bowl, combine oat flour, protein powder, baking soda, cinnamon, and salt.
04
THE ASSEMBLY
Fold dry into wet until just combined.
05
STEP 5
Pour into loaf pan. Bake 45-50 minutes until a toothpick comes out clean.
06
STEP 6
Cool 10 minutes in pan, then transfer to wire rack.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 3 ripe bananas, mashed
- 2 eggs
- 1/2 cup Greek yogurt
- 2 scoops vanilla protein powder
- 1.5 cups oat flour
- 1/3 cup honey
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt