This high protein banana bread made with chocolate protein powder and oat flour is perfect for a quick breakfast or afternoon snack.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Mix together oat flour, sugar, walnuts, protein powder, cinnamon, baking powder, and baking soda in a medium bowl.
Mix together mashed bananas, applesauce, milk, egg whites, and vanilla extract in a large bowl. Slowly add flour mixture to banana mixture; stirring until just combined. Transfer batter into the prepared loaf pan.
Bake in the preheated oven until top of bread springs back when lightly pressed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Per Serving: 193 calories; protein 6.9g; carbohydrates 31g; fat 5.4g; cholesterol 0.5mg; sodium 187.1mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.