You really can’t ever go wrong with banana bread in my book. It’s just so darn tasty. And, it’s super easy to make as long as you have some ripe bananas. The riper the better!
I’m now in San Francisco staying with my aunt and uncle for a couple months and this is the first recipe I have made here. There were some really ripe bananas and I just got my Ascent casein protein in the mail, so I figured I had to make some healthy banana protein bread.
This was the first time I have used casein protein in a bread recipe, and it worked out awesome. It helped keep the banana bread nice and moist while also adding protein and delicious vanilla flavor. I also added some oats to it for fiber, flavor, and texture.
Banana Oat Protein Bread
Author: Spencer Miller
- Serves: 12 slices
- Serving size: 1 slice
- Calories: 150
- Fat: 6
- Carbohydrates: 19
- Sugar: 8
- Protein: 6
This banana oat protein bread has the perfect flavor of vanilla and delicious banana while also being packed with protein and fiber.
- 1 cup white whole wheat flour
- ½ cup old fashioned oats
- 1 scoop Ascent vanilla casein protein powder
- 1 tsp. baking soda
- ½ tsp. cinnamon
- pinch of salt
- ⅓ cup coconut oil
- ¼ cup milk (any milk is fine)
- 1 tsp. vanilla extract
- 1 whole egg
- 3 medium, ripe bananas
- 6 tbsp. pure maple syrup
- Preheat oven to 350F. Mix flour, oats, protein powder, baking soda, cinnamon, and salt in a large bowl.
- In a separate bowl add ripe bananas and coconut oil. Microwave for about 30 seconds. Use a fork to mash bananas with coconut oil.
- Add milk, maple syrup, egg, and vanilla extract to wet bowl with coconut oil and banana. Mix.
- Combine wet and dry ingredients. Gently fold together until a smooth batter is formed.
- Grease and flour a 8x4 loaf pan. Spoon batter into the pan. Bake for 20-25 minutes or until a knife comes out clean. Check at 20 minutes to make sure it doesn’t over bake and dry out. Enjoy!