This banana bread is amazing, I’m not kidding, it’s truly amazing. No sugar added, almost fat-free but with lots of good proteins and other precious nutrients: soft, moist and simply amazing.
It’s made with a good amount of whole wheat flour, rolled oats and protein powder.
Its core is bananas. I used organic ones that I found at the local grocery store, and I was very careful to pick the most riped ones from the stack.
This is crucial because the recipe calls for no added sugars. This means that all of the sweetness comes from the banana: that’s why they should be very ripe and delicious.
Also, don’t cheap out on blueberries: they contribute dramatically to this bread.
The end result is...amazing. I know I’m repeating myself but I can’t find any other word to better describe it.
It’s the best thing for breakfast. And if you’re on a diet, check the nutrition facts below, I’m sure you’ll be surprised!
Blueberry Protein Banana Bread Print this Recipe!
1 cup / 4.5 oz / 125 gr whole wheat flour
2 scoops protein powder (either unflavored or vanilla)
½ cup / 1.8 oz / 50 gr rolled oats
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
⅓ cup / 80 ml reduced fat buttermilk*
1 tablespoon vegetable oil
1 teaspoon vanilla extract
4 egg whites
4 mashed, VERY ripe bananas (about 1 ½ cup)
1 ½ cup / 7 oz / 200 gr blueberries
* If you don't have buttermilk at home you can make your own by adding 1 teaspoon of lemon juice (also white distilled vinegar or cider vinegar can be used ) to ⅓ cup (80 ml) of 2% milk. Let it stand 5 to 10 minutes before using.
Preheat the oven to 350° F, and place a rack in the center. Grease a 9-by-5 inch (23 x 13 cm) loaf pan (or equivalent) and dust with flour.
In a medium bowl, whisk together the flour, rolled oats, protein powder, baking soda, baking powder, and salt.
In a separate bow, beat the vegetable oil and the egg whites, add the buttermilk and mix in gently. Add the mashed banana and whisk until combined.
In two or three batches, add the flour mixture, making sure not to overmix. Finally, fold in the blueberries.
Scrape the batter into the prepared pan and top with a handful of rolled oats.
Bake until golden brown, about 60 minutes and until a tester inserted into the center comes out clean. You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
The bread will be moist for up to 3-4 days but if you store it properly it will stay fresh for even more than that.
Assuming you cut 16 slices out of one loaf you’ll get the following nutrition fact per single slice: 92 calories, 14 grams of carbs (with only 4.5 grams of sugar), 6.5 grams of protein and less than 1.5 grams of fat.
The sugars come solely from the fruits (and a tiny bit from the buttermilk), the fats are almost nonexistent, and the amount of protein is really high.
Let me tell you, this blueberry protein banana bread is a no-brainer!
The Iron You