Protein Banana Bread Oil Free (Printer-friendly)

Moist, protein-packed banana bread sweetened naturally with ripe bananas and maple syrup—no oil needed for this wholesome treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups rolled oats, blended into flour
02 - 1/2 cup vanilla or unflavored plant-based protein powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 3 large ripe bananas, mashed (about 12 oz)
08 - 2 large eggs
09 - 1/3 cup unsweetened applesauce
10 - 1/3 cup maple syrup or honey
11 - 1 teaspoon vanilla extract

→ Optional Add-ins

12 - 1/3 cup chopped walnuts or pecans
13 - 1/3 cup dark chocolate chips

# How To Make It:

01 - Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper.
02 - In a large mixing bowl, mash the bananas thoroughly until smooth. Whisk in the eggs, applesauce, maple syrup, and vanilla extract until well combined.
03 - In a separate medium bowl, combine the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Whisk to blend evenly.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix—some small lumps are acceptable. Stir in nuts or chocolate chips if using.
05 - Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • Every slice delivers 7 grams of protein without any heavy oils or butter
  • The texture is impossibly moist and tender, exactly what you want in banana bread
  • Your kitchen will smell incredible while this bakes, like cozy weekend mornings
02 -
  • Overmixing the batter is the number one mistake, fold gently and stop as soon as combined
  • Your oven might run hot or cold, so trust the toothpick test more than the timer
  • This bread continues cooking slightly from residual heat while cooling in the pan
03 -
  • Use certified gluten-free oats if you need this to be gluten-free, cross-contamination is real
  • The riper your bananas, the less maple syrup you need, trust your taste buds
  • Let the cooled bread rest wrapped in foil overnight, the texture improves dramatically

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