An easy recipe for a healthy banana bread packed full of protein. It’s incredibly moist and calorie friendly, it contains no butter or sugar!
Who loves banana bread?! I do and I’m not even the biggest banana fan. I’m sure most people always end up with a few very ripe bananas sitting on the side. They’re too ripe to eat so what do you do? Use them to bake banana bread! Ripe bananas make the best banana bread so wait until they’re just past the point you’d eat them.
This recipe is moist and full of flavour. You really won’t believe that it’s ‘healthy’. It contains no sugar, instead honey is used as a sweetener and there is no butter either! This is why you want ripe bananas as the riper the banana, the sweeter it is.
This recipe takes you no time to make and I’m sure your friends and family will love it as much as I do. Just 2 days after I made the loaf there was only 1 slice left so you can see it’s a firm favourite in my house! You can easily freeze this loaf if you don’t want to keep it fresh, or perhaps freeze half and eat half fresh? My tip is to cut it into slices and wrap each slice individually in clingfilm before placing in a sandwich bag in the freezer. By doing it this way you can take it out slice by slice and it defrosts quickly. It’s great for having it as part of your lunch at work!
Prep time: 10/15 mins Cooking time: 50 mins or until golden brown and skewer comes away clean Quantity: 1 loaf, 8 decent sized slices
- 2 scoops vanilla protein powder (you could use other flavours if you wanted)
- 90g oats, use a blender to ground into flour
- 2 bananas, mashed
- 2 eggs
- Half a tsp baking soda
- Half a tsp baking powder
- 2 tbsp honey
- 1 tbsp cinnamon
- 2 tbsp flaxseeds (I used a ground mixture from M&S that contained flaxseeds, sunflower and pumpkin seeds and goji berries)
- Handful of chopped walnuts (I used about 4 chopped up)
- Pinch of salt
Topping: I topped the loaf with a small scattering of sunflower and pumpkin seeds. Other optional toppings could include chopped banana or nuts.
- Preheat oven to 180C/160C fan and line a loaf tin with grease proof paper.
- Mash the bananas together in a bowl using a fork. Add the eggs to this mixture and stir.
- In a separate larger bowl mix the dry ingredients and then pour in the banana mix.
- Add the honey and stir well to combine all the ingredients.
- Pour mixture into the loaf tin and add desired toppings, in my case seeds.
- Bake for 50 minutes or until golden brown and skewer comes away clean.
- Leave to cool slightly before transferring loaf from the tin to a plate. Store in an airtight container and consume within a few days or freeze.
Nutritional information per slice:
- 135 calories
- Protein 6g
- Carbs 15g
- Fat 7g
- Fibre 2g
Why not incorporate your banana bread into a pudding? Here I had a slice with some greek style honey yoghurt and berries. The combination goes really well with the banana bread and it’s filling but not too fattening!
I hope you like this healthy banana protein bread. It’s full of nutritious ingredients which makes it the perfect snack when you’re feeling a bit peckish.
Enjoy! And please do let me know if you make it, I’d love to hear what you think.