HEALTHY BANANA BREAD | high-protein recipe, easy & moist!

This healthy banana bread is an easy, high-protein recipe that packs 14 grams of protein per slice. Made with almond flour, oat flour, Greek yogurt, and protein powder, this blood-sugar-balancing banana bread will keep you satisfied and energized!

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💪 PROTEIN POWDER RECOMMENDATIONS:

🍃 PLANT-BASED PROTEIN OPTIONS:

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TIMESTAMPS
0:00 Intro
0:20 Pre-heat oven and prepare loaf pan
1:07 Assemble dry ingredients
1:18 Making Oat Flour
2:43 Preparing the wet ingredients
4:00 Combine wet and dry ingredients
4:20 Pour into loaf pan and top with chocolate chips
4:40 Put into the oven - topping with foil after 25 minutes
5:07 Let bread cool, serve and enjoy!
5:35 For more C+D Recipes check out the C+D Cookbook!

HEALTHY HIGH-PROTEIN BANANA BREAD RECIPE
1 cup (120 grams) oat flour
3/4 cup almond flour
1/2 cup protein powder
1/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup (265grams) mashed ripe bananas (2-3 bananas, depending on their size)
1 teaspoon vanilla extract
1/2 cup (120 grams) low-fat Greek yogurt
1 egg
1/4 cup (60 grams) egg whites (or two egg whites)
1/3 cup chocolate chips, plus extra to sprinkle over the top!

INSTRUCTIONS
Preheat oven to 350°F and line a loaf pan with parchment or cooking spray.

In a large mixing bowl, combine the dry ingredients: oat flour, almond flour, protein powder, coconut sugar, baking soda, baking powder, and cinnamon.

Whisk together the wet ingredients in a separate mixing bowl; Greek yogurt, mashed bananas, vanilla extract, egg, and egg whites.

Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in chocolate chips.

Pour the batter into the prepared loaf pan. Sprinkle with additional chocolate chips.

Bake for 35-45 minutes or until a toothpick inserted into the center is clean. Check at 25 minutes and cover with tin foil to keep the top from browning too much.

NOTES
Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, let the bread cool completely. Slice, store the individual slices in a freezer-safe container or zip-top bag, and freeze for 2-3 months.

NUTRITIONAL ANALYSIS
Serving: 1slice | Calories: 230kcal | Carbohydrates: 21g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 177mg | Potassium: 272mg | Fiber: 3g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg

#healthybananabread #proteinbananabread #mositbananabreadrecipe

[CleanandDeliciousDani]

This high-protein banana bread is lightly sweetened and absolutely delicious! Each slice has 14 grams of protein - such a fun way to get your protein in!

[ladikmk]

This is the High Protein Banana Bread recipe you spoke about in your last video re daily food intake. I checked your website to see if I could find it, but wasn't there. I'm SO HAPPY you posted it in its own video. It sounds absolutely delicious but it's 93 degrees here this afternoon, AC is cranking, and will wait until it gets much cooler in a few days. Thanks so much for sharing Dani!

[tuberoses]

I love how this has so many clean and real ingredients and high protein. I will definitely make this thank you so much much.

[carmenn]

I'm a banana bread lover. I'm supposed to at my age get a lot more protein in my diet so I will try and come back to give my feedback. I did see another video about upping your protein and how easy it is-I was making this upping my protein so difficult for myself and this video made it so easy!

[umimusa]

Just baked it. The kids loved it. Tastes really good. I only had chocolate protein powder and i used that. Still turned out great

[joanmartin]

You may want to clarify that you are using a vanilla protein powder that contains sweetener. I like to bake with Bob’s Red Mill organic plain protein powder so I can control the flavor and the sweetness. Can’t wait to try this recipe!

[denicewilliams]

I can’t wait to try this over the weekend. I will come back to this post and let you know what I think. Thanks for sharing.

[gingerella]

I just made this! I was just thinking this morning what to do with some ripe bananas and then your video popped up. I believe that you read my mind!😂
I used chopped dates as my add-in topping.

[preethamfarrell]

Thank you Dani - I have been waiting all week for this recipe - can't wait to try it!

[ginafriend]

Hi Dani! 🥰 Thank you my lovely friend. Great tips too. De-Lish indeed!

[Summerlove]

Appreciate your focus on protein. A suggestion. Instead of the almond flour, swap that out with psyllium. Game changer to increase fiber and reduce calories.

[brendas]

Awesome! I've been waiting for the recipe! I'm looking forward to making it.

[lanaa]

Thats what I was waiting for, thanks ❤

[kimtilley]

Hi Dani, thank you for sharing your high protein banana bread. I'm always on the lookout for new healthy options of banana bread recipes.
Can't wait to try it out 😊

[LeaT]

I’ve been waiting for this video since you teased us with that bread in your last video! Thank you❤

[centaur]

thank you! i love your healthy recipes

[silvia]

Your recipes are so good and healthy. I have to make this one.❤🎉THANK YOU!

[lorriechilds]

This looks so good! I can't eat almonds, but am excited to try this with hazelnut flour instead. I'm thinking it should keep the protein content the same.

[ThuvarakaMahenthiran]

Loved the Baking Hack Danielle. Need to try ASAP.

[nadineaugustyn]

Perfect timing! I've been eyeing protein bars, trying them out and not liking them. I have a feeling this is going to be a go-to recipe for me to fill my energy bar wants. Thanks for the tip about putting the foil on the top of the baking bread.