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BANANA AND OATS PROTEIN BREAD

While there are many versions of banana bread, this probably has to be my favourite one. It has less calories compared to the regular banana bread, no added sugar and uses oat flour and protein powder. So it doubles up as a healthy snack and a dessert too 😋 I have tried this recipe four times and it is a success every time.
I have used Optimum Nutrition 100% Whey Gold Standard protein in the flavour Chocolate Mint. You can use any protein supplement of your choice. If you have a sweet tooth and the sweetness from the bananas and protein supplement isn't enough, then you can add 2 tablespoons of sweetener of your choice.
I have also used unsweetened applesauce here. If you prefer not to use it or it is unavailable, you can substitute with 1/4th cup of oil instead. This does not change the taste or texture of the final product.
I have adapted this recipe from The Protein Chef with a little minor changes here and there. He has already perfected the recipe. I have only changed what works for me.
Banana and Oats Protein Bread

Ingredients:

Dry Ingredients

  • Rolled Oats - 1 and 1/4th cup
  • Protein Powder - 3 scoops
  • Cocoa Powder - 3 teaspoons
  • Baking Powder - 1 and 1/2 teaspoons
  • Baking Soda - 1/2 teaspoon

Wet Ingredients

  • Egg whites - of 2 large Eggs
  • Vanilla Extract - 2 teaspoons
  • Skimmed milk - 1/4th cup (or regular milk )
  • Ripe Bananas - 3 Medium Sized
  • Unsweetened Applesauce - 1/2 cup (or 1/4th cup of oil)

Instructions:

  1. Blend the rolled oats in a blender to a flour like texture and transfer it to a bowl.
  2. To it, add the protein powder, cocoa powder, baking powder and baking soda and mix well.
  3. In another bowl, add the egg whites, vanilla extract, milk and applesauce and mix using a whisk or a hand blender for a minute.
  4. Mash your bananas and add it to the wet ingredients bowl and mix well.
  5. Adding half a cup at a time, mix the dry ingredients into the wet ingredients until no lumps are found.
  6. Grease a 9 inch loaf pan with oil and transfer the mixture into the pan. 
  7. Optional: You can add chocolate chips and nuts on top.
  8. Bake in a preheated oven at 180 degree Celsius for 40 minutes or until a toothpick inserted comes out clean.
  9. At around the 25 minute mark, I cover my loaf pan with aluminium foil and continue to bake for the remaining time. This is done so that the top of the bread does not brown too quickly and the bread is not too dry.
I have added some chopped chocolate and nuts on top

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