Low Calorie Protein Banana Bread – Gluten free!

This low calorie, high protein banana bread is a staple snack in our household. It’s moist, soft and naturally gluten-free. With 13g of protein for 175 calories a slice, this makes a perfect breakfast, post-workout snack, or a healthier sweet treat with coffee.

NOTES

• You can use greek or natural yoghurt, but natural yoghurt gives a softer, more moist crumb. 
• Whey can make baking a bit drier—if your batter looks extremely thick, add a splash of milk or extra yoghurt (1–2 tbsp) to loosen it.

INGREDIENTS

• 280 g ripe bananas (about 3 medium-large), mashed
• 80 g yoghurt* (Greek or natural)
• 2 eggs
• 60 g whey protein* (vanilla or natural)
• 100 g oat flour
• Pinch of salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 30g of sweetener (optional)
• Handful of chocolate chips or nuts (optional)

INSTRUCTIONS

1. Preheat the oven to 180°C (350°F). Line a small loaf tin with baking paper or lightly grease it.
2. Mash the bananas in a large bowl until smooth.
3. Add the yoghurt and eggs to the bananas and mix until well combined.
4. Add the oat flour, whey protein, salt, baking powder, and baking soda. Mix just until combined — do not overmix.
5. Fold in the chocolate chips or other mix-ins, if using.
6. Pour the batter into the prepared loaf tin and smooth the top.
7. Bake for 40–50 minutes, depending on your oven and tin size. The bread is done when a toothpick inserted into the center comes out mostly clean.
8. Remove from the oven and let cool in the tin for 10–12 minutes, then transfer to a wire rack to cool completely before slicing.

RECIPE