I always have a few browning bananas in the bunch which either get frozen or thrown into some recipe. This recipe worked, pretty well, to make a protein-pack banana bread. The recipe uses egg white powder to amp up the protein factor and avocados to replace higher fat oils and butter. Fiberful, healthy fats and heart carbs are also pulling strong in this bread.
While I do not always advocate my sweet treats to be protein packed, it is nice knowing I can have some cake for breakfast and be okay. With the addition of the egg whites, this banana bread takes the texture somewhere mixed between a moist cakey bread and a fluffy sponge cake. This makes for a nice hearty breakfast, snack or dessert.
Serving size: ~ 1-inch slice, 9-inch loaf pan
- 2 medium bananas
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup milk of choice
- 1/4 cup mashed avocado
- 1 cup quick oats
- 3/4 cup almond flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup egg white powder
- 1/2-3/4 chocolate chips or chunks.
- Set oven to 350 F. In a medium bowl, mash bananas with avocado then add whole egg, vanilla extract, and milk.
- To the wet mixture, add oats, almond flour, baking soda, salt and egg white powder. Mix until thoroughly combined.
- Fold in chocolate chips or chocolate chunks. I prefer mixing 1/2 cup into the batter and saving 1/4 cup to sprinkle on top.
- Bake in a 9-inch loaf pan for 30-35 minutes. Test by sticking a knife in the middle of the loaf and cook until a knife comes out dry.