Healthy Protein Banana Bread
This banana bread recipe is a healthier, more wholesome version of the classic. With nutrient-dense ingredients like soaked oats, protein-packed eggs, and the natural sweetness of bananas, you can enjoy a slice of banana bread that not only satisfies your sweet tooth but also fuels your body with the nutrients it needs. Perfect for breakfast, a snack, or even dessert—this is the simple, healthy banana bread recipe you’ll keep coming back to!
Equipment
- 2lb Loaf tin - lined with parchment paper
Ingredients
- 200 g Jumbo oats (do not use quick cook oats{) soaked for at least 6 hours or overnight in cold water and 1 TBSP Apple Cider Vinegar to reduce phytic acid content – rinse and drain after soaking then squeeze out as much liquid as possible from the oats before adding the remaining ingredients
- 2 large large ripe bananas mashed plus 1 small banana for the topping
- 3 medium medium eggs
- 150 mls mls full-fat Greek yoghurt
- 100 g ground almonds almond meal
- 100 g light brown sugar
- 1 tsp mixed spice
- 1 tsp vanilla bean paste or 1 tbsp if using extract
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 pinch salt
Instructions
- You will need to start this recipe at least 6 hours before to prepare the oats: Start by soaking the jumbo oats in a bowl. Cover the oats with cold water with 1 TBSP of apple Cider Vinegar (use lemon juice as an alternative) for at least 6 hours or overnight. This will remove the phytic acid content and make the oats more digestible. After soaking, rinse in a colander. Thoroughly drain any excess water by pressing the oats in a sieve with the back of a spoon or use a clean muslin square or nut milk bag to squeeze out the moisture as much as possible. Then set them aside.
- Preheat the Oven: Preheat your oven to 170 degrees C. Line a 2lb loaf pan with parchment paper or lightly grease it with coconut oil.
- Mash the Bananas: In a large mixing bowl, mash the ripe bananas until smooth. The riper the bananas, the sweeter and more flavourful your banana bread will be.
- Mix Wet Ingredients: In the same bowl, add the eggs, Greek yoghurt, and vanilla bean paste. Stir everything together until well combined.
- Combine Dry Ingredients: In the same bowl, combine the soaked oats, ground almonds, brown sugar, mixed spice, baking soda, bicarbonate of soda and salt. Mix thoroughly to ensure the dry ingredients are evenly distributed.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan and spread it out evenly. Slice the extra banana lengthways and place on top of the batter and sprinkle with dark brown sugar before baking in the oven. The toppings are optional but will add wow factor and a lovely golden crust!Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean.
- Cool and Enjoy: Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
Tips for the Best Banana Bread:
Oats: Use JUMBO oats. Jumbo rolled oats are lower on the glycaemic index than quick cook, milled oats. This means the impact on your blood sugar levels is lower and the energy they release is slower meaning they keep you fuller for longer and give a steadier release of energy after eating. Jumbo oats will also give the banana bread a more spongy texture and will withstand the soaking, rinsing and draining process intact.
Bananas: Make sure the bananas are fully ripe. The riper they are, the more natural sweetness they will bring to the bread.
Adjust Sweetness: If you like your banana bread a little sweeter, you can add a few extra teaspoons of brown sugar or drizzle some honey over the top once it’s baked.
Additions: Try adding a handful of chopped nuts or dark chocolate chips to the banana bread for extra texture and taste.
Storage: Store the banana bread in an airtight container and refrigerate for up to 3-5 days.
Reheat: I love popping a slice of this banana bread into the air fryer for 4-5mins to eat warm the following day!
If your banana bread is too moist due to not squeezing out enough liquid from the soaked oats: simply cook for a little longer in the oven, covering the top of the banana bread with foil to stop the top from burning. If it still feels too moist, you can cut the loaf into slice and roast it in the air fryer for 5 minutes which will help it to crisp.
Serving suggestions: This healthy banana bread is really delicious served warm with a drizzle of honey and a handful of crunchy walnuts!
Tried this recipe?Let us know how it was!