Oatmeal Banana Bread Protein Loaf
A high-protein banana bread loaf built on blended oats, ripe bananas, Greek yogurt, and vanilla whey. Bakes in a standard 9x5 pan and slices into 10 pieces at ~168 cal / 15g protein each.
Cal
168
Protein
15g
Carbs
22g
Fat
3g
Per serving · 1 of 10 / 1 slice / ~80-95g baked weight
Prep
10 minutes
Cook
50-60 minutes
Total
60-70 minutes, plus cooling
Method
- 01Preheat and prep. Heat oven to 350F. Line a regular 9x5 loaf pan with parchment and lightly spray the exposed sides.
- 02Blend the batter base. Add bananas, rolled oats, whey, Greek yogurt, eggs, egg whites, cinnamon, salt, and monk fruit if using to a blender. Blend until mostly smooth, scraping down the sides as needed. Do not add the baking powder yet.
- 03Rest the batter. Let the batter sit 5 minutes so the oats and whey hydrate. If it gets too thick to pour, blend in 15-30g water or milk before adding the baking powder.
- 04Add baking powder last. Add the baking powder and pulse briefly, just until evenly incorporated. Pour into the pan immediately after mixing.
- 05Fill the pan. Smooth the top and add a very light oat sprinkle on top if desired.
- 06Bake. Bake 50-60 minutes, until the top is browned, the center springs back lightly, and a toothpick comes out with moist crumbs rather than wet batter. Tent loosely with foil after 40 minutes if the top browns too fast.
- 07Cool before slicing. Cool in the pan 15 minutes, then lift out and cool on a rack at least 45 minutes before slicing. The loaf sets as it cools.
- 08Portion by weight. Weigh the cooled loaf if you want exact tracking, then divide by 10 slices.
Notes from the kitchen
Use ripe bananas with brown spots. Since this simplified version removes added sugar, under-ripe bananas will make the loaf taste flat. Do not slice while hot: protein oat loaves look done before the center has fully set, and slicing too early makes the middle seem gummy. Whey brands vary; the macro math assumes 120 cal, 24g protein, 3g carbs, and 1.5g fat per 30g scoop, so update if your label differs. If the batter is very thick after resting, stir in 15-30g water or milk (do not add oil unless you recalculate macros). For the best oven rise, add the baking powder after the batter rest and pulse briefly, then get the loaf into the oven right away. Storage: cool completely, then refrigerate in an airtight container up to 5 days or freeze wrapped slices up to 2 months. Reheat one slice for 15-20 seconds in the microwave, or 30-45 seconds from frozen; a light toast gives firmer edges.
Keep cooking.
Mexican Hot Chocolate Protein Pudding Cups
Creamy chocolate-cinnamon pudding made with cottage cheese, Greek yogurt, protein powder, cocoa, and a quiet cayenne kick. Five no-cook cups with 24g protein each.
- Cal
- 156
- Pro
- 24g
- Carb
- 14g
- Fat
- 1g
High-Protein Banana Muffins
These high-protein banana muffins are soft, satisfying, and built for better macros. Made with ripe banana, oat flour, Greek yogurt, and protein powder, they bake up with a more classic muffin texture while delivering a solid protein boost. Great for meal prep, breakfast, or an easy snack.
- Cal
- 159
- Pro
- 15g
- Carb
- 19g
- Fat
- 3g
Microwave Protein Mug Cake (7 Flavors)
A 90-second protein mug cake with one base recipe and seven flavor options: vanilla, chocolate, cinnamon roll, blueberry muffin, mocha, pumpkin spice, and PB&J.
- Cal
- 225
- Pro
- 33g
- Carb
- 19g
- Fat
- 2g