Ingredients
Scale
- 3 large overripe bananas, mashed
- 2 large eggs
- 1/2 cup non-fat plain Greek yogurt
- 2 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 1.5 cups oat flour (or whole wheat flour)
- 2 scoops (approx. 60g) vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick cooking spray or line it with parchment paper, leaving an overhang on the sides for easy removal. In a small bowl, whisk together your dry ingredients: oat flour, protein powder, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large mixing bowl, mash the three overripe bananas until mostly smooth. Add the eggs, Greek yogurt, molasses, and vanilla extract. Whisk these ingredients together until the mixture is well-combined and the molasses is fully integrated into the batter.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, being careful not to overwork the batter, which can make the bread tough. Pour the batter into the prepared loaf pan and smooth the top with your spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Use the parchment paper “handles” to lift the loaf out and transfer it to a wire rack to cool completely. Slicing too early can cause the bread to crumble, so patience is key for the best texture.
- Cook Time: 65 minutes