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Blueberry Banana Protein Loaf Thats Moist Wholesome And Packed With Flavor

Blueberry Banana Protein Loaf Thats Moist Wholesome And Packed With Flavor

This Blueberry Banana Protein Loaf Thats Moist Wholesome And Packed With Flavor is the ultimate healthy breakfast or snack solution, offering a delicious way to boost your protein intake while enjoying a satisfying baked treat. It’s perfect for busy mornings or as a guilt-free indulgence that fuels your day.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

Blueberry Banana Protein Loaf
  • 2 ripe bananas bananas, mashed (about 1 cup)
  • 2 scoops vanilla or unflavored protein powder (whey, casein, or plant-based)
  • 1/4 cup almond flour
  • 1/4 cup oat flour (or more almond flour)
  • 1/4 cup Greek yogurt (plain, full-fat or low-fat)
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons maple syrup (or other liquid sweetener, adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
Optional additions
  • 1 tablespoon chia seeds or flax seeds for extra fiber

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Fork or potato masher
  • Whisk
  • Spatula
  • Toothpick
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper for easy removal.
  2. In a large mixing bowl, add the two ripe bananas. Use a fork or a potato masher to mash them until they are mostly smooth with just a few small lumps remaining.
    2 ripe bananas bananas, mashed
  3. To the mashed bananas, add the Greek yogurt, eggs, almond milk, maple syrup, and vanilla extract. Whisk everything together until well combined and smooth.
    1/4 cup Greek yogurt, 2 large eggs, 1/4 cup unsweetened almond milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
  4. Sift or whisk in the protein powder, almond flour, oat flour, baking powder, cinnamon, and salt. If you're adding chia or flax seeds, now is the time to stir them in. Mix until just combined, being careful not to overmix. A few small lumps are okay.
    2 scoops vanilla or unflavored protein powder, 1/4 cup almond flour, 1/4 cup oat flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, Pinch salt, 1 tablespoon chia seeds or flax seeds
  5. Gently fold in the blueberries. If using frozen blueberries, adding them directly without thawing helps prevent them from bleeding too much color into the batter, creating beautiful pockets of fruit throughout the loaf.
    1/2 cup fresh or frozen blueberries
  6. Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula, ensuring it reaches the edges.
  7. Place the loaf pan in the preheated oven. Bake for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the loaf onto a wire rack to cool completely.

Notes

Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze slices for up to 3 months.