Protein-Packed Banana Bread (No Added Sugar)

Ingredients

• 200 g Oats (130 g for oat flour (blended) + 70 g extra rolled oats for texture)
• 6 g Baking Powder (Double‑acting)
• 1 g Salt (Pinch)
• 3 large Eggs (Free‑range preferred)
• 10 large Egg Whites (Approximately 333 g; can use liquid egg whites)
• 30 g Caramel Sweetener (MyProtein) (Sugar‑free caramel flavored sweetener)
• 100 g Cotish Light Cheese (Low‑fat spreadable cheese)
• 200 g Ripe Banana (Mashed)
• 5 g Cinnamon (Seilon) (Ground, low‑bacterial variety)

Instructions

1. Make Oat Flour

   Weigh 130 g oats, add 6 g baking powder and a pinch of salt, then blend until a fine flour forms.

   Time: PT2M

2. Combine Eggs

   In a large mixing bowl, whisk together 3 whole eggs and 10 egg whites until uniform.

   Time: PT2M

3. Add Sweetener and Cheese

   Stir in the caramel sweetener and 100 g light cheese until fully dissolved.

   Time: PT2M

4. Incorporate Banana and Cinnamon

   Mash the 200 g banana, add it to the bowl, sprinkle 5 g cinnamon, and mix until just combined.

   Time: PT2M

5. Fold in Remaining Oats

   Gradually fold the remaining 70 g oats into the batter for a light crumb.

   Time: PT1M

6. Prepare Baking Pan

   Grease the baking pan lightly with cooking spray or line with parchment paper, then pour in the batter and smooth the top with a spatula.

   Time: PT2M

7. Bake

   Place the pan in a pre‑heated oven at 180 °C on the convection (ventilation) setting and bake for 30 minutes.

   Time: PT30M

   Temperature: 180°C

8. Cool and Slice

   Allow the bread to cool in the pan for about 10 minutes, then turn out onto a cutting board and cut into 12 equal slices.

   Time: PT10M

Nutrition Facts

Calories

55

Protein

39 g

Carbohydrates

71 g

Fat

11 g

Fiber

5 g

Ingredient Substitutions

• Instead of Oats: All‑purpose flour (use less protein)
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Salt: Sea salt
• Instead of Eggs: Egg substitute powder (reconstituted)
• Instead of Egg Whites: Pasteurized liquid egg whites
• Instead of Caramel Sweetener (MyProtein): Stevia blend, erythritol
• Instead of Cotish Light Cheese: Low‑fat cream cheese
• Instead of Ripe Banana: Applesauce (unsweetened)
• Instead of Cinnamon (Seilon): Regular ground cinnamon

Equipment Needed

• Kitchen Scale
• Blender or Food Processor
• Mixing Bowl
• Silicone Spatula
• Baking Pan (8×8 inch or similar)
• Oven

Critical Steps — Do Not Skip

• Blending oats to a fine flour – ensures a light texture.
• Do not over‑mix after adding the extra oats – prevents a dense crumb.
• Baking time and temperature – watch the bread after 25 min to avoid over‑browning.

Chef Tips from the Video

• Use a kitchen torch to lightly brown the top after baking for extra crunch.
• Add a handful of chopped walnuts or almonds to the batter for extra texture and healthy fats.
• Swap the caramel sweetener with a vanilla‑flavored erythritol for a different flavor profile.

Troubleshooting

Storage

Refrigerator: Store slices in an airtight container for up to 5 days.

Freezer: Wrap tightly and freeze for up to 2 months; thaw in the fridge before serving.

Room temperature: Can sit out for up to 2 hours; avoid prolonged exposure to humidity.

Make-Ahead Tips

• Bake the entire loaf ahead of time and slice as needed.
• Wrap individual slices in parchment and store in the freezer for quick grab‑and‑go breakfasts.