Cinnamon Banana Oat Protein Bread
- Number of Servings: 9
Ingredients
1 tbsp Cinnamon, ground 0.50 tsp Salt 2 medium (7" to 7-7/8" long) Banana, fresh 0.33 cup (8 fl oz) Water, tap 3 tsp Baking Powder 0.33 cup, unpacked Brown Sugar 6 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white) 2 cup Quaker Oats Old fashioned Oat meal 0.33 cup Great Value Greek Plain Nonfat yogurt 1cup/227g=1 serv 3 serving Supplement - Whey Protein Plus, Triple Chocolate - Six Star - 1 Scoop (I used vanilla but I couldn't find the entry I made for this brand of protein drink)0.5 cup pieces or chips Walnuts
* I like to grind half of the oats coarsely into flour; use the other half whole
Mix the cinnamon and brown sugar together then set aside for the topping.
Before adding the wet ingredients to the dry: Mash the banana in with the dry ingredients with a potato masher or a fork - OR
just mash the banana well before adding to the mixture
MIX all the ingredients - the batter will be the consistency of pancake batter. Start with 1/3 cup of water and judge whether
you need a bit more since protein powders do vary in consistency. I typically need just slightly less than 1/2 cup of water.
Line an 8 x 8 pan with aluminum foil or parchment paper. Lightly grease with coconut oil or a spray of cooking
spray. IMPORTANT! Don’t skip this step; the cake will remove much much easier from the pan if you line the pan with foil or
parchment. I use foil.
Pour 1/2 of the batter into the pan. Sprinkle 1/2 of the reserved sugar/cinnamon mixture on top. Pour the rest of the batter
into the pan. Top evenly with the rest of the cinnamon sugar.
Bake @ 350 for 25-50 minutes. Ovens vary - you may need slightly less or more time. I typically need 45 minutes baking time. I
usually take it out of the oven after 30 minutes & cut into 8 squares/slices. I put it back into the oven to continue baking. This
allows the inside to bake thoroughly. It’s a dense bread-cake so it does take a bit longer to bake. Let cool completely. Store in
air-tight container. If you don’t eat it all within a day - store it in the refrigerator to maintain freshness.
Serving Size: Makes 9 squares
Mix the cinnamon and brown sugar together then set aside for the topping.
Before adding the wet ingredients to the dry: Mash the banana in with the dry ingredients with a potato masher or a fork - OR
just mash the banana well before adding to the mixture
MIX all the ingredients - the batter will be the consistency of pancake batter. Start with 1/3 cup of water and judge whether
you need a bit more since protein powders do vary in consistency. I typically need just slightly less than 1/2 cup of water.
Line an 8 x 8 pan with aluminum foil or parchment paper. Lightly grease with coconut oil or a spray of cooking
spray. IMPORTANT! Don’t skip this step; the cake will remove much much easier from the pan if you line the pan with foil or
parchment. I use foil.
Pour 1/2 of the batter into the pan. Sprinkle 1/2 of the reserved sugar/cinnamon mixture on top. Pour the rest of the batter
into the pan. Top evenly with the rest of the cinnamon sugar.
Bake @ 350 for 25-50 minutes. Ovens vary - you may need slightly less or more time. I typically need 45 minutes baking time. I
usually take it out of the oven after 30 minutes & cut into 8 squares/slices. I put it back into the oven to continue baking. This
allows the inside to bake thoroughly. It’s a dense bread-cake so it does take a bit longer to bake. Let cool completely. Store in
air-tight container. If you don’t eat it all within a day - store it in the refrigerator to maintain freshness.
Serving Size: Makes 9 squares
Nutritional Info Amount Per Serving
- Calories: 223.0
- Total Fat: 6.4 g
- Cholesterol: 17.0 mg
- Sodium: 337.3 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.3 g
- Protein: 15.5 g
Member Reviews