Healthy Banana Bread with Oats and Protein Powder

By Roel van den Bogaard, personal trainer and founder of Aurora Personal Training in Eindhoven.

This healthy banana bread uses 3 ripe bananas, 3 eggs, 150 grams of oats and 2 scoops of vanilla protein powder. Bake it for approximately 40 minutes at 180 °C (356 °F). Blueberries, walnuts and dark chocolate are optional additions. The recipe contains naturally occurring sugars, so it is not sugar-free.

Looking for an oat banana bread recipe you can prepare ahead for several meals or snacks? Below, you will find Aurora’s original recipe, followed by tips for baking, storage and choosing your ingredients.

For the base recipe

• 3 ripe bananas
• 3 eggs
• 150 g oats
• 2 scoops vanilla protein powder, vegan if preferred
• 10 g baking powder
• 1 tsp vanilla flavoring
• Pinch of salt
• Pinch of cinnamon

Optional additions

• 100 g blueberries
• 50 g unsalted walnuts
• 50 g dark chocolate, at least 80% cocoa

Choose the additions you prefer; you do not need to use all of them. These amounts are for one whole loaf.

A note on protein powder: scoop sizes vary between brands. Use the scoop supplied with your product and record the combined weight of your two scoops. Different powders can also produce a different texture.

Equipment

• Oven
• Loaf pan
• Food processor
• Mixing bowls
• Parchment paper

1. Preheat the oven. Preheat the oven to 180 °C (356 °F).
2. Grind the oats. Grind the oats in a food processor until you have a fine oat flour.
3. Combine the dry ingredients. Mix the oat flour, vanilla protein powder, baking powder, salt and cinnamon in a bowl.
4. Mix the bananas and eggs. Mash or blend the bananas, then mix them with the eggs.
5. Make the batter. Add the banana and egg mixture and the vanilla flavoring to the dry ingredients. Mix until combined.
6. Add the optional ingredients. If using the add-ins, fold the blueberries, three-quarters of the walnuts and most of the chocolate into the batter. Reserve the remaining walnuts and chocolate for the topping.
7. Fill the loaf pan. Line a loaf pan with parchment paper and pour in the batter.
8. Add the topping. Scatter the reserved walnuts and chocolate over the batter, if using.
9. Bake the banana bread. Bake for approximately 40 minutes at 180 °C (356 °F). Insert a skewer into the center to check whether it is done. If wet batter remains on the skewer, bake a little longer and check again. Test another spot if needed: melted chocolate can also stick to the skewer.
10. Let it cool. Let the banana bread cool completely before slicing.

Start with ripe bananas and check whether the bread is done, rather than relying only on the timer. These tips help when making this recipe:

• Use well-ripened bananas. They are easy to mash and give the batter banana flavor and sweetness.
• Grind the oats finely. This helps distribute the oat flour evenly through the batter.
• Keep the amount of protein powder consistent. A larger scoop means more dry ingredient. Record its weight if you want to reproduce the result.
• Stop baking once the loaf is done. Baking longer than necessary can make it drier.
• Wait until it has cooled before slicing. Warm banana bread is more delicate and can fall apart more easily.

Change one thing at a time on your next attempt. This makes it easier to understand what affected the result.

Oats provide fiber, while eggs and protein powder contribute protein. Optional walnuts, blueberries and chocolate change the nutritional composition further.

Whether a slice suits your needs also depends on its size and what you eat during the rest of the day. Calling it “healthy banana bread” does not automatically make it low in calories or a complete meal.

You can have a slice as a snack. For breakfast, you could pair it with quark and fruit. Choose a portion that suits the occasion and your needs.

No. Bananas contain naturally occurring sugars. The original base mixture does not include separate table sugar, honey or syrup, but the protein powder, vanilla flavoring and optional chocolate may contain added sugar, depending on the products you choose.

“Sugar-free” and “no added sugars” do not mean the same thing. Check the ingredients in your products, rather than relying only on terms such as “natural” or “dark chocolate.” [1]

The recipe contains protein powder and eggs, but the exact protein content depends on your products and serving size. Under European rules, at least 20% of a food’s energy must come from protein for the “high protein” claim. Without a calculation for the chosen ingredients, “with protein powder” is the more accurate description. [1]

Let the loaf cool and wrap it well to help prevent it from drying out.

A practical approach is to keep only the slices you plan to eat within one to two days covered in the fridge. Freeze the remaining slices once the loaf has cooled. This is a storage strategy, rather than a tested shelf life for this particular recipe.

To freeze banana bread:

1. Slice the cooled loaf.
2. Wrap the slices individually, or place parchment paper between them.
3. Put them in a suitable freezer bag or airtight freezer container.
4. Label the package with the freezing date.
5. Aim to use the slices within approximately three months for good quality. [3]

Take out only the portion you want to eat. Preferably thaw it covered in the fridge. You can briefly warm a thawed slice if you prefer to eat it warm. [3]

Is banana bread made with oats gluten-free?

Not automatically. Oats are naturally gluten-free, but they can come into contact with gluten-containing grains during processing. Use oats labeled gluten-free and check the protein powder, baking powder and other ingredients too. Avoid cross-contact in the kitchen as well. [2]

Can I make this banana bread lactose-free?

Yes, with suitable ingredients. For example, choose vegan vanilla protein powder and check the chocolate and other packaged products for milk ingredients and lactose.

Is the recipe vegan if I use vegan protein powder?

No. The original recipe contains three eggs. Using vegan protein powder does not make the whole recipe vegan. An egg-free version requires adjustments, and it may not produce the same texture.

Can I leave out the protein powder?

Protein powder is part of this base recipe. Leaving it out changes the balance of wet and dry ingredients. For a version without protein powder, use a recipe developed for that purpose.

How many calories are in a slice of banana bread?

There is no reliable single figure without knowing the weight of the bananas and the two scoops of protein powder, your chosen additions and the number of slices.

To calculate it, add up the nutritional values of all ingredients used and divide the total by the number of evenly sized slices. A thicker slice or additional walnuts and chocolate changes the result.

Can banana bread fit into a weight-loss diet?

A portion can fit into your eating pattern. Banana bread does not cause weight loss by itself. Consider your portion size, any toppings and your overall food intake.

Want some variety? Explore our high-protein pancakes and mango and coconut chia pudding.

Would you like help fitting training and nutrition into your daily routine? At Aurora Personal Training in Eindhoven, we discuss practical choices that suit your goals and schedule.

Book a free introductory session at Aurora Personal Training to discuss what you would like to work on.

1. Netherlands Nutrition Centre: nutrition claims, including sugar-free, no added sugars and high protein (Dutch).
2. Netherlands Nutrition Centre: gluten and the gluten-free diet (Dutch).
3. Laura’s Bakery: storing, freezing and thawing banana bread (Dutch).