Ingredients:

• Oat Flour: 1 cup (120 grams)
• Almond Flour: 3/4 cup
• Protein Powder: 1/2 cup (whey or plant-based)
• Coconut Sugar: 1/3 cup
• Baking Powder: 1 teaspoon
• Baking Soda: 1 teaspoon
• Ground Cinnamon: 1/2 teaspoon
• Mashed Ripe Bananas: 1 cup (265 grams) (approximately 2-3 bananas, depending on size)
• Vanilla Extract: 1 teaspoon
• Low-Fat Greek Yogurt: 1/2 cup (120 grams)
• Egg: 1 large
• Egg Whites: 1/4 cup (or 2 egg whites)
• Chocolate Chips: 1/3 cup, plus extra for sprinkling on top

Step-by-Step Instructions:

Step 1: Prepare Your Ingredients

1. Gather Ingredients:
   Collect all the ingredients listed above. Ensure your ripe bananas are fully mashed and your oven is preheated to 350°F (175°C).
2. Grease the Pan:
   Lightly grease a 9×5-inch (23×13 cm) loaf pan with cooking spray or line it with parchment paper for easy removal after baking.

Step 2: Mix Dry Ingredients

1. Combine Dry Ingredients:
   In a large mixing bowl, combine 1 cup of oat flour, 3/4 cup of almond flour, 1/2 cup of protein powder, 1/3 cup of coconut sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of ground cinnamon. Whisk until well combined and free of lumps.

Step 3: Mix Wet Ingredients

1. Prepare Wet Ingredients:
   In another bowl, combine 1 cup of mashed ripe bananas, 1 teaspoon of vanilla extract, 1/2 cup of low-fat Greek yogurt, 1 egg, and 1/4 cup of egg whites. Mix well until the ingredients are fully blended.

Step 4: Combine Wet and Dry Ingredients

1. Mix Together:
   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; a few lumps are okay.
2. Add Chocolate Chips:
   Gently fold in 1/3 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 5: Bake the Banana Bread

1. Transfer to Pan:
   Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle extra chocolate chips on top if desired for added texture and sweetness.
2. Bake:
   Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the loaf should spring back when lightly pressed.

Step 6: Cool and Serve

1. Cool:
   Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
2. Slice and Enjoy:
   Once cooled, slice the banana bread and enjoy it plain, toasted, or with your favorite nut butter spread.

Cooking Tips:

• Choosing Bananas: Ripe bananas should have plenty of brown spots for optimal sweetness. The riper the bananas, the sweeter your bread will be!
• Protein Powder: Feel free to use your favorite protein powder—whey, casein, or a plant-based option all work well. Adjust the sweetness of the bread depending on the protein powder’s flavor.
• Storage: Keep leftover banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Storage:

• Room Temperature: Store banana bread at room temperature in an airtight container for up to 3 days.
• Refrigeration: For longer storage, refrigerate for up to a week. Note that refrigeration may slightly affect texture.
• Freezing: Wrap slices of banana bread tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.

Nutritional Facts (per slice, based on 12 slices):

• Calories: 150 kcal
• Protein: 8g
• Carbohydrates: 18g
• Fat: 5g
• Fiber: 2g
• Sugar: 5g
• Sodium: 180mg

FAQs:

1. Can I use all-purpose flour instead of oat and almond flour?
   Yes, you can substitute with all-purpose flour, but it will alter the texture and nutrition of the bread. You may need to adjust the liquid ratios.
2. Is it possible to make this banana bread gluten-free?
   Yes! Use certified gluten-free oat flour and almond flour to ensure it’s gluten-free.
3. Can I add nuts to the recipe?
   Absolutely! Chopped walnuts or pecans would add a lovely crunch and additional flavor.
4. What can I substitute for Greek yogurt?
   You can use regular yogurt or a dairy-free yogurt alternative for a non-dairy version.
5. How can I make this banana bread vegan?
   Substitute the egg with a flaxseed or chia seed egg (1 tablespoon flaxseed or chia seeds mixed with 2.5 tablespoons of water), and use a plant-based yogurt.

Conclusion:

This Healthy High-Protein Banana Bread is a wonderful way to enjoy a classic treat without compromising your health goals. Packed with wholesome ingredients and plenty of protein, it’s perfect for breakfast, snacks, or dessert. The natural sweetness from the bananas and the chocolate chips makes it a satisfying indulgence that doesn’t feel like a sacrifice. With its easy preparation and delightful taste, this banana bread will become a staple in your kitchen, ensuring that you and your family can enjoy a delicious, guilt-free treat anytime!