This easy one-bowl banana bread is the perfect solution when you’re craving something sweet and satisfying but don’t want to spend too much time or dirty too many dishes. With ripe bananas, a hint of vanilla, and the added bonus of protein powder, this loaf is moist, flavorful, and perfect for breakfast, a snack, or a healthier dessert. It’s a simple, no-fuss recipe that requires minimal effort while delivering maximum flavor and nutrition.
Why You’ll Love This Recipe
You’ll love this one-bowl banana bread for its simplicity and ease. It takes just one bowl to mix everything, which means less cleanup! The bananas provide natural sweetness and moisture, while the protein powder adds an extra nutritional boost. Whether you prefer vanilla or salted caramel protein powder, this banana bread is versatile and can be adapted to your taste. It’s also a great way to use up overripe bananas and enjoy a comforting treat.
The Perfect Occasion
This banana bread is ideal for any time of day. It’s perfect for a quick breakfast, a mid-afternoon snack, or even as a post-workout treat. The added protein makes it more filling and gives you the energy you need throughout the day. It’s also great for meal prepping, as you can bake it ahead of time and enjoy it throughout the week.
Decoration Tips
To add a bit of flair, consider topping the banana bread with a handful of chopped nuts, chocolate chips, or even a sprinkle of cinnamon before baking. If you’re feeling indulgent, drizzle the cooled loaf with melted chocolate or a simple glaze made from powdered sugar and almond milk.
Ingredients:
- 3 medium very ripe bananas, mashed
- 1/4 cup (60g) unsalted butter, melted
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 3/4 cup (150g) sugar or natural granulated sweetener (reduce to 1/2 cup for less sweetness)
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 30g almond milk
- 155g all-purpose flour
- 50g vanilla or salted caramel protein powder
Method:
- Preheat the Oven: Preheat your oven to 175°C (350°F). Grease a loaf tin or line it with parchment paper.
- Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth. Leave some small chunks for added texture if you like.
- Add Wet Ingredients: Stir in the melted butter, then mix in the baking soda and salt. Add the sugar, beaten egg, almond milk, and vanilla extract, stirring until everything is well combined.
- Add Dry Ingredients: Once the wet ingredients are combined, gently fold in the protein powder and flour. Mix until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf tin, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.
- Cool and Serve: Allow the banana bread to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Storage: Keep the banana bread tightly wrapped at room temperature for up to 3 days, or store it in the refrigerator for up to a week. You can also freeze slices for longer storage.
Enjoy this easy and protein-packed banana bread anytime you need a quick, healthy snack!
