Blueberry Protein Banana Bread

Blueberry Protein Banana Bread


1 cup / 4.5 oz / 125 gr whole wheat flour
2 scoops protein powder (either unflavored or vanilla)
½ cup / 1.8 oz / 50 gr rolled oats
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
⅓ cup / 80 ml reduced fat buttermilk*
1 tablespoon vegetable oil
1 teaspoon vanilla extract
4 egg whites
4 mashed, VERY ripe bananas  (about 1 ½ cup)
1 ½ cup / 7 oz / 200 gr blueberries

* If you don't have buttermilk at home you can make your own by adding 1 teaspoon of lemon juice (also white distilled vinegar or cider vinegar can be used ) to ⅓ cup (80 ml) of 2% milk. Let it stand 5 to 10 minutes before using.


Preheat the oven to 350° F, and place a rack in the center. Grease a 9-by-5 inch (23 x 13 cm) loaf pan (or equivalent) and dust with flour.
In a medium bowl, whisk together the flour, rolled oats, protein powder, baking soda, baking powder, and salt.
In a separate bow, beat the vegetable oil and the egg whites, add the buttermilk and mix in gently. Add the mashed banana and whisk until combined.
In two or three batches, add the flour mixture, making sure not to overmix. Finally, fold in the blueberries.

Scrape the batter into the prepared pan and top with a handful of rolled oats.

Bake until golden brown, about 60 minutes and until a tester inserted into the center comes out clean. You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
The bread will be moist for up to 3-4 days but if you store it properly it will stay fresh for even more than that.