YOUR SOLIN GENERATED RECIPE
Oven-baked banana bread made with protein-rich Greek yogurt and hearty oat flour, featuring a warm cinnamon aroma and a satisfying crunch from toasted walnuts.
INGREDIENTS
0.5 medium banana
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.25 cup oat flour
15 grams vanilla protein powder
0.25 ounce chopped walnuts
1 teaspoon baking powder
0.5 teaspoon ground cinnamon
0.25 teaspoon sea salt
1 teaspoon vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe dish or mini-loaf pan.
In a medium mixing bowl, mash the banana with a fork until it reaches a smooth consistency.
Whisk in the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the wet mixture is well combined.
Add the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the bowl.
Stir the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.
Gently fold in half of the chopped walnuts.
Pour the batter into the prepared pan and sprinkle the remaining walnuts evenly over the top.
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 5 minutes before slicing and serving warm.