YOUR SOLIN GENERATED RECIPE
Baked oat flour and ripe banana bread topped with crunchy toasted walnuts and served with a dollop of cool Greek yogurt.
INGREDIENTS
0.5 cup liquid egg whites
0.75 cup non-fat Greek yogurt
0.5 cup oat flour
15 g vanilla protein powder
0.5 medium banana
1 tbsp chopped walnuts
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat oven to 350°F (175°C) and grease a small oven-safe ramekin or mini loaf pan.
In a medium bowl, mash the half banana with a fork until mostly smooth.
Whisk in the liquid egg whites, 0.25 cup of the Greek yogurt, and vanilla extract until well combined.
Stir in the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until a thick batter forms.
Transfer the batter to the prepared dish and sprinkle the chopped walnuts evenly over the top.
Bake for 22-25 minutes until the bread is set and a toothpick inserted into the center comes out clean.
Let cool for 5 minutes, then serve topped with the remaining 0.5 cup of Greek yogurt.