YOUR SOLIN GENERATED RECIPE
High-Protein Banana Oat Loaf
Banana loaf baked with gluten-free oat flour and protein-rich egg whites, resulting in a moist and naturally sweet breakfast slice.
INGREDIENTS
1 medium banana
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.33 cup gluten-free oat flour
1 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
1 tsp vanilla extract
1 tbsp monk fruit sweetener
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a 6x3-inch mini loaf pan with a small amount of coconut oil or parchment paper.
In a medium mixing bowl, mash the ripe banana with a fork until it reaches a smooth, liquid-like consistency.
Whisk in the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the wet ingredients are fully incorporated and frothy.
Add the gluten-free oat flour, baking powder, ground cinnamon, sea salt, and monk fruit sweetener to the bowl.
Gently fold the dry ingredients into the wet mixture using a spatula until no dry clumps of flour remain, being careful not to overmix.
Pour the batter into the prepared mini loaf pan and smooth the top with the back of a spoon.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely before slicing.