High-Protein Banana Bread

Moist, naturally sweet, no oils, and perfect for breakfast on the go — this high-protein banana bread uses Skyr for extra protein and it’s naturally sweetened with honey.

Ingredients

• 3 ripe bananas, mashed (≈ 300–330 g peeled)

• 2 large eggs

• 240 g plain Skyr

• 1 big tablespoon of honey

• 90 g oat flour (or finely ground rolled oats)

• 45 g plain wheat flour (Type 405 / all-purpose)

• 1 tsp baking soda (≈ 5 g)

• 1 tsp cinnamon

• 1 tablespoon of chocolate powder

• Pinch of salt

Instructions

1. Preheat the oven to 175°C (static). Line a loaf tin with baking paper.

2. Mix the wet ingredients:
   In a large bowl, whisk together the mashed bananas, eggs, Skyr, and honey until smooth.

3. Mix the dry ingredients:
   In a separate bowl, combine oat flour, wheat flour, protein powder, baking soda, cinnamon, and salt.

4. Combine:
   Add the dry mix into the wet mix and stir until just combined.
   Tip: Don’t overmix — it can make the loaf dense.

5. Add extras (optional): fold in chocolate chips or nuts.

6. Bake:
   Pour into the tin and bake for 50–60 minutes.
   It’s done when a toothpick comes out mostly clean (a few moist crumbs are perfect).

7. Cool:
   Let it rest 10 minutes in the tin, then transfer to a rack.
   Wait until fully cooled before slicing for the cleanest slices.

Storage

• Fridge: 4–5 days in an airtight container

• Freezer: slice + freeze up to 2 months (separate slices with baking paper)

Notes & swaps

• No oat flour? Blend rolled oats finely, or use quick oats and expect a more rustic texture.

• Batter too thick? Add 1–2 tbsp milk.

FAQ

Can I use cottage cheese instead of Skyr?
Yes, but without a blender it can be lumpy — Skyr gives the smoothest result.