Banana Loaf with Yogurt Recipe
Flourless Banana Loaf with Yogurt. Naturally sweetened, high protein (20g), plant-based, high fiber (10g), and no added sugar. Moist, fluffy, and easy.
Servings: 4 servings
Calories: 396kcal
Equipment
- Baking dish 2 glass storage containers (about 8 × 6.5 × 3 inches each), or a large sheet pan, muffin tin, or any baking dish that keeps the batter around 1½ inches thick will work
Ingredients
- 1 ¼ cups rolled oats (see notes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 2 medium ripe bananas
- 2 Medjool dates pitted
- ½ cup plus 2 tablespoons yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 tablespoons nondairy milk plus more as needed
- 3 tablespoons hemp hearts
- 1 tablespoons chia seeds
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease your baking dishes.
- Blend the oats into a fine flour. Transfer to a large bowl.
- Mix dry ingredients: Whisk the baking powder, baking soda, and cinnamon (if using) into the oat flour.
- Blend wet ingredients: In the same blender as used to grind the oats, blend the bananas, dates, yogurt, lemon juice, nondairy milk, and vanilla until completely smooth and slightly airy.
- Add the blended wet mixture to the dry ingredients. Add the chia seeds and hemp hearts, and gently fold just until combined. Do not over mix. The batter should be thick but light and spoonable.
- Transfer to two glass storage containers (about 8 × 6.5 × 3 inches each) or a lined sheet pan, or any greased baking dish that keeps the batter about 1½ inches thick. Smooth the tops and add desired toppings.
- Optional: Spray the top of each cake with a few spritzes of oil for a golden-brown finish.
- Bake on the middle rack for 35 minutes. Check the center with a toothpick. If needed, bake 5–10 minutes longer. If the top browns too quickly, move to a lower rack.
- Let cool completely before slicing. Divide each loaf in half — each half is one serving.
Notes
- Use two glass storage containers (about 8 × 6.5 × 3 inches each), or most baking dishes that keep the batter around 1½ inches thick will work. The containers I used are linked here.
- I used High Protein Rolled Oats (linked here - see healthy ingredients), but regular rolled oats work just fine too.
- Use ½ cup plus 2 tablespoons yogurt, which is about the same as one 5.3-oz container.
- Do not over mix the batter or it will thicken too much. Transfer quickly to a lightly-greased baking dish and bake immediately.
Nutrition
Calories: 396kcal | Carbohydrates: 59g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 184mg | Potassium: 783mg | Fiber: 10g | Sugar: 16g | Vitamin A: 141IU | Vitamin C: 20mg | Calcium: 195mg | Iron: 6mg
