Chocolate Chip Banana Bread Protein Bake

A blender banana bread protein bake made with oats, egg whites, cottage cheese, and vanilla protein powder, topped with mini chocolate chips. 20 grams of protein per serving for breakfast, snacks, or a treat all week!

Prep Time5

Cook Time45

Total Time50

Servings: servings

Calories: 232kcal

Ingredients

1 1/2 cup rolled oats 161g
1 1/2 cup cashew milk or other milk; 360g
3/4 cup liquid egg whites 180g
3/4 cup low-fat cottage cheese 180g
3/4 cup vanilla protein powder we also love snickerdoodle; 90g
1/2 cup banana 100g
1 Tbsp vanilla extract 15g
1 1/2 Tbsp cinnamon
1 1/2 tsp baking powder
1/2 tsp kosher salt
2 Tbsp mini chocolate chips 28g

Instructions

Preheat the oven to 350F.
Blend all ingredients (besides the chocolate chips) together in a high-speed blender until smooth.
Pour the batter into a lined baking dish and sprinkle with the chocolate chips.
Bake for 45-50 minutes.
Store these in the fridge and enjoy them for breakfast, an afternoon snack, or a treat throughout the week. We prefer them cold! Top with yogurt for extra protein, whipped cream, fresh fruit, a drizzle of nut butter... whatever you love!

Notes

GF/DF: Make sure to use gluten-free oats. To keep it dairy-free, I'd suggest swapping in dairy-free ricotta or yogurt for the cottage cheese, and be sure to use a dairy-free protein powder. I'd recommend Active Stacks Vanilla, which is a beef protein. (I personally much prefer it to vegan powders.)

Protein: I also love these made with CSE bananas foster protein powder, but it's out of stock! I have an old bag, but keep your eyes peeled.

Search MyFitnessPal, MacrosFirst, or Lose It: Lillie Eats and Tells Chocolate Chip Banana Bread Protein Bake

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