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Banana Oatmeal Bread

  • 3 ripe bananas, mashed
  • 1 C unsweetened vanilla almond milk
  • 1/3 C egg whites
  • 1 tsp pure vanilla extract
  • 2 scoops Devotion Angel Food Cake Flavor Protein Powder
  • 2 C old fashioned oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of sea salt
  • Optional adds: chopped walnuts and/or sugar-free chocolate chips

Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray.

In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired.

Bake muffins for 15-17 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes.

Notes: Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners.

To make vegetarian: Use a flax or chia egg instead of a regular egg. 

For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

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