• 3 ripe bananas
• 1 C your choice of milk (unsweetened almond milk is what we used)
• 2 whole eggs
• 1 tsp pure vanilla extract
• 2 scoops Angel Food Cake Protein Powder
• 2 C old fashioned oats
• 1 tsp baking powder
• ⅓ C walnut pieces
• ⅓ C sugar-free chocolate chips

Optional Toppings:

• nuts, chocolate chips, brown sugar substitue

Preheat oven to 350 degrees F. Spray a 14 x 9 pan with non-stick cooking spray.

In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix.  Add wet to dry and stir until all ingredients are moistened. Blend in walnuts and chocolate chips.  Pour into prepared pan. Top with optional toppings if desired.

Bake approximately 25 minutes. Cool and cut into 15 squares

Notes: Leftovers should be kept in the fridge for up to a week. 

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