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This banana bread is one of those recipes that feels almost too good to be true. It's naturally sweet from ripe banana, packed with protein and somehow still tastes like classic cozy banana bread.
The fact that you can technically eat the entire loaf yourself without feeling like you overdid it makes it the ultimate high-protein snack, breakfast or late-night treat! The key to this recipe is properly whipped egg whites. Beat them until stiff, glossy peaks form, then gently fold the batter into them in two additions to keep as much air in the mixture as possible. This keeps the banana bread light and fluffy rather than dense.
You can swap the oat flour for gluten-free 1:1 baking flour or cassava flour, if preferred. Maple syrup or coconut sugar can replace the monk fruit if you're not avoiding sugar. The mini chocolate chips are optional , and chopped walnuts or pecans also work beautifully for texture. If you don't have cream of tartar, use 1/2 teaspoon freshly squeezed lemon juice.
Brunch Comfort Food Healthy Kid-Friendly Snacks
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