Mini Oreo Protein Banana Bread is the ultimate recipe for a healthy breakfast or post-workout snack. A sugar free, low fat and lower calorie protein packed cookies and cream banana bread loaf.
I just discovered that my husband is a major fan of banana bread, so this loaf was me satisfying his banana bread cravings with a little bit of a fun twist with the Oreos.
I’ve noticed that people really seem to like Oreo recipes on my Instagram, so when I had to come up with an idea for the mix-ins, a cookies and cream banana bread recipe was a no-brainer!
Why a mini banana bread? This size is perfect for a small batch recipe if you have only one banana, or if you only have a mini loaf pan, or maybe if you don’t want to bake a whole big loaf!
Ingredients
This mini oreo protein banana bread recipe is an incredibly healthy recipe you can’t refuse; It’s got no added sugar, no oil and no butter either! Also a very simple list of ingredients. Here’s what it takes –
Mashed Banana from completely ripe and browned bananas: This makes the loaf sweeter and softer!
Non-Fat Greek Yogurt – Adds protein and moisture to the bread too
Egg – to bind the ingredients and give it that fluffy texture!
Flour – whole wheat pastry flour, 1:1 gluten free baking flour or all purpose work here
Vanilla Whey-Casein Protein Powder – This is the source of protein and sweetness in the protein powder banana bread since there’s no added sugar here in this recipe. I used the one from Quest.
Unflavored Plant-Based Protein Powder – To add some extra protein; I recommend this one fom KOS.
Coconut Flour – To absorb some of the moisture, and make the bread soft without adding too many calories.
Baking Powder – Helps the bread rise!
Sugar-Free Oreo Cookies – The star ingredient! This gives the classic cookies and cream crunch to the banana bread. I used the chocolate vanilla sandwich cookies from Catalina Crunch.
See recipe card at the bottom of the page for the measurements!
Alternatives for Healthy Mini Oreo Banana Bread
For the perfect healthy oreo banana bread,I would highly suggest using the ingredients and brands I recommended; I do have some alternatives you can try. I haven’t testing them all, so I can’t say how your loaf might turn out.
Flour: I used 1:1 gluten free baking flour here, but you can use whole wheat pastry flour or all purpose flour too; Use the same amount by weight
UnflavoredProtein Powder: In case you don’t have any, use extra flour. I also recommend reducing the yogurt to 1 tablespoon in this case.
Coconut Flour: Use about 2-3 tablespoon regular flour
Nonfat GreekYogurt: Use regular Greek Yogurt or even Coconut Yogurt
Sugar-free Oreos: Feel free to use regular oreos here
How to make Oreo Cookie Banana Bread with Protein Powder
Step 1: Preheat & Prepare the Pan
Preheat your oven to 350°F (175°C) and line a 5″ mini loaf pan with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the wet infredients:, Mashed banana, Greek yogurt, Egg
Use a hand mixer for a smoother texture, but whisking by hand works too!
Step 3: Combine the Dry Ingredients
In another bowl, mix the dry ingredients: Flour,Unflavored protein powder, Vanilla protein powder, Baking powder
Step 4: Combine Wet & Dry Ingredients
Slowly fold the dry mixture into the wet mixture until just combined. Do not overmix-this will make the loaf too dense because of the protein powder.
Step 5: Add the Oreo Cookies
Chop the sugar-free Oreo cookies into small pieces and fold them gently into the batter. Reserve a few pieces to sprinkle on top before baking.
Step 6: Bake the Banana Bread
Pour the batter into the prepared mini loaf pan.
Sprinkle extra Oreo pieces on top for decoration.
Bake for 40-50 minutes
Step 7: Cool & Slice
Let the banana bread cool completely and then slice!
First cool in the pan for 15 minutes then transfer to a wire rack and let cool completely.
Tips to make Cookies and Cream Protein Banana Bread:
This recipe for cookies and cream protein banana bread is really easy to make, but I’ve got some pointers to help you get it perfect!
Use perfectly ripe bananas; These are easier to mash, and also add a lot of sweetness (so you don’t have to add as much protein powder and maple syrup to sweeten) and you get a healthy banana bread without sugar
Blend the wet mix using a hand mixer to prevent any chunks of banana in the batter.
Don’t overmix the batter! Make sure you gently fold the dry mix into the wet to combine them. If you over-mix it, the protein powder – will make it tough, dense and gummy.
Taste the batter and see if you need some extra sweetener. To keep this a proper sugar free oreo banana bread, I’d recommend using stevia powder to maintain the consistency.
Grease the baking pan before putting in the batter so that the oreo banana loaf comes off easily.
Cover loaf with foil tent after 25 mins of baking to prevent the top from browning and burning.
Equipment
Highly recommend high-speed hand mixer like this one from KitchenAid or a cordless one.
5 inch mini-loaf pan like this one from Souper Cubes
USA Pan also has this nonstick one which would work great.
Storage Instructions
This low calorie oreo banana bread is great for a fitness meal prep recipe! Have it for dessert, breakfast or a post workout snack!
Store sugar free oreo banana bread in an airtight container to it remains fresh and doesn’t absorb any odors from around.
Freezer for upto 3 months! You can store the whole loaf or cut it into slices, wrap each slice in plastic wrap. Be sure to let it thaw before you slice.
Room temperature for about 3 days
Fridge for up-to 1 week
If you were interested in this one, here’s some more recipes you might like:
Did you try this recipe? I’d LOVE to know! Tag @hayls.kitchen on Instagram & leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Mini Oreo Protein Banana Bread – A Real Great Breakfast!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Servings: 8slices
Calories: 86kcal
Course: Breakfast, Dessert, Post-Workout
Cuisine: American
Mini Oreo Protein Banana Bread is the ultimate recipe for a healthy breakfast or post-workout snack. A sugar free, low fat and lower calorie protein packed cookies and cream banana bread loaf.
Ingredients
150gMashed Banana, from completely ripe bananas
3tablespoonNon-fat Greek Yogurt, 42g
1Egg
⅓cupFlour, 40g
¼cupVanilla Protein Powder, Whey-casein, 22g
¼cupUnflavored Protein Powder, Plant-based, 22g
1tablespoonCoconut Flour
1½teaspoonBaking Powder
3Sugar-free Oreo Cookies (Chocolate Vanilla Sandwich Cookies)
Instructions
Preheat oven to 350°F and line a mini 5″ loaf pan with parchment paper.
In a large bowl, whisk (hand mixer recommended) together mashed banana, yogurt and eggs.
In another bowl, combine flour, unflavored protein powder, vanilla protein powder and baking powder.
Add dry mix to wet, and gently fold until combined.
DO NOT OVER-MIX or protein powder and gluten from wheat flour will make the bread dense.
Add chopped cookies (reserve a few for the top) and gently fold.
Pour into prepared loaf pan.
Bake for 40-50 minutes, covering with a foil tent after 30 minutes.
A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.
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