Description
This high-protein banana bread recipe features a unique tahini-date swirl, transforming a standard quick bread into a substantial, energy-boosting breakfast or snack option perfect for meal prep. The combination of cinnamon, sweet banana, and rich tahini makes for a comforting, tender loaf.
Ingredients
- 3 to 4 very ripe large bananas (360g), mashed
- 1/3 cup neutral vegetable oil (80ml)
- 1/2 cup light brown sugar (100g)
- 2 large eggs, room temperature
- 1/4 cup milk (60ml), dairy or plant-based
- 1 teaspoon vanilla extract (5ml)
- 1 1/2 cups all-purpose flour (180g)
- 1/4 cup unflavored or vanilla protein powder (30g)
- 1.5 teaspoons baking soda (7g)
- 1/2 teaspoon fine sea salt (2g)
- 1/2 teaspoon ground cinnamon (2g)
- For the Tahini-Date Swirl:
- 6–7 pitted Medjool dates (100g)
- 1/4 cup tahini (60ml)
- 2 tablespoons water or milk (30ml)
- pinch fine sea salt
- Optional Garnish:
- 1 teaspoon powdered sugar (5g)
- 1 tablespoon finely chopped Medjool dates (10g)
Instructions
- Preheat Oven and Prep Pan: Preheat the oven to 350°F (180°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Combine Wet Ingredients: In a large mixing bowl, thoroughly mash the ripe bananas. Add the vegetable oil, light brown sugar, eggs, milk, and vanilla extract. Whisk the mixture until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, protein powder, baking soda, salt, and cinnamon until thoroughly combined and lump-free.
- Fold Batter Together: Gradually add the dry ingredients to the wet ingredients. Gently fold the batter with a rubber spatula until just combined. Avoid overmixing, as this can result in a dense loaf.
- Prepare Date Swirl: In a small food processor, blend the pitted Medjool dates, tahini, water or milk, and salt until completely smooth. Add a little extra liquid if needed to reach a thick, pourable consistency.
- Layer and Swirl Batter: Pour half of the prepared banana bread batter into the loaf pan. Dollop half of the date swirl mixture over the batter. Add the remaining banana bread batter and top with the remaining swirl mixture. Gently swirl with a knife or skewer in a figure-eight pattern.
- Bake Loaf: Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil.
- Cool Completely Before Slicing: Remove the loaf from the oven and let it cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. Slice once cool for best texture.
Notes
For best results, measure flour by weight (180g) rather than volume to prevent adding too much, which can lead to a dense, dry loaf. Ensure eggs are at room temperature and do not overmix the batter once the flour is added. Store leftover bread in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: banana bread, high protein, meal prep, tahini swirl, date swirl, healthy snack, high protein breakfast, quick bread, baking, family-friendly