Bananas have a shelf life that is only rivalled by avocados. You wait all week to get them just to your preference and then…too late, their skins are spotty and they start to lose their firmness. For this recipe though, the more overripe they are, the better! Both the texture and flavor of the bananas being overripe will only help your finished recipe! These delicious bites are virtually fat free, which I love, as it makes them so versatile. For a breakfast on the go, you can top with nuts or nut butter (my preference is Trader Joes chia and flax peanut butter or Crazy Go Nuts coconut walnut butter) or you can serve warmed up with vanilla Greek yogurt for a great pre/post workout snack).
Macros per bite (based on 16 servings): 63kcal; 6g protein, 7.8g carbs (1.6g fiber), 0.6g fat
- 40g rolled/quick cook oats, ground into a flour
- 200g over-ripe banana
- 32g coconut flour
- 20g sweetener (I use Stevia baking blend)
- 4 egg whites
- 150g 0% Greek yogurt
- 1/2 tsp baking powder
- 1 1/2 scoops banana protein powder (best to use a whey/casein blend, though will work with whey isolate too, just the rise won’t be as good)
- 1/2 scoop cinnamon protein powder (can sub for an additional 1/2 scoop banana protein powder)
- 60ml milk/milk alternative (my milk of choice is unsweetened vanilla cashew milk but regular/almond milk will work!)
- Pinch of salt
- Pinch of cinnamon
- Preheat your oven to 350f (180c) and line a 8″ baking tin with parchment paper.
- In a small bowl, mash the banana with a fork until it forms a smooth puree.
- Grind your oats into a flour a blender/Nutribullet.
- In a large bowl, sieve the coconut flour, Stevia, oat flour, baking powder, cinnamon, salt and protein powder.
- Add in the mashed banana and stir until combined.
- Add in the remainder of the wet ingredients – egg whites, milk and Greek yogurt until mixture is fully combined. It should have a very thin consistency.
- Pour the mixture into your tin and bake for 20 minutes in the center of your pre-heated oven. The top should be golden brown and firm.
- Remove from the oven and allow to cool on a wire rack before slicing into squares.
- These will keep in an air tight container for 2-3 days and a week refridgerated. (I usually opt for refridgerating them as they keep for longer and it makes the centers more gooey. I then heat up before eating).
- These are great topped with nuts/nut butter (I have mine topped with walnut butter in the photo). Equally, you can incorporate chopped nuts or chocolate chips into the mixture. With calories as low as these are, zero guilt for eating 4 at a time!