I always try to cook and bake in season, and raspberries are definitely in season right now. Every time I'm at the store, I stock up on them and I have so many boxes that I needed to empty out the fridge this morning. This bread is a colorful, delicious and nutritious treat to begin your weekend. It's also a perfect cheat clean bread for the upcoming holidays.
INGREDIENTS:
About 3 cups oatmeal {gluten-free oats}
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 very ripe bananas, mashed
- 1/2 cup vanilla protein powder
- 1 teaspoon pure vanilla extract
- 2 egg whites
- 1 1/2 cups smashed raspberries
- 1/2 cup dark chocolate chips
DIRECTIONS:
- Preheat oven to 350 degrees F. Spray 9x5 inch loaf pan with cooking spray.
- Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour.
- Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
- In a separate large bowl, beat mashed bananas, protein powder, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
- Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
