Banana & Blueberry Protein Loaf

This healthy banana & blueberry protein loaf is an air fryer version and I made it with the help of my AI friend, Copilot. It is high in protein, low in sugar, and Atkins‑friendly. This should make around 8 slices, depending on the size of your baking tin.

Ingredients

• 2 medium ripe bananas, mashed
• 2 large eggs
• ½ cup Greek yoghurt (plain, unsweetened)
• ½ cup vanilla or plain whey protein powder
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• ½ cup blueberries (fresh or frozen)
• 1–2 tbsp honey (optional, for light sweetness)
• Pinch of salt

Instructions

• Preheat air fryer to 160 °C.
• Line a small loaf tin with baking paper or lightly grease it.
• In a bowl, mash the bananas until smooth.
• Add eggs, yoghurt, vanilla, and honey (if using). Mix well.
• Add almond flour, protein powder, baking powder, and salt. Stir gently until combined. Do not over mix.
• Fold in the blueberries.
• Pour the batter into the loaf tin and smooth the top.
• Place the tin in the air fryer basket.
• Cook at 160 °C for 35–45 minutes.

The loaf is done when the top is golden and a skewer inserted into the centre comes out clean. Remove from the air fryer and let the loaf cool completely before slicing. (Important: protein loaves firm up as they cool.)

Storage

• Keeps 3–4 days in the fridge.
• Freezes well in slices; thaw at room temperature or warm briefly in the air fryer.

Macros (approx. per slice)

• Protein: 15–18g
• Carbs: 8–12g
• Fat: 6–8g
• Sugar: Low added sugar (only banana + optional honey)