Protein Flip™ Nutty Banana Bread Soft-Baked Protein Bars

1. Preheat oven to 325°F (163°C).
2. Line an 8x8-inch light-colored metal baking pan with parchment paper and lightly spray it with nonstick spray or brush with neutral oil.
3. In a large bowl, whisk together all dry ingredients.
4. In another bowl, mash banana until smooth. Whisk in almond butter, coconut oil, honey, molasses, egg whites, almond milk, and vanilla until fully combined.
5. Add the wet mixture to the dry mixture and stir until just combined.
6. Spread evenly into the prepared pan. Bake for 22–24 minutes. If top browns too quickly, tent loosely with foil at the 15-minute mark.
7. ‍Visual cue: Top should be golden brown and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
8. Let cool in the pan for at least 40 minutes before slicing into 8 bars — they’ll firm up as they set.

‍Protein Pairing Options: These bars are PF-approved on their own, but pairing them with a creamy side makes them a complete, satisfying breakfast or snack with 20–25g of protein.

‍Option 1 – Greek Yogurt Boost

1 bar + ½ cup nonfat Greek yogurt (≈12g protein)
Totals: ~303 kcal, ~23g protein, ~22g carbs, ~5.7g fiber, ~14.3g fat

‍Option 2 – Cottage Cheese Plate

1 bar + ½ cup low-fat cottage cheese (≈14g protein)
Totals: ~333 kcal, ~25g protein, ~24g carbs, ~7g fiber, ~14.5g fat

‍Protein Flip™ Note: These bars balance dairy-based protein from Unjury with plant-based fiber from flax, chia, almond flour, and Just Better Fiber. By using eggs and nuts for structure and fat instead of excess protein powder or flour, they stay digestible and satisfying — great for GLP-1 users, bariatric recovery, or anyone needing a nutrient-dense snack.

‍Chef’s Note: For best results, use a light-colored metal pan to prevent over-browning. Letting the bars cool completely before slicing is key to their soft, chewy texture. These freeze beautifully—wrap individually and thaw as needed for a grab-and-go option.

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