High-Protein Banana Bread Cinnamon Rolls

Ingredients

• 1 ripe banana (Mashed; use a very ripe banana for sweetness and moisture.)
• 1 cup nonfat Greek yogurt (Divided between the dough and topping.)
• 0.5 cup liquid egg whites (Use pasteurized egg whites if desired.)
• 1 cup vanilla protein powder (The source does not specify a brand or protein type; a whey, casein, or plant-based powder may change the texture.)
• 0.75 cup gluten-free oat flour (Use certified gluten-free oat flour if required.)
• 1 tsp baking powder
• 1 tsp ground cinnamon (For the dough and filling.)
• 4 pitted dates (Soaked briefly in hot water and drained if firm; blend or mash for the filling.)
• monk fruit sweetener (Add to taste. The source identifies monk fruit as a sweetener but gives no amount.)
• 1 tsp vanilla extract (For the yogurt topping, optional but recommended.)
• fine salt (A pinch, to taste.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a small baking dish or loaf pan with parchment paper so the finished rolls can be removed easily.

2. 2

   Mash the ripe banana in a mixing bowl until nearly smooth. Add the egg whites and half of the Greek yogurt, then whisk until evenly combined.

3. 3

   Add the protein powder, oat flour, baking powder, half of the cinnamon, and a pinch of salt. Stir until a thick, cohesive dough forms. Let the mixture stand for 2 to 3 minutes so the oat flour and protein powder can absorb moisture.

4. 4

   Place the dough between two sheets of parchment paper and press or roll it into a thin rectangle, approximately 8 by 10 inches. If it is sticky, chill it briefly or lightly wet the parchment rather than adding oil.

5. 5

   Make the filling by mashing or blending the pitted dates with the remaining cinnamon and monk fruit sweetener to taste. Add a teaspoon or two of water only if needed to create a spreadable paste.

6. 6

   Spread the date mixture evenly over the dough, leaving a narrow border around the edges so the filling does not squeeze out completely during rolling.

7. 7

   Starting from one long side, use the parchment to help roll the dough into a tight log. Work slowly and patch any cracks with your fingers; the dough will be soft and more delicate than conventional yeast dough.

8. 8

   Cut the log into 4 equal pieces with a sharp, lightly moistened knife. Arrange the pieces cut-side up in the prepared pan, leaving a little space between them.

9. 9

   Bake for 18 to 22 minutes, until the rolls are puffed, set around the edges, and lightly golden. The centers should remain soft and slightly gooey rather than dry.

10. 10

    Cool the rolls for at least 5 minutes. Stir the remaining Greek yogurt with the vanilla extract and monk fruit sweetener to taste, then spoon it over the warm rolls before serving.

Notes

The supplied description and transcript provide flavor, dietary, and macro claims but no ingredient quantities or method. The ingredient list and method are therefore a culinary reconstruction, not an exact extraction of the creator's recipe. Exact calories and protein will vary substantially with the protein powder and yogurt used. Store covered in the refrigerator for up to 3 days; rewarm gently before serving.

Nutrition per serving

• dessert
• baked
• high-protein
• gluten-free
• oil-free
• refined-sugar-free
• banana bread
• cinnamon rolls