Sweet Potato Banana Protein Bake

Name: Sweet Potato Banana Protein Bake
Yield: 4 servings
Ingredients: 400 g cooked peeled sweet potato; 200 g peeled ripe banana; 240 g pasteurized liquid egg whites; 120 g vanilla whey isolate; 80 g rolled oats, ground; 200 g nonfat plain Greek yogurt; 1 tsp cinnamon; optional monk fruit

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Sweet Potato Banana Protein Bake

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

383calories

37g protein

51g carbs

3g fat

Sodium: not calculated

one of four portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g cooked peeled sweet potato
200 g peeled ripe banana
240 g pasteurized liquid egg whites
120 g vanilla whey isolate
80 g rolled oats, ground
200 g nonfat plain Greek yogurt
1 tsp cinnamon; optional monk fruit

Cooking instructions

Heat oven to 350 F. Mash sweet potato and banana; stir in egg whites, whey, oats, yogurt and cinnamon. Spread in a parchment-lined 8-inch pan. This is a dense baked protein pudding/square, not a fluffy cake. Rest 10 minutes so oats hydrate; bake about 35-50 minutes, until the center reaches 160 F and no liquid batter remains; time varies with puree moisture; confirm with a thermometer. Cool promptly, cut into 4 portions and refrigerate. Reheat to 165 F if serving warm. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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