WPI — Nutricost93g
Salt2g
Egg yolk51g
Vanilla extract4g
Prune purée8g
Sour cream27g
Tapioca flour12g
Baking powder4.5g
Cream of tartar2.5g
Baking soda1g
Oat milk (cold)65g
Rolled oats20g
Whole egg26g
Honey (local ATX)26g
Apple cider vinegar2g
Avocado oil22g
Applesauce20g
Banana — very ripe, mashed smooth180g
Greek yogurt — HEB Nonfat (fold-in)110g
Oat flour69g
Potato starch8g
Greek yogurt (reserved)15g
Milk chocolate chips110g
01❄️Cold Protein Hydration — Rest 10–12 min
Banana is the primary moisture source — WPI hydrates from both oat milk and banana during rest.
65g Oat milk (cold) · 93g WPI (Nutricost) · 20g Rolled oats · 2g Salt
- Whisk 65g cold oat milk + 93g WPI + 2g salt until fully smooth.
- Fold in 20g rolled oats.
- Rest 10–12 min. Do not skip.
02🥄Aeration Whip
Very ripe (heavily spotted) bananas only. Mash completely smooth before starting. Separate egg white — reserve for Step 05.
26g Whole egg (yolk only) · 51g Egg yolk · 26g Honey · 4g Vanilla · 2g ACV · 8g Prune purée · 22g Avocado oil · 20g Applesauce · 180g Banana (mashed smooth)
- Mash 180g banana until completely smooth. Very ripe (heavily spotted) only.
- Separate white from 26g whole egg. Set white aside for Step 05.
- Whisk egg yolk (51g) + yolk from whole egg, honey (26g), vanilla (4g), ACV (2g), prune purée (8g) for 60 seconds.
- Stream in avocado oil (22g) to emulsify.
- Fold in mashed banana (180g) and applesauce (20g) until uniform.
03🥣Cream & Moisture
110g Greek yogurt — HEB Nonfat (fold-in) · 27g Sour cream
- Add aeration whip to hydrated oat/protein bowl.
- Fold in Greek yogurt (110g) and sour cream (27g). Do not whip — fold only.
04🌾Dry Structure Blend
No spice blend — banana and chocolate carry all flavor.
69g Oat flour · 12g Tapioca flour · 8g Potato starch · 4.5g Baking powder · 1g Baking soda · 2.5g Cream of tartar
- Whisk all dry ingredients until evenly distributed.
- Fold into batter in two passes.
- Fold in reserved 15g Greek yogurt last.
05🍳Egg White Fold ← NEW
Critical for fluffiness — do not skip.
~15–17g Reserved egg white (from Step 02)
- Whip reserved egg white to soft peaks — 60–90 sec with hand mixer.
- Fold very gently into batter. 3–4 large folding motions only. Do not overmix.
06🍫Final Additions & Mix-Ins
Milk chocolate (not dark) — keeps banana flavor front and center.
15g Greek yogurt (reserved) · 110g Milk chocolate chips
- Fold reserved Greek yogurt (15g) into batter.
- Fold in milk chocolate chips (110g). Do not overmix.
🔥 Bake Protocol — BOV900 Convection
Phase 1 — Dome Set
360°F
3 minutes · Convection
Phase 2 — Controlled Bake
340°F
15–17 minutes · Convection
- Portion 140g into tulip cups.
- Chill uncovered 20–25 min.
- Phase 1: 360°F convection · 3 min.
- Phase 2: 340°F convection · 15–17 min.
- Rotate tin 180° at 8 min into Phase 2.
- Pull at 200–205°F internal temp.
- Rest in tin 5 min. Cool on wire rack.