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High Protein Banana Bread

High Protein Banana Bread

iamwinfred
This High Protein Banana Bread has the same moist, tender crumb you love from classic banana bread, but with a serious protein boost from vanilla protein powder and Greek yogurt. It comes together in one bowl in just 15 minutes of prep, making it perfect for meal prep, post-workout snacking, or a satisfying breakfast that keeps you full for hours.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 185 kcal

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Fork or potato masher For mashing bananas
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Parchment paper (optional) For easy removal
  • Cooling rack
  • Toothpick or skewer For testing doneness

Ingredients
  

  • 3 very ripe bananas mashed; about 1 to 1¼ cups mashed
  • 2 large eggs room temperature preferred
  • 1 scoop vanilla protein powder about ¼ cup; whey or plant-based
  • 1½ cups all-purpose flour or oat flour about 180g; spooned and leveled
  • ¼ cup plain Greek yogurt about 60g; full-fat or low-fat
  • ¼ cup honey or pure maple syrup about 85g; either sweetener works
  • ¼ cup melted butter or coconut oil about 55g; coconut oil should be fully melted and slightly cooled
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, then line with parchment paper leaving overhang on the long sides for easy removal.
  • Peel all 3 ripe bananas and place them in a large mixing bowl. Mash thoroughly with a fork or potato masher until smooth with very few lumps remaining — you should have about 1 to 1¼ cups of mashed banana.
  • Add the eggs, Greek yogurt, honey or maple syrup, melted butter or coconut oil, and vanilla extract to the mashed banana. Whisk everything together until smooth and well combined.
  • Add the vanilla protein powder, flour, baking soda, cinnamon, and salt to the wet mixture. Fold gently with a rubber spatula just until no dry streaks remain — do not overmix.
  • Pour the batter into the prepared loaf pan and use the spatula to spread it into an even layer. Smooth the top and optionally sprinkle a pinch of cinnamon over the surface.
  • Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
  • Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool for at least 30 more minutes before slicing with a serrated knife.

Notes

  • Use very ripe bananas with heavily brown or black peels for the sweetest, most flavorful bread.
  • Do not overmix the batter — stir just until the dry ingredients are incorporated to keep the bread tender.
  • Spoon flour into your measuring cup and level it off with a knife; scooping directly from the bag packs in too much flour and dries out the loaf.
  • Use a vanilla-flavored protein powder you already enjoy the taste of. Unflavored protein can make the bread taste bland, and some plant-based proteins can make the texture denser.
  • Room temperature eggs incorporate more easily than cold ones. Take them out of the fridge 20 to 30 minutes before baking.
  • For a gluten-free version, substitute certified gluten-free oat flour 1:1 for the all-purpose flour.
  • For a dairy-free version, use coconut oil and a dairy-free yogurt such as coconut yogurt in place of the Greek yogurt.
  • Stir in ½ cup of dark chocolate chips, ⅓ cup of chopped walnuts, or 2 tablespoons of cocoa powder for easy variations.
  • Store at room temperature tightly wrapped for up to 3 days, in the refrigerator in an airtight container for up to 1 week, or freeze individual slices for up to 3 months.
  • To reheat, toast slices in a toaster for 1 to 2 minutes or microwave for 20 to 30 seconds. Frozen slices can be microwaved from frozen for 60 to 90 seconds.

Nutrition

Serving: 1SliceCalories: 185kcalCarbohydrates: 25gProtein: 12gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 45mgSodium: 160mgPotassium: 230mgFiber: 2gSugar: 10gVitamin A: 3IUVitamin C: 5mgCalcium: 4mgIron: 6mg
Keyword banana bread with protein powder, greek yogurt banana bread, healthy banana bread, high protein banana bread, protein banana bread
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