This high Protein Banana Bread Recipe is a wholesome twist on a classic favorite. It's packed with the natural sweetness of ripe bananas, and the combination of Greek yogurt and protein powder boosts the protein content.
Try my Low Calorie Banana Bread and my Low Calorie Zucchini Bread for more bread favorites!
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The star ingredients of this protein banana bread recipe is the ripe bananas, which infuse the bread with natural sweetness. This quick bread will taste just like classic banana bread.
This high-protein banana bread recipe is perfect as a quick breakfast on the go, a midday snack, or a dessert.
Why You'll Love This Recipe
Protein banana bread is a great option for a delicious breakfast or snack with enough protein to keep you feeling full and energized for longer.
This is a moist banana bread thanks to the Greek yogurt and will rival any traditional banana bread recipe.
You can personalize this recipe by adding your preferred protein powder flavor, nuts, dark chocolate chips, peanut butter or other mix-ins.
It's a straightforward recipe that doesn't require advanced baking skills. You can quickly whip up a batch of delicious banana bread to enjoy throughout the week.
Ingredients You Need
- Ripe bananas: The most important ingredient! They provide natural sweetness.
- Plain Greek yogurt: Adds moisture and creaminess to the banana bread.
- Protein powder: Adds a significant protein boost to the recipe.
- Whole wheat flour: An alternative to refined white flour.
- Honey or maple syrup: Adds a touch of sweetness without the need for refined sugars.
- Eggs: Contribute to the structure and texture.
- Vanilla extract: Enhances the flavor.
- Baking soda & baking powder: These leavening agents help the banana bread rise, resulting in a fluffy texture.
- Salt: Used to enhance the overall flavor.
- Cinnamon: Adds a warm, comforting flavor.
- Chopped nuts (optional): Such as walnuts or almonds, for crunch.
Step By Step Photos
Add ripe bananas to mixing bowl.
Thoroughly combine.
Whisk together.
Add chopped nuts to batter.
Pour batter into loaf pan.
Add the wet ingredients.
Add dry ingredients to bowl.
Add dry mixture to wet mixture.
Mixed thoroughly.
Top with additional nuts.
How To Make Protein Banana Bread From Scratch
Step 1. Preheat and prepare: Preheat the oven to 350 °F. Grease a standard-sized loaf pan.
Step 2. Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Mix well until the wet ingredients are thoroughly combined.
Step 3. Combine dry ingredients: In another bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, salt, and ground cinnamon. If you're using chopped nuts, you can add them to this dry mixture.
Step 4. Blend wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 5. Fill and bake: Pour the batter into the prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6. Cool: Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Mini Loaves and Muffins
Follow the same ingredients. To make mini loaves or protein banana muffins, begin by preparing the banana bread batter following the instructions of the protein banana bread recipe. Grease or line mini loaf pans for the loaves, or use a muffin tin with paper liners for the muffins.
Check for doneness around 25-30 minutes for mini loaves and 15-20 minutes for muffins, using the toothpick test. Allow the mini loaves or muffins to cool in their respective pans for 10-15 minutes before transferring them to a wire rack for complete cooling.
Tips
- Overripe bananas work best for adding natural sweetness and flavor to the bread.
- Select a protein powder that complements the flavor of the banana bread. Vanilla or chocolate flavored protein powder works well.
- To check if your banana bread is done baking, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready.
- Replace the honey or maple syrup with sugar substitutes like monk fruit sweetener or Swerve Granular for a zero calorie sweetener.
- You can replace some or all of the eggs with egg substitutes like flax eggs, or egg whites.
Frequently Asked Questions About Protein Banana Bread
Yes, you can experiment with different flours, but keep in mind that using flours with different properties may affect the texture and taste. For a gluten-free version, try almond flour, coconut flour, or a gluten-free baking blend.
Yes. Vanilla protein powder, or chocolate protein powder works well, but feel free to use your favorite kind of protein powder. You can also use pea protein or a blend of whey.
Yes, you can store protein banana bread at room temperature for a few days. Keep in an airtight container or wrapped in plastic wrap to maintain freshness. You can store the wrapped bread in the refrigerator for about a week.
Store in the freezer for 2-3 months. Wrap each slice tightly in plastic wrap or aluminum foil, and store them in a freezer bag. This way, you can thaw and enjoy individual portions as needed.
More Banana Recipes You Might Enjoy
Protein Banana Bread Recipe
Special Equipment
Ingredients
- 3 ripe bananas, mashed
- ½ cup Greek yogurt plain or vanilla
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups whole wheat flour
- ½ cup protein powder whey, pea, or your preferred type
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup chopped nuts, optional such as walnuts or almonds
Instructions
- Preheat your oven to 350°F. Grease a standard-sized loaf pan with cooking spray or a light coating of oil.
- In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Mix well until the wet ingredients are thoroughly combined.
- In another bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, salt, and ground cinnamon. If you're using chopped nuts, you can add them to this dry mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Place the pan in the preheated oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Once the banana bread is done, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the bread to a wire rack to cool completely.
- Once completely cooled, slice the protein banana bread into servings and enjoy!
Notes
- Overripe bananas work best for adding natural sweetness and flavor to the bread.
- Select a protein powder that complements the flavor of the banana bread. Vanilla or chocolate flavored protein powder works well.
- Make sure to grease your loaf pan thoroughly or line it with parchment paper to prevent the bread from sticking. This will make it easier to remove the bread once it's done.
- To check if your banana bread is done baking, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready.
- Storing: Store the bread in an airtight container at room temperature for a few days. For longer storage, keep the banana bread in an airtight container in the fridge for up to a week.
- Freezing: Allow the banana bread to cool to room temperature and wrap it in plastic wrap or aluminum foil. Also, consider slicing the bread into individual servings, so you can take a slice without defrosting the entire loaf.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Alina Kelly
You said servings is 10. So is that 10 slices? And are the nutritional facts based off one slice?
Kate
Yes, exactly
Claire
I haven’t got any whole wheat flour so can I substitute white flour or chickpea flour?
Kate
You can definitely substitute white flour. Chickpea flour absorbs a LOT of liquid so you can use a little bit and might need to adjust the liquid/flour amounts. Do NOT use only chickpea flour though, I think that would make the bread come out like a brick.