Protein Banana Bread Recipe
This protein banana bread recipe is packed with the natural sweetness of ripe bananas and protein. It has a moist and tender texture.
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
Calories: 178kcalCarbohydrates: 32gProtein: 7gFat: 2gSaturated Fat: 1gCholesterol: 39mgSodium: 285mgPotassium: 166mgFiber: 4gSugar: 13g
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.
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