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Protein Banana Bread

Protein Banana Bread

This Protein Banana Bread is a healthier twist on the classic, offering a perfect balance of sweet, moist banana flavor with an added boost of protein. Packed with ripe bananas, oats, and a protein powder of your choice, this bread makes for an ideal breakfast, snack, or post-workout treat. It’s quick to make, satisfying, and a great way to sneak in extra protein without compromising on taste!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 3 ripe bananas mashed
  • 2 eggs
  • 1/2 cup Greek yogurt or protein yogurt
  • 1/4 cup almond milk or any milk of choice
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups oat flour or all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips or nuts optional

Instructions
 

  • Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan with a bit of cooking spray or line it with parchment paper.
  • Mash the Bananas: In a large mixing bowl, peel and mash the ripe bananas with a fork until they are smooth with just a few chunks. The riper the bananas, the easier they will mash, and the sweeter your bread will be!
  • Combine Dry Ingredients: Add the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk everything together until well combined.
  • Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, protein powder, cinnamon, baking powder, and salt. This ensures that the dry ingredients are evenly distributed before mixing them into the wet ingredients.
  • Mix the Wet and Dry Ingredients: Add the dry ingredients into the wet ingredients and stir gently until just combined. Be careful not to overmix, or your bread may turn out dense. If you’re adding any optional ingredients like nuts, chocolate chips, or seeds, fold them in at this stage.
  • Bake the Banana Bread: Pour the batter into your prepared loaf pan and spread it out evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover the loaf with aluminum foil during the last 10-15 minutes of baking.
  • Let It Cool: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Notes

  • Protein Powder: You can use any flavor of protein powder you like. Vanilla works best to complement the banana flavor, but chocolate or plant-based protein powders can also be used for a unique twist.
  • Flour Options: If you're looking to make this recipe gluten-free, substitute oat flour with a gluten-free flour blend or almond flour.
  • Sweetener Adjustments: You can adjust the sweetness by adding more or less honey/maple syrup, depending on your taste and the ripeness of your bananas.
  • Banana Ripeness: The riper the bananas, the sweeter and more flavorful the bread will be. Overripe bananas work best.
  • Add-ins: For extra texture and flavor, you can mix in nuts (like walnuts or pecans), chocolate chips, or dried fruit.
  • Storage: Store your protein banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. It can also be frozen for longer storage.
  • Protein Variations: If you don’t have protein powder, you can omit it and replace it with extra oat flour or almond flour. You can also add extra Greek yogurt for added protein.
Keyword Protein Banana Bread