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High-Protein Banana Bread

A moist and lightly sweet banana bread packed with protein, perfect for breakfast or a post-workout snack.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 10 slices

Ingredients

Main Ingredients

  • 3 medium ripe bananas, mashed Use very ripe bananas for maximum sweetness.
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (non‑fat or 2%) Can use plant-based yogurt for a dairy-free option.
  • 2 tbsp honey or pure maple syrup Maple syrup provides a more neutral flavor.
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup oat flour (or blended rolled oats) Use certified gluten-free oats for GF option.
  • 1/2 cup vanilla protein powder (whey or plant‑based) Adjust for plant-based options as they may require more liquid.
  • 1 tsp baking soda No baking powder needed.
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Optional Add-ins

  • 1/4 cup chopped walnuts, sugar‑free chocolate chips, or hemp seeds Add according to preference.

Instructions

Preparation

  • Preheat the oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides.
  • In a large bowl, mash the bananas until mostly smooth with a few small chunks.
  • Add the eggs, Greek yogurt, maple syrup (or honey), and vanilla to the bananas. Whisk until smooth and combined.
  • Sprinkle in the protein powder, oat flour, baking soda, cinnamon, and salt. Stir gently until the dry ingredients are incorporated.
  • Fold in any optional add-ins, like walnuts or sugar‑free chocolate chips. Don’t overmix; the batter will be thick.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Baking

  • Bake for 45–50 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  • Let the bread cool in the pan for 10–15 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing.

Notes

If you don’t have oat flour, blitz rolled oats into a fine flour in a food processor. Adjusting liquid may be necessary if using plant-based protein. Store at room temperature for up to 48 hours or refrigerate for 4-5 days.