High-Protein Banana Bread
A moist, banana-forward loaf sweetened lightly with honey or maple syrup, this high-protein banana bread is perfect for busy mornings and keeps you full throughout the week.
Ingredients
Wet Ingredients
- 3 medium ripe bananas, mashed Use very ripe bananas for the sweetest flavor.
- 2 large eggs Can be replaced with flax eggs for a vegan version.
- 1/2 cup plain Greek yogurt (non-fat or 2%) Adds richness and protein.
- 2 tbsp honey or pure maple syrup Adjust to taste.
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup oat flour (or 1 cup rolled oats blitzed to a flour) Ensure it's finely ground if using rolled oats.
- 1/2 cup vanilla protein powder (whey or plant-based) Adjust sweetness based on protein powder used.
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Optional Add-ins
- 1/4 cup chopped walnuts, sugar-free chocolate chips, or hemp seeds Choose based on preference.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper.
- Mash the bananas until mostly smooth with a few small chunks for texture.
- Whisk in the eggs, Greek yogurt, honey or maple syrup, and vanilla until combined.
- In a separate bowl, combine the oat flour, vanilla protein powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture. Stop mixing as soon as the batter is uniform.
Baking
- Fold in any optional add-ins like walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan for 10–15 minutes, then lift out and cool completely before slicing.
Notes
This bread can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for shipping as individual slices.