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High Protein Banana Bread

This moist, indulgent banana bread is packed with protein and low in refined sugars, making it perfect for breakfasts or post-workout snacks.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 10 slices

Ingredients

Wet Ingredients

  • 3 medium ripe bananas, mashed the riper the sweeter and more flavorful
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 2 tbsp honey or pure maple syrup
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup oat flour (or 1 cup rolled oats blended into flour) can be made by pulsing rolled oats
  • 1/2 cup vanilla protein powder (whey or plant-based) whey protein gives a lighter crumb
  • 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 add for extra flavor and texture

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
  • In a large bowl, mash the bananas until mostly smooth with a few small lumps.
  • Add the eggs, Greek yogurt, honey (or maple syrup), and vanilla. Whisk until combined and slightly airy.
  • Stir in the oat flour, vanilla protein powder, baking soda, cinnamon, and salt. Mix gently — stop when there are no large streaks of flour.
  • Fold in any optional add-ins (walnuts, chocolate chips, or hemp seeds) by hand.

Baking

  • Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  • Bake for 45–50 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the loaf 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

Room temperature: store the cooled loaf wrapped in plastic or in an airtight container for up to 2 days. Refrigerate for up to 5 days; freeze slices for up to 3 months. Adjust moisture for protein powder as needed.