High-Protein Banana Bread
A moist and dense loaf that captures classic banana bread flavor while incorporating extra protein from vanilla protein powder and Greek yogurt. Perfect for snacks, breakfasts, or lunchbox treats.
Ingredients
Main Ingredients
- 3 medium ripe bananas, mashed Very ripe bananas yield better flavor and sweetness.
- 2 large eggs
- 1/2 cup plain Greek yogurt Non-fat or 2% work well.
- 2 tbsp honey or pure maple syrup Choose maple for a vegan option.
- 1 tsp vanilla extract
- 1 cup oat flour Can make fresh from rolled oats.
- 1/2 cup vanilla protein powder Can use whey or plant-based.
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
Optional Mix-Ins
- 1/4 cup chopped walnuts Can substitute with seeds or chocolate chips.
- sugar-free chocolate chips Optional topping.
- hemp seeds Optional topping.
Instructions
Preparation
- Preheat oven to 175°C (350°F) and line a 9×5-inch loaf pan with parchment paper or grease it well.
- In a large bowl, mash the bananas with a fork until mostly smooth (a few small lumps are fine).
- Add the eggs, Greek yogurt, honey or maple syrup, and vanilla extract. Whisk until the mixture is uniform and slightly frothy.
- In a separate bowl, whisk together oat flour, vanilla protein powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet. Stir gently with a spatula until just combined—avoid overmixing to keep the loaf tender.
- Fold in any optional add-ins (walnuts, chocolate chips, hemp seeds).
- 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 in the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Sliced banana bread can be toasted and served with nut butter or enjoyed warm with Greek yogurt and berries. Store leftovers wrapped tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days.