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High-Protein Banana Bread

This high-protein banana bread is a dense, moist loaf that transforms overripe bananas into a satisfying and nutritious treat, perfect for meal prep and post-workout snacks.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 10 slices

Ingredients

For the batter

  • 3 medium ripe bananas, mashed Very ripe = best flavor and moisture
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 2 tbsp honey or pure maple syrup Pick one
  • 1 tsp vanilla extract
  • 1 cup oat flour Or blend 1 cup rolled oats until fine
  • 1/2 cup vanilla protein powder Whey or plant-based
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Optional mix-ins

  • 1/4 cup chopped walnuts, sugar-free chocolate chips, or hemp seeds Choose one or a combination

Instructions

Preparation

  • Preheat your oven to 175°C (350°F). Line a 9x5-inch loaf pan with parchment paper.
  • Mash the ripe bananas in a large mixing bowl until mostly smooth with a few small lumps.
  • Add the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract. Whisk or stir until smooth.
  • Add the oat flour, vanilla protein powder, baking soda, cinnamon, and salt to the bowl.
  • Fold the dry ingredients into the wet mixture gently until just combined, being careful not to overmix.
  • Fold in any optional add-ins such as walnuts or sugar-free chocolate chips.
  • Pour the batter into the prepared loaf pan and smooth the top.

Baking

  • Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • If the top browns too quickly, tent with foil for the last 10-15 minutes.
  • Cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing.

Notes

Best enjoyed toasted with nut butter or alongside Greek yogurt and berries. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.