Protein Banana Bread
Moist, tender, and packed with protein—this Protein Banana Bread is the perfect balance of indulgence and nutrition!
Equipment
- Large mixing bowl
Ingredients
Wet Ingredients:
- 3 very ripe bananas about 1½ cups mashed
- 2 large eggs or 2 flax eggs for a vegan option
- ¼ cup plain Greek yogurt or dairy-free alternative
- 3 tbsp honey or maple syrup
- 1 tsp pure vanilla extract
- ¼ cup melted coconut oil or olive oil
- 2-3 tbsp milk of choice as needed
Dry Ingredients:
- 1½ cups white whole wheat flour or oat flour
- ½ cup about 2 scoops unflavored or vanilla protein powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg optional
Optional Mix-Ins:
- ⅓ cup chopped walnuts or pecans
- ¼ cup mini dark chocolate chips
Instructions
Prepare Your Kitchen
- Preheat oven to 350°F (175°C).
- Line a 9x5-inch loaf pan with parchment paper or grease well.
- Mix Wet Ingredients
- Mash the bananas until mostly smooth.
- Whisk in the eggs, yogurt, honey/maple syrup, vanilla, and oil until fully combined.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, protein powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Create the Batter
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- If the batter is too thick, stir in milk 1 tbsp at a time.
- Fold in any nuts or chocolate chips if using.
Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve & Store
- Slice and enjoy! 🍞
- Store in an airtight container for 3-4 days at room temperature or freeze slices for up to 3 months.
Notes
🔹 Chocolate Protein Banana Bread: Add 3 tbsp cocoa powder and use chocolate protein powder.
🔹 Peanut Butter Version: Add ⅓ cup peanut butter and reduce oil to 2 tbsp.
🔹 Blueberry Lemon Twist: Fold in 1 cup fresh or frozen blueberries and zest of 1 lemon.
🔹 Carrot Cake Version: Add ½ cup grated carrots and ¼ tsp cardamom.
🔹 Peanut Butter Version: Add ⅓ cup peanut butter and reduce oil to 2 tbsp.
🔹 Blueberry Lemon Twist: Fold in 1 cup fresh or frozen blueberries and zest of 1 lemon.
🔹 Carrot Cake Version: Add ½ cup grated carrots and ¼ tsp cardamom.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 22gProtein: 12gFat: 6gFiber: 3g
Tried this recipe?Let us know how it was!