High-Protein Banana Bread
Moist, tender, and full of cozy banana flavor, this high-protein banana bread delivers 11 grams of protein per slice—no processed sugar required. It’s an easy, feel-good bake you’ll love snacking on, whether it’s for breakfast, afternoon snacks, or post-workout fuel.
Ingredients
- ¼ cup avocado oil or vegetable oil or melted coconut oil
- ¾ cup plain Greek yogurt whole milk or 2%
- 1 ½ teaspoon pure vanilla extract
- 2 large eggs brought to room temperature
- ¼ cup milk whole or 2%
- 1 cup coconut sugar or organic cane sugar
- 2 cups mashed overripe bananas from about 3 large bananas
- 1 cup (125g) whole wheat flour
- 1 cup (125g) all-purpose flour
- ¾ cup vanilla or plain whey protein powder
- ¼ tsp salt
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- optional mix-ins ½ mini chocolate chips or 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F and spray an 8x4 ½-inch loaf pan with non-stick cooking spray.
- Add the avocado oil, Greek yogurt, vanilla extract, eggs, milk, coconut sugar, and mashed bananas to a large mixing bowl. Whisk until well combined.
- In a small mixing bowl, whisk the flours, protein powder, salt, baking powder, baking soda, and cinnamon until well combined.
- Add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, or the bread can get flat and tough.
- Stir in the optional mix-ins, if using, until just combined.
- Pour the batter into the prepared baking pan and bake for 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool on a wire rack for 10 minutes, then carefully turn out the loaf to cool completely on the rack.
- Enjoy warm or at room temperature with a brush of coconut oil, peanut butter, or butter.
Notes
Storage Directions
- Storing: Store leftover protein banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freezing: Once cooled completely, transfer the bread to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1–2 hours.
- Use very ripe bananas for the best flavor. Bananas with lots of brown spots are sweeter, mash more easily, and give the bread a stronger banana flavor without needing extra sugar.
- Check for doneness early. Protein-packed baked goods bake faster than their traditional counterparts. They can dry out if overbaked, so start checking a few minutes earlier than you usually would and pull the bread when a toothpick comes out with just a few moist crumbs.
- Bring your cold ingredients to room temperature. Letting the eggs, yogurt, and milk sit out briefly helps them blend smoothly into the batter, leading to a more even bake and better texture.
- Stick with whey protein powder if possible. Whey protein absorbs moisture more predictably and helps the bread rise properly. Plant-based protein powders can work, but they tend to create a slightly denser loaf.
- Don’t overmix the batter. Stir just until the flour is incorporated. Overmixing can make the bread tough instead of soft and tender.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 31gProtein: 11gFat: 9gFiber: 2g
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