If you love classic banana bread but want to give your breakfast (or snack time) a nourishing twist, you have to try this Protein Banana Bread. This delightful loaf brings together sweet ripe bananas, a scoop of wholesome protein powder, and Greek yogurt for a fluffy, moist treat that powers you up and keeps you satisfied. It’s perfect for busy mornings, post-workout refueling, or whenever you crave something cozy, wholesome, and packed with goodness. Trust me, after just one bite, you’ll want to make this protein-packed banana bread on repeat!
Ingredients You’ll Need
This Protein Banana Bread keeps things straightforward without sacrificing flavor or nutrition. Each ingredient plays a crucial role, bringing either sweetness, moisture, or that irresistible tender crumb. Here’s why every item matters:
- Bananas: The riper, the better! They lend sweetness, moistness, and signature flavor to your loaf.
- Eggs: Act as binders, adding structure and richness to the bread.
- Unsweetened almond milk: Keeps the loaf light and adds subtle nuttiness without dairy.
- Maple syrup or honey: Brings a gentle, natural sweetness while helping to keep the bread tender.
- Vanilla extract: Enhances the banana and protein flavors with warm aromatic notes.
- Plain Greek yogurt: Adds protein, tang, and irresistible moistness.
- Oat flour: Provides a hearty, slightly nutty base that keeps the bread soft but sturdy.
- Vanilla or unflavored protein powder: The secret ingredient to making this loaf a true protein powerhouse.
- Baking soda: Helps the loaf rise and develop a lovely interior crumb.
- Baking powder: Works with baking soda for the perfect lift.
- Cinnamon: Adds warmth and depth, complimenting the sweet bananas beautifully.
- Salt: Balances flavors and makes the sweetness pop.
- Chopped walnuts or chocolate chips (optional): Toss these in for crunch (walnuts) or melty pockets of chocolate—always a win!
How to Make Protein Banana Bread
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) to make sure it’s ready when you are. Grease a 9×5-inch loaf pan, or line it with parchment paper for easy release. A little prep here goes a long way to prevent sticking and ensures your bread slides right out when it’s done!
Step 2: Mash and Mix Wet Ingredients
In a large mixing bowl, mash your bananas until mostly smooth. Add the eggs, almond milk, maple syrup or honey, vanilla extract, and Greek yogurt. Give everything a good stir so you have a creamy, sweet, and luscious wet base for your Protein Banana Bread.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Combining your dry ingredients before introducing them to the wet helps everything mix up evenly and avoids those pesky flour pockets.
Step 4: Bring It All Together
Add the dry ingredients to your banana mixture in batches, stirring gently just until it’s all incorporated—no need to overmix here. If you’re craving a little extra texture, now’s the time to fold in walnuts or chocolate chips!
Step 5: Pour and Bake
Scrape the batter into your prepared loaf pan and smooth out the top (an offset spatula or the back of a spoon does the trick). Pop it in the oven and bake for 45–55 minutes until your kitchen smells heavenly and a toothpick poked into the center comes out clean or with just a couple crumbs.
Step 6: Cool and Enjoy
Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Let it cool completely—this makes slicing easier and helps retain moisture. Now, you’re ready to dig in!
How to Serve Protein Banana Bread
Garnishes
Top slices with a dollop of Greek yogurt, a light drizzle of honey, or a sprinkling of extra cinnamon. For texture, a handful of chopped walnuts or a dusting of cocoa powder adds a beautiful handcrafted finish to each piece.
Side Dishes
Pair your Protein Banana Bread with a side of fresh fruit, a cup of creamy cottage cheese, or a smoothie for a well-balanced, energizing breakfast. It also goes delightfully with your favorite coffee or tea for a snack that truly hits the spot.
Creative Ways to Present
Try slicing your banana bread into cubes for a protein-packed yogurt parfait, or grill a slice in a skillet until it develops a toasty, caramelized edge. You can even serve generous slices with some nut butter for a fun twist on toast!
Make Ahead and Storage
Storing Leftovers
Once cooled, pop leftover slices of protein banana bread in an airtight container and keep them at room temperature for up to three days. This keeps the bread fresh and extra moist for those grab-and-go mornings!
Freezing
To stock up, slice the cooled loaf and wrap each portion individually in plastic wrap or parchment, then place them in a freezer bag. These will keep for up to two months. Perfect for meal prepping or those “need a treat right now” moments!
Reheating
For warm, bakery-fresh slices, gently microwave your bread for about 15–20 seconds, or pop it in a toaster oven until just heated through. The flavors and texture come alive all over again!
FAQs
Can I use a different flour instead of oat flour?
Absolutely! Whole wheat flour and almond flour both work beautifully in this recipe—just make sure to make a one-to-one swap for best results. These flours offer subtle differences in texture and flavor, so feel free to experiment!
What’s the best type Breakfast, Snack
Both vanilla and unflavored protein powders work well, but steer clear of overly sweet or artificially flavored ones. Whey, plant-based, or collagen powder are all solid options; just choose what fits your dietary needs.
Can I make it dairy-free?
Yes! Swap out the Greek yogurt for your favorite plant-based yogurt, and make sure to use a dairy-free protein powder. Almond or oat milk will keep things light and creamy without any dairy.
Why did my banana bread come out dense?
Density usually results from overmixing the batter or using too much flour. Mix until just combined, and remember—the riper your bananas, the lighter the bread will be!
How do I know when Protein Banana Bread is done?
Use the trusty toothpick method: insert a toothpick in the center, and if it comes out clean or with a few moist crumbs, your bread is ready to cool and eat. Every oven is a bit different, so start checking at the 45-minute mark to avoid overbaking.
Final Thoughts
There’s nothing better than a classic with a nutritious, powerhouse upgrade, and this Protein Banana Bread is proof that healthy can absolutely mean delicious. Give it a try, share it with friends or family, and get ready for it to become a beloved staple in your own kitchen!
Print
Protein Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a protein-packed twist on classic banana bread with this delicious and nutritious Protein Banana Bread recipe. Made with wholesome ingredients and a boost of protein powder, it’s a perfect treat for breakfast or as a satisfying snack.
Ingredients
Wet Ingredients:
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
Dry Ingredients:
- 1 cup oat flour
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Prepare the wet ingredients: In a large bowl, mash the bananas and mix in eggs, almond milk, maple syrup, vanilla extract, and Greek yogurt.
- Combine dry ingredients: In a separate bowl, whisk together oat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
- Mix wet and dry ingredients: Gradually combine the dry ingredients with the wet mixture. Fold in walnuts or chocolate chips if desired.
- Bake: Pour the batter into the loaf pan and bake for 45–55 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- You can substitute oat flour with whole wheat or almond flour.
- Use plant-based yogurt and protein powder for a dairy-free option.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
