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High Protein Banana Bread

A deliciously moist and fluffy banana bread enriched with protein, perfect for breakfast, snacks, or family gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Ensure bananas are very ripe for better sweetness.
  • 1/3 cup Greek yogurt (plain or vanilla)
  • 1/3 cup honey or maple syrup Adjust sweetness based on banana ripeness.
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups whole wheat flour
Optional Ingredients
  • 1/2 cup walnuts or almonds, chopped Optional for added crunch.
  • 1/4 cup protein powder Optional for added protein.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey, egg, and vanilla extract. Mix well until everything is smooth and incorporated.
  3. In another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add your dry ingredients to the wet mixture, stirring gently. Be careful not to over mix.
  5. Fold in the protein powder if you're using it and the nuts if desired.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Place the loaf into your preheated oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

To keep your bread fresh, store it in an airtight container in the fridge for up to a week. You can freeze individual slices wrapped in cling film for up to three months. Reheat slices in the microwave for 15-20 seconds or toast lightly.