There’s nothing more comforting than a warm slice of banana bread, and this version comes with a nutritious twist.
Packed with protein, naturally sweetened, and perfectly moist, it’s a healthier take on the classic that you’ll love for breakfast, snacks, or post-workout fuel.
Why You’ll Love This Recipe
It’s soft, moist, and full of natural banana flavor.
Protein powder makes it more filling and energizing.
Greek yogurt keeps the texture tender without extra fat.
Easy to customize with nuts, chocolate, or seeds.
Freezes well, so you can meal prep ahead of time.
What You’ll Need (Ingredient Highlights)
Ripe bananas add natural sweetness and moisture.
Greek yogurt provides creaminess and extra protein.
Oat flour (or almond flour) keeps the bread wholesome and gluten-friendly.
Protein powder boosts nutrition and makes it more satisfying.
Cinnamon adds warmth and depth of flavor.
Optional mix-ins like walnuts or chocolate chips make it fun to customize.
Pro Tips Before You Start
Use overripe bananas with brown spots for the best sweetness.
Don’t overmix the batter; stir just until combined.
Line the pan with parchment for easy removal.
Check early around 40 minutes—baking times may vary.
Let the loaf cool fully before slicing for clean cuts.
How to Make Protein Banana Bread
Step 1 – Preheat and prep
Preheat oven to 350°F (175°C). Line or grease a loaf pan.
Step 2 – Mix wet ingredients
Mash bananas in a bowl. Whisk in eggs, yogurt, maple syrup (if using), and vanilla.
Step 3 – Combine dry ingredients
In another bowl, whisk oat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
Step 4 – Fold everything together
Stir dry mixture into wet ingredients until just combined.
Gently fold in nuts, seeds, or chocolate chips if using.
Step 5 – Bake
Pour batter into prepared pan.
Bake 40–50 minutes, until a toothpick inserted in the center comes out clean.
Step 6 – Cool and slice
Cool in pan for 10 minutes, then transfer to a rack to finish cooling before slicing.
What to Serve Them With
Enjoy plain for a light snack.
Spread with nut butter for extra protein.
Pair with Greek yogurt and fruit for breakfast.
Serve with coffee or tea for an afternoon treat.
Variations / Substitutions
Make it low-carb with almond flour.
Use chocolate protein powder for a dessert-like flavor.
Add blueberries for a fruity twist.
Swap maple syrup with date syrup for natural sweetness.
Storage & Leftovers
Store covered at room temperature for 2 days.
Refrigerate up to 5 days for freshness.
Freeze slices individually for up to 2 months.
Warm in the microwave or toaster before serving.
FAQs
Can I make this recipe dairy-free?
Yes, use a dairy-free yogurt and plant-based protein powder.
Can I use different protein powders?
Yes, whey, plant-based, or casein protein all work, but textures may vary.
Why is my bread dense?
Overmixing or using too much protein powder can make it dense.
Can I skip the maple syrup?
Yes, the bananas provide enough sweetness on their own.
Can I make muffins instead?
Yes, bake in a muffin tin for 18–22 minutes.
Can I use almond flour only?
Yes, but expect a denser, more moist loaf.
How do I know when it’s done?
A toothpick inserted in the center should come out clean.
Can I add extra bananas?
No, too many bananas will make it soggy. Stick to three.
Can I double this recipe?
Yes, just use two loaf pans and bake at the same temperature.
Is this bread gluten-free?
Yes, if you use oat flour or almond flour and gluten-free protein powder.
Final Thoughts
This protein banana bread is wholesome, moist, and satisfying.
It’s the perfect balance of comfort food and healthy fuel, making it a recipe you’ll want to bake again and again.
