High-Protein Banana Bread (Printable)

Moist banana bread boosted with protein from Greek yogurt and eggs, perfect for a healthy snack.

# What You Need:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup plain Greek yogurt (2% or fat-free)
04 - 1/4 cup honey or maple syrup
05 - 1/4 cup light olive oil or melted coconut oil
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups whole wheat flour
08 - 1/2 cup vanilla or unflavored whey protein powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt

→ Optional Add-ins

13 - 1/2 cup chopped walnuts or pecans
14 - 1/3 cup dark chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, Greek yogurt, honey or maple syrup, oil, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, stir together whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
04 - Gradually fold dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Gently fold in walnuts, pecans, or chocolate chips if using.
06 - Pour batter into prepared loaf pan and smooth the top surface.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It tastes decadent but actually fuels your body without the guilt spiral that usually comes with homemade treats.
  • Greek yogurt makes it so moist you'll wonder why regular banana bread even exists anymore.
  • High protein means you can eat it for breakfast and actually feel satisfied until lunch.
02 -
  • Don't overmix the batter once you combine wet and dry ingredients, or you'll end up with a dense brick instead of tender crumb.
  • Room temperature ingredients blend smoother and create a better texture than cold ones straight from the fridge.
03 -
  • Add a quarter cup of unsweetened applesauce if you want extra moisture without adding oil, which is a trick I learned after a drier-than-expected bake.
  • Always check that your baking soda isn't expired because old baking soda won't create proper rise and you'll wonder why your bread turned out flat.
Return