Introduction

This high protein banana bread is a delicious and wholesome twist on a classic favorite. Packed with protein powder and Greek yogurt, it’s a moist and flavorful treat perfect for breakfast or a nutritious snack. Easy to make and wonderfully satisfying, it’s sure to become a household staple.

A close-up view of three thick slices of chocolate chip banana bread stacked slightly tilted on a light wooden plate, showing dense, moist crumb with many dark brown chocolate chunks scattered throughout the pale yellow bread. The bread crust is golden brown with a soft texture on the edges, and the background is softly blurred in warm yellow tones over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.75 cups all-purpose flour (I use King Arthur flour)
1/2 cup protein powder
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1.5 cups mashed banana (from 3-4 ripe bananas)
1/2 cup plain Greek yogurt
2/3 cup maple syrup (grade A amber works well)
1/3 cup oil (canola or vegetable oil)
2 tsp vanilla extract

Instructions

Step 1: Grease a 9×5 inch loaf pan thoroughly with oil or cooking spray, then line the bottom and sides with parchment paper for easy removal. Preheat your oven to 350°F to ensure it’s ready when you finish preparing the batter.
Step 2: In a large bowl, whisk together the flour, protein powder, baking soda, baking powder, salt, and cinnamon until evenly combined. This helps prevent lumps and distributes the leavening agents and spices uniformly.
Step 3: In a separate medium bowl, whisk the mashed bananas, Greek yogurt, maple syrup, oil, and vanilla extract until smooth. The yogurt adds moisture and protein, while the maple syrup provides natural sweetness.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. Avoid overmixing to maintain a tender, moist texture.
Step 5: Pour the batter into the prepared loaf pan and spread evenly. Bake at 350°F for 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Turn off the oven and leave the bread inside for an additional 5 minutes to finish cooking gently.
Step 6: Remove the bread and let it cool in the pan for 10-15 minutes. Run a knife around the edges, then invert onto a cooling rack or plate. Let it cool completely before slicing for clean, neat pieces.

Tips & Variations

Use ripe, spotty bananas for the best natural sweetness and moisture.
Substitute the protein powder with your favorite flavor or plant-based alternative to suit dietary preferences.
For added texture, fold in 1/2 cup chopped nuts or chocolate chips before baking.
Replace maple syrup with honey or agave nectar if preferred.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze slices individually in airtight bags for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

The image shows three thick slices of chocolate chip banana bread stacked on a wooden plate. The bread is light brown with darker brown crusts, and it is filled with many dark chocolate chips scattered throughout each slice. The texture looks soft and moist, with small visible bits of banana. The background is softly blurred with warm yellow and brown tones, creating a cozy feel. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour instead of all-purpose flour?

Yes, you can substitute a gluten-free flour blend in a 1:1 ratio. Make sure it contains xanthan gum or another binder to help with texture.

How ripe should the bananas be for this recipe?

Use ripe bananas with plenty of brown spots for maximum sweetness and moisture. Overripe bananas work best and help avoid the need for extra sugar.