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Irresistible High Protein Banana Bread Recipe

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★★★★★

4.7 from 144 reviews

This Irresistible High Protein Banana Bread is a moist, flavorful quick bread that’s packed with protein and natural sweetness. Made with ripe bananas, Greek yogurt, maple syrup, and protein powder, it offers a nutritious twist on classic banana bread perfect for breakfast or a wholesome snack.

Ingredients

Scale

Dry Ingredients

  • 1.75 cups all-purpose flour (King Arthur recommended)
  • 1/2 cup protein powder
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 1.5 cups mashed banana (from 3–4 ripe bananas)
  • 1/2 cup plain Greek yogurt
  • 2/3 cup grade A amber maple syrup
  • 1/3 cup canola or vegetable oil
  • 2 tsp vanilla extract

Instructions

  1. Prepare Pan and Preheat Oven: 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 reaches the proper temperature before baking, helping the bread rise evenly.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, protein powder, baking soda, baking powder, salt, and cinnamon until evenly combined. This mix ensures uniform distribution of leavening agents and spices for consistent texture and flavor.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk mashed banana, Greek yogurt, maple syrup, oil, and vanilla extract until smooth and well combined. The yogurt adds moisture and protein while the maple syrup provides natural sweetness, creating an emulsion that binds the batter smoothly.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and gently fold together using a spatula until just combined. Avoid overmixing to prevent tough or dense bread; stop folding as soon as no dry flour streaks remain.
  5. Transfer Batter and Bake: Pour batter into the prepared loaf pan and evenly spread it. Bake at 350°F for 40 minutes until a toothpick inserted in the center comes out with moist crumbs. After baking, turn off the oven and leave the bread inside for 5 minutes to allow carryover cooking.
  6. Cool and Remove from Pan: Let the bread cool in the pan for 10–15 minutes until warm but manageable. Run a thin knife around the edges, then invert onto a cooling rack or plate. Cool completely before slicing, ideally for at least 30 minutes to allow crumb setting and clean slices.

Notes

  • Use ripe bananas for maximum natural sweetness and moisture.
  • Don’t overmix the batter to ensure a tender crumb.
  • Line the pan with parchment for easy removal and cleaner edges.
  • Let the bread cool completely before slicing to avoid crumbling.
  • Substitute canola oil with vegetable oil if preferred.
  • The protein powder can be any unflavored or vanilla-flavored variety that you prefer.

Keywords: high protein banana bread, banana bread recipe, protein-packed banana bread, healthy banana bread, Greek yogurt banana bread, quick bread, easy banana bread recipe

Find it online: https://liamjayne.com/irresistible-high-protein-banana-bread-recipe/