High-Protein Banana Bread
Per serving (1 slice (1/10 of the loaf))
Full nutrition
| Calories | 170 |
|---|---|
| Protein | 7g |
| Carbs | 32g |
| Fat | 1g |
| Fiber | 2g |
I mix the wet and dry ingredients separately here, whisking the protein powder into the flour first, which is the difference between banana bread with an even crumb and banana bread with chalky pockets in it. Really ripe, spotty bananas do most of the moisture work instead of oil. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Banana Bread
Ingredients
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment.
- In a large bowl, mash the bananas well. Whisk in the eggs, Greek yogurt, honey, and vanilla until combined.
- In a separate bowl, whisk the flour, protein powder, baking soda, baking powder, salt, and cinnamon together. Whisking the dry ingredients on their own keeps the protein powder from clumping once it hits the wet mixture.
- Add the dry ingredients to the wet ingredients and fold together just until no streaks of flour remain. Don't overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Tent loosely with foil partway through if the top is browning faster than the center sets.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- I always whisk the protein powder into the dry ingredients first instead of adding it straight to the wet mixture. It's the single biggest difference between a smooth crumb and one with dense, chalky spots.
- I use bananas that are more brown than yellow. They mash easier and add more natural sweetness, which means I can go lighter on the honey.
Nutrition (per serving)
| Calories | 170 |
|---|---|
| Protein | 7g |
| Carbs | 32g |
| Fat | 1g |
| Fiber | 2g |
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. It also freezes well, sliced and wrapped individually, for up to 3 months.
FAQ
Can I use a different protein powder?
Yes, though the exact texture and sweetness will shift depending on the brand. Whey and casein both work well here; a plant-based protein powder can bake up slightly denser.
Why did my banana bread turn out gummy in the middle?
Usually an under-bake. Protein powder soaks up more moisture than flour alone, so this loaf sometimes needs a few extra minutes past what a standard banana bread recipe calls for. Check with a toothpick before pulling it.
Can I add mix-ins like chocolate chips or walnuts?
Yes. Fold in about 1/2 cup of either along with the dry ingredients.
Looking for more breakfast ideas: the high-protein overnight oats is another make-ahead option built around Greek yogurt.