If you’re looking for a healthy, protein-packed snack or breakfast option, this Protein Banana Bread is just the treat. Made with ripe bananas, whole-grain flour, and a dash of protein powder, this moist and flavorful banana bread is perfect for a post-workout snack or a satisfying start to your day. It’s naturally sweetened with honey or maple syrup, making it a guilt-free indulgence.
Ingredients:
3 ripe bananas, mashed
2 large eggs
¼ cup Greek yogurt or unsweetened applesauce
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 cup whole wheat flour or oat flour
½ cup vanilla or unflavored protein powder
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
Optional mix-ins: ¼ cup chopped walnuts or chocolate chips for added texture and flavor
Directions:
Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper for easy removal.
Prepare the wet ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, Greek yogurt (or applesauce), honey, and vanilla extract until smooth and well-combined.
Combine the dry ingredients: In a separate bowl, mix together the whole wheat flour (or oat flour), protein powder, baking soda, cinnamon, and salt.
Blend wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until combined. If you’re adding walnuts or chocolate chips, fold them in at this stage.
Bake the bread: Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Tips:
For Breakfast: Serve a slice of this protein banana bread with a dollop of Greek yogurt and a drizzle of honey or nut butter to add even more protein and healthy fats.
As a Snack: Pair a slice with a handful of nuts or a piece of fruit for a balanced, energizing snack.
Post-Workout: This banana bread makes a fantastic post-workout snack. Pair it with a protein shake or some cottage cheese to help refuel muscles.
With Toppings: Toast a slice and add toppings like almond butter, a sprinkle of chia seeds, or fresh berries for added fiber and flavor.
Storage Tips:
Room Temperature: Wrap the banana bread tightly in plastic wrap or store it in an airtight container to maintain its moisture. It will stay fresh at room temperature for up to 3 days.
Refrigerator: For extended freshness, store in the fridge for up to 1 week. Wrap tightly to prevent it from drying out, or store slices in an airtight container.
Freezer: This banana bread freezes well for up to 3 months. Slice the loaf and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe bag or container to avoid freezer burn. To thaw, let a slice sit at room temperature or microwave it for 20–30 seconds.
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FAQs:
Can I use plant-based protein powder instead of whey protein powder?
Absolutely! Plant-based protein powders like pea, hemp, or soy work well as substitutes. The texture may vary slightly, but they still provide great flavor and protein content.
Can I make this banana bread dairy-free?
Yes, you can! Substitute the Greek yogurt with a non-dairy yogurt alternative like coconut or almond yogurt. Also, check your protein powder to ensure it’s dairy-free.
What can I substitute for honey or maple syrup?
You can use agave syrup or a sugar-free syrup if you prefer a lower-sugar option. Just keep in mind that different sweeteners can slightly affect the flavor and moisture.
How can I make this recipe gluten-free?
Replace the whole wheat flour with oat flour or a 1:1 gluten-free flour blend. This change will keep the texture soft and moist while making the banana bread completely gluten-free.
Conclusion:
This Protein Banana Bread recipe offers the ideal balance of taste and nutrition, perfect for any health-conscious baker looking for a simple, delicious treat.
📖 Recipe:
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Protein Banana Bread
- Total Time: 1 hour
- Yield: 10 slices
- Diet: Gluten Free
Description
A moist, protein-packed banana bread that’s delicious and nutritious! Made with ripe bananas, protein powder, and whole-grain flour, this high-protein banana bread is perfect for a healthy breakfast or post-workout snack, providing a boost of energy with a touch of natural sweetness.
Ingredients
3 ripe bananas, mashed
2 large eggs
¼ cup Greek yogurt or applesauce
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 cup whole wheat flour or oat flour
½ cup vanilla or unflavored protein powder
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
Optional: ¼ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, honey, and vanilla until smooth.
- In a separate bowl, mix the flour, protein powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Substitutions: Use agave syrup instead of honey for a lower-sugar option, or swap Greek yogurt with a dairy-free alternative for a dairy-free version.
Storage: Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze individual slices for up to 3 months.
Serving Suggestions: Serve warm with almond butter, a drizzle of honey, or Greek yogurt for extra protein.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread, Snacks, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 180 kcal
