High Protein Banana Bread (Print Version)

A moist, wholesome banana bread rich in protein from Greek yogurt and eggs, ideal for breakfast or a snack.

# What You’ll 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

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, honey or maple syrup, oil, and vanilla extract until smooth.
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 wet mixture, stirring until just combined. Do not overmix.
05 - Gently fold in nuts or chocolate chips if using.
06 - Pour batter into prepared loaf pan and smooth the top.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Additional Tips::

01 -
  • Nine grams of protein per slice means you're getting real nutrition without sacrificing that warm, homey taste.
  • The Greek yogurt creates moisture that lasts for days, so your banana bread stays soft even if you forget about it in the back of the pantry.
  • It actually tastes like dessert, which is the whole point of eating something for breakfast.
02 -
  • Don't skip the cooling step—I learned this the hard way when I sliced into a warm loaf and watched it fall apart into a gorgeous but crumbly disaster.
  • The protein powder amount matters; too much and the bread tastes like a protein shake, not enough and you lose that density that makes it feel substantial.
03 -
  • Room temperature ingredients mix together more smoothly—cold eggs and yogurt are stubborn and create lumps that are annoying to fold out later.
  • If your loaf seems to be browning too fast on top, loosely tent it with aluminum foil for the last fifteen minutes so the inside stays moist while the crust darkens.
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