Welcome to your new favorite healthy treat! This incredible protein banana bread is wonderfully moist, bursting with flavor, and packed with an extra boost of protein to keep you feeling satisfied. It’s the perfect guilt-free indulgence for breakfast, a quick snack, or even a post-workout refuel. Get ready to bake a delicious loaf that everyone will love!
Table of Contents
Why You’ll Love This Protein Banana Bread
You’ll adore this recipe for many reasons, making it a staple in your kitchen.
- It’s packed with protein, helping you stay full longer and support muscle health. To learn more about the importance of protein in your diet, explore the nutritional benefits of protein for satiety and muscle health.
- This recipe is lower in fat and sugar than traditional versions, making it a healthier choice.
- We use whole grains, adding valuable fiber to your diet.
- Enjoy a wonderfully moist and fluffy texture every time.
- It’s incredibly easy to make, perfect for beginners and busy parents.
- This bread is fantastic for meal prep, providing healthy grab-and-go options all week.
Ingredients
Gather these simple ingredients for this amazing protein banana bread recipe:
- ¾ cup old-fashioned rolled oats
- ¾ cup white whole wheat flour
- ½ cup Vanilla Protein Powder
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 3 large ripe bananas, mashed (about 1 ¼ cup)
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup, honey, or agave
Notes & Substitutions
- Rolled Oats: We’ll blend these into oat flour, which contributes to the bread’s tender texture. If you have pre-made oat flour, use ¾ cup.
- Flour: White whole wheat flour offers whole-grain benefits without a strong taste. You can also use whole wheat pastry flour for a lighter texture or all-purpose flour.
- Protein Powder: Vanilla whey protein works beautifully here, enhancing the flavor. Feel free to use your favorite plant-based vanilla protein powder as well.
- Greek Yogurt: This secret ingredient adds incredible moisture and a subtle tang. It also significantly boosts the protein content of your protein banana bread.
- Sweetener: The recipe uses maple syrup, honey, or agave. You can adjust the amount based on the sweetness of your bananas and personal preference.
- Optional Add-ins: Get creative! Fold in ½ cup of chocolate chips, chopped walnuts, or pecans for extra flavor and texture. A pinch of nutmeg or cardamom also adds warmth.
Equipment
You won’t need anything fancy for this simple recipe.
- Loaf pan (9×5 inch)
- Food processor or blender
- Two large mixing bowls
- Whisk or spatula
- Measuring cups and spoons
Instructions
Let’s get baking your delicious protein banana bread! Follow these easy steps for a perfect loaf every time.
- Prep Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan. For easy removal, you can also line the bottom with parchment paper. This helps prevent sticking.
- Make Oat Flour: Add ¾ cup of old-fashioned rolled oats to a food processor or blender. Blend until the oats reach a fine, flour-like consistency. This step is quick and easy.
- Combine Dry Ingredients: Transfer the homemade oat flour to a large mixing bowl. Stir in the ½ cup vanilla protein powder, ¾ cup white whole wheat flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt, and 1 teaspoon ground cinnamon. Whisk everything together until well combined.
- Combine Wet Ingredients: In a separate large bowl, mash the 3 ripe bananas thoroughly with a fork. Aim for a mostly smooth consistency with a few small lumps if you like. Add the 1 large egg, ½ cup plain Greek yogurt, 1 teaspoon vanilla extract, and 2 tablespoons of your chosen sweetener (maple syrup, honey, or agave). Mix these wet ingredients together until they are well incorporated.
- Mix Batter: Pour the dry ingredients mixture into the wet ingredients bowl. Gently fold the ingredients together using a spatula or spoon. Mix just until no dry streaks of flour remain. Be careful not to overmix the batter; overmixing can lead to a tough loaf.
- Transfer & Bake: Pour the finished batter into your prepared loaf pan. Spread it evenly. Place the loaf pan into your preheated oven.
- Bake: Bake for 35-45 minutes. The bread is cooked through when a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If your bread starts to get too browned on top before it’s fully cooked, loosely tent it with aluminum foil for the remaining baking time.
- Cool: Once baked, remove the loaf pan from the oven. Let the protein banana bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing warm bread can sometimes cause it to crumble, so patience is key!
Pro Tips for Success
Achieve the best results with these helpful baking tips.
- Use Ripe Bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
- Don’t Overmix: Mixing the batter too much develops the gluten, resulting in a dense, tough loaf. Mix just until the ingredients are combined.
- Prevent Over-Browning: If the top of your loaf starts to darken too quickly, loosely tent it with aluminum foil. This prevents burning while the inside finishes baking.
- Achieve Perfect Texture: Precision matters in baking. Follow the measurements closely for the ideal moist and tender protein banana bread.
- Cool Completely: Always let your banana bread cool fully on a wire rack before slicing. This allows the internal structure to set, ensuring perfect slices.
Serving, Storage, and Variations
Make the most of your delicious protein banana bread with these suggestions.
Serving Suggestions
Enjoy your homemade protein banana bread plain for a quick snack, or toast a slice for breakfast. Spread it with a dollop of your favorite nut butter, a swirl of extra Greek yogurt, or even a drizzle of honey. It also pairs wonderfully with fresh berries or a side of scrambled eggs.
Storage Instructions
You can store this moist protein banana bread at room temperature for up to 3-5 days. Keep it tightly wrapped in plastic wrap or in an airtight container to maintain its freshness. For longer shelf life, place it in the refrigerator, where it will stay fresh for about a week.
Freezing Instructions
This protein banana bread freezes beautifully! Once completely cooled, slice the loaf and wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Thaw slices at room temperature or gently warm them in the microwave.
Variations
- Protein Banana Bread Muffins: Simply divide the batter into a greased muffin tin. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
- Chocolate Chip: Fold in ½ cup of your favorite chocolate chips (dark, milk, or semi-sweet) into the batter before baking for a delightful treat.
- Nutty: Add ½ cup of chopped walnuts or pecans to the batter for a satisfying crunch and nutty flavor.
- Spice it Up: Enhance the warmth by adding an extra ¼ teaspoon of ground nutmeg or cardamom alongside the cinnamon.
Nutrition Information
This protein banana bread offers a fantastic, macro-friendly way to enjoy a sweet treat. Each serving provides a good balance of carbohydrates, protein, and healthy fats, making it a satisfying option. It’s also rich in fiber, thanks to the whole grains and bananas, which supports digestive health. Enjoy a nourishing snack that keeps you energized throughout your day.
| Nutritional Value | Amount (per serving) |
|---|---|
| Calories | 113 kcal |
| Carbohydrates | 20 g |
| Protein | 6 g |
| Fat | 1 g |
| Saturated Fat | 0.3 g |
| Polyunsaturated Fat | 0.2 g |
| Monounsaturated Fat | 0.2 g |
| Trans Fat | 0.003 g |
| Cholesterol | 23 mg |
| Sodium | 359 mg |
| Potassium | 192 mg |
| Fiber | 2 g |
| Sugar | 7 g |
| Vitamin A | 42 IU |
| Vitamin C | 3 mg |
| Calcium | 79 mg |
| Iron | 1 mg |
Frequently Asked Questions (FAQ)
Can I use different protein powder?
Yes, you can. Any vanilla-flavored protein powder should work well for this protein banana bread recipe.
How ripe should bananas be?
The riper the better! Look for bananas with plenty of brown spots on the peel, as they are sweeter and easier to mash.
Can I make this gluten-free?
You can, with a few adjustments. Use certified gluten-free rolled oats and a gluten-free all-purpose flour blend.
Can I make it vegan?
Yes, use a plant-based protein powder, a flax egg (1 tbsp flax meal + 3 tbsp water), and dairy-free Greek yogurt.
How long does it last?
This banana bread lasts 3-5 days at room temperature, up to a week in the refrigerator, or 3 months in the freezer.
Conclusion
This healthy protein banana bread truly redefines what a delicious and wholesome treat can be. It’s incredibly moist, packed with flavor, and delivers that satisfying protein boost we all crave.
Whether you need a quick breakfast, a post-workout snack, or a delightful afternoon pick-me-up, this recipe has you covered.
Give it a try, and you’ll find yourself baking it again and again. Don’t forget to rate this recipe and share your experience in the comments below!
Protein Banana Bread: Healthy & Delicious
Equipment
- Food Processor or Blender
- mixing bowl
- Loaf pan
- Parchment paper
- Toothpick
- aluminum foil
Ingredients
Main Ingredients
- ¾ cup old-fashioned rolled oats
- ¾ cup white whole wheat flour
- ½ cup Vanilla Protein Powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 3 large bananas mashed (1 ¼ cup)
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup, honey or agave
Instructions
Instructions
- In a food processor or blender, process oats until finely ground, then transfer to a mixing bowl and stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mash bananas and mix with egg, Greek yogurt, vanilla extract, and maple syrup. Gently fold the wet mixture into the dry ingredients until just combined.
- Pour the batter into a greased loaf pan, optionally lined with parchment paper. Bake at 350°F (175°C) for 35-45 minutes, or until a toothpick comes out clean; cover with foil if browning too quickly.