There’s nothing better than warm banana bread fresh from the oven, and this protein-packed version makes it even more satisfying.
Soft, moist, and naturally sweet, this banana bread is wholesome enough for breakfast yet tasty enough to enjoy as a snack.
Why You’ll Love This Recipe
It’s moist, fluffy, and naturally sweetened with ripe bananas.
Packed with protein from Greek yogurt and protein powder, it keeps you fuller longer.
Made with whole wheat flour for extra fiber and nutrition.
Perfect for meal prep—bake once, enjoy all week.
What You’ll Need (Ingredient Highlights)
Ripe bananas add natural sweetness and moisture.
Greek yogurt boosts protein and keeps the loaf tender.
Vanilla protein powder increases nutrition without compromising flavor.
Whole wheat flour makes the bread more hearty and wholesome.
A touch of cinnamon adds warmth and flavor.
Pro Tips Before You Start
Use very ripe bananas with brown spots—they make the bread sweeter and softer.
Don’t overmix the batter or the loaf may turn dense.
Check doneness early with a toothpick since ovens vary.
Let the bread cool before slicing for cleaner cuts.
How to Make Protein Banana Bread
Step 1 – Preheat the oven
Heat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Step 2 – Mix the wet ingredients
Mash bananas in a large bowl until smooth.
Add eggs, Greek yogurt, almond milk, and vanilla extract. Stir until well combined.
Step 3 – Mix the dry ingredients
In another bowl, whisk together protein powder, whole wheat flour, baking soda, cinnamon, and salt.
Step 4 – Combine wet and dry
Gradually fold the dry mixture into the wet mixture.
Stir until just combined—do not overmix.
Step 5 – Bake
Pour batter into the prepared pan, smooth the top, and bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 – Cool and serve
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
What to Serve Them With
Enjoy with a spread of nut butter for extra richness.
Pair with coffee or tea for a cozy breakfast.
Serve with Greek yogurt and fruit for a balanced snack.
Variations / Substitutions
Swap vanilla protein powder with chocolate protein for a richer flavor.
Use almond flour for a gluten-free version.
Add walnuts, pecans, or chocolate chips for texture.
Storage & Leftovers
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 5 days for longer freshness.
Freeze sliced banana bread for up to 2 months; thaw as needed.
FAQs
Can I use regular flour instead of whole wheat flour?
Yes, but the bread will be lighter and less hearty.
What type of protein powder works best?
Whey, plant-based, or collagen protein all work—just choose one with a flavor you enjoy.
Can I make this dairy-free?
Yes, use dairy-free yogurt and plant-based protein powder.
Why is my banana bread dense?
Most likely from overmixing—stir only until combined.
Can I make muffins instead of a loaf?
Yes, bake in a muffin tin for 18–22 minutes.
Can I add mix-ins like nuts or chocolate?
Absolutely! Fold them into the batter before baking.
How do I know when it’s done baking?
Insert a toothpick into the center—if it comes out clean, it’s ready.
Final Thoughts
This protein banana bread is a healthy twist on a classic favorite.
It’s easy to make, nutrient-packed, and perfect for breakfast, snacks, or meal prep.
