High Protein Banana Bread (Printable)

Moist banana loaf with Greek yogurt, eggs, and whole wheat flour packed with protein for a nutritious boost.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, Greek yogurt, honey or maple syrup, oil, and vanilla extract until smooth and well incorporated.
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. Avoid overmixing.
05 - Gently fold in nuts or chocolate chips if desired.
06 - Pour batter into prepared loaf pan and smooth the top surface.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The Greek yogurt keeps it ridiculously moist while packing nearly 10 grams of protein per slice, so you're actually satisfied.
  • It tastes like indulgent banana bread but won't leave you feeling sluggish or guilty afterward.
  • Once you master this, you'll stop buying expensive protein bars and start making this instead.
02 -
  • Don't use frozen bananas unless you thaw them completely and drain off excess liquid—too much moisture and your bread becomes gummy instead of tender.
  • The protein powder absorbs more liquid than regular flour, so if your batter looks thinner than typical banana bread batter, that's actually correct and expected.
03 -
  • Toast your nuts lightly before folding them in if you want that flavor to punch through instead of disappearing into the crumb.
  • The bread rises better and bakes more evenly if you let the batter sit for five minutes before it goes in the oven—the baking soda has time to react and activate fully.
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