Protein Banana Bread
This protein banana bread is so moist and tender, even picky eaters love it. Packed with 10g protein per slice, it's perfect for meal prep breakfasts. No chalky texture – just perfectly sweet banana bread that stays fresh for days.
Equipment
- 8.5x4.5-inch Loaf Pan
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Spatula
Ingredients
- 1.5 cups overripe mashed banana (about 3 medium)
- 2 large eggs
- 1 egg white
- 1/3 cup plain Greek yogurt (80g)
- 1/4 cup melted butter or coconut oil (60ml)
- 1/4 cup milk of choice (60ml)
- 1/3 cup coconut sugar or brown sugar (65g)
- 1 scoop vanilla or unflavored protein powder (30g)
- 1 cup whole wheat pastry flour or all-purpose flour (120g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat and prep: Set oven to 350°F (175°C). Grease an 8.5x4.5-inch loaf pan and line with parchment paper leaving an overhang.
- Mash the bananas: In a large bowl, mash the bananas until almost smooth – a few lumps are fine.
- Mix wet ingredients: Add eggs, egg white, yogurt, melted butter, milk, and sugar to the banana. Whisk until smooth. Ensure butter is not hot to avoid scrambling eggs.
- Add dry ingredients: Sprinkle protein powder, flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a spatula until no flour streaks remain. Do not overmix; about 15 folds is enough.
- Pour and bake: Scrape batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).
- Cool in pan: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slicing warm causes crumbling.
Notes
Don't skip the parchment overhang — it makes lifting the loaf out easy. Weigh your banana for accuracy: 210g is ideal. If using plant-based protein powder, add an extra 2 tablespoons of milk. Cool completely before slicing for clean pieces. Store in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months.