Fuel Your Day: High Protein Banana Bread Recipe

I used to throw away overripe bananas until I discovered this high protein banana bread recipe that completely changed my breakfast game. This isn’t your typical dense, chalky protein bread – we’re talking about a ridiculously moist loaf that packs 13.5 grams of protein per slice while tasting like pure comfort food.

My kids used to roll their eyes whenever I mentioned “protein” and “baked goods” in the same sentence. They’d seen too many of my early attempts that resembled hockey pucks more than actual food. But when I pulled this golden, fragrant loaf from the oven last month, something magical happened – they actually asked for seconds without knowing it was loaded with protein powder and Greek yogurt.

The secret lies in balancing moisture-rich ingredients like mashed bananas and Greek yogurt with quality protein powder, creating a tender crumb that rivals any traditional banana bread. Plus, at 260 calories per slice with over 13 grams of protein, it keeps you satisfied for hours instead of leaving you reaching for more food thirty minutes later. You’re going to love this one!

Ingredients for High Protein Banana Bread

I always use bananas that are almost too ripe – those brown-spotted ones that most people would toss are actually perfect for maximum sweetness and moisture in this recipe.

• 3 ripe bananas, mashed (about 1½ cups) – I recommend bananas with brown spots for best flavor
• ½ cup unsweetened applesauce
• ¼ cup maple syrup or sugar substitute
• ¼ cup melted coconut oil or vegetable oil
• 2 large eggs or egg substitute
• ½ cup Greek yogurt or cottage cheese – My preference is thick Greek yogurt for extra creaminess
• 1 teaspoon vanilla extract
• 2 scoops vanilla or chocolate protein powder (about ½ cup) – In my experience, vanilla works best with banana
• 1¾ cups oat flour or whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup chopped walnuts or pecans (optional) – I usually add these for extra protein and crunch
• ¼ cup peanut butter (optional) – Pro tip: swirl this in for an extra 8 grams of protein per slice

Step-by-Step Instructions

I recommend preheating your oven first since this batter comes together quickly and you’ll want to get it baking right away.

Step 1: Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with cooking spray or butter, then lightly dust with flour to prevent sticking.

Step 2: In a large mixing bowl, mash bananas until mostly smooth with a few small chunks remaining. Add applesauce, maple syrup, melted oil, eggs, Greek yogurt, and vanilla extract. Whisk everything together until the mixture looks creamy and well combined.

Step 3: Add protein powder directly to the wet ingredients and mix thoroughly until no lumps remain – this prevents chalky pockets in your finished bread. The batter will thicken slightly, which is normal.

Step 4: In a separate bowl, whisk together oat flour, baking soda, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until flour disappears. Overmixing leads to tough bread, so stop as soon as ingredients are incorporated.

Step 5: Gently fold in nuts or swirl in peanut butter if using, then pour batter into prepared pan. Bake for 45-55 minutes, until a toothpick inserted in center comes out with just a few moist crumbs attached.

Step 6: Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. This prevents crumbling and ensures clean slices.

What to Serve with High Protein Banana Bread

This protein-packed bread pairs beautifully with both sweet and savory options that complement its moist texture and subtle banana flavor.

Greek Yogurt with Berries: The tangy yogurt balances the sweetness while adding even more protein, creating a complete breakfast that delivers over 20 grams of protein total.

Cottage Cheese Peanut Butter Mousse: For maximum protein impact, this creamy dessert provides sustained energy and pairs exceptionally well with the banana flavors.

High Protein Chia Pudding: A light, refreshing option that provides natural sweetness and fiber, contrasting perfectly with the dense, satisfying bread texture.

Protein Overnight Oats: The warm, comforting flavors in this bread pair exceptionally well with cold overnight oats for a balanced breakfast approach.

High Protein Breakfast Bowl: Create a complete breakfast spread by serving alongside a protein-packed bowl for weekend family brunches.

Storage & Serving Tips

Store this high protein banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week to maintain maximum freshness. I recommend slicing the entire loaf once cooled and storing pre-cut pieces for grab-and-go convenience.

For reheating, warm individual slices in the microwave for 15-20 seconds or toast lightly in a regular toaster. The bread maintains its moisture beautifully and actually tastes even better the next day as flavors meld together. If you love this banana flavor, you’ll also enjoy my high protein chocolate banana bread for variety.

Pro tip: slice and freeze individual portions wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator or microwave directly from frozen for 30-45 seconds for a quick breakfast or snack.

Conclusion

High Protein Banana Bread

Incredibly moist and delicious banana bread packed with 13.5 grams of protein per slice, made with Greek yogurt and protein powder.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 portions

Course: Breakfast, Snack

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 3 medium ripe bananas mashed, about 1½ cups
• ½ cup unsweetened applesauce
• ¼ cup maple syrup or sugar substitute
• ¼ cup melted coconut oil or vegetable oil
• 2 large eggs or egg substitute
• ½ cup Greek yogurt or cottage cheese
• 1 tsp vanilla extract
• 2 scoops vanilla or chocolate protein powder about ½ cup
• 1¾ cups oat flour or whole wheat flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup chopped walnuts or pecans optional
• ¼ cup peanut butter optional, for extra protein

Equipment

• 9×5 inch loaf pan
• Large mixing bowls
• Wire cooling rack
• Whisk
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with cooking spray or butter, then lightly dust with flour to prevent sticking.
2. In a large mixing bowl, mash bananas until mostly smooth with a few small chunks remaining. Add applesauce, maple syrup, melted oil, eggs, Greek yogurt, and vanilla extract. Whisk everything together until the mixture looks creamy and well combined.
3. Add protein powder directly to the wet ingredients and mix thoroughly until no lumps remain. The batter will thicken slightly, which is normal.
4. In a separate bowl, whisk together oat flour, baking soda, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until flour disappears. Do not overmix.
5. Gently fold in nuts or swirl in peanut butter if using, then pour batter into prepared pan.
6. Bake for 45-55 minutes, until a toothpick inserted in center comes out with just a few moist crumbs attached.
7. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for maximum sweetness. Store at room temperature for 3 days or refrigerate up to 1 week. Slice and freeze for longer storage. For gluten-free version, use gluten-free oat flour.