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High protein banana bread slices on wire cooling rack showing moist texture

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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

  • 9x5 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.