Description
Craving moist high protein banana bread that tastes just like classic banana bread? This easy recipe packs 12g protein per slice using vanilla protein powder and Greek yogurt. Low sugar, whole grain, perfect for breakfast, snacks or post-workout fuel!
Ingredients
1 cup old-fashioned rolled oats (90g)
1/2 cup white whole wheat flour (60g)
1/2 cup vanilla protein powder (60g)
1 tsp baking soda (5g)
1 1/2 tsp baking powder (7g)
1 tsp kosher salt (6g)
1 tsp ground cinnamon (3g)
3 large ripe bananas, mashed (360g)
1/2 cup plain Greek yogurt (120g)
1/2 cup pure maple syrup (120g)
1 large egg (50g)
1 tsp vanilla extract (5g)
1/2 cup chocolate chips (85g, optional)
Instructions
1. Blend oats in food processor until fine flour. Add to bowl with protein powder, flour, baking soda, baking powder, salt, and cinnamon. Stir dry ingredients.
2. Mash bananas smoothly. Whisk in egg, Greek yogurt, vanilla extract, and maple syrup until combined.
3. Gently fold wet into dry until just mixed. Fold in chocolate chips if using.
4. Pour into greased 9×5 loaf pan with parchment bottom. Bake at 350°F for 40-50 minutes, tenting with foil after 30 minutes.
5. Cool in pan 10 minutes, then wire rack completely before slicing.
Notes
Nutrition calculated without chocolate chips. Store room temp 2 days, fridge 5 days, freeze 3 months.
Pro tips: Use very ripe bananas, don’t overmix batter, cool fully for best texture.
Serving ideas: Toast with peanut butter (18g protein total), Greek yogurt & berries, or almond butter.
Variations: Vegan (plant protein + dairy-free yogurt + flax egg), gluten-free (GF flour blend), muffins (20-25 min bake).
- Prep Time: PT10M
- Cook Time: PT45M
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg