High Protein Banana Bread

This High Protein Banana Bread is a simple way to turn those very ripe bananas on the counter into something a little more filling.

It still tastes like banana bread, but Greek yogurt, whole wheat flour, and vanilla protein powder give it a good boost of protein. One slice has about 21 grams of protein, depending on the protein powder you use.

It’s good for breakfast, an afternoon snack, or those mornings when you need something you can grab on the way out the door.

Ingredients

• 3 large very ripe bananas, mashed
• ½ cup packed brown sugar
• ⅔ cup plain Greek yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups vanilla protein powder
• 1¼ cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Nuts or raisins, optional

Use Really Ripe Bananas

This is one recipe where ugly bananas are exactly what you want.

Bananas with plenty of brown or black spots are softer, sweeter, and have more banana flavour. They also help keep the loaf moist.

If your bananas are ripe but you aren’t ready to bake, freeze them. Let them thaw before using and drain off any extra liquid.

How to Make High Protein Banana Bread

Preheat the oven to 350°F (175°C).

Grease a regular loaf pan or line it with parchment paper.

In a large bowl, mash the bananas with the brown sugar. It doesn’t need to be perfectly smooth.

Add the Greek yogurt, egg, and vanilla. Whisk until everything is mixed together.

In another bowl, stir together the protein powder, whole wheat flour, baking powder, baking soda, and salt.

Add the dry ingredients to the banana mixture.

If you’re adding raisins or nuts, toss them in now.

Stir gently with a wooden spoon or spatula. Stop as soon as you don’t see any dry flour. Don’t keep mixing it.

Spread the batter into the prepared loaf pan.

Bake for about 1 hour. The top should be nicely browned and a knife or toothpick pushed into the centre should come out clean.

Let the loaf cool for at least 15 to 20 minutes before slicing.

Choosing a Protein Powder

Vanilla whey protein powder works well here because the flavour goes nicely with banana.

Use a protein powder that you already enjoy. Different brands can make the batter slightly thicker or thinner, so don’t worry if yours doesn’t look exactly the same every time.

The final protein amount will also depend on the brand you use.

Whole Wheat Flour

Whole wheat flour gives the bread a little more fibre and protein and makes it quite filling.

The texture is a bit heartier than regular banana bread. That’s normal.

You can use regular white flour if that’s what you have, but the nutrition and texture will change a little.

Add Raisins or Nuts

This loaf is perfectly good on its own, but raisins and nuts are easy additions.

Walnuts are especially good with banana bread. Pecans work too.

Try:

• ½ to 1 cup chopped nuts
• About 1 cup raisins
• Or ½ cup nuts and ½ cup raisins

No need to overthink it. Use whatever you have in the cupboard.

Don’t Overmix the Batter

Once the flour goes in, mix only until everything comes together.

Overmixing can make protein banana bread heavier and a bit rubbery. A few small lumps in the batter are completely fine.

How to Store It

Let the banana bread cool completely before storing it.

Wrap it well or place it in a covered container and keep it in the fridge for up to one week.

It tastes best at room temperature or slightly warmed.

You can also slice the loaf before storing it. That makes it easy to grab one piece at a time for breakfast or a quick snack.

A Good Use for Those Brown Bananas

This isn’t meant to be a fancy banana bread. It’s a practical one.

You get the familiar banana flavour, a moist loaf, and quite a bit more protein than you’d find in regular banana bread.

Put the kettle on, cut yourself a slice, and you’re set.