Why You'll Love It
- Packed with 16g of protein per slice to keep you satisfied
- Uses up overripe bananas that might otherwise go to waste
- Perfect for busy mornings or afternoon snack cravings
- Freezer-friendly so you always have something wholesome on hand
*My whole family asks for this weekly - the protein keeps us full until lunch!*
Essential Ingredient Guide
- Very ripe bananas: Choose bananas with brown speckles - they're sweeter and mash easier, giving the bread its moist texture and natural sweetness without needing as much sugar.
- Vanilla protein powder: Look for a quality powder that mixes well; it adds the protein boost and subtle vanilla notes that complement the banana flavor beautifully.
- Greek yogurt: Adds moisture and tanginess while contributing extra protein. Full-fat works best for richness, but any variety will do.
- Cinnamon: Just a teaspoon warms up all the flavors and makes the kitchen smell incredible while baking.
- Maple syrup: A natural sweetener that adds depth - the hint of caramel notes pairs wonderfully with banana.
- Walnuts: Optional but recommended for crunch and healthy fats. Toast them lightly first to bring out their flavor.
Complete Cooking Process
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Ingredient Readiness:
Having everything measured and ready makes the process flow smoothly. The bananas should be mashed well but still have some texture, and the eggs should be at room temperature to incorporate evenly.
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Flavor Development:
The magic starts when the wet ingredients blend together - the banana aroma releases, the cinnamon scent rises, and you know something good is happening. This is where the foundation of flavor builds.
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Texture Control:
Folding in the dry ingredients gently is key. You want them just incorporated - no more stirring than necessary to avoid a tough loaf. The batter should be thick but pourable.
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Finishing Touches:
Those final moments before going into the oven matter. Smoothing the top, maybe adding a few banana slices or extra walnuts on top for presentation. It's those little touches that make it special.
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Serving Timing:
Letting it cool properly is crucial. I know it's tempting to slice right away, but waiting allows the structure to set and flavors to settle. Warm slices are nice, but cooled bread slices cleaner.
- Mash bananas with a fork instead of blending for better texture
- Line your pan with parchment paper for easy removal
- Check doneness with a toothpick - a few moist crumbs are perfect
- Let cool completely before slicing for clean cuts
Pro Tips
You know, I've made this recipe so many times now that it feels like second nature. The rhythm of mashing the bananas, the sound of the mixer, the way the kitchen warms up - it's become one of those comforting routines. I remember once I forgot the baking powder and ended up with a dense loaf that we still ate because, well, it was banana bread. But now I'm careful to measure everything properly. The beauty of this bread is how adaptable it is. Sometimes I'll swap the walnuts for chocolate chips if we're feeling indulgent, or add a handful of oats for extra fiber. It's one of those recipes that welcomes little changes without getting fussy. Much like those Halloween treats that let you get creative, this banana bread is a canvas for whatever you have on hand.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Overripe bananas are non-negotiable - they're sweeter and mash better
- Don't overmix the batter - fold gently to avoid toughness
- Let it cool completely before slicing for best texture
- Store tightly wrapped to maintain moisture
Frequently Asked Questions
→ Can I use unripe bananas?
Honestly, I wouldn't recommend it. Unripe bananas lack the sweetness and soft texture that make this bread work. If your bananas aren't ripe enough, you can speed things up by baking them at 300°F for 15-20 minutes until the skins turn black.
→ What if I don't have protein powder?
You can substitute with additional flour, but you'll lose the protein boost. The texture might be slightly different too. If you're making this change, consider adding an extra banana or a bit more yogurt for moisture.
→ How long does this bread keep?
Stored in an airtight container, it stays moist for about 4-5 days at room temperature. You can also freeze slices individually wrapped for up to 3 months - perfect for grabbing and going.
→ Can I make this gluten-free?
Absolutely! Just use your favorite gluten-free flour blend instead of all-purpose. The texture might be slightly denser, but still delicious. I've had good results with oat flour blends.
→ What's the best way to mash bananas?
I like using a fork in a shallow bowl - you get better control over the texture. Some people use a potato masher, but honestly, a fork works perfectly fine and is one less thing to wash.
→ Can I add chocolate chips?
Oh, definitely! Chocolate and banana are wonderful together. I'd use about ½ to ¾ cup of mini chocolate chips folded in at the end. It makes it feel like more of a treat, similar to how holiday brownies bring extra joy to special occasions.
Chef's Tips
The riper the bananas, the sweeter and more flavorful your bread will be,Don't skip the parchment paper lining - it makes cleanup so much easier,If the top browns too quickly, tent it with aluminum foil during the last 15 minutes of baking,This bread freezes beautifully - wrap slices individually for quick snacks
Nutrition Facts
per serving
245
Calories
16g
Protein
28g
Carbs
9g
Fat
Taste Profile
Warm, comforting sweetness with subtle spice notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Whole wheat will make a denser bread; gluten-free may require extra moisture
Similar sweetness profile, though flavor will vary slightly
Recipe Variations
Try these delicious twists on the original
Chocolate Chip Version
Add ¾ cup mini chocolate chips for a sweeter treat that kids love
Oatmeal Banana Bread
Replace ½ cup flour with rolled oats for extra fiber and heartiness
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using underripe bananas resulting in less sweetness and moisture
- Overmixing the batter leading to tough, dense bread
- Slicing while still warm causing crumbling
- Overbaking resulting in dry texture
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients up to a week in advance and store in an airtight container. The wet ingredients can be mixed and refrigerated overnight - just bring to room temperature before combining.
Leftover Ideas
Leftover slices toast beautifully - about 2-3 minutes in a toaster oven revives the crust and warms the interior perfectly. Great with a smear of nut butter.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven and prepare loaf pan with parchment paper
Mash bananas and mix wet ingredients together
Whisk dry ingredients in separate bowl
Gently combine wet and dry ingredients, fold in walnuts
Bake until golden and toothpick test comes out clean
Cool in pan, then transfer to wire rack to cool completely
High Protein Banana Bread Recipe
A protein-packed banana bread that delivers 16g of protein per slice, making it the perfect nutritious snack or breakfast option that satisfies cravings while fueling your day with wholesome ingredients and warm, comforting flavors.
Timing
Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes
Recipe Details
Ingredients
Wet Ingredients
- 01 3 large very ripe bananas (about 1½ cups mashed)
- 02 2 large eggs, room temperature
- 03 ½ cup plain Greek yogurt
- 04 ⅓ cup maple syrup
- 05 ¼ cup melted coconut oil or butter
- 06 1 teaspoon vanilla extract
Dry Ingredients
- 01 1 cup all-purpose flour
- 02 ½ cup vanilla protein powder
- 03 1 teaspoon baking soda
- 04 1 teaspoon cinnamon
- 05 ½ teaspoon salt
- 06 ½ cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. This little trick saves so much frustration later.
In a large bowl, mash the ripe bananas with a fork until mostly smooth but with some small lumps remaining. You want about 1½ cups total. The aroma should be sweet and fragrant.
Whisk in the eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until everything is well combined. The mixture will look a bit lumpy from the banana - that's perfect.
In a separate bowl, whisk together the flour, protein powder, baking soda, cinnamon, and salt. Make sure there are no lumps in the protein powder before combining.
Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as no dry streaks remain - overmixing leads to tough bread. If using walnuts, fold them in now.
Pour the batter into your prepared loaf pan and smooth the top. You can add a few banana slices or extra walnuts on top for presentation if you like.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be golden brown and feel springy to the touch.
Let the bread cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing. I know it's hard to wait, but it's worth it.
Notes & Tips
- 1 The riper the bananas, the sweeter and more flavorful your bread will be
- 2 Don't skip the parchment paper lining - it makes cleanup so much easier
- 3 If the top browns too quickly, tent it with aluminum foil during the last 15 minutes of baking
- 4 This bread freezes beautifully - wrap slices individually for quick snacks
Tools You'll Need
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9x5 inch loaf pan
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Mixing bowls
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Whisk
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Spatula
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Measuring cups and spoons
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Wire cooling rack
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Parchment paper
Must-Know Tips
- Use room temperature eggs, They incorporate better into the batter
- Don't overmix the batter, Fold gently to maintain tenderness
- Test doneness properly, A few moist crumbs on the toothpick is perfect
- Cool completely before slicing, Prevents crumbling and allows flavors to set
Professional Secrets
- Mash bananas unevenly, Creates better texture in the finished bread
- Toast walnuts lightly, Enhances their flavor before adding to batter
- Use full-fat Greek yogurt, Adds richness and moistness to the crumb
- Let ingredients come to room temperature, Ensures even mixing and baking
Recipe by
Lily_HarperFrom crispy bites to soft nibbles, I’m all about snack-time happiness made simple and delicious.
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