This high protein banana bread comes in at a whopping 21 grams of protein per slice... while still managing to be a good, tasty banana bread!
This whole thing started years ago, with my Easy Banana Bread. The best banana bread recipe, IMHO - it was based on my gramma’s original recipe for perfect banana bread!
From there, I’ve posted a bunch of other moist banana bread recipes over the years...delicious Eggless Banana Bread, Peanut Butter Banana Bread, Blueberry Banana Bread, Marbled Chocolate Peanut Butter Banana Bread... Even Gluten-Free Banana Bread!
Plenty of options for you to find the best banana bread recipe for your own needs and taste!
It starts as a whole wheat banana bread, with the addition of protein powder and Greek yogurt, to bring the protein count up to a whopping 21 grams per slice!
Beyond that, it’s a good banana bread. Not QUITE as good as my regular bread, but really... at 21 grams of protein per slice, I’d expect some concessions.
That said, here’s what my husband had to say about it:
“It may not be quite as good as your normal banana bread, but it actually doesn’t feel like a compromise at all.
Even if this didn’t have all the health benefits it has, I’d still like it as a good, basic banana bread. It’s like comparing your homemade banana bread to store bought.
The texture’s just a little different - slightly spongier? Really tasty way to get that protein in, though!”
So, let’s look at those ingredients a bit closer, eh?
Ingredients
This healthy banana bread recipe mostly uses simple ingredients. You shouldn’t have any trouble finding everything you need in any larger grocery store.
As always, I have a few ingredient notes for you:
Fresh Bananas
You want to use spotty overripe bananas - VERY ripe bananas.
They can even go beyond being just spotty bananas - the more black the peel, better.
These overripe, mushy bananas not only mash smoother, they provide a bit more sweetness, are key to a moist banana bread, and give a more rich banana flavor than less-ripe bananas.
If you have ugly brown bananas that are perfectly extra ripe for banana bread, but need to hold off on actually making it… just toss them in the freezer.
The peel will go black, but the bananas will be perfect when you’re ready to use them!
One caveat - you’ll need to let them thaw, and then drain off the excess water before mashing them.
Finally, if you only have medium sized bananas, just use an extra banana.
Vanilla Flavored Protein Powder
This high protein banana bread recipe uses Vanilla Flavored Whey Protein Powder.
Personally, I keep a big canister of Revolution Nutrition's High Whey in Vanilla Cake on hand at all times, and use it in a TON of my recipes - baked goods, beverages, etc.
Use whatever vanilla protein powder that you like to drink, and is the best protein powder for your macros.
Whole Wheat Flour
I designed this recipe with whole wheat flour, in an effort to get some more whole grains into Porter’s diet.
Whole wheat pastry flour will work - it makes nice muffins! - but it does have a little bit less protein than regular whole wheat flour.
Whole wheat also has more protein than all purple flour, but you can sub in white flour if you really prefer it.
Nuts and/or Raisins
Nuts and raisins are optional, but I LOVE them in raisin bread.
I like a ton of raisins, and will usually use about 1 cup of dark raisins.
As far as nuts go, I prefer walnut, but feel free to substitute - pecans and/or peanuts are also great. Use ½ – 1 cup of nuts, or ½ cup each of nuts and raisins.
Have fun with it!
Everything Else
Rounding out this recipe, you will need:
Plain Greek Yogurt
Pure Vanilla Extract
Brown Sugar
1 Large Egg
Baking Powder
Baking Soda
Salt
... I just don’t have anything else to add, as far as these last few ingredients go!
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How to Make High Protein Banana Bread
The full recipe is in the printable recipe card at the end of this post, here is a visual walk through, with step-by-step photos.
Preheat oven to 350 F. Grease 1 regular/large loaf pan, or line with parchment paper.
In a large bowl, mash together bananas and brown sugar until relatively smooth.
Add the Greek yogurt, egg, and vanilla to the mashed bananas, whisk to combine.
Add the flour mixture to the mixing bowl of wet ingredients, along with the nuts and/or raisins, if using. Use a wooden spoon or rubber spatula to stir just until combined, with no obvious streaks of flour in the batter.
Pour batter into the greased loaf pan.
Once fully cooked, remove from oven and allow to cool for at least 15-20 minutes before cutting - if you’ve got that kind of patience!
Leftovers
Leftovers can be cooled to room temperature, wrapped in Saran wrap and stored in the fridge for up to a week.
Best served at room temperature or warmer.
More Breakfast and Brunch Recipes
Looking for more ideas to jazz up your breakfast experience! Here are a few more of my favorite recipes for you:
Ambrosia Belgian Waffles
Apple Cinnamon Buns
Baking Powder Biscuits
Blueberry Banana Bread
Biscuits and Gravy - MY Way!
Breakfast Bagel Strata
Breakfast Pizza
Deluxe Pizza Strata
Fig, Honey, and Goat Cheese Strudel
Gluten-Free Cranberry Orange Bread
Gluten Free Lemon Drizzle Cake
Gluten-Free Pop-Tarts
Gluten Free Pumpkin Bread
Gluten-Free Zucchini Bread
Ham & Swiss Breakfast Pizza
Ham, Swiss, and Kale Strata
Rosemary Peach Balsamic Scones
Smoked Gouda and Chive Scones
The BEST Hash Browns Recipe
Looking for even quicker options? Check out my Muffin Recipes, too! There are also some fantastic Bagel Recipes on this blog...
High Protein Banana Bread - 21 g protein per slice!
Equipment
- 1 Loaf Pan
- Parchment Paper optional
Ingredients
- 3 Large Bananas Mashed*
- ½ cup Brown Sugar Packed
- ⅔ cup Plain Greek Yogurt
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 ¼ cup Vanilla Protein Powder We Use Revolution Nutrition's High Whey in Vanilla Cake flavour - that's what the provided nutritional information is based on.
- 1 ¼ cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- Nuts and/or Raisins optional **
Instructions
- Preheat oven to 350 F. Grease 1 regular/large loaf pan, or line with parchment paper.
- In a large bowl, mash together bananas and brown sugar until relatively smooth.
- Add the Greek yogurt, egg, and vanilla to the mashed bananas, whisk to combine.
- In a separate bowl, combine protein powder, flour, baking powder, baking soda, and salt.
- Add the flour mixture to the mixing bowl of wet ingredients, along with the nuts and/or raisins, if using. Use a wooden spoon or rubber spatula to stir just until combined, with no obvious streaks of flour in the batter.
- Pour batter into the greased loaf pan.
- Bake for about 1 hour, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.
- Once fully cooked, remove from oven and allow to cool for at least 15-20 minutes before cutting - if you’ve got that kind of patience!
- Leftovers can be cooled to room temperature, wrapped in Saran wrap and stored in the fridge for up to a week.
- Best served at room temperature or warmer.
Notes
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
Marie Porter
A great way to get some extra protein in when you're on the run! Hope you love the recipe as much as we do!