High Protein Banana Bread - 21 g protein per slice!
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!
Servings: 8 - 1 Loaf
Calories: 267kcal
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
* Use VERY ripe bananas. If you have bananas that are perfectly (over!) ripe for banana bread, but need to hold off on actually making it… just toss them in the freezer for a few hours. The peel will go black, the the bananas will be perfect!
** I like a ton of raisins, and will usually use about 1 cup of dark raisins. As far as nuts go, I prefer wlanut, but feel free to substitute. Use ½ – 1 cup of nuts, or ½ cup each of nuts and raisins. Have fun with it!
Nutrition
Calories: 267kcal | Carbohydrates: 42g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 38mg | Sodium: 421mg | Potassium: 431mg | Fiber: 3g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 1mg
