Description

This Protein Banana Bread is a healthy, high-protein twist on the classic banana bread recipe. Made with ripe bananas, oat flour, protein powder, and Greek yogurt, this bread offers a moist texture and balanced sweetness from natural ingredients like maple syrup and almond milk. Perfect for a nutritious breakfast or a protein-packed snack, it can be customized with walnuts or chocolate chips for added texture and flavor.

Ingredients

Scale

Wet Ingredients

3 ripe bananas (mashed)
2 large eggs
1/4 cup unsweetened almond milk
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt

Dry Ingredients

1 cup oat flour
1/2 cup vanilla or unflavored protein powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Optional Add-ins

1/4 cup chopped walnuts or chocolate chips

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the eggs, unsweetened almond milk, maple syrup (or honey), vanilla extract, and plain Greek yogurt. Stir everything together until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet banana mixture. Stir gently until just combined, taking care not to overmix to keep the bread tender.
Add Optional Ingredients: Fold in chopped walnuts or chocolate chips if using, to add texture and extra flavor to the bread.
Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing to ensure clean cuts and maintain texture.

Notes

You can substitute oat flour with whole wheat flour or almond flour depending on your dietary preferences.
For a dairy-free version, use plant-based yogurt and protein powder alternatives.
Store leftover banana bread in an airtight container for up to 3 days at room temperature.
For longer storage, freeze the bread for up to 2 months. Slice before freezing for easy portioning.