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Perfect High Protein Banana Bread

A moist, delicious banana bread packed with protein, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas for the sweetest flavor; the browner, the better!
  • 2 large eggs
  • 1/4 cup Greek yogurt (plain) Can substitute with silken tofu for a dairy-free option.
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1/2 cup chopped walnuts or chocolate chips (optional) Ensure halal certification.

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash the ripe bananas using a fork until they're mostly smooth (a few lumps are okay for texture).
  3. Mix in the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Stir until fully combined.
  4. In a separate bowl, combine the whole wheat flour, rolled oats, protein powder, baking soda, baking powder, and salt. Whisk them together.
  5. Gradually fold the dry ingredients into the wet mixture, using a spatula. Do not overmix.
  6. If desired, gently fold in the walnuts or chocolate chips.
  7. Transfer the batter into a greased loaf pan, smoothing the top.
  8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Wrap leftover banana bread tightly and store it in the refrigerator for up to a week, or freeze slices for up to three months. Toast or microwave for a few seconds to enjoy warm.