Description
A soft and moist protein banana bread made with ripe bananas, Greek yogurt, oat flour, and protein powder for a balanced, high-protein snack or breakfast.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup vanilla or unflavored protein powder
- 3/4 cup oat flour (or blended oats)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
- In a large mixing bowl, mash the bananas until smooth. Add the eggs, Greek yogurt, honey or maple syrup, and vanilla extract, then mix until well combined.
- Add the protein powder, oat flour, baking soda, baking powder, salt, and cinnamon. Stir gently until the batter is smooth and thick.
- Fold in the dark chocolate chips if using.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Whey or plant-based protein powder both work, though plant-based powder may create a denser loaf.
- If the batter feels too thick, add 1 to 2 tablespoons of milk.
- You can substitute oat flour with whole wheat flour or all-purpose flour.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices in freezer-safe bags for longer storage.
- Optional add-ins include chopped walnuts, pecans, chia seeds, flaxseed, or chocolate chips.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 11g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 48mg
