Get ready to fall in love with my family’s favorite protein banana bread—a moist, buttery take on the classic comfort bake with a protein-packed twist.
Protein Banana Bread
This bread contains about 17 grams of protein, making it a delicious and satisfying breakfast or snack. Whenever overripe bananas appear on the counter, this is the recipe I reach for first—although, truthfully, I sometimes let them ripen on purpose just for an excuse to bake another loaf!
Why You’ll Love This Bread
Soft and dense texture
Made with simple pantry staples
Perfect for breakfast or snacking
Freezer-friendly
Recipe Details
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
Category: Breakfast / Snack
Ingredient Notes
Dry Ingredients
All-purpose flour - Creates a soft and tender crumb.
Sugar – Adds sweetness and helps create a golden top.
Baking powder + baking soda – Gives the bread lift and fluffiness.
Salt – Balances the sweetness.
Wet Ingredients
Overripe Bananas – Adds sweetness and flavor.
Butter – Keeps the bread moist.
Eggs – Room-temperature eggs help the batter mix smoothly.
Greek yogurt – Adds protein, moisture, and tenderness.
Vanilla extract – Enhances flavor.
Pecans or Walnuts – Adds a nice crunch and flavor.
Ingredients
Dry Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Wet Ingredients
4 large overripe bananas
1 stick butter, room temperature, plus a little more for the loaf pan
1 cup granulated sugar (Yes, this is a “dry” ingredient, but you use it in the wet ingredients step.)
2 large eggs
1/2 cup vanilla Greek yogurt
1 teaspoon vanilla extract
Optional Ingredient
3/4 cup chopped pecans or walnuts (highly recommend!)
How to Make Protein Banana Bread
Step 1: Prepare the Oven and Pan
Preheat the oven to 350 degrees F and place the rack on the middle shelf. Butter your loaf pan and set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3: Mash the Banana
In a small, separate bowl, mash the bananas with a fork, leaving a little texture.
Step 4: Mix the Wet Ingredients
In a stand mixer fitted with the paddle attachment, cream the 1/2 cup of butter and sugar until light and fluffy. Add the eggs in, 1 at a time. Stir in the mashed bananas, vanilla Greek yogurt, and vanilla, and beat until just combined.
Step 5: Combine the Batter
Add the dry ingredients and gently stir in pecans. Pour the batter into the prepared loaf pan and place on a sheet tray.
Step 6: Bake
Bake for 1 hour and 10 minutes, or until a toothpick comes out clean.
Step 7: Cool and Enjoy
Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. Slice and serve.
Tips for Perfect Bread
Do not overmix the batter.
Use room-temperature ingredients for smoother mixing.
How to Store Protein Banana Bread
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze muffins in a freezer bag for up to 3 months.
More Recipes You’ll Love
Protein Banana Bread
Get ready to fall in love with my family’s favorite protein banana bread—a moist, buttery take on the classic comfort bake with a protein-packed twist. This bread contains about 17 grams of protein, making it a delicious and satisfying breakfast or snack. Whenever overripe bananas appear on the counter, this is the recipe I reach for first—although, truthfully, I sometimes let them ripen on purpose just for an excuse to bake another loaf!
Ingredients
- Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Wet Ingredients
- 4 large overripe bananas
- 1 stick butter, room temperature, plus a little more for the loaf pan
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- Optional Ingredient
- 3/4 cup chopped pecans or walnuts (highly recommend!)
Instructions
- Step 1: Prepare the Oven and Pan
- Preheat the oven to 350 degrees F and place the rack on the middle shelf. Butter your loaf pan and set aside.
- Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- Step 3: Mash the Banana
- In a small, separate bowl, mash the bananas with a fork, leaving a little texture.
- Step 4: Mix the Wet Ingredients
- In a stand mixer fitted with the paddle attachment, cream the 1/2 cup of butter and sugar until light and fluffy. Add the eggs in, 1 at a time. Stir in the mashed bananas, vanilla Greek yogurt, and vanilla, and beat until just combined.
- Step 5: Combine the Batter
- Add the dry ingredients and gently stir in pecans. Pour the batter into the prepared loaf pan and place on a sheet tray.
- Step 6: Bake
- Bake for 1 hour and 10 minutes, or until a toothpick comes out clean.
- Step 7: Cool and Enjoy
- Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. Slice and serve.
Notes
Tips for Perfect Bread
- Do not overmix the batter.
- Use room-temperature ingredients for smoother mixing.
How to Store Protein Banana Bread
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze muffins in a freezer bag for up to 3 months.
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Get ready to fall in love with my family’s favorite protein banana bread—a moist, buttery take on the classic comfort bake with a protein-packed twist.