High Protein Banana Bread (Printable Version)

Moist banana bread packed with protein from Greek yogurt and eggs, ideal for a nutritious snack.

# What You'll Need:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup plain Greek yogurt (2% or fat-free)
04 - 1/4 cup honey or maple syrup
05 - 1/4 cup light olive oil or melted coconut oil
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups whole wheat flour
08 - 1/2 cup vanilla or unflavored whey protein powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt

→ Optional Add-ins

13 - 1/2 cup chopped walnuts or pecans
14 - 1/3 cup dark chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, Greek yogurt, honey or maple syrup, oil, and vanilla extract until smooth and well combined.
03 - In a separate bowl, stir together whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
04 - Gradually fold dry ingredients into wet mixture, stirring until just combined. Avoid overmixing to maintain tender crumb structure.
05 - Gently fold in nuts or chocolate chips if desired.
06 - Pour batter into prepared loaf pan and smooth the top surface evenly.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Tips for Success:

01 -
  • This bread stays tender for days without any weird gummy texture, thanks to the Greek yogurt keeping everything moist.
  • You get a real 9g of protein per slice, so it actually works as a post-gym snack, not just dessert disguised as breakfast.
  • The honey and cinnamon make it taste like a treat while the whole wheat flour keeps it from feeling heavy or one-dimensional.
02 -
  • Don't mash the bananas to a completely smooth puree—a few small chunks add texture and prevent the bread from feeling like banana baby food.
  • If your protein powder is chocolate-flavored instead of vanilla, reduce or omit the vanilla extract because the flavors can clash and turn soapy-tasting.
  • The difference between 45 and 55 minutes of baking often comes down to your oven's personality and how ripe your bananas are—go by the toothpick test, not just time.
03 -
  • Room temperature ingredients mix more evenly and create a smoother batter with no cold pockets—pull everything out about 30 minutes before you start.
  • If you're dairy-free, use a plant-based Greek yogurt and a plant-based protein powder, and the bread turns out almost identical but with a slightly lighter flavor profile.
Go Back