High-Protein Banana Bread
Per serving (1 slice (1/10 of the loaf))
How I calculate this → Protein calculator →
4g of protein per 100 calories, more than 1 of the other 11 breakfast recipes here.
I mix the wet and dry ingredients separately here, whisking the protein powder into the flour first, which is the difference between banana bread with an even crumb and banana bread with chalky pockets in it. Really ripe, spotty bananas do most of the moisture work instead of oil. I'd rather let the bananas get almost too ripe than make this with yellow ones. The darker and softer they are, the sweeter and more moist the loaf turns out without needing to add much extra sweetener.
Why you'll love this
- Ripe bananas and Greek yogurt do the moisture work instead of a cup of oil
- Whisking the protein powder into the dry ingredients first keeps the crumb smooth, not chalky
- 10 slices per loaf, so it holds up as a make-ahead breakfast for the week
Recipe
High-Protein Banana Bread
Ingredients
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment.
- In a large bowl, mash the bananas well. Whisk in the eggs, Greek yogurt, honey, and vanilla until combined.
- In a separate bowl, whisk the flour, protein powder, baking soda, baking powder, salt, and cinnamon together. Whisking the dry ingredients on their own keeps the protein powder from clumping once it hits the wet mixture.
- Add the dry ingredients to the wet ingredients and fold together just until no streaks of flour remain. Don't overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Tent loosely with foil partway through if the top is browning faster than the center sets.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment
- 9x5-inch loaf pan
Notes
- I always whisk the protein powder into the dry ingredients first instead of adding it straight to the wet mixture. It's the single biggest difference between a smooth crumb and one with dense, chalky spots.
- I use bananas that are more brown than yellow. They mash easier and add more natural sweetness, which means I can go lighter on the honey.
- Protein numbers assume a typical whey scoop, about 25g of protein per scoop. Protein powders vary by brand and type, and plant-based powders often run closer to 20g a scoop, so check your label: every 5g less protein per scoop takes only about half a gram off each slice, since one scoop is spread across the whole loaf.
- Protein powder dries out baked goods quickly, so I start checking a few minutes before the low end of the bake time. Whey and plant-based powders don't swap one-for-one without adjusting the liquid.
Nutrition (per serving)
| Calories | 170 |
|---|---|
| Protein | 7g |
| Carbs | 33g |
| Fat | 1g |
| Fiber | 2g |
Where these numbers come from
I calculate every figure above from USDA FoodData Central, ingredient by ingredient, then divide by the servings the recipe makes. Each FDC number links to the exact USDA entry I used. How I calculate nutrition
- Bananas: FDC #173944 (Bananas, raw), 3 medium = 354g (FDC: 1 medium = 118g).
- Eggs: FDC #171287 (Egg, whole, raw, fresh), 2 large = 100g.
- Greek yogurt (nonfat): FDC #170894, 1/2 cup = 113g (Fage Total 0% label: 3/4 cup = 170g).
- Honey: FDC #169640, 1/3 cup = 113g (FDC: 1 cup = 339g). Maple syrup instead (FDC #169661, 1/3 cup = 105g) is about 45 kcal lower for the batch.
- Vanilla extract: FDC #173471, 1 tsp = 4.2g.
- All-purpose flour: FDC #168894 (Wheat flour, white, all-purpose, enriched, bleached), 1.5 cups = 187.5g (FDC: 1 cup = 125g).
- Protein powder: FDC #173180 (Beverages, Protein powder whey based), 1 scoop x 32g (FDC measure 1/3 cup = 32g), 25g protein / 113 kcal per scoop. Generic value: scoop sizes and formulas vary by brand, so swap in your product's label numbers and recompute.
- Baking powder: FDC #172803 (double-acting), 1/2 tsp = 2.3g. Baking soda and salt not counted (no macros).
- Cinnamon: FDC #171320 (Spices, cinnamon, ground), 1 tsp = 2.6g.
- Batch totals: 72.7g protein, 1,683 kcal, 13.5g fat, 326.9g carb, 16.9g fiber; divided by 10.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. It also freezes well, sliced and wrapped individually, for up to 3 months.
FAQ
Can I use a different protein powder?
Yes, though the exact texture and sweetness will shift depending on the brand. Whey and casein both work well here; a plant-based protein powder can bake up slightly denser.
Why did my banana bread turn out gummy in the middle?
Usually an under-bake. Protein powder soaks up more moisture than flour alone, so this loaf sometimes needs a few extra minutes past what a standard banana bread recipe calls for. Check with a toothpick before pulling it.
Can I add mix-ins like chocolate chips or walnuts?
Yes. Fold in about 1/2 cup of either along with the dry ingredients.
Looking for more breakfast ideas: the high-protein overnight oats is another make-ahead option built around Greek yogurt.
This loaf uses plain Greek yogurt, and High-Protein Yogurt shows how much the brand and cup size change the protein you get from it.
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