A moist, soft banana bread made with ripe bananas, Greek yogurt, eggs, and protein powder. It is naturally sweet from ripe bananas and makes a satisfying breakfast, snack, or post-workout treat.
Ingredients
Wet Ingredients
3 large very ripe bananas, mashed
2 large eggs
½ cup plain Greek yogurt
2 tablespoons honey or pure maple syrup
1 teaspoon vanilla extract
2 tablespoons melted coconut oil or unsalted butter
Dry Ingredients
1½ cups oat flour
½ cup vanilla or unflavored protein powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
Optional Add-Ins
â…“ cup chopped walnuts
¼ cup dark chocolate chips
1 tablespoon chia seeds
1 tablespoon ground flaxseed
Optional Topping
1 banana, sliced lengthwise
1 tablespoon chopped walnuts
1 tablespoon dark chocolate chips
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan or line it with parchment paper, leaving some parchment hanging over the sides for easy removal.
2. Mash the Bananas
Place the ripe bananas in a large bowl.
Mash them thoroughly with a fork until mostly smooth. A few small banana pieces are fine and will add moisture and flavor.
3. Mix the Wet Ingredients
Add the eggs, Greek yogurt, honey or maple syrup, vanilla extract, and melted coconut oil or butter.
Whisk until the mixture is smooth and well combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
Oat flour
Protein powder
Baking soda
Baking powder
Cinnamon
Salt
Mix until evenly distributed.
5. Make the Batter
Gradually add the dry ingredients to the banana mixture.
Stir gently with a spatula until just combined.
Do not overmix. Overmixing can make the finished banana bread dense and chewy.
If using walnuts, chocolate chips, chia seeds, or flaxseed, gently fold them in.
6. Fill the Pan
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
If desired, place a sliced banana lengthwise on top and sprinkle with chopped walnuts or chocolate chips.
7. Bake
Bake for approximately 45–55 minutes.
Start checking around 45 minutes.
Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs attached.
If the top is browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.
8. Cool
Remove the loaf from the oven and allow it to cool in the pan for approximately 10–15 minutes.
Lift it out using the parchment paper and transfer it to a wire rack.
Allow it to cool completely before slicing.
For the cleanest slices, wait approximately 1 hour before cutting.
Preparation Time
Prep time: 15 minutes
Baking time: 45–55 minutes
Cooling time: 45–60 minutes
Total time: approximately 1 hour 45 minutes
Servings: 10 slices
Approximate Nutrition Information
Per 1 slice, assuming 10 slices and using whey protein powder, Greek yogurt, and walnuts:
Calories: approximately 220 kcal
Protein: approximately 13 g
Carbohydrates: approximately 27 g
Fiber: approximately 3 g
Net carbohydrates: approximately 24 g
Fat: approximately 8 g
Saturated fat: approximately 2 g
Sugar: approximately 10 g
Sodium: approximately 180 mg
Nutrition will vary depending on the protein powder, yogurt, sweetener, and optional ingredients used.
How to Make It Higher in Protein
For even more protein, you can:
Use a protein powder containing approximately 20–25 g protein per serving.
Replace 2 tablespoons of oat flour with additional protein powder.
Serve each slice with Greek yogurt.
Add a thin layer of natural peanut butter or almond butter.
Add cottage cheese to the batter.
For the best texture, avoid adding too much protein powder because it can make banana bread dry.
Recipe Notes
Use very ripe bananas with plenty of brown spots. They provide more sweetness and moisture.
Do not overmix the batter.
Protein powders vary significantly in how much liquid they absorb. If your batter looks unusually thick, add 1–2 tablespoons of milk.
If the batter is very thin, let it rest for 3–5 minutes before baking.
Allow the bread to cool before slicing so the center can finish setting.
For a softer texture, use full-fat or 2% Greek yogurt.
Oat flour can be made by blending old-fashioned rolled oats until they become a fine flour.
Variations
Chocolate Protein Banana Bread
Add:
2 tablespoons unsweetened cocoa powder
¼ cup dark chocolate chips
You may need 1–2 tablespoons of milk if the batter becomes too thick.
Peanut Butter Banana Bread
Add ¼ cup natural creamy peanut butter to the wet ingredients.
You can also swirl another 1 tablespoon of peanut butter over the top before baking.
Blueberry Banana Protein Bread
Fold ½ cup fresh or frozen blueberries into the batter.
If using frozen blueberries, add them directly without thawing.
Cinnamon Walnut Banana Bread
Add ½ cup chopped walnuts and an additional ½ teaspoon cinnamon.
Storage
Room Temperature
Store tightly wrapped for up to 2 days.
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Slice the banana bread and wrap individual slices in plastic wrap or freezer-safe bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature for approximately 30–60 minutes.
Frequently Asked Questions
Can I use whey protein powder?
Yes. Whey protein works very well, but it can make baked goods slightly drier if too much is used.
Can I use plant-based protein powder?
Yes. Pea, soy, or other plant-based protein powders can be used. Plant-based powders often absorb more liquid, so you may need an extra tablespoon or two of milk.
Can I make this without protein powder?
Yes, but it will no longer have the same high-protein content. You can increase the Greek yogurt and add eggs or cottage cheese to increase protein.
Can I use whole wheat flour instead of oat flour?
Yes. Use approximately 1½ cups whole-wheat flour, but the bread may be slightly denser.
Can I use almond flour?
You can, but almond flour behaves differently from oat flour and may require adjustments to the liquid and leavening. For the most reliable texture, oat flour is recommended.
Can I reduce the sweetener?
Yes. If your bananas are very ripe, you can reduce or completely omit the honey or maple syrup.
Why is my banana bread dry?
The most common causes are too much protein powder, overbaking, or measuring too much flour. Measure flour accurately and remove the bread once a toothpick comes out with a few moist crumbs.
Why is my banana bread dense?
Overmixing, too much protein powder, or insufficient baking powder/soda can make the loaf dense.
Can I add chocolate chips?
Yes. About ¼ cup of dark chocolate chips works especially well.
Can I make muffins with this recipe?
Yes. Divide the batter between 12 lined muffin cups.
Bake at 350°F (175°C) for approximately 18–23 minutes, checking with a toothpick.
How do I know when it is fully cooked?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The center should feel set rather than wet or jiggly.
Can I use frozen bananas?
Yes. Thaw them completely and drain off excess liquid before using. Frozen bananas can make the batter more watery if excess liquid is not removed.
Is this banana bread good for meal prep?
Yes. Slice the cooled loaf and store individual portions in airtight containers. Refrigerated slices can be quickly reheated or eaten cold.
What should I serve with it?
For an even higher-protein breakfast, serve a slice with plain Greek yogurt, cottage cheese, eggs, or a small amount of natural peanut butter.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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