Protein Banana Bread Recipe
Introduction
This Protein Banana Bread is a delicious and healthy twist on the classic treat. Packed with protein and natural sweetness from ripe bananas and maple syrup, it makes a perfect snack or breakfast option for home cooks looking to fuel their day.
Ingredients
- 1 1/2 cups white flour
- 1/2 cup protein powder (60g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cups mashed overripe banana
- 1/2 cup yogurt (or additional banana)
- 1/2 cup pure maple syrup (or honey, or agave)
- 1/3 cup oil or water
- 2 tsp pure vanilla extract
- Optional: chocolate chips, walnuts, coconut, etc.
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.
- Step 2: In a large bowl, stir together the flour, protein powder, baking soda, baking powder, salt, and cinnamon until well combined.
- Step 3: Add the mashed bananas, yogurt (or extra banana), maple syrup, oil (or water), and vanilla extract to the dry ingredients. Mix until the batter is smooth and evenly combined.
- Step 4: Fold in any optional add-ins like chocolate chips, walnuts, or coconut if using.
- Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 6: Bake for 40 minutes. Then, turn the oven off but do not open the door; leave the bread inside for an additional 5 minutes to finish cooking gently.
- Step 7: If the center feels soft after this time, cover the top with foil and continue baking until a toothpick inserted in the center comes out mostly clean.
- Step 8: Let the bread cool in the pan for a few minutes, then run a knife around the edges and invert onto a plate. For best flavor and texture, allow it to rest overnight before slicing.
Tips & Variations
- Use extra ripe bananas for natural sweetness and moisture.
- Replace yogurt with additional mashed banana to keep it dairy-free.
- Try different protein powders such as whey, pea, or soy for varying flavors and nutrition.
- Add spices like nutmeg or ginger for extra warmth.
- Include mix-ins like chopped nuts, dark chocolate chips, or shredded coconut for texture and flavor.
Storage
Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, you can substitute whole wheat flour or a gluten-free blend, but expect some changes in texture. Whole wheat will make it denser, while gluten-free blends vary by brand.
How do I know when the banana bread is fully baked?
Insert a toothpick into the center of the loaf; it should come out mostly clean with a few moist crumbs. The bread should also feel firm to the touch and pull away slightly from the pan edges.
PrintProtein Banana Bread Recipe
This Protein Banana Bread recipe offers a delicious, healthier twist on the classic banana bread by incorporating protein powder and natural sweeteners. Moist, flavorful, and easy to prepare, it makes a perfect breakfast or snack option for those looking to add extra protein to their diet without sacrificing taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup protein powder (60g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
Wet Ingredients
- 1 1/2 cup mashed overripe banana (about 3–4 bananas)
- 1/2 cup yogurt (or additional mashed banana)
- 1/2 cup pure maple syrup (or honey, or agave)
- 1/3 cup oil (such as vegetable or canola) or water
- 2 tsp pure vanilla extract
Optional Add-ins
- Chocolate chips
- Walnuts
- Coconut flakes
Instructions
- Prepare the Pan and Oven: Grease a 9×5 inch loaf pan and line the bottom with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C) to ensure even baking.
- Mix Ingredients: In a large bowl, combine all the dry ingredients thoroughly. Add in the mashed bananas, yogurt (or extra banana), maple syrup (or alternative sweetener), oil (or water), and vanilla extract. Stir gently until the batter is smooth and all ingredients are well incorporated, avoiding overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top evenly. Place it in the preheated oven and bake for 40 minutes.
- Finish Baking and Rest: After 40 minutes, turn the oven off but do not open the door. Leave the banana bread inside the closed oven for an additional 5 minutes to finish baking gently. If the center is still soft, loosely cover the top with foil and continue baking until a toothpick inserted in the center comes out mostly clean.
- Cool and Remove: Remove the pan from the oven and allow the bread to cool slightly. Run a knife around the edges and carefully invert the bread onto a plate. For the best flavor and texture, let the bread rest overnight before slicing and serving.
Notes
- If you choose to add optional ingredients like chocolate chips, walnuts, or coconut flakes, fold them gently into the batter just before baking for added texture and flavor.
- You can substitute oil with water for a lower-fat version, but the bread may be less moist.
- Overripe bananas are essential for sweetness and moisture — look for bananas with brown spots or fully brown skins.
- Protein powder type (whey, plant-based, etc.) will affect texture slightly, so choose one you prefer.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for longer storage.
Keywords: Protein banana bread, healthy banana bread, high protein bread, banana bread recipe, baked protein snack
