06/02/2026
High Protein Banana Bread
1 loaf | 10-12 slices | 50-60 min bake time
Ingredients:
3 ripe bananas - the spottier the better for natural sweetness
2 eggs
¼ cup peanut butter - natural, unsweetened works best
¼ cup Greek yogurt - plain, non-fat adds protein + moisture
1 cup whole wheat flour - for “whole grain goodness”
Note: The image mentions protein powder in step 4 but it's missing from the ingredient list. Add 1-2 scoops vanilla or unflavored protein powder to actually hit 120g total
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
½ cup chocolate chips - optional but shown on top
Instructions:
Prep: Preheat oven to 350°F / 175°C. Grease a 9x5" loaf pan.
Wet ingredients: In a large bowl, mash the bananas until smooth. Add eggs, peanut butter, Greek yogurt, and vanilla extract. Mix until well combined.
Dry ingredients: In a separate bowl, whisk together the protein powder, whole wheat flour, baking soda, and salt.
Combine: Gradually add dry ingredients to wet ingredients. Mix until just combined - don't overmix or it'll get tough.
Fold: Gently fold in chocolate chips if using.
Bake: Pour batter into prepared pan and smooth the top. Bake 50-60 minutes, until a toothpick inserted in center comes out clean.
Cool: Let cool in pan 10 min, then transfer to a rack. Slice once fully cooled.
Macros per slice (12 slices, with 2 scoops protein powder + chocolate chips):
∼120 calories, ∼15g protein, 12g carbs, 5g fat
Tips for best results:
For max protein: Use 2 scoops whey isolate + non-fat Greek yogurt. That gets you ∼120g for the whole loaf.
Moist texture: Don't skip the Greek yogurt and make sure bananas are very ripe.
No whole wheat flour? Oat flour or all-purpose works too.
Storage: Keeps 3 days on counter, 1 week in fridge, or 3 months frozen.
Serving ideas from the image:
Warm with a spread of peanut butter
Top with Greek yogurt + fresh berries
Perfect with morning coffee
