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Delicious high protein banana bread slice on a plate, perfect for breakfast.

High Protein Banana Bread

This high-protein banana bread is a comforting loaf that combines the classic taste of banana bread with a protein boost, perfect for meal prep and healthier snacking.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed About 1 ½ cups
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup or sugar substitute
  • ¼ cup melted coconut oil or vegetable oil
  • 2 large eggs or egg substitute
  • ½ cup Greek yogurt or cottage cheese For moisture and extra protein
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 scoops vanilla or chocolate protein powder Around ½ cup
  • 1¾ cups oat flour or whole wheat flour
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
Optional Ingredients
  • ½ cup chopped walnuts or pecans Optional for added crunch
  • ¼ cup peanut butter Optional for swirled flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and lightly flour a 9x5 inch loaf pan.
  2. In a large mixing bowl, mash the bananas. Add applesauce, maple syrup, oil, eggs, yogurt, and vanilla. Stir until smooth.
  3. Stir in the protein powder until no lumps remain.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Slowly mix the dry ingredients into the wet mixture, stirring just until blended—do not overmix.
  6. Fold in nuts or peanut butter if using.
Baking
  1. Pour the batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve slices plain, spread with nut butter, or warmed. Store wrapped tightly in plastic or in an airtight container. It lasts 2–3 days at room temperature, up to a week in the fridge, and 2–3 months in the freezer.