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Protein Banana Bread

Protein Banana Bread is a moist and nutritious twist on classic banana bread, combining ripe bananas with protein powder and Greek yogurt for a satisfying snack or breakfast.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 ripe bananas mashed (about 1 1/4 cups)
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/3 cup Greek yogurt or sour cream
  • 1/2 cup chocolate chips optional

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Banana masher or fork
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease a 9x5 inch loaf pan with butter or nonstick spray.
  2. Peel and mash the bananas in a small bowl with a fork until mostly smooth with a few small lumps.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
  4. Add the eggs one at a time to the butter mixture, stirring well after each addition, then mix in the vanilla extract.
  5. Stir the mashed bananas and Greek yogurt into the wet ingredients until just combined.
  6. In a medium mixing bowl, whisk together the flour, protein powder, baking soda, salt, and cinnamon until well combined.
  7. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  8. If using, fold in the chocolate chips, then pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Store cooled banana bread in an airtight container at room temperature for up to 5 days or freeze individual slices for up to 3 months.