I love how this banana bread feels indulgent while being made with clean, wholesome ingredients. It’s super easy to make and gives me that soft, moist texture without needing any butter or refined sugar. I also appreciate that I can customize it with fun add-ins like walnuts or chocolate chips, depending on my cravings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 medium ripe bananas, mashed 2 large eggs 1/2 cup plain Greek yogurt (non-fat or 2%) 2 tbsp honey or pure maple syrup 1 tsp vanilla extract 1 cup oat flour (or blended rolled oats) 1/2 cup vanilla protein powder (whey or plant-based) 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt optional 1/4 cup chopped walnuts, sugar-free chocolate chips, or hemp seeds
Directions
I start by preheating the oven to 175°C (350°F) and lining a loaf pan with parchment paper.
In a large mixing bowl, I mash the ripe bananas until smooth.
Then, I add in the eggs, Greek yogurt, honey or maple syrup, and vanilla extract, mixing everything together until it’s fully combined.
Next, I stir in the protein powder, oat flour, baking soda, cinnamon, and salt. I fold the mixture gently until it forms a consistent batter.
If I’m using any optional add-ins like walnuts or chocolate chips, I mix them in at this point.
I pour the batter into the prepared loaf pan, smooth out the top, and bake it for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Finally, I let the bread cool completely in the pan before slicing.
Servings and timing
This recipe makes 10 servings. Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Calories per slice: 165 kcal
Variations
I like playing around with this recipe depending on what I have on hand. Sometimes I swap oat flour for almond flour for a nuttier flavor. When I want extra sweetness, I toss in a handful of sugar-free chocolate chips. For crunch and healthy fats, chopped walnuts or hemp seeds are great. I’ve also tried using chocolate protein powder for a rich twist—it turns out like a dessert!
Storage/reheating
Once the banana bread is completely cool, I wrap the slices individually or store them in an airtight container. It stays fresh in the fridge for up to 5 days. For longer storage, I freeze the slices and just reheat one in the microwave for about 30 seconds whenever I want a quick snack or breakfast.
FAQs
How do I know when the banana bread is done?
I check by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready. The top should also be golden and slightly firm to the touch.
Can I use a different type of protein powder?
Yes, I’ve made this with both whey and plant-based protein powders. Just keep in mind that different powders may slightly change the texture or sweetness.
What if I don’t have oat flour?
I simply blend rolled oats in a blender until they reach a flour-like consistency. It works just as well and keeps things budget-friendly.
Is this recipe gluten-free?
It can be! I make sure to use certified gluten-free oats or oat flour to keep it gluten-free.
Can I make this banana bread vegan?
Yes, I can substitute the eggs with flax eggs, use plant-based yogurt, and opt for maple syrup instead of honey. Just be sure the protein powder is vegan, too.
Conclusion
This high protein banana bread is one of my favorite ways to enjoy something sweet while staying on track with my health goals. It’s simple, flexible, and packed with clean ingredients that fuel my day. Whether I’m enjoying it warm from the oven or grabbing a frozen slice on a busy morning, it always hits the spot.
