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High Protein Banana Bread: Moist, Easy, and Guilt-Free

A slice cut from a loaf of moist chocolate chip protein banana bread sitting on a white plate.
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Make this high protein banana bread using Greek yogurt for a moist, tender loaf that tastes like classic dessert. This easy recipe is perfect for breakfast, meal prep, or a satisfying post-workout snack.

Ingredients

Scale
  • 3 large very ripe bananas, mashed
  • 1 cup plain Greek yogurt (2% or full fat for best texture)
  • 2 large eggs
  • 1/4 cup melted coconut oil or unsalted butter
  • 1/2 cup pure maple syrup or honey (or sugar-free substitute)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat pastry flour (or all-purpose flour)
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (optional mix-in)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, combine the mashed bananas, Greek yogurt, eggs, melted oil or butter, maple syrup, and vanilla extract. Whisk until the mixture is smooth.
  3. In a separate, smaller bowl, whisk together the flour, protein powder, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. If using, fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • For the moistest results, use bananas that are heavily spotted or almost black.
  • If you prefer a stronger protein boost, add 1/4 cup of unflavored protein powder, reducing the flour by 1/4 cup.
  • This bread freezes well. Slice the cooled loaf, wrap individual slices in plastic wrap, and store them in a freezer-safe bag for up to three months.

Nutrition

Find it online: https://cookingbyjade.com/protein-banana-bread-moist-easy-and-guilt-free/