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Protein Banana Bread

Fuel your mornings or power through your afternoon with this High Protein Banana Bread – each delicious slice packs an impressive ten grams of protein, making it the perfect healthy breakfast or satisfying snack.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 16
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups all-purpose white spelt, or oat flour (approx. 240-250g)
  • ⅔ cup protein powder approx. 80g
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 2 cups mashed very ripe bananas about 4 medium, very ripe bananas
  • ⅔ cup plain yogurt dairy or non-dairy OR additional ⅔ cup mashed banana
  • ⅔ cup pure maple syrup honey, or agave
  • ½ cup neutral oil like canola, light olive oil OR water (for a lower fat version)
  • 1 tablespoon pure vanilla extract
  • Optional: ¾ to 1 cup total of add-ins like chocolate chips chopped walnuts, shredded coconut, etc.

Method
 

  1. Prepare Pan & Oven: Preheat your oven to 350°F (175°C). Thoroughly grease a 9x5 inch loaf pan. For easy removal, line the bottom (and optionally, the longer sides) with parchment paper, leaving a slight overhang.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, protein powder, baking soda, baking powder, salt, and cinnamon until well combined. This ensures even distribution.
  3. Combine Wet Ingredients: In a separate medium bowl, thoroughly mash the ripe bananas. Stir in the yogurt (or additional banana), chosen liquid sweetener, oil (or water), and pure vanilla extract until smooth.
  4. Mix Batter Gently: Pour the wet ingredient mixture into the dry ingredient bowl. Using a spatula, gently fold everything together until just combined. Do not overmix; a few streaks of flour are perfectly fine. If using, gently fold in your optional chocolate chips, nuts, or other add-ins.
  5. Bake: Carefully pour and spread the batter evenly into the prepared loaf pan. Place on the center rack of the preheated oven and bake for 45-55 minutes.
  6. Crucial Oven Rest: After the initial baking time, turn the oven OFF completely. Do not open the oven door, not even a crack. Allow the protein banana bread to sit in the closed, turned-off oven for an additional 5 minutes. This helps it finish cooking through gently.
  7. Check for Doneness: Remove the loaf from the oven. Insert a toothpick or skewer into the very center.
  8. If it comes out clean or with a few moist crumbs attached (no wet batter), it's done.
  9. If there's still wet batter, loosely tent the top of the loaf with aluminum foil (to prevent over-browning) and return to the oven (you can turn it back on to 350°F if it has cooled significantly) for another 5-10 minutes. Test again.
  10. Cool Properly: Let the banana bread cool in the pan on a wire rack for 10-15 minutes. Then, use the parchment paper overhangs to carefully lift the loaf out of the pan and place it directly onto the wire rack to cool completely before slicing.
  11. Patience for Perfection (Optional but Recommended): For the best flavor and texture, once completely cool, loosely cover the loaf and let it sit at room temperature or in the refrigerator overnight. The flavors meld beautifully, and the texture improves.