Protein Banana Bread

5 from 1 vote

This Protein Banana Bread is soft, moist and made with Greek yogurt and protein powder for a higher-protein breakfast or snack, with no butter or oil needed.

Prep Time10

Cook Time41

Total Time1 5

Course: Breakfast, Snack

Cuisine: American

Keyword: loaves and muffins, meal prep

Servings: slices (one 9x5" loaf)

Ingredients

1 cup mashed ripe banana (about 3 medium bananas)
¼ cup milk (dairy or non-dairy)
⅓ cup plain Greek yogurt
⅓ cup maple syrup
2 eggs
1 teaspoon vanilla extract
1.5 cups all-purpose flour
½ cup unflavored protein powder or collagen
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt

Optional:

¾ cup mini chocolate chips or chopped chocolate

Instructions

Preheat the oven to 350°F and line a 9x5" loaf pan with parchment paper (or grease it well).
In a large bowl, whisk together the mashed banana, milk, Greek yogurt, maple syrup, eggs and vanilla until smooth.
In a separate bowl, whisk together the flour, protein powder or collagen, baking soda, cinnamon and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick. Don't overmix.
If using chocolate chips, fold them into the batter. Save a few to press on top.
Pour the batter into the prepared pan, smooth the top and sprinkle on the reserved chocolate chips.
Bake for 50–55 minutes, until a toothpick inserted in the centre comes out clean. If the top is browning too quickly, loosely tent it with foil for the last 15 minutes.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

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