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High Protein Banana Bread

This High Protein Banana Bread is a delicious way to use overripe bananas while boosting your protein intake. Perfect for breakfast, snacks, or dessert!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas The riper, the better!
  • 2 eggs Can substitute with flax eggs for vegan option.
  • 1/2 cup Greek yogurt Can substitute with plant-based yogurt for vegan option.
  • 1/4 cup honey or maple syrup For sweetness.
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour Can substitute with all-purpose or gluten-free flour.
  • 1/2 cup oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips Optional.
  • 1/2 teaspoon cinnamon Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, mash the bananas with a fork.
  3. Mix in eggs, Greek yogurt, honey, and vanilla extract to the mashed bananas.
  4. In a separate bowl, combine whole wheat flour, oats, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  6. Fold in chocolate chips, if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack. Slice and enjoy!

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months. Toast lightly before serving for a fresh taste.