It is 7am on a busy Monday. Your kids are hungry. You need a fast, filling breakfast. This high protein banana bread is the perfect solution. It tastes like a treat but fuels your body. You will love having this ready to go.
Mornings feel much calmer when breakfast is already made. This loaf is dense, moist, and incredibly satisfying. It is a wonderful choice for your healthy reset. You can enjoy a thick slice without the sugar crash. It is truly the ultimate comfort food for busy families.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy meal prep Sundays. It uses Greek yogurt to keep every bite tender and creamy. You get 10 grams of protein in every single slice. This keeps you feeling full until your next meal. It is much better than a standard muffin.
Most protein breads can turn out dry or chalky. This version stays moist for days. It uses simple pantry staples you likely already have. Your whole family will enjoy the warm cinnamon flavor. It is a budget-friendly way to hit your protein goals.
Simple Cooking Steps
You do not need to be an expert baker for this. The method is very straightforward and beginner-friendly. You just whisk the wet ingredients together first. Then, you gently stir in the dry ingredients. It comes together in just fifteen minutes of prep. Even your kids can help with the mashing.
Ingredients You’ll Need
Using spotty, overripe bananas is the secret to the best flavor. They provide all the natural sweetness you need.
- 3 ripe bananas, mashed
- 2 large eggs
- 1 cup non-fat Greek yogurt, plain
- 0.5 cup liquid egg whites
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 2 scoops (60g) vanilla whey protein powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with non-stick spray.
- In a large mixing bowl, whisk together mashed bananas, eggs, Greek yogurt, egg whites, and vanilla extract until homogeneous.
- In a separate bowl, combine whole wheat flour, whey protein powder, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture using a spatula until no dry streaks remain; avoid overmixing to prevent a rubbery texture.
- Transfer the batter into the prepared loaf pan and level the surface.
- Bake for 45 to 55 minutes, or until an internal temperature of 200°F (93°C) is reached or a skewer comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
- Slice into 10 equal portions to ensure 10g of protein per serving.
Best Ways to Enjoy It
Serve a slice warm with a smear of almond butter. It adds a lovely richness and extra healthy fats. You can also pair it with fresh berries. It makes a perfect post-workout snack or a quick lunchbox addition. Sit down with a hot coffee and enjoy a quiet moment.
Storage & Reheating
Keep your leftovers in an airtight container. They stay fresh in the fridge for five days. For longer storage, you can freeze individual slices. Wrap them tightly in plastic wrap first. When you are ready to eat, just pop a slice in the toaster. It will taste freshly baked and golden again.
Tips for Best Results
- Use the brownest bananas you can find for maximum sweetness.
- Do not overmix the batter once you add the flour.
- Check the center with a toothpick to ensure it is fully baked.
- Let the loaf cool completely before slicing for the best texture.
- Use a high-quality vanilla whey protein for the best flavor.
- Spray your measuring cup with oil before adding the yogurt.
- Add a pinch of extra cinnamon on top before baking.
Ways to Switch It Up
- Fold in a handful of dark chocolate chips for a treat.
- Add crushed walnuts or pecans for a satisfying crunch.
- Swap the vanilla protein for chocolate protein for a rich twist.
- Stir in some blueberries for a fresh, summery flavor.
Common Questions
Can I use a different protein powder?
Whey protein works best for this specific texture. Plant-based proteins may make the bread a bit drier. If you use plant protein, add a splash of milk.
Why is my banana bread rubbery?
This usually happens if you mix the batter too much. Stop stirring as soon as the flour disappears. A light touch ensures a tender, soft crumb.
I hope this recipe makes your busy mornings a little brighter. It is such a joy to have a healthy breakfast ready to go. You deserve a meal that makes you feel good.
— Katie Wood
Ingredients
- 3 ripe bananas , mashed
- 2 large egg s
- 1 cup non -fat Greek yogurt, plain
- 0.5 cup liquid egg whites
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 2 scoops (60g) vanilla whey protein powder
- 1 teaspoon baking soda
- 0.5 teaspoon sal t
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan with non-stick spray.
- In a large mixing bowl, whisk together mashed bananas, eggs, Greek yogurt, egg whites, and vanilla extract until homogeneous.
- In a separate bowl, combine whole wheat flour, whey protein powder, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture using a spatula until no dry streaks remain; avoid overmixing to prevent a rubbery texture.
- Transfer the batter into the prepared loaf pan and level the surface.
- Bake for 45 to 55 minutes, or until an internal temperature of 200°F (93°C) is reached or a skewer comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
- Slice into 10 equal portions to ensure 10g of protein per serving.
