It is a busy Monday morning. You need a quick, filling breakfast. This high protein banana bread is your new best friend.
This recipe is perfect for your healthy reset. It delivers amazing flavor with fresh, simple ingredients. You will love how it fills your home with a warm, sweet aroma.
Why You’ll Love This Recipe
This recipe is a total winner for your meal prep routine. It uses Greek yogurt for a moist, tender crumb. There is no added sugar in this loaf. You get plenty of protein in every single bite. It keeps you full and satisfied for hours.
Your whole family will love this guilt-free treat. It is budget-friendly and uses common pantry staples. You can feel good about serving this to your kids. It is the ultimate way to use up those brown bananas.
Simple Method
Making this bread is so simple and rewarding. You just whisk the wet ingredients together first. Then you gently fold in the dry ingredients. It takes less than fifteen minutes to prep. Even beginners can master this foolproof baking project easily.
Ingredients You’ll Need
These ingredients focus on seasonal produce and high-quality protein sources.
- 3 medium ripe bananas, mashed
- 120g vanilla whey protein isolate
- 100g oat flour
- 150g non-fat Greek yogurt
- 2 large eggs
- 60ml liquid egg whites
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×5 inch non-stick loaf pan.
- In a large mixing bowl, whisk together mashed bananas, eggs, egg whites, Greek yogurt, and vanilla extract until homogenous.
- In a separate container, combine whey protein isolate, oat flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet banana mixture using a spatula until just combined, ensuring no large dry pockets remain.
- Pour batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 45 to 50 minutes or until the internal temperature reaches 200°F (93°C) and a skewer comes out clean.
- Remove from oven and let rest in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing into 10 even portions.
Best Ways to Enjoy It
Serve a warm slice with a smear of almond butter. It is delicious with a hot cup of coffee. Pack a slice in your lunchbox for a midday protein boost. You can even top it with fresh berries. Enjoy it during a leisurely weekend morning at home.
Storage & Reheating
Keep your leftovers in an airtight container. They stay fresh in the fridge for five days. You can also freeze individual slices for later. Wrap them tightly in plastic wrap before freezing. Reheat in a toaster oven for a crispy edge. This makes your busy mornings much easier.
Tips for Best Results
- Use very spotty bananas for the best natural sweetness.
- Don’t overmix the batter to keep the texture light.
- Check the internal temperature to avoid a dry loaf.
- Let the bread cool completely before you start slicing.
- Use a silicone loaf pan for the easiest release ever.
- Add a splash of almond milk if the batter is too thick.
- Measure your protein powder carefully for the best consistency.
Ways to Switch It Up
- Fold in dark chocolate chips for a decadent twist.
- Add chopped walnuts for a satisfying crunch.
- Use pumpkin pie spice for a cozy fall flavor.
- Swirl in some peanut butter before you bake it.
Common Questions
Can I use a different protein powder?
Whey isolate works best for this specific texture. Other powders may make the bread too dry. Stick to whey for the fluffiest results.
How do I make my own oat flour?
Simply blend dry rolled oats in a high-speed blender. Pulse until they turn into a fine powder. It is a great budget-friendly hack.
I hope this simple banana bread brings some joy to your busy mornings. It is the perfect way to stay on track with your health goals. Happy baking!
— Katie Wood
Ingredients
- 3 medium ripe bananas, mashed
- 120 g vanilla whey protein isolate
- 100 g oat flour
- 150 g non -fat Greek yogurt
- 2 large egg s
- 60 ml liquid egg whites
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sal t
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch non-stick loaf pan.
- In a large mixing bowl, whisk together mashed bananas, eggs, egg whites, Greek yogurt, and vanilla extract until homogenous.
- In a separate container, combine whey protein isolate, oat flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet banana mixture using a spatula until just combined, ensuring no large dry pockets remain.
- Pour batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 45 to 50 minutes or until the internal temperature reaches 200°F (93°C) and a skewer comes out clean.
- Remove from oven and let rest in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing into 10 even portions.
