The air is getting crisp and mornings feel a bit rushed lately. You need a breakfast that is both quick and satisfying for your busy family.
This high protein banana bread is the answer to your hectic fall schedule. It delivers a moist, sweet treat that actually fuels your body for the day. You will love how easy it is to bake on a Sunday morning.
Why This Recipe Is a Winner
This recipe is a total game-changer for your healthy reset routine. We swapped heavy oils for unsweetened applesauce to keep things light and tender. The Greek yogurt adds a lovely tang and extra moisture without the fat.
It is specifically designed for busy parents and beginner bakers. You get a protein-packed snack that tastes like a classic comfort food. This loaf is perfect for meal prep because it stays fresh all week long.
Simple Method
Making this bread is as simple as stir and bake. You do not need any fancy electric mixers or special skills. Just two bowls and a spatula are all you need to get started. Even beginners can achieve a bakery-style loaf on the first try.
Ingredients You’ll Need
These simple ingredients are likely already sitting in your pantry right now.
- 3 large ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/2 cup plain non-fat Greek yogurt
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 2 scoops (60g) vanilla whey protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with non-stick spray.
- In a large mixing bowl, combine mashed bananas, applesauce, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
- In a separate medium bowl, whisk together the whole wheat flour, protein powder, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Ensure no large pockets of flour remain but do not overmix the batter.
- Pour the batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve a thick slice warm with a small smear of almond butter. It pairs beautifully with your morning coffee or a cold glass of milk. For a complete breakfast, serve it alongside some fresh seasonal berries.
Pack a slice into your bag for an easy post-workout snack. Your kids will love finding a piece in their lunchbox at school. It is the ultimate stress-free meal for any time of day.
Keep It Fresh
Store your high protein banana bread in an airtight container at room temperature. It will stay perfectly moist for up to three days. For longer storage, keep it in the refrigerator for up to one week. You can also freeze individual slices for a quick grab-and-go option later.
Tips for Best Results
- Use very spotty or black bananas for the best natural sweetness.
- Measure your flour using the spoon-and-level method to avoid a dry loaf.
- Avoid overmixing the batter to keep the texture light and fluffy.
- Check the bread at 40 minutes to ensure it is not browning too fast.
- Let the bread cool completely before slicing for the cleanest pieces.
- Use a high-quality vanilla whey protein for the best flavor and texture.
- Add a sprinkle of cinnamon on top before baking for a cozy aroma.
Ways to Switch It Up
- Fold in a handful of dark chocolate chips for a decadent treat.
- Add crushed walnuts or pecans for a satisfying crunch in every bite.
- Swap the maple syrup for honey if that is what you have on hand.
- Try using pumpkin pie spice instead of cinnamon for a fall twist.
Common Questions
Can I use plant-based protein powder?
Yes, but keep in mind that plant proteins absorb more moisture. You might need to add a splash of milk to the batter. The texture may be slightly denser than the whey version.
What if I do not have applesauce?
You can substitute the applesauce with an equal amount of mashed pumpkin. Melted coconut oil also works if you do not mind the extra fat. Both options will keep the bread very moist.
I hope this cozy loaf brings a little extra warmth to your kitchen this season. It is a simple way to nourish your family with love and protein. Happy baking!
— Katie Wood
High Protein Banana Bread with Applesauce and Yogurt
Ingredients
- 3 large ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/2 cup plain non-fat Greek yogurt
- 2 large egg s
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 2 scoops (60g) vanilla whey protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 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, combine mashed bananas, applesauce, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
- In a separate medium bowl, whisk together the whole wheat flour, protein powder, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined, ensuring no large pockets of flour remain.
- Pour the batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
