Nothing beats warm banana bread on a crisp Fall morning. It makes your whole kitchen smell like a cozy dream. You deserve a breakfast that feels like a treat but stays healthy.
This high protein banana bread is exactly what you need right now. It is filling, tender, and incredibly easy to make. Your family will love every single bite of this recipe.
Why You’ll Love This Recipe
This loaf is a total game-changer for your healthy reset journey. It uses Greek yogurt to add protein without any chalky powders. You get 6.5g of protein in every delicious slice.
It is the perfect choice for busy meal prep Sundays. The bread stays moist and flavorful for days in the fridge. You will love having a nutritious snack ready to go.
Simple Method
Making this bread is very simple and beginner-friendly. You do not need a fancy stand mixer for this. Just use two bowls and a sturdy rubber spatula. Easy baking starts with simple steps and fresh ingredients.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use your ripest bananas for the best natural sweetness.
- 3 large ripe bananas, mashed (approx. 1.5 cups)
- 1.5 cups plain non-fat Greek yogurt
- 2 large eggs, room temperature
- 1/3 cup honey or maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon sea salt
- 1 teaspoon ground cinnamon
Step-by-Step
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with spray or parchment.
- In a large bowl, combine bananas, yogurt, eggs, honey, and vanilla. Whisk until uniform.
- In a medium bowl, whisk flour, baking soda, powder, salt, and cinnamon.
- Gradually fold dry ingredients into wet ingredients. Use a spatula and do not over-mix.
- Transfer the batter to the prepared loaf pan. Smooth the top with your spatula.
- Bake for 50 to 55 minutes. A skewer should come out clean from the center.
- Cool in the pan for 15 minutes. Move to a wire rack to cool completely.
Best Ways to Enjoy It
Serve a thick slice toasted with a bit of almond butter. It is wonderful alongside a warm cup of coffee. You can even top it with fresh berries for extra flavor.
Pack a slice in your lunchbox for a midday boost. It is a kid-approved snack that feels like dessert. Share it with a friend during a cozy afternoon chat.
Keep It Fresh
Store leftovers in an airtight container in the fridge. It stays fresh for up to five days. You can also freeze individual slices for later. Wrap them tightly in plastic wrap and foil.
Reheat a slice in the microwave for fifteen seconds. It will taste just like it came out of the oven. This makes your busy weekday mornings much easier.
Tips for Best Results
- Use very spotty bananas for the best flavor and moisture.
- Do not over-mix the batter or the bread will be tough.
- Ensure your eggs are at room temperature before you start.
- Check the bread at 45 minutes to prevent over-baking.
- Use a healthy reset mindset by choosing raw local honey.
- Let the bread cool completely before you try to slice it.
- Grease your pan well to ensure the loaf pops out easily.
Ways to Switch It Up
- Add a handful of dark chocolate chips for a sweet treat.
- Stir in some chopped walnuts for a crunchy texture.
- Use pumpkin pie spice instead of cinnamon for a fall twist.
- Swap the honey for maple syrup for a deeper flavor profile.
Common Questions
Can I use flavored Greek yogurt?
Yes, vanilla Greek yogurt works very well in this recipe. Just keep in mind it may add more sugar. It will make the bread taste even more like a treat.
Why is my banana bread dry?
Dry bread often comes from measuring the flour too heavily. Use the spoon and level method for accuracy. Also, be sure not to bake it for too long.
I hope this warm loaf brings a little extra joy to your kitchen this week. It is the perfect cozy snack for a busy Fall day. Happy baking, and enjoy every healthy bite!
— Katie Wood
Ingredients
- 3 large ripe bananas, mashed (approx. 1.5 cups)
- 1.5 cups plain non-fat Greek yogurt
- 2 large eggs , room temperature
- 1/3 cup honey or maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 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 or parchment paper.
- In a large mixing bowl, combine the mashed bananas, Greek yogurt, eggs, honey, and vanilla extract; whisk until the mixture is uniform.
- In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined, ensuring no dry flour pockets remain while avoiding over-mixing.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
