Moist High Protein Banana Bread with 10g Protein per Slice

You know those sad, spotty bananas sitting on your counter? Don’t throw them out—they’re the secret to the best high protein banana bread you’ll ever make! I discovered this recipe when I was desperate for a post-workout snack that didn’t taste like cardboard. After some messy kitchen experiments (let’s just say my first attempt was… bricklike), I cracked the code: Greek yogurt for tangy moisture and a whopping 10g of protein per slice, plus optional protein powder for an extra boost. Now my freezer’s always stocked with slices—perfect for when cravings strike or breakfasts are hurried. Who knew those overripe bananas could become such a powerhouse?

Why You’ll Love This High Protein Banana Bread

Just one bite and you’ll be hooked—here’s why this loaf disappears fast in my house:

• Unbelievably moist: Greek yogurt keeps every slice tender, even days later (unlike those dry protein brick recipes!)
• Protein powerhouse: 10g+ per slice means it actually keeps you full—no 3pm snack attacks
• Customizable: Toss in dark chocolate chips when you’re feeling fancy—or walnuts for crunch
• Meal prep magic: Bake Sunday, enjoy all week—or freeze slices for grab-and-go breakfasts
• No weird ingredients: Just pantry staples plus those sad bananas you were gonna toss

Sneak peek: My Pinterest has more crazy-good twists—swap peanut butter for yogurt or add cinnamon swirls!

Ingredients for High Protein Banana Bread

Here’s everything you’ll need to turn those spotty bananas into something magical. I organize my ingredients before mixing – it keeps things from getting chaotic (trust me, I’ve learned this the hard way!).

Wet Ingredients – The Moisture Magic

• 3 extra ripe bananas, mashed – The blacker the better! These give natural sweetness and that classic banana flavor.
• 1 cup Greek yogurt – I use full-fat for richness, but any works. This is our protein superstar!
• 2 large eggs – Room temperature eggs mix in smoother – just set them out 30 mins early.
• 1/4 cup honey or maple syrup – I often use half this amount if my bananas are super ripe.
• 1 tsp vanilla extract – The good stuff makes a difference here.

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Dry Ingredients – The Sturdy Foundation

• 1 1/2 cups whole wheat flour – Pack it lightly into the measuring cup.
• 1/2 cup vanilla protein powder (optional) – My secret weapon for boosting protein without drying it out.
• 1 tsp baking soda – Not powder! This reacts with the yogurt for perfect rise.
• 1/2 tsp salt – Just enough to balance the sweetness.

Mix-ins (Pick Your Adventure!)

• 1/2 cup dark chocolate chips – Because everything’s better with chocolate, right?
• Or 1/4 cup chopped walnuts – For crunch lovers like my dad.
• Or 1 tbsp cinnamon – When I want cozy fall vibes.

Gluten-free? Easy swap! Use almond flour instead – same amount, but maybe add 1 tbsp extra yogurt since it’s thirstier.

How to Make High Protein Banana Bread

Okay, let’s turn those ingredients into magic! I’ve made this recipe so many times I could do it in my sleep – but don’t worry, I’ll walk you through every step. Here’s how we get that perfect protein-packed loaf:

1. Preheat your oven to 350°F (175°C) and grease your loaf pan well. I learned the hard way – skip this and your bread sticks like cement! A quick spray of cooking oil or rub of butter works great.
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2. Mix the wet ingredients first: In a big bowl, mash those bananas with a fork until mostly smooth (little lumps are fine!). Then whisk in the Greek yogurt, eggs, honey, and vanilla. It’ll look kinda lumpy-slash-liquidy – that’s perfect.
3. Whisk dry ingredients separately: In another bowl (yes, more dishes – sorry!), combine the flour, protein powder if using, baking soda, and salt. Give it a good stir so everything gets evenly distributed.
4. Combine gently: Pour the dry mix into the wet ingredients and stir with a spatula JUST until no flour streaks remain. Overmixing = tough bread, and we want tender! Fold in chocolate chips or nuts now if you’re using them.
5. Bake that beauty: Pour batter into your greased pan and bake 50-60 minutes. Around the 45-minute mark, start checking – when a toothpick comes out with just a few moist crumbs (not wet batter), it’s done. The top should be golden brown and spring back when lightly pressed.
6. Cool completely (the hardest step for impatient people like me!). Let it sit in the pan 10 minutes, then transfer to a rack. Wait at least 30 minutes before slicing – I know, torture, but it prevents crumbling.

Tips for Perfect High Protein Banana Bread

Here are my battle-tested tricks from many (many) banana bread experiments:

• Bananas should be basically black – that deep sweetness means you can cut back on honey.
• Fold, don’t beat the batter once dry meets wet – a few lumps are fine!
• Let it cool before slicing, no matter how amazing it smells. I’ve ruined many loaves by cutting too soon!
• For Pinterest-worthy slices: Use dental floss to cut instead of a knife – clean edges every time.

Want more protein-packed baking hacks? My Pinterest is full of ’em – search for “not sad protein desserts” and you’ll find me!

Variations of High Protein Banana Bread

Here’s the fun part—making this protein banana bread your own! I love playing with different mix-ins and swaps based on what I’m craving (or what’s about to go stale in my pantry). My family never knows what version they’ll get—it’s like edible Russian roulette!

Crazy-Good Mix-Ins

Add these when folding in chocolate chips for next-level flavor:

• 1/4 cup crunchy peanut butter – Swirl it into the batter for pockets of nutty goodness
• Handful toasted walnuts or pecans – Because everything’s better with crunch
• 2 tsp cinnamon + 1/4 tsp nutmeg – My “fake fall” combo when I need cozy vibes in July
• 1/2 cup shredded zucchini – Sneaky extra moisture! Squeeze it dry first

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Low-Sugar & Allergy-Friendly Swaps

For my keto friends or when I’m cutting back on sweets:

• Stevia instead of honey – Use 1-2 tablespoons liquid stevia to taste
• Almond flour for whole wheat – Same amount, but add 1 extra egg for binding
• Dairy-free yogurt – Coconut yogurt works surprisingly well!
• Protein powder alternatives – Skip it entirely or use collagen peptides

My golden rule? Always keep one “control” slice plain—because nothing’s worse than a disastrous batch with no backup breakfast!

Storing and Freezing High Protein Banana Bread

The best part about this protein banana bread? It lasts forever (okay, not literally, but close!). Whether you’re packing slices in lunchboxes or meal prepping breakfasts, here’s how to keep every bite tasting fresh-baked:

Shelf Life at Room Temperature

Wrapped tightly in plastic or stored in an airtight container, your loaf stays moist at room temp for 3 glorious days. I usually keep mine wrapped in foil inside a bread box – the crust stays perfect this way. Just don’t leave it out uncovered – it dries out faster than you can say “mid-morning snack attack!”

Fridge Storage for Longer Freshness

If you won’t finish it all in a few days (who are you, magical self-control person?), pop it in the fridge. It’ll last a full week, though I like to toast slices lightly to bring back that fresh-from-the-oven warmth. Pro tip: Slice the whole loaf first and separate pieces with parchment paper – makes grab-and-go breakfasts a breeze!

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Freezing Like a Meal Prep Pro

Here’s my freezer strategy that keeps batches stocked year-round:

• Let bread cool COMPLETELY (steam = ice crystals = sad banana bread)
• Slice into portions and wrap individually in plastic wrap
• Bag wrapped slices in a freezer bag, squeeze out all air, and label with date
• They’ll stay perfect for 3 months (though mine never lasts that long)

To thaw, just leave a slice on the counter for about an hour, or microwave for 20 seconds if you’re impatient like me. My gym bag always has a frozen slice – by the time my post-workout hunger hits, it’s ready to devour!

Nutritional Information for High Protein Banana Bread

Alright, let’s talk numbers—because I know you’re wondering if this deliciousness actually backs up its healthy claims! Here’s the scoop per slice (based on cutting the loaf into 10 hearty pieces):

Each satisfying slice packs:

• 180 calories – Perfect for a guilt-free snack or breakfast
• 10g protein – That’s like eating a hard-boiled egg in bread form!
• 25g carbs – Mostly from bananas and whole wheat goodness
• 4g fat – Just enough to keep it moist and delicious
• 3g fiber – Thanks to whole wheat flour and bananas
• 10g sugar – Mostly natural from ripe bananas and touch of honey

Now full disclosure—these numbers can wiggle a bit depending on your exact ingredients. Greek yogurt brands vary in protein, chocolate chips add more sugar, and protein powders differ too. I once made this with vanilla whey protein and peanut butter chips—let’s just say that version was more “dessert” than “breakfast”!

Frequently Asked Questions

After sharing this protein banana bread recipe at countless potlucks and family gatherings, I’ve heard every question imaginable! Here are the answers to what friends ask most—straight from my flour-dusted recipe notebook:

High Protein Banana Bread

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A moist and delicious banana bread packed with 10g+ protein per slice, made with Greek yogurt and optional protein powder. Perfect for a healthy snack or meal prep.

• Author: Sophia Collins
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 1 loaf (10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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• 3 ripe bananas, mashed
• 1 cup Greek yogurt
• 2 eggs
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1/2 cup protein powder (optional)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dark chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix mashed bananas, Greek yogurt, eggs, honey, and vanilla.
3. In another bowl, combine flour, protein powder, baking soda, and salt.
4. Fold dry ingredients into wet ingredients until just combined. Add chocolate chips if using.
5. Pour batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
6. Let cool before slicing. Store in an airtight container or freeze for later.

Notes

• Use very ripe bananas for the best sweetness and texture.
• For a gluten-free version, substitute with almond or oat flour.
• Freeze slices for up to 3 months—thaw at room temperature or toast before eating.
• Find more recipes like this on our Pinterest account.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 10g
• Sodium: 200mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 40mg