Can I use almond flour instead of whole wheat?

Absolutely! Swap 1:1 with almond flour for a gluten-free version - just add an extra tablespoon of Greek yogurt since almond flour drinks up more moisture. The texture comes out slightly denser but still delicious. I often make this swap for my celiac friends and they never complain!

How do I make this completely sugar-free?

Easy tweak: Use very ripe bananas (the blacker the better!) and swap honey for 1-2 tablespoons liquid stevia or monk fruit syrup. The bananas provide natural sweetness - sometimes I skip sweeteners entirely if they're super ripe! Just know the texture changes slightly without the honey's moisture.

Can I skip the protein powder?

You bet! The Greek yogurt still packs 10g protein per slice without it. I often make it poweder-free for my kids - just add 1/4 cup extra flour to balance the wet ingredients. For extra protein without powder, try stirring in 1/4 cup hemp hearts - they add a nice nutty crunch too!

Why does my bread sink in the middle?

Usually means underbaking or overmixing! Check doneness with a toothpick "clean but with moist crumbs" test. And remember - fold that batter gently like you're handling a fragile ego. Also, make sure your baking soda is fresh (test it with vinegar - it should bubble like crazy!).

Can I turn this into muffins?

My most-asked question! Yes - bake at same temp for 20-25 minutes instead. Perfect for portion control (or, let's be real, eating three at once). Bonus: they freeze even better than loaf slices! Check my Pinterest for fun muffin variations like PB&J stuffed or chocolate-swirled.

Moist High Protein Banana Bread with 10g Protein per Slice

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

Scale

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

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a bowl, mix mashed bananas, Greek yogurt, eggs, honey, and vanilla.
In another bowl, combine flour, protein powder, baking soda, and salt.
Fold dry ingredients into wet ingredients until just combined. Add chocolate chips if using.
Pour batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
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

Find it online: https://kitchenuser.net/high-protein-banana-bread-recipe/