Banana bread but with way more protein. Oats, Greek yogurt, and vanilla protein powder do the heavy lifting. Still soft, still moist, and you can grab a second slice without thinking twice.
No oil, no butter, barely any sugar. The bananas and a little maple syrup bring the sweetness. Greek yogurt keeps it moist. Blending the oats into flour gives it a real bread texture instead of a chunky oatmeal vibe. Mix two bowls, pour it in a pan, done.
High Protein Banana Bread
Recipe type: Breakfast
Prep time: 10 mins
Cook time: 45 mins
Total time: about 55 mins
Serves: 12 slices
Ingredients
- ¾ cup old-fashioned rolled oats
- ¾ cup white whole wheat flour
- ½ cup Vanilla Protein Powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 3 large bananas, mashed
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup or honey
Instructions
- Dry ingredients: Add oats to a food process or blender and blend until it’s the texture of fine flour. Add to a mixing bowl. Stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Wet ingredients: Mash bananas in a separate bowl. Mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.
- Bake: Pour into a greased loaf pan. Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.
Note: Keeps at room temperature for 3-5 days, or store it in the fridge. To freeze, let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Want muffins instead? Spoon the batter into a greased or lined muffin tin and bake for 18-25 minutes. Makes 12.
Thanks for stopping by! If you make these – tag us. We’d love to see them.
-Noah & Oliver
