Protein Banana Bread

This protein banana bread is soft, flavorful, and cozy, making it a favorite for busy mornings, family snacks, or chilly evenings. The natural sweetness of ripe bananas blends perfectly with a gentle protein boost, creating a loaf that feels comforting and wholesome. I like to mash the bananas by hand to get the best texture. Quick to mix and easy to bake, this bread is perfect for real-life kitchens where simple, satisfying recipes matter.

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Why You Will Love This Recipe

This protein banana bread is as practical as it is delicious. Each slice delivers soft banana flavor and a light protein boost, making it cozy and weeknight-friendly. It’s freezer-friendly, so you can bake once and enjoy leftovers throughout the week. The ingredients are budget-friendly and easy to find, and the recipe is forgiving, perfect for beginner bakers. Whether you’re slicing it for breakfast, packing it in lunchboxes, or serving it warm for family, it’s a comforting, crowd-pleasing loaf you’ll want to save and make again.

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Ingredients

Tip: Use very ripe bananas—they mash easily and add natural sweetness.

  • 3 large ripe bananas
  • 2 cups all-purpose or whole wheat flour
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1/3 cup melted coconut oil or unsalted butter
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped nuts or dark chocolate chips (optional)
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Instructions

Step 1: Preparation
Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper. Mash bananas in a large bowl until mostly smooth, leaving a few small chunks for texture.

See also  Cinnamon Raisin Bread

Step 2: Main Cooking Process
In another bowl, whisk eggs, honey, coconut oil, and vanilla until smooth and slightly thick. The mixture should look glossy and ready to blend with the dry ingredients.

Step 3: Combining Ingredients
Add mashed bananas to the wet mixture and stir gently. Fold in flour, protein powder, baking soda, baking powder, and salt. Mix just until combined. Add nuts or chocolate chips if using.

Step 4: Finishing & Baking
Pour batter into the prepared pan and smooth the top. Bake 45–55 minutes until a toothpick comes out clean. Let cool 10 minutes in the pan, then transfer to a wire rack.

Why This Recipe Works for Busy Days

This bread saves time and stress. Bake once and slice for breakfast, snacks, or lunchboxes all week. Leftovers store well in the fridge or freezer, so you can prep ahead. It’s easy, practical, and comforting, making it perfect for Pinterest users who want quick, flexible meals without extra effort.

Tips & Tricks

  • Banana ripeness: Use overripe bananas for sweetness and moisture. Avoid firm bananas—they make the bread dry.
  • Gentle mixing: Stir just until combined. Overmixing makes the bread dense and less tender.
  • Protein powder: Different powders absorb liquids differently. Adjust wet ingredients if batter is too thick or dry.
  • Loaf pan prep: Line with parchment for easy removal. Greasing alone may cause sticking, especially with sticky sweeteners.

Variations

  • Meaty version: Serve slices with turkey bacon or smoked chicken for a filling, protein-packed breakfast or snack.
  • Vegetarian option: Replace extra eggs with 1/2 cup Greek yogurt for moist, protein-rich bread without meat.
  • Ingredient swap: Use almond or oat flour instead of wheat flour for a gluten-free alternative; expect a slightly denser texture.
  • Flavor boost: Add 1 tsp cinnamon, 1/4 tsp nutmeg, or a handful of shredded coconut for extra warmth and depth in flavor.
See also  Zuppa Toscana Soup

Serving Suggestions

  • Classic breakfast: Spread peanut or almond butter on a warm slice for a quick morning meal.
  • Snack plate: Pair with fresh fruit or yogurt for a balanced afternoon pick-me-up.
  • Tea time: Serve alongside herbal tea or coffee for a cozy, relaxed snack.
  • Family dessert: Drizzle honey on slices and sprinkle nuts for a simple, shareable treat.

Storage Instructions

  • Fridge storage: Wrap slices or place in airtight container. Keeps up to 5 days and stays moist.
  • Reheating: Warm slices 15–20 seconds in microwave or toast lightly to refresh texture.
  • Freezing: Slice before freezing in freezer-safe bags. Lasts up to 3 months. Thaw at room temperature or microwave.
  • Make-ahead tips: Prepare batter the night before and refrigerate. Bake fresh the next day for best flavor and tenderness.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 45–55 minutes
  • Rest Time: 10 minutes
  • Total Time: 65–75 minutes

Nutrition Information (Approximate)

Calories: 200–230 per slice
Protein: 10–12g
Key nutrients: Potassium from bananas, healthy fats from coconut oil or nuts
Values are estimates and may vary depending on ingredients and portion sizes.

FAQs

Yes, bake or prepare batter in advance. Store in fridge or freezer.

Overmixing or under-ripe bananas can make it heavy. Mash bananas fully and fold gently.

Any whey, plant-based, or unflavored powder works. Adjust liquids if needed.

Too much flour or protein powder can create density. Reduce slightly or add a splash of milk.

5 days in fridge, 3 months frozen. Slice before freezing for convenience.

See also  Cranberry Orange Bread

Conclusion

This protein banana bread is cozy, flexible, and practical. You can add mix-ins, swap flours, or adjust flavors, making it a versatile favorite for breakfasts, snacks, or light desserts. Soft, flavorful, and satisfying, it’s the kind of recipe you’ll want to pin, bake, and enjoy again and again.

Protein Banana Bread Save
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Protein Banana Bread

Recipe by Tasty VaultCourse: Bread Recipe
Servings

8

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

300

kcal

Ingredients

  • 3 large ripe bananas

  • 2 cups all-purpose or whole wheat flour

  • 1/2 cup protein powder (vanilla or unflavored)

  • 1/3 cup melted coconut oil or unsalted butter

  • 1/4 cup honey or maple syrup

  • 2 large eggs

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 1/2 cup chopped nuts or dark chocolate chips (optional)

Directions

  • Preparation
    Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper. Mash bananas in a bowl until mostly smooth, leaving a few chunks.
  • Main Cooking Process
    Whisk eggs, honey, coconut oil, and vanilla in another bowl until smooth and glossy.
  • Combining Ingredients
    Add mashed bananas to wet mixture. Fold in flour, protein powder, baking soda, baking powder, and salt. Mix until just combined. Add nuts or chocolate chips if using.
  • Finishing & Baking
    Pour batter into pan and smooth top. Bake 45–55 minutes, until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a wire rack.

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