High-Protein Banana Bread

My kitchen smelled like overripe bananas on a Tuesday morning when I realized I had three sitting on my counter that needed rescuing. Instead of the usual banana bread routine, I grabbed a container of Greek yogurt from the fridge and wondered what would happen if I leaned into that tangy richness. The result was something I kept coming back to—a bread that felt indulgent but actually made sense for the mornings when I needed real fuel, not just carbs. It became my go-to when training picked up, and now my friends ask for the recipe before they even taste it.

I made this for my climbing buddy Marcus one Saturday, and he ate two slices standing in my kitchen before even asking what was in it. When I told him about the protein powder, he actually looked relieved—turns out he'd been eating store-bought bars that tasted like cardboard. Now he texts me whenever his supply runs low, and I've started making a double batch just to keep some in my freezer for him.

Ingredients

• Ripe bananas (3 medium): Use ones with brown spots on the skin because that's when the sugars have developed and they mash into silky sweetness.
• Plain Greek yogurt (1 cup): The 2% version gives you the best texture—thick enough to add moisture without making the bread dense.
• Eggs (2 large): These are your binder and they also add protein, so don't skip them or substitute with flax eggs here.
• Honey or maple syrup (1/4 cup): Either works, but maple syrup gives a deeper, slightly earthy undertone that plays nicely with the banana.
• Light olive oil or melted coconut oil (1/4 cup): The oil keeps things tender, and coconut oil adds a subtle nuttiness if you go that route.
• Vanilla extract (1 tsp): A full teaspoon matters more than you'd think—it rounds out all the flavors.
• Whole wheat flour (1 1/2 cups): It adds fiber and a slight nuttiness that plain flour can't match.
• Whey protein powder (1/2 cup): Vanilla flavored is my preference, but unflavored works if you're sensitive to sweetness.
• Baking soda (1 tsp): This is your rise agent, so measure it properly and don't confuse it with baking powder.
• Baking powder (1/2 tsp): A small amount ensures even leavening without the metallic taste too much can bring.
• Ground cinnamon (1/2 tsp): Warms everything up and echoes the banana in a way that feels intentional.
• Salt (1/4 tsp): It cuts through sweetness and makes the banana flavor pop louder.
• Walnuts or pecans (1/2 cup), optional: Toast them lightly first if you want them to taste nuttier and louder in the crumb.
• Dark chocolate chips (1/3 cup), optional: They add richness and a little bittersweet contrast that balances the sweetness.

Instructions

Prep your pan and heat your oven:

Preheat to 350°F and line a 9x5-inch loaf pan with parchment paper, letting it hang over the sides a bit so you can pull the finished bread out easily. Greasing it first helps the parchment stick.

Combine your wet ingredients:

Mash the bananas in a large bowl until there are still a few small chunks—that texture matters—then whisk in the eggs, Greek yogurt, honey, oil, and vanilla until everything is smooth and pale. This should take about a minute of solid whisking.

Mix your dry ingredients separately:

In another bowl, stir together the flour, protein powder, baking soda, baking powder, cinnamon, and salt, making sure the protein powder doesn't clump up. A quick whisk helps here.

Fold everything together gently:

Pour the dry mixture into the wet ingredients and fold with a spatula until just combined—stop as soon as you don't see streaks of flour. Overmixing makes the bread tough, and you don't want that.

Add your mix-ins if you're using them:

Gently fold in the nuts or chocolate chips with just a few turns of the spatula.

Pour and bake:

Transfer the batter to your prepared pan and smooth the top, then bake for 45 to 55 minutes until a toothpick comes out clean. The timing depends on your oven's mood, so start checking at 45 minutes.

Cool it down properly:

Let it rest in the pan for 10 minutes so it sets, then turn it out onto a wire rack and let it cool completely before slicing. Slicing it warm makes it fall apart, which is frustrating when you've made something this good.

Save

There's something about serving a slice of this bread still warm with a cup of coffee that feels like you've actually taken care of yourself, even on the mornings when you're running late. It tastes good enough that people don't believe you when you tell them it's the protein that makes it work.

The Secret to Moisture

Greek yogurt is the real MVP here because it does two things at once: it adds creaminess to the crumb while the protein powder keeps the whole thing structured. I used to make banana bread with sour cream, and while it was fine, the yogurt version has this cleaner taste and it actually stays moist longer because of how the proteins bond with the flour. If you want to push the moisture even further, add 1/4 cup of unsweetened applesauce and reduce the oil by a tablespoon—I do this in summer when the heat makes everything dry out faster.

Flavor Variations Worth Trying

The base recipe is solid, but it's also flexible enough to play with depending on what you're craving or what's in your pantry. I've made it with almond flour replacing half the wheat flour for a nuttier, denser crumb that feels more decadent, and I've also done a version with a thin swirl of almond butter in the middle that turned out incredible. You can swap the vanilla extract for almond extract if you want something that tastes more sophisticated, though use only 3/4 teaspoon because it's stronger.

Storage and Make-Ahead Tips

This bread keeps at room temperature in an airtight container for three days without drying out, or in the refrigerator for a week if you're the type who likes to stretch things out. I've also frozen whole loaves wrapped tightly in plastic wrap and then foil, and they thaw beautifully at room temperature in about two hours. The high protein content actually helps it hold up better when frozen compared to regular banana bread.

• Slice the bread before freezing so you can grab individual pieces and toast them for breakfast.
• A quick 30-second toast brings back softness even if the slice was frozen solid.
• Make a double batch on Sunday and you have grab-and-go breakfasts through Wednesday.

Save

This bread sits in that perfect spot between indulgence and nutrition, which means you can eat it without guilt and actually enjoy every bite. It's become the reason people show up to my house on Saturday mornings.

Recipe FAQ

→ What makes this banana bread high in protein?

Greek yogurt, eggs, and whey protein powder contribute to the increased protein content, making it a nutritious choice.

→ Can I substitute the oil used in this bread?

Yes, you can use light olive oil or melted coconut oil to keep the bread moist and flavorful.

→ How do optional add-ins affect the bread?

Adding walnuts, pecans, or dark chocolate chips enhances texture and flavor, adding crunch or sweetness.

→ What is the best way to store this bread?

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

→ Is it possible to make this loaf dairy-free?

Yes, use plant-based yogurt and a suitable dairy-free protein powder to keep it dairy-free and protein-rich.