Protein Banana Bread

There’s something magical about banana bread the sweet aroma wafting from the oven, the moist, tender crumb, and that comforting flavor that feels like a hug in food form. Now imagine that classic favorite packed with protein, making it not just delicious but also nourishing. That’s exactly what this Protein Banana Bread by Katie Higgins delivers: a healthy, satisfying option that gives you 10 grams of protein per slice.

Whether you’re looking for a nutritious breakfast, a post-workout snack, or a wholesome treat, this banana bread fits perfectly into your routine. It’s simple to make, adaptable to your pantry, and has that timeless banana flavor we all love.

Why You’ll Love This Protein Banana Bread

Here are a few reasons this recipe stands out:

• High in Protein: Each slice delivers 10 grams of protein, making it ideal for supporting muscle recovery or keeping you full between meals.
• Easy to Make: Minimal prep time (10 minutes!) and a single loaf pan required.
• Moist & Flavorful: Using ripe bananas and yogurt (or extra banana) creates a soft, tender crumb that stays fresh for days.
• Versatile: Customize with chocolate chips, walnuts, coconut, or other mix-ins for variety.
• Kid-Friendly & Healthy: A treat the whole family will love without feeling guilty.

Ingredients Breakdown

For 10–12 slices of banana bread, here’s everything you need. Ingredients are grouped for clarity:

Dry Ingredients

• 1 1/2 cup white, spelt, or oat flour (or try almond flour for a low-carb option)
• 1/2 cup protein powder (60g)
• 1 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp cinnamon

Wet Ingredients

• 1 1/2 cup mashed overripe banana
• 1/2 cup yogurt (or additional banana)
• 1/2 cup pure maple syrup, honey, or agave
• 1/3 cup oil or water
• 2 tsp pure vanilla extract

Optional Add-Ins

• Chocolate chips
• Chopped walnuts
• Shredded coconut

Serving Size: 1 slice (if making 10–12 slices)

Pro Tip on Ingredients:

• Bananas: Use very ripe bananas for maximum sweetness and moisture.
• Flour: White, spelt, or oat flour works best. Almond flour can be used but may affect texture slightly.
• Sweeteners: Maple syrup, honey, or agave all work—choose based on preference and sweetness level.

Tools & Equipment Needed

• 9×5 loaf pan
• Parchment paper (to line the pan)
• Mixing bowl
• Fork or whisk
• Measuring cups and spoons
• Spatula
• Oven preheated to 350°F (177°C)

Step-by-Step Instructions

Follow these steps carefully to ensure a perfectly moist, high-protein banana bread:

1. Prepare the Loaf Pan
   • Grease a 9×5 loaf pan with oil or cooking spray. Line the bottom with parchment paper to make removing the bread easier.
2. Preheat the Oven
   • Set the oven to 350°F (177°C) so it’s ready when your batter is mixed.
3. Mix the Ingredients
   • In a large mixing bowl, stir together the dry ingredients: 1 1/2 cup flour, 1/2 cup protein powder, 1 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt, and 1/2 tsp cinnamon.
   • Add the wet ingredients: 1 1/2 cup mashed overripe banana, 1/2 cup yogurt (or extra banana), 1/2 cup maple syrup (or honey/agave), 1/3 cup oil (or water), and 2 tsp vanilla extract.
   • Gently fold until just combined. Avoid overmixing to maintain a tender crumb.
4. Add Optional Mix-Ins
   • Fold in chocolate chips, walnuts, coconut, or any other add-ins of your choice.
5. Pour Batter into Pan
   • Smooth the batter evenly in the prepared loaf pan with a spatula.
6. Bake the Banana Bread
   • Place in the preheated oven and bake for 40 minutes.
7. Final Oven Step for Perfection
   • Turn off the oven but do not open the door. Leave the bread inside for an additional five minutes. This helps ensure the center is fully set without drying out.
8. Check for Doneness
   • If the bread is still soft in the center (oven calibration and climate can affect baking), cover the top with foil and continue baking until a toothpick inserted comes out mostly clean.
9. Cool & Remove from Pan
   • Let the loaf cool in the pan for a few minutes. Run a knife around the edges, then invert onto a plate.
10. Serve
    • Slice into 10–12 pieces and enjoy. The bread is even better the next day once flavors have melded.

Tips & Variations

• Vegetarian-Friendly: Already suitable for vegetarians.
• Vegan Option: Use plant-based protein powder, applesauce in place of yogurt, and a liquid sweetener like maple syrup.
• Gluten-Free: Swap flour for a certified gluten-free blend or almond flour, though texture may vary slightly.
• Extra Moisture: For an even moister bread, add an extra 1/4 cup mashed banana.
• Flavor Boosters: Add 1 tsp cinnamon, a pinch of nutmeg, or 1/2 tsp cardamom for a spiced twist.

Flavor Profile & Pairings

The bread has a naturally sweet banana flavor, balanced with the mild, nutty taste of the flour and the subtle warmth of cinnamon. The protein powder adds body without overpowering the banana.

Suggested Pairings

• Spread with almond or peanut butter for a protein boost.
• Serve with Greek yogurt for an extra creamy breakfast.
• Enjoy as a snack on its own or toasted lightly for a crunchy exterior.

Nutritional Overview

Approximate nutrition per slice (based on 10 slices):

Nutrient	Amount per Slice	Notes
Calories	~210 kcal	Moderate energy for breakfast or snack
Protein	~10 g	High-protein for satiety and muscle repair
Carbs	~30 g	Natural sugars from banana and syrup
Fat	~6 g	Healthy fats from oil or optional add-ins
Fiber	~3 g	Supports digestion and fullness

Dietary Considerations:

• Vegetarian
• Optional gluten-free if using GF flour
• Nut-free unless adding nuts

Make-Ahead & Meal Prep Tips

• Batter: Mix ingredients in advance and store in the fridge for up to 24 hours before baking.
• Storage: Store baked bread at room temperature for 2–3 days in an airtight container. Refrigerate for up to a week.
• Freezing: Slice and wrap individually or store the whole loaf in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or at room temperature.

FAQs

1. Can I use almond or coconut flour?
Yes, but texture may be denser. Almond flour works well for a lower-carb option; coconut flour will require more liquid adjustments.

2. How do I keep the bread moist?
Using ripe bananas, yogurt, and oil helps maintain moisture. Avoid overbaking, and follow the extra 5-minute oven trick for even baking.

3. Can I add mix-ins?
Absolutely! Chocolate chips, nuts, dried fruit, or coconut can all be gently folded into the batter.

4. How do I know when it’s done?
Insert a toothpick into the center. If it comes out mostly clean, the bread is done.

5. Can I make this bread vegan?
Yes! Use plant-based protein powder, substitute yogurt with applesauce, and use a liquid sweetener like maple syrup or agave.

Cooking Timeline (At a Glance)

Step	Time
Prep Ingredients	10 minutes
Preheat Oven	10 minutes
Bake	40 minutes
Final Oven Hold	5 minutes
Total	50 minutes

Serving Suggestions

• Toast a slice and top with almond butter or nut butter of choice.
• Pair with a smoothie for a post-workout breakfast.
• Slice thick for a snack or thin for a lighter treat.

Recipe Variations

1. Chocolate Chip Protein Banana Bread: Add 1/3 cup dark chocolate chips.
2. Nutty Banana Bread: Fold in 1/3 cup chopped walnuts or pecans.
3. Coconut Banana Bread: Add 1/4 cup shredded coconut for a tropical twist.
4. Spiced Banana Bread: Add 1/2 tsp cardamom or extra cinnamon for a warm flavor profile.

Ingredient Spotlight

Bananas: The key ingredient. Use very ripe bananas for maximum sweetness and moisture. Store unripe bananas at room temperature and peel when fully brown for best results.

Protein Powder: Boosts protein content without compromising flavor. Whey, casein, or plant-based protein powders all work. Choose unsweetened or mildly sweetened options to avoid overpowering the natural banana flavor.

Pro Cooking Tips

• Always use ripe bananas—they’re sweeter and easier to mash.
• Gently fold wet and dry ingredients to avoid overmixing, which can make bread dense.
• Use parchment paper for easy removal from the pan.
• Do not skip the 5-minute “oven hold” step—it helps the center finish baking without drying.

Storage & Freezing Guide

• Room Temperature: 2–3 days in an airtight container.
• Refrigeration: Up to 7 days.
• Freezing: Slice or store whole; wrap in foil or freezer-safe bags for up to 2 months. Reheat in the oven for best texture.

Nutrition Estimate Table (Per Slice)

Nutrient	Amount	Notes
Calories	~210 kcal	Moderate energy
Protein	~10 g	High-protein snack
Carbs	~30 g	Natural sugars from banana
Fat	~6 g	Healthy fats from oil
Fiber	~3 g	Supports fullness and digestion
Sugar	~12 g	Naturally occurring from bananas and syrup

Dietary Notes: Vegetarian, optionally gluten-free, nut-free if add-ins are omitted.

Expanded Conclusion

This Protein Banana Bread is a healthy, delicious, and satisfying way to start your day or refuel after a workout. Quick to prepare, packed with protein, and naturally sweetened with bananas and maple syrup, it’s a treat you can feel good about.

Experiment with mix-ins, spices, and toppings to keep your banana bread fresh and exciting. Make a batch for the week, slice it up for snacks, or share it with friends and family—the versatility and flavor make it a winner every time.

Once you try this recipe, it will likely become a staple in your breakfast or snack rotation. Enjoy the comforting aroma, the tender crumb, and the nourishing boost from each slice of Protein Banana Bread.

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