Description
This Protein Banana Bread is not just another ordinary bread. It’s a game changer for those who want to indulge without compromising on health.
Ingredients
Scale
- 3 large overripe bananas (about 1 1/4 cups, mashed)
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts (optional)
- cooking spray or parchment paper
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that the bread gets the right heat it needs for proper baking. Line a 9×5-inch loaf pan with parchment paper or grease it lightly with cooking spray to prevent sticking later on.
- In a large mixing bowl, take your overripe bananas and mash them until they are smooth. This will create the base for your wet ingredients. Once mashed, add in the eggs, Greek yogurt, maple syrup, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
- In a separate bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, salt, and optional cinnamon. Mixing the dry ingredients separately ensures they are evenly distributed in the batter.
- Gently pour the dry mixture into the bowl with the wet mixture. Using a spatula or wooden spoon, fold the ingredients together until just combined—be careful not to over-mix, as this can result in a dense bread.
- If you choose to incorporate walnuts, now is the time to fold them into the batter gently. Their crunch adds an enjoyable texture to your bread.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. This is a crucial step to ensure your banana bread is baked through.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. This allows it to firm up slightly. After that, carefully transfer it to a wire rack to cool completely before slicing.
Notes
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Breakfast
Nutrition
- Calories: 150 per slice
- Sodium: 150 mg per slice
- Protein: 6g per slice