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If you love banana bread but want something a little more nourishing, this high-protein banana bread is for you. It’s soft, moist, and packed with real banana flavor….. without tasting like a protein bar. This recipe uses Greek yogurt and PBfit to boost protein while keeping the texture tender and sliceable. It’s perfect for breakfast, a snack, or even dessert, and it’s a great option if you’re trying to rely more on homemade baked goods instead of store-bought snacks!
Why You’ll Love This Banana Bread!
- It’s made with simple, real ingredients.
- This bread is higher in protein than traditional banana bread! As a nutritionist, I love taking everyday staples and giving them a nutrient boost without sacrificing flavor.
- It’s easy to make and great for meal prep. You can store in the freezer so that the freshness lasts all week.
- This bread has the perfect texture that is moist and flavorful without being dry or rubbery.
Ingredients You’ll Need to Make High Protein Banana Bread
Here’s what makes this banana bread both nourishing and delicious:
- Ripe bananas for natural sweetness and moisture
- Greek yogurt to add protein and keep the loaf tender
- PBfit to boost protein with a subtle peanut butter flavor
- Brown sugar for classic banana bread taste
- A small amount of coconut oil or olive oil for softness and better texture
The result is a banana bread that tastes familiar and comforting, just with a boost of protein!
How to Make This Banana Bread
This recipe comes together in one bowl and couldn’t be easier.
- Mash ripe bananas until smooth.
- Whisk in eggs, Greek yogurt, brown sugar, melted coconut oil, and vanilla.
- Stir in dry ingredients until just combined.
- Pour into a prepared loaf pan.
- Bake until golden and set through the center.
Let the bread cool before slicing: this helps the texture set and makes for cleaner slices.
Tips and Adaptations:
- Use very ripe bananas. The riper, the better for flavor and moisture.
- Cover loosely with foil if the top browns too quickly while baking.
- Let it cool fully. High-protein baked goods firm up as they cool.
- To use real peanut butter: you can use real peanut butter in place of PBfit. Adjust the recipe as follows: remove Pbfit, use 1.5 cups of flour, lower Greek Yogurt to 1/2 cup, omit the coconut oil or avocado oil.
- Optional add-ins: Chocolate chips work perfectly in this recipe! You can also add in walnuts or top with walnuts.
- Storage: I prefer slicing, than storing in the freezer for ultimate freshness every time you enjoy a slice. Gently re-heat in the microwave for about 1 minute from frozen . You can also store in an air tight container at room temperature for 2-3 days.
If you’re loving high‑protein baked breakfast options, another one to try is my Sweet Potato Chocolate Chip Breakfast Casserole. It’s warm, slightly sweet, and packed with protein for busy mornings.
High Protein Banana Bread with Greek Yogurt and PBfit
Ingredients
Wet Ingredients:
- 3 medium very ripe bananas
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 1/2 cup packed brown sugar
- 2 tbsp coconut oil*
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup PBfit powder**
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
Optional Add-ins
- 1/2 cup chocolate chips
- Banana slices or chopped peanuts for the top
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9×5 bread pan by lining with parchment paper. Lightly grease the pan.
- Begin by mashing the banana. Mix in the wet ingredients: eggs, Greek yogurt, brown sugar, coconut oil, and vanilla extract. Use an electric mixer to blend it together.
- In a separate bowl, whisk together flour, PBfit, baking soda, baking powder, cinnamon, and sea salt.
- Add the dry ingredients to the wet and mix together until no dry pockets remain. If using any add-ins, fold in them in here. Using a rubber spatula, pour into the prepared pan. Smooth out the top and place in the oven.
- Bake for 50-55 minutes or until the center is completely baked through. Keep an eye on the banana bread at around the 40 minute mark and add foil if the top is browning too quickly.
- Once removed from the oven, let cool completely (around 30 minutes), until slicing.
Notes
This was delicious! My teen boy loved it! It was a little tricky to tell when it was done and I probably took it out a bit too early. (My oven cooks hot.) Next time I’ll leave it in for the full 55 min. Pretty much followed the recipe exactly, except used avocado oil in place of coconut.
This was really delicious and moist, with a great texture. I avoid gluten, so I used gluten free flour blend – and I learned several years ago that if you use the gluten free flour blend in place of all-purpose flour in a recipe, you can avoid the grainy texture that GF flour blends can cause in baked goods by mixing the batter and then letting it sit (rest) for 30 minutes before baking. I have found this works – so I used it in this recipe and the bread is delicious even with the GF flour blend.
Could you provide nutrition information for your recipes? Thanks
Hi there, I do provide nutrition label on my recipes where the information is accurate. Soemtimes the nutrition info is very inaccurate because of ingredient availability (for example in this recipe with the PBFit). And in those cases, I recommend copying the link to the recipe and putting it in an app like MyFitnessPal or chronometer. Those tools do better job with accuracy! I have put this particular recipe in MyfitnessPal and here is the breakdown: for 10 servings, 186 calories, 9 grams of protein, 26 grams of carbohydrates, and 5 grams of fat with 3 grams of fiber.