High Protein Banana Bread with Greek Yogurt and PBfit
This high-protein banana bread is made with Greek yogurt and peanut butter for a moist, flavorful loaf that’s easy to make and perfect for meal prep. Naturally sweetened with ripe bananas and brown sugar, it’s a nourishing upgrade to classic banana bread without sacrificing taste. Enjoy it for breakfast, snacks, or a healthier dessert.
Servings: 10
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 9x5 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
*You can use avocado oil in place of coconut oil
**You can use peanut butter in place of PBfit. It will change the macronutrients, but will be very yummy! See above in the blog post for the swaps as it changes the flour and coconut oil.