Protein Banana Bread Loaf

If you are looking for a breakfast or snack that keeps you full and energized without sacrificing that classic banana bread flavor this protein banana bread delivers a tender crumb and ten grams of protein per slice It has become my go to bake for busy mornings or afternoon pick me ups whenever I have overripe bananas on the counter

I first baked this on a Sunday after a tough workout and was amazed at how it powered me through the rest of the day Now it is one of the most requested recipes in my kitchen

Ingredients

• White spelt or oat flour: Provides structure while keeping the bread tender Choose a fresh flour to avoid bitterness
• Protein powder: Adds protein to every bite Use your favorite vanilla or unflavored protein for best results
• Baking soda and baking powder: Help achieve a light texture Always check that your leaveners are not expired
• Salt: Balances sweetness and heightens other flavors Use sea salt if you have it
• Cinnamon: Gives warm spice that pairs perfectly with banana Use Saigon for a bolder kick
• Mashed overripe banana: The heart of the bread Always use deeply speckled bananas for maximum flavor and sweetness
• Yogurt or extra banana: Adds moisture and softness Choose whole milk yogurt for richness or extra banana for dairy free
• Pure maple syrup, honey, or agave: Sweetens and gives depth Select real maple syrup for best flavor
• Oil or water: Fat adds tenderness Oil gives a moist crumb water is lighter Choose avocado or light olive oil for a neutral base
• Pure vanilla extract: Adds signature aroma and depth Opt for real vanilla not imitation
• Optional chocolate chips, walnuts, or coconut: Level up with fun mix ins Choose fresh nuts and high quality chocolate for irresistible texture and taste

Step-by-Step Instructions

Prepare the pan:

Grease a standard 9x5 loaf pan thoroughly and lay a strip of parchment on the bottom so the bread releases easily after baking

Mix wet ingredients:

Mash bananas in a large bowl until smooth Whisk in yogurt or extra banana maple syrup oil or water and vanilla extract until fully blended

Combine dry ingredients:

In a separate bowl blend flour protein powder baking soda baking powder salt and cinnamon Make sure there are no lumps in the mixture

Bring it all together:

Fold dry mix gently into the wet mixture until just combined Be careful not to overmix A few streaks of flour left is fine

Add extras and bake:

If using chocolate chips or nuts fold them in now Spoon batter into the prepared loaf pan and smooth the top

Bake the bread:

Place the pan in the preheated oven at 350 degrees Fahrenheit Bake for 40 minutes then turn off oven and keep the bread inside with the door closed for five more minutes

Check doneness:

If the center is still soft cover loosely with foil and bake in short intervals until a toothpick comes out mostly clean

Cool and release:

Let bread cool in the pan Run a knife around the edges then carefully invert onto a plate For best slices let it rest overnight

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My favorite ingredient is always the banana Watching my kids peel and mash them with sticky hands turns baking into a family ritual We laugh swap stories and make cleanup a sweet race

Storage Tips

Once cooled completely wrap the bread tightly in plastic or place in an airtight container It will keep fresh for up to four days at room temperature For longer storage freeze individual slices on a tray then transfer to a freezer bag Warm in the toaster or microwave before eating

Ingredient Substitutions

Use any dairy free yogurt or simply add more banana to make this recipe vegan An unflavored or vanilla plant based protein works well For gluten free choose oat flour and gluten free baking powder Get creative with mix ins like dried fruit pumpkin seeds or cacao nibs

Serving Suggestions

This banana bread is delicious on its own or lightly toasted Spread with almond butter for added richness or pair with Greek yogurt and berries for a protein powerhouse breakfast It also travels well in lunchboxes and works as a pre workout snack

Cultural Note

Banana bread has roots in American home kitchens where creative cooks turned overripe fruit into comforting loaves This protein version updates the classic for today’s health conscious home bakers It proves that nutritious can also be nostalgic and delicious

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Common Questions

→ Can I use any type of flour for the loaf?

Yes, white, spelt, or oat flour all work well and offer slightly different textures and flavors.

→ What kind of protein powder is best?

Choose a neutral or vanilla-flavored protein powder to complement the banana and cinnamon notes.

→ How should leftovers be stored?

Wrap cooled slices tightly and refrigerate for up to five days, or freeze for longer storage.

→ Can I substitute yogurt with something non-dairy?

Yes, you can use plant-based yogurt or more mashed banana for a dairy-free version.

→ Is it possible to add mix-ins?

Definitely! Add-ins like chocolate chips, walnuts, or coconut can be stirred in before baking.

→ How do I know when the bread is baked through?

The loaf is ready when a toothpick inserted in the center comes out mostly clean with moist crumbs.