High Protein Banana Bread (Printable)

Nourishing banana bread with protein, oats, and nuts for a filling start or snack.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup unsweetened milk, dairy or plant-based
04 - 1/4 cup plain nonfat or low-fat Greek yogurt
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats
08 - 1/2 cup vanilla or unflavored protein powder, whey or plant-based
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt
12 - 1/4 cup chopped walnuts or pecans, optional

# How To:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish.
02 - In a large mixing bowl, mash bananas until smooth. Add eggs, milk, Greek yogurt, maple syrup, and vanilla extract, stirring until well incorporated.
03 - In a separate bowl, whisk together oats, protein powder, cinnamon, baking powder, and salt until evenly distributed.
04 - Pour dry ingredients into wet ingredients and stir until just combined. Gently fold in chopped nuts if using.
05 - Pour batter into prepared baking dish and smooth the surface with a spatula.
06 - Bake for 28 to 32 minutes, until center is set and edges are golden brown.
07 - Allow to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It's one of those recipes that feels like a treat but actually fuels your body for hours without the afternoon energy crash.
  • Once it's in the oven, you have thirty minutes to actually sit down with coffee instead of scrambling over a hot stove.
  • Leftovers stay moist and delicious for days, making mornings easier when you're running late.
02 -
  • If your batter looks too thick after mixing, don't panic—that's exactly right; it should be more like thick cookie dough than pancake batter, and it firms up beautifully in the oven.
  • The difference between 'set but still moist' and 'overdone and dry' is literally two minutes, so start checking around the 28-minute mark and trust your eyes over a timer.
03 -
  • Overmixing the batter is tempting but resist—stop as soon as you see no white streaks of flour, because that's when the gluten network stays tender instead of becoming tough and rubbery.
  • If you notice the edges are browning too fast, loosely tent the pan with foil for the last ten minutes of baking so the center catches up.
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