Protein Banana Bread

Course: Breakfast

Cuisine: American

Keyword: banana bread with protein powder, banana protein loaf, high protein banana bread, protein banana bread

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 210kcal

Say hello to your new favorite breakfast, Protein Banana Bread! It's a super moist and satisfying loaf that will keep you going all morning thanks to Greek yogurt, eggs, and the addition of protein powder. Up the protein content with collagen peptides, too.

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Ingredients

1 cup unbleached all-purpose flour spoon and leveled, weighed 136g
½ cup whole wheat flour spooned and leveled, weighed 68g
⅔ cup whey vanilla protein powder concentrate weighed 56g
¼ cup collagen peptides see notes
1 teaspoon baking soda
½ teaspoon fine sea salt
1 cup mashed extra ripe banana 3 medium bananas
⅔ cup plain Greek yogurt
⅓ cup granulated sugar
¼ cup avocado oil or light olive oil
1 teaspoon vanilla extract
1 large egg

Instructions

Preheat oven to 350ºF and line 1 pound loaf pan (8x4) with parchment paper.
Mix dry ingredients: In a medium bowl combine flours, protein powder, collagen peptides, baking soda and salt.
Mix wet ingredients: In a larger bowl add mashed banana, greek yogurt, sugar, oil and vanilla - whisk until almost combined, then whisk in egg until fully incorporated. Add bowl of dry ingredients, mixing until batter comes together and no dry spots of flour are present - do not over mix.
Pour batter into prepared pan and bake uncovered for 30 minutes, then tent loaf pan with foil and bake for another 10-12 minutes, OR until toothpick inserted in center comes out clean.
Cool in pan for 20 minutes before lifting and slicing.

Notes

COLLAGEN PEPTIDES - adding in collagen peptides is optional but will increase the protein content by a couple of grams per slice.

PROTEIN POWDER - note that this recipe tested best with vanilla protein powder concentrate (not isolate).

STORAGE - leftover banana bread can be stored in an airtight container in the fridge for 5 days.

FREEZE - wrap each slice individually in plastic wrap, then transfer to a freezer bag for longer storage. Label, date, and freeze for up to 2 months.

THAW - transfer to the fridge to thaw or thaw right on the kitchen counter.

REHEAT - if you prefer warm banana bread, warm a slice in the toaster oven for 5 minutes or pop one in the microwave for 5-10 seconds (20-40 seconds if frozen).

Nutrition