Protein-Powder Banana Bread

This Protein-Powder Banana Bread features moist banana flavor with a protein boost. Perfect for a quick breakfast, it’s a simple recipe that blends sweet, wholesome flavors into a nutritious treat with minimal effort.

Why You’ll Love This Recipe

This bread is a nutritious, healthy breakfast idea that transforms moist banana flavor with a protein boost into a delightful treat, perfect for a quick morning. Easy to bake, it’s high in protein and low in added sugars. Versatile—enjoy with nut butter or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mash Bananas Well: Ensures a smooth texture.
• Use Ripe Bananas: Adds better sweetness.
• Mix Gently: Prevents a dense loaf.
• Check Doneness: Insert toothpick to test.
• Cool Completely: Enhances flavor and texture.
• Avoid Overmixing: Keeps the bread tender.
• Store Properly: Maintains freshness.
• Add Moisture: Taste and tweak milk if needed.
• Use Parchment: Eases removal from pan.
• Add Crunch: Sprinkle with nuts if desired.

Yield: 10 slices

Protein-Powder Banana Bread

Print

Moist protein-powder banana bread, healthy breakfast treat.

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• ¼ cup almond milk
• ½ cup plain Greek yogurt
• ½ cup vanilla protein powder
• ½ tsp cinnamon
• 1 cup whole wheat flour
• 1 tsp baking powder
• 2 tbsp chopped walnuts
• 2 tbsp honey
• 3 ripe bananas
• pinch salt

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. Mash the Bananas: Peel and mash ripe bananas in a bowl until smooth.
3. Mix Wet Ingredients: Stir in Greek yogurt, honey, and almond milk until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together whole wheat flour, protein powder, baking powder, cinnamon, and a pinch of salt.
5. Blend Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.
6. Prepare the Pan: Pour the batter into the prepared loaf pan and spread evenly.
7. Add Topping: Sprinkle chopped walnuts over the top of the batter.
8. Bake the Bread: Place in the oven and bake for 50-60 minutes, or until a toothpick comes out clean.
9. Cool the Bread: Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
10. Serve and Enjoy: Slice and serve at room temperature, savoring this moist, protein-packed breakfast treat!

Notes

• Mash bananas well for texture; use ripe bananas for sweetness.
• Mix gently to avoid density; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently if desired.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 121Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 75mgCarbohydrates 22gFiber 3gSugar 8gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Whole Wheat Flour (1 cup): For hearty base.
• Vanilla Protein Powder (½ cup): Unflavored or vanilla, for protein.
• Ripe Bananas (3): Mashed, for sweetness.
• Greek Yogurt (½ cup): Plain, for moisture.
• Honey (2 tbsp): For natural sweetness.
• Baking Powder (1 tsp): For rise.
• Cinnamon (½ tsp): Ground, for warmth.
• Salt (pinch): Enhances flavor; adjust to taste.
• Almond Milk (¼ cup): For binding.
• Chopped Walnuts (2 tbsp): For topping.

Variations and Substitutions

• Flour Swap: Use almond flour or oat flour.
• Protein Swap: Use pea protein or omit.
• Banana Swap: Use applesauce or omit.
• Yogurt Swap: Use coconut yogurt for vegan option.
• Sweetener Swap: Replace honey with maple syrup.
• Spice Swap: Add nutmeg or omit.
• Milk Swap: Use oat milk or water.
• Nut Swap: Use pecans or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; serve at room temperature.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in microwave for 10-15 seconds if desired.

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Until you can read, Protein-Packed Snickerdoodle Cookies