Protein Banana Bread (Oil-Free)

Name: Protein Banana Bread (Oil-Free)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3 ripe bananas; 2 large eggs; ⅔ cup Greek yogurt; ⅓ cup peanut butter (We use unsweetened peanut butter—both smooth and crunchy work well in this recipe.); ½ cup sugar; 1 tablespoons vanilla extract; 1⅓ cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ cup walnuts (Chopped (optional))

Nutritious Baking Made Simple and Delicious

There’s nothing quite like the smell of fresh banana bread coming out of the oven 🍌. Louise and I love this version because it’s not just comforting—it’s also packed with protein, fiber, and heart-healthy ingredients. I love having a slice right before or after a workout!

Close up of moist protein banana bread slices with walnuts and extra banana pieces.

Unlike traditional recipes loaded with butter and refined sugar, this high protein banana bread is made with Greek yogurt, ripe bananas, and peanut butter for a wholesome boost. It’s naturally moist, lightly sweet, and perfect as a meal prep breakfast recipe or an afternoon pick-me-up after the gym 💪.

Every slice feels indulgent, yet it supports your wellness goals—keeping cholesterol in check, adding more plant-based goodness, and fueling your body with sustained energy.

Whether you enjoy it plain or topped with almond butter, this loaf makes a nourishing treat the whole family will love ❤️.

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Ripe bananas: The sweeter and spottier, the better. You can swap with canned pumpkin or applesauce for a twist on healthy banana bread.
Large eggs: Eggs add structure. If you don’t eat eggs, here’s our vegan banana bread recipe.
Greek yogurt: Adds protein and tenderness. You can use Skyr for even more protein. Both make for a great high protein banana bread.
Peanut butter: I use one that’s 100% peanuts, no sugar added. Almond butter, cashew butter, or sunflower seed butter work too.
Sugar: Granulated sugar is classic, but coconut sugar or maple syrup add natural sweetness. For low sugar banana bread, use monk fruit or stevia.
Vanilla extract: A splash enhances flavor. Almond extract is a fun swap for a nutty aroma.
All-purpose flour: Best for a soft crumb. Whole wheat flour adds fiber, or try oat flour for a high fiber banana bread. A gluten-free blend also works.
Baking soda: Helps the bread rise. No good substitute here—keep it in.
Baking powder: Ensures extra lift. Again, stick with the original for best results.
Add-ins: Walnuts bring crunch and heart-healthy fats, but pecans, almonds, or seeds like pumpkin, chia, or hemp work beautifully for a nut-free twist. For extra banana bread magic, tuck in a sliced banana—this adds moisture, rich flavor, and a gooey texture that makes every bite irresistible.

Equipment

We recommend an 8 x 4-inch (20 x 10 cm) loaf pan for this recipe. Its tall, narrow shape creates a beautifully domed loaf—just like the one in our photos. It’s our go-to for the best rise and presentation. If you don’t have that size, an 8.5 x 4.5-inch (21.5 x 11.5 cm) or 9 x 5-inch (23 x 12.5 cm) loaf pan will also work, giving you a slightly wider but equally delicious banana bread.

How to Make Protein Banana Bread

Step 1: Prep the Oven and Pan

Heat oven to 350°F (180°C). Grease and line a loaf pan with parchment paper (8×4 or 9×5 inches).

Step 1 Lined loaf pan ready for baking protein banana bread.

Step 2: Mash and Mix the Wet Ingredients

In a large bowl, mash ripe bananas until smooth. Whisk in eggs, Greek yogurt, peanut butter, sugar, and vanilla. This makes a moist, flavorful banana bread without butter or oil.

Step 2 Mashing ripe bananas with eggs yogurt peanut butter sugar and vanilla in mixing bowl.

Step 3: Add Dry Ingredients and Add Mix-Ins

Add flour, baking powder, and baking soda into the wet ingredients and gently fold with a spatula until just combined. Stir in chopped walnuts, and for extra gooey texture, add a sliced banana.

Step 3 Folding flour baking soda baking powder, walnuts, and an extra banana into wet banana bread batter.

Step 4: Bake and Cool

Pour into the pan, smooth the top, and bake 55–65 minutes at 350°F (180°C) until a skewer comes out mostly dry. If it browns too fast, tent with foil. Cool 15 minutes in the pan, then transfer to a rack. Perfect for a meal prep breakfast recipe.

Step 4 Baked protein banana bread sliced on a marble cutting board ready for a snack.

Tips

Use super ripe bananas: The darker and spottier, the better. They add natural sweetness and keep your bread moist.
Don’t overmix the batter: Stir just until the flour disappears. Overmixing makes the loaf dense instead of fluffy.
Boost the protein: Our banana bread is without protein powder, however, a scoop of vanilla or unflavored protein powder blends in smoothly for high-protein banana bread with protein powder.
Watch the bake time: Every oven is different—start checking at 50 minutes. Tent with foil if the top browns too quickly.
Customize the sweetness: Coconut sugar, maple syrup, or monk fruit work well if you’re aiming for easy protein banana bread with less refined sugar.
Make it nut-free: Swap walnuts for pumpkin, chia, or hemp seeds to keep the crunch without the allergens.
Store it right: This loaf freezes beautifully. Slice first, then wrap and freeze for quick post workout snack ideas.
Add flavor upgrades: A pinch of cinnamon or nutmeg gives warmth, while dark chocolate chips turn it into a treat.

Frequently Asked Questions

Can I use frozen bananas?

Yes! Thaw them first, drain excess liquid, and mash—they work just as well as fresh ripe bananas.

Can I make this gluten-free?

Absolutely—swap the all-purpose flour for a 1:1 gluten-free blend to make delicious gluten free protein banana bread.

What’s the best protein powder to use?

Both whey and plant-based protein powders work; just avoid flavored ones with lots of sweeteners.

How do I make it lower in sugar?

Cut the sugar in half or replace it with monk fruit or stevia for a tasty low sugar banana bread.

Can I bake it as muffins instead?

Yes, the batter works beautifully in a muffin tin—just reduce baking time to about 20 minutes. We usually make 12 regular size muffins with this batter.

How do I store it?

Keep in an airtight container for 2–3 days at room temp, refrigerate up to a week, or freeze for longer storage.

More Easy Baking Recipes