Store your protein banana bread in an airtight container for 3 days at room temp, up to a week in the fridge, or freeze for up to 3 months.
Protein Banana Bread (Oil-Free)
Servings: 12 slices
- 3 ripe bananas Mashed (about 12 oz / 340 g) plus 1 optional extra banana folded into the batter for added flavor, moisture, and gooey texture.
- 2 large eggs
- ⅔ cup (160 g) Greek yogurt
- ⅓ cup (80 g) peanut butter We use unsweetened peanut butter—both smooth and crunchy work well in this recipe.
- ½ cup (100 g) sugar
- 1 tablespoons vanilla extract
- 1⅓ cup (200 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (4 g) baking soda
- ¼ cup (30 g) walnuts Chopped (optional)
- Prep: Heat oven to 350°F (180°C). Grease and line a loaf pan (8×4 or 9×5 inches).
- Mix Wet: In a large mixing bowl, mash 3 ripe bananas, then whisk in 2 large eggs, ⅔ cup Greek yogurt, ⅓ cup peanut butter, ½ cup sugar, and 1 tablespoons vanilla extract.
- Add Dry and Mix-Ins: Fold in 1⅓ cup all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda until just combined. Stir in ¼ cup walnuts (chopped) and 1 optional sliced banana.
- Bake: Pour into pan and bake 55–65 minutes, covering with foil towards the end if browning too much. Cool 15 minutes, then transfer to rack, and let cool down completely before slicing.
Substitutions
- Ripe bananas: Swap with canned pumpkin or applesauce for a healthy twist.
- Large eggs: Use flax eggs or chia eggs for a plant-based option.
- Greek yogurt: substitute Skyr for even more protein.
- Peanut butter: Almond, cashew, or sunflower seed butter all work well.
- Sugar: Try coconut sugar, maple syrup, monk fruit, or stevia for low sugar banana bread.
- Vanilla extract: Almond extract gives a nutty flavor boost.
- All-purpose flour: Whole wheat or oat flour add fiber; use a gluten-free blend if needed.
- Baking soda & powder: Stick with the originals—no good swaps here.
- Add-ins: Swap walnuts with pecans, almonds, or seeds. Add sliced banana for gooey richness.
- Equipment: An 8×4-inch loaf pan makes the best dome; 8.5×4.5 or 9×5 pans also work.
- Go spotty: Super ripe bananas add natural sweetness and keep the loaf moist.
- Mix gently: Stir only until the flour disappears to avoid a dense loaf.
- Add protein power: Stir in a scoop of protein powder for high-protein banana bread with protein powder.
- Check early: Start testing at 50 minutes—cover with foil if the top browns too fast.
- Sweeten your way: Coconut sugar, maple syrup, or monk fruit make for easy protein banana bread with less refined sugar.
- Skip the nuts: Use pumpkin, chia, or hemp seeds for crunch without allergens.
- Freeze for later: Slice, wrap, and freeze for grab-and-go post workout snack ideas.
- Spice it up: Cinnamon, nutmeg, or dark chocolate chips make it extra special.
