Here’s my recipe for the Best Ever Protein Powder & Yogurt Banana Bread. A perfect, moist and delicious protein-packed breakfast bread that’s great for a snack or dessert too!
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Did I want to make this banana bread today? No. Hell no. I’m still working on SO many things that I’ve got pending for my blog. Need to update all the 150+ recipes I’ve posted so far to have them include ‘keywords’, because that’s what Google looks for when deciding whether to show a post in search results. I had no idea about any of that stuff while setting things up, so I just ignored that field in the recipes.
But I had a bunch of over-ripe bananas that were starting to blacken, so … Couldn’t really waste good – or should I say bad – bananas now could I?
Yogurt Banana Bread:
Finding inspiration wasn’t really hard at all. I have like 6-7 items under the “Banana Bread” section of my Recipes TODO list. A lot of them were similar to the other recipes I’ve posted so far (gluten-free flours and nut butter), so I decided to try something different and make one based on yogurt.
The yogurt gives the moisture to the quick bread, so there’s no milk needed.
To add a bunch of extra protein though, I used Greek Yogurt!
All about Baking with Protein Powder:
You can use protein powder in baked goods to replace up to ⅓ of the flour.
It does need a couple other modifications to the recipe as well though. The biggest adjustment you need to make is adding in more moisture because the protein powder is super absorbent.
Another benefit of using protein powder is that it drop some (a lot) of the carbs.
I used Quest Nutrition’s Multi-purpose Mix Protein Powder here, which is unflavored and made for the sole purpose of cooking/baking!
What makes this the Best Protein Powder Banana Bread
- Whole Wheat Pastry Flour:
Using whole a whole grain flour is a lot more nutritious than regular white or all purpose flour. Make sure its the ww pastry though, because that’s what makes the bread light. Using a regular whole wheat will make it too dense.
This is also the first time I’ve made a banana bread with whole wheat flour. I’ve always avoided it because that fruit is so high in carbs itself, that I really didn’t want to add any more in there.
- Monkfruit Sweetened Maple Syrup:
This not only reduces the calories, but also avoid any added sugar here. You could always use normal maple syrup – keep it pure though – but it would change the nutrition values. Recommendation: Lakanto Maple Syrup. Use my code HAYLSKITCHEN for 15% off!
- Coconut Oil:
We need some fat here, and added moisture too, and coconut oil is good source of saturated fats and also a positive impact on cholesterol. Butter could work, but I would say no to that.
- Low sodium baking powder:
The original had 1 teaspoon baking soda, but sub it with 3x baking powder and – a low sodium version too – to keep that micronutrient in check.
- Cinnamon:
It’s here for a little something extra, but also does have health benefits because of its antioxidants and anti-inflammatory properties.
To make this a Vegan High Protein Banana Bread:
- Replace eggs with flax eggs: Combine 2 tablespoon flaxseed meal + 6 tablespoon water kept and let it rest 10 minutes.
- Replace greek yogurt with almond milk.
- Use a plant based protein powder. I’d recommend Orgain Organic Protein™ Plant Based Protein Powder, Vanilla Bean
Use Code HAYLSKITCHEN for 30% off your first order.
To make this dairy free:
Use almond milk instead of the yogurt.
To store Protein Banana Bread:
You can keep protein powder banana bread out at room temperature for 3-4 days in an air tight container.
For a little longer time, refridgerate it for up to a week (airtight container).
For even longer, freeze it in freezer-safe zipper bags whole or sliced.
How to Serve Healthy Greek Yogurt Banana Bread
Smear it with a dollop of peanut butter, melted chocolate, or tab of butter if you’re feeling like it.
Want some more ideas for baking with Protein Powder?
More easy and healthy banana bread recipes?
Best Ever Protein Powder & Yogurt Banana Bread
Ingredients
- 2 medium Bananas, Overripe, 240g, bout 1 cup mashed
- 2 Eggs, Room Temperature, important to be room temperature
- ¾ cup Non-fat Greek Yogurt, 150g, Room temperature
- ⅓ cup Coconut Oil, Melted
- ¼ cup Almond Milk
- ½ cup Maple Syrup, Stevia Sweetened, See notes for sub
- 1 teaspoon Vanilla Extract
- 1¼ cup Whole Wheat Pastry Flour, 150g
- 1½ scoop Unflavored Protein Powder, ½ cup, about 42g, see notes for sub
- 3 teaspoon Baking Powder
- ¾ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350°F and line an 8″ x 3½” loaf pan with parchment paper or foil and grease.
- Roughly mash banana with a fork; You should have about 1 cup.
- Place banana, eggs, yogurt, coconut oil, milk, maple syrup and vanilla to a blender or food processor and blend for about 15 seconds until smooth. Transfer to a large bowl.
- In a medium bowl, combine flour, protein powder, baking powder, cinnamon and salt.
- Add dry ingredients to wet, and gently fold to combine. Do not overmix.
- Pour batter into prepared loaf pan.
- Bake for 30 minutes, create a tent out of foil, loosely cover the top, and bake another 20-25 minutes. A toothpick inserted into center should come out dry.
- Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.
Notes
- Make sure the eggs and yogurt are at room temperature or the coconut oil will solidify.
- Do not over mix the batter or too much gluten will develop because of the whole wheat flour, giving a gummy texture.
- Cover with a foil tent to prevent the top from cooking and drying out before the rest of the loaf is cooked through.
- If using Vanilla Protein Powder:
- Don’t add Vanilla extract
- For sweetener: 1½ tablespoon Maple Syrup (Stevia Sweetened) or ⅔ teaspoon Stevia Sweetener or ¼ teaspoon + ⅛ teaspoon Monk Fruit Sweetener. = 2 tablespoon Sugar
- Maple Syrup alternatives:
- ½ tablespoon Stevia Sweetener (= ¾ cup Sugar)
- 2½ teaspoon Liquid Monk Fruit Sweetener
- To make this vegan:
- Replace eggs with flax eggs (2 tablespoon flaxseed meal + 6 tablespoon water kept to rest 10 minutes).
- Replace greek yogurt with almond milk.
- Use a plant based protein powder.
- Let the bread cool completely before storing so that it remains fresh.
- Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
- Fridge: 1 week in an airtight container.
- Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags. Loaf can be stored whole or as individual slices.
- Quest Nutrition Multi-purpose Mix Protein Powder
- Lakanto Maple Flavored Syrup
- Use code HAYLSKITCHEN for 15% off your order
- Quest Nutrition Vanilla Milkshake Protein Powder
- Orgain Organic Protein™ Plant-Based Protein Powder, Vanilla Bean
- Use code HAYLSKITCHEN for 30% off your first order
- Llinea Monk Fruit Sweetener
- Servings: 12 slices, ⅔” thick | Serving size: 1 slice
- Calories: 135kcal
- Fat: 7.2g | Saturated fat: 5.5g
- Carbohydrates: 17.3g | Fiber: 4.3g | Sugar: 2.8g
- Protein: 6.7g
Jevay Aggarwal says
This bread was as delicious as it was easy to make!!! Definitely best ever banana bread!
Haylee Jane Monteiro says
You definitely came to the right place! Glad you loved it too 🙂
Nadia Monteiro says
Just tried this out and it was spectacular!! Definitely my favourite banana bread recipe!
Haylee Jane Monteiro says
So happy to hear that! Hope you get a chance to try some of the other Banana Breads I’ve got too!