High Protein Banana Bread

My kids are out of school for the summer, which means the schedule changes every week, depending on camps, play dates, vacations and work schedules. The last things I want to think about in the morning is what I have to feed everyone for breakfast. But having everyone home means that the kitchen is never closed. My middle child in particular is very into cooking and baking this year, so the dishes are mind blowing. We’re working on it.

Mixing up breakfast options week to week seems to help keep things exciting enough that they will all eat the new item, but making it ahead of time means they can serve themselves and saves me a lot of time in the morning. Having a high protein option on hand also means they stay full longer, are generally less crabby and I know they are getting what they need to fuel their active days.

This recipe is easy, delicious and packs 12g of protein per slice. Pair it with ¾ cups Greek yogurt or 2-3 eggs to get about 25-30g of protein to stabilize your day!

Ingredients

  • 3 ripe medium bananas, mashed

  • 2 large eggs

  • 2 large egg whites

  • 0.8 cups plain nonfat Greek yogurt

  • 0.3 cups honey

  • 0.3 cups unsalted butter, melted

  • 1 teaspoons vanilla extract

  • 1.5 cups all-purpose flour

  • 60 grams vanilla whey or plant protein powder (2 scoops)

  • 1 teaspoons baking soda

  • 0.5 teaspoons salt

  • 0.5 teaspoons ground cinnamon

  • 0.5 cups walnuts, chopped

Steps

  1. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.

  2. Mix wet ingredients: In a large bowl, mash 3 ripe medium bananas, mashed well. Whisk in 2 large eggs, 2 large egg whites, 0.8 cups plain nonfat Greek yogurt, 0.3 cups honey, 0.3 cups unsalted butter, melted, and 1 teaspoons vanilla extract until smooth.

  3. Mix dry ingredients: In a separate bowl, whisk together 1.5 cups all-purpose flour, 60 grams vanilla whey or plant protein powder (2 scoops), 1 teaspoons baking soda, 0.5 teaspoons salt, and 0.5 teaspoons ground cinnamon.

  4. Combine batter: Fold the dry ingredients into the wet ingredients just until no streaks of flour remain — don't overmix. Fold in 0.5 cups walnuts, chopped if using.

  5. Bake: Pour batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean; the extra moisture may mean a few minutes longer than a standard loaf.

  6. Cool: Let the loaf cool in the pan for 10 minutes 10:00, then transfer to a wire rack to cool completely before slicing.

A couple of practical notes:

  • The extra egg whites and yogurt add moisture, so check doneness a few minutes past the timer if the center still looks wet — a toothpick test is your best guide.

  • Protein estimates depend heavily on your specific protein powder and yogurt brands, so if you need precise numbers, check those labels.

  • If the texture feels too dense or gummy after baking, that usually means it needs more time — protein powder can make loaves bake a little differently than pure flour.

Estimated nutrition per slice (1/10 of the loaf): Calories~265 kcal Protein~12 g, Total Carbs~33 g, Fiber~2 g, Sugar~15 g, Total Fat~10 g Saturated Fat~3.5 g, Sodium~265 mg

Kirby WalterComment