High Protein Banana Bread (Print View)

Moist, protein-packed banana bread baked with oats for a filling breakfast or snack option.

# Ingredient List:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup unsweetened milk, dairy or plant-based
04 - 1/4 cup plain nonfat or low-fat Greek yogurt
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats
08 - 1/2 cup vanilla or unflavored protein powder, whey or plant-based
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt
12 - 1/4 cup chopped walnuts or pecans, optional

# Directions:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with cooking spray or oil.
02 - In a large mixing bowl, mash bananas until smooth. Stir in eggs, milk, Greek yogurt, maple syrup, and vanilla extract until thoroughly combined.
03 - In a separate bowl, combine oats, protein powder, cinnamon, baking powder, and salt. Mix well.
04 - Pour dry mixture into wet ingredients and mix until just combined. Fold in chopped nuts if using.
05 - Pour batter into prepared baking dish and smooth the top surface evenly.
06 - Bake for 28 to 32 minutes, or until center is set and edges are golden brown.
07 - Allow to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • High in protein (15g per serving) to keep you full and energized all morning
  • Naturally sweetened with ripe bananas and just a touch of maple syrup
  • Easy one-bowl mixing with simple, wholesome ingredients
  • Perfect for meal prep—makes 4 servings that reheat beautifully
  • Tastes like indulgent banana bread but packed with nutrition
  • Customizable with nuts, chocolate chips, or your favorite add-ins
02 -
  • Use the ripest bananas possible—they should have plenty of brown spots for maximum sweetness and easy mashing
  • Don't overmix the batter once you combine wet and dry ingredients; gentle folding preserves the tender texture
  • Check for doneness at 28 minutes—ovens vary, and you want the center set but still moist
  • Let cool for the full 5 minutes before slicing to allow the structure to set properly
  • Store leftovers in individual portions for grab-and-go breakfasts throughout the week
  • Double the recipe and use a 9x13-inch pan for larger batches or meal prep
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