High Protein Classic Banana Loaf
Elevate your snacking game with this High Protein Classic Banana Loaf, a delightful twist on the timeless favorite that combines indulgence with nutrition. Bursting with the natural sweetness of ripe bananas, this loaf is enriched with vanilla protein powder, Greek yogurt, and whole wheat flour to provide a satisfying protein boost in every bite. A touch of cinnamon, honey, and a sprinkle of chopped walnuts add layers of warm, nutty flavor and hearty texture, while simple ingredients like olive oil and vanilla extract keep it moist and wholesome. Perfect as a post-workout snack, a grab-and-go breakfast, or a guilt-free treat, this banana loaf is as versatile as it is delicious. Ready in just over an hour, it’s easy to whip up and makes 10 perfectly portioned slices. Healthy, filling, and utterly irresistible—this protein-packed banana bread will quickly become your go-to recipe for any time of the day!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 60 grams vanilla protein powder
- 120 grams whole wheat flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 120 grams Greek yogurt
- 60 grams honey
- 1 teaspoon vanilla extract
- 50 grams walnuts, chopped
- 60 milliliters olive oil or melted coconut oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, Greek yogurt, honey, vanilla extract, and olive oil, then stir until all the wet ingredients are well combined.
In a separate bowl, mix the whole wheat flour, vanilla protein powder, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix as this can make the loaf dense.
Fold in the chopped walnuts evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the banana loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Once cooled, slice into 10 pieces and enjoy your high protein banana loaf as a snack or a wholesome breakfast!
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 107.3 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 669 mg | 51% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2763 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
