High Protein Starbucks-Style Banana Bread
Elevate your banana bread game with this High Protein Starbucks-Style Banana Bread! Packed with wholesome ingredients like overripe bananas, unsweetened vanilla Greek yogurt, and a hint of honey, this recipe brings a protein boost with vanilla protein powder and hearty rolled oats. The addition of whole wheat flour and optional mix-ins like walnuts or chocolate chips makes it a satisfying treat for breakfast or an afternoon snack. With a quick 15-minute prep time and that irresistible moist texture reminiscent of your favorite coffee shop, this banana bread is not only delicious but also a healthier alternative. Perfect for protein-packed snacking or meal prep, each slice offers a balance of sweetness and nutrition. Bake up this better-for-you version and enjoy the taste of Starbucks at home!
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 2 large Eggs
- 0.75 cup Unsweetened vanilla Greek yogurt
- 0.5 cup Vanilla protein powder
- 0.5 cup Rolled oats
- 1 cup Whole wheat flour
- 0.25 cup Honey (or maple syrup for less processed sweetness)
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or almonds (optional)
- 0.25 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
In a large mixing bowl, mash the overripe bananas until smooth using a fork or potato masher.
Add the eggs, Greek yogurt, honey, and vanilla extract to the mashed bananas. Whisk until well combined.
In another bowl, combine the vanilla protein powder, rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Whisk to evenly distribute the dry ingredients.
Gradually fold the dry ingredients into the wet banana mixture using a spatula. Be careful not to overmix; stir until just combined.
If you're using walnuts, almonds, or chocolate chips, gently fold them into the batter.
Pour the batter evenly into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice the bread into 10 even portions and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 136.6 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 821 mg | 63% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3368 mg | 72% | |
*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.
