Soft, fluffy and 13g of protein per slice, this banana bread is as healthy as it is delicious. Make use of those overripe bananas by whipping up this simple, easy, incredibly moist bread, perfect to enjoy any time of day.
Place the peeled ripe bananas on a surface and mash with the back of a fork. Add to a large mixing bowl.
In a large bowl, combine the mashed bananas, Greek yogurt, applesauce, honey (or sugar substitute), eggs, and vanilla extract.
In a separate bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients and stir to combine.
If using, fold in the chopped walnuts, dark chocolate chips or blueberries.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50 minutes (more if needed), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover the bread with a piece of aluminum foil.
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.