Whole Wheat Protein Banana Bread (original recipe)
Back by popular demand is my original protein banana bread recipe. I updated this recipe to ensure even baking for everyone since some people were struggling with the recipe. I immediately received hundreds of emails and DM’s asking where this recipe went. So for those of you who absolutely loved this recipe, it’s back for you!
This bread is fluffy, moist and naturally sweetened with bananas, applesauce and honey. It has the same delicious taste as regular banana bread but made with plain greek yogurt, whole wheat and vanilla protein powder for an extra boost of protein.
If you’re a fan of this OG recipe, try my new high protein banana bread recipe or my Greek yogurt banana bread with chocolate chips.
Why you’ll love this recipe
- Less than 150 calories per individual slice.
- 10 grams of protein per slice.
- No added sugar.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this protein banana bread.
- Bananas: the most important ingredient! For best results, make sure to use overripe bananas with lots of brown spots. It sweetens the bread and mashes well.
- Greek Yogurt: I used plain non-fat Fage but any plain yogurt will work.
- Unsweetened Applesauce: be sure to get a no sugar added.
- Honey: pure maple syrup or a sugar substitute will also work but will change the taste and texture, slightly.
- Eggs
- Whole Wheat Flour: or all-purpose flour.
- Protein Powder: Using Optimum Nutrition Gold Standard Whey Vanilla Ice Cream Protein Powder. Use your favorite!
Variations
- For a salty nutty crunch, add in 1/2 cup of chopped walnuts.
- Add dark chocolate chips or blueberries.
- To make this more decadent and rich, top with maple syrup, butter or more chocolate chips.
- Drizzle with your favorite nut butter, like peanut butter, almond butter or peanut butter syrup.
Dietary Modifications
- For gluten-free banana bread, use gluten-free flour and be sure your protein powder is free of gluten.
- For dairy-free, sub the Greek yogurt for a non-dairy version and use a non-dairy protein powder.
How to make protein banana bread (a step-by-step guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan with non-stick cooking spray or line it with parchment paper.
Step 2: mix wet ingredients
In a large mixing bowl, combine the mashed bananas, Greek yogurt, applesauce, honey (or sugar substitute), eggs, and vanilla extract.
Step 3: mix dry ingredients
In a separate bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
Step 4: combine ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as it can result in a dense bread. If using, fold in the chopped walnuts or dark chocolate chips.
Step 5: pour batter & bake
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.
Step 6: cool
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Expert Tip!
Room temperature ingredients work best for this recipe to ensure the bread cooks evenly!
Recipe FAQs
Frozen Bananas: If you are using frozen bananas, they are very concentrated in flavor and moisture. Halve the amount you use to 2 overripe bananas (250 grams) and make sure to include the liquid as well. Bake at the same temperature and time and it will be just as tasty!
I’d instead make my greek yogurt banana bread. It’s very similar to this recipe without protein powder.
Nuts: You can easily add ½ cup of nuts of choice into your bread! Almonds, walnuts, pine nuts, pumpkin seeds, pecans!
Spiced: Nutmeg, cloves, cardamom, ginger, and all-spice are great spices you can add to your bread!
The bread can be stored at room temperature for up to 2 days and does not need to be in a container. You can also store it in an airtight container in the refrigerator for up to 7 days.
To freeze, tightly wrap in plastic, then in foil. It will last up to 3 months. To defrost, leave on the counter for 1 day. Slice and enjoy or heat in the microwave or toaster oven to your liking.
Check out some of our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Whole Wheat Protein Banana Bread
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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Whole Wheat Protein Banana Bread
Ingredients
- 3 ripe bananas, mashed
- 1 cup plain non-fat Greek yogurt 224g
- 1/4 cup unsweetened apple sauce 67g
- 2 Tbsp. honey or sugar substitute
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup whole wheat flour 120g
- 1 cup vanilla protein powder 60g
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
Optional Add Ins
- 1/2 cup chopped walnuts
- dark chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan with non-stick cooking spray or line it with parchment paper.
- 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, stirring until just combined. Be careful not to overmix as it can result in a dense bread.
- If using, fold in the chopped walnuts or dark chocolate chips.
- 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.
Notes
- Nutrition facts do not include walnuts or chocolate chips.
- If your batter seems too thick from the protein powder you choose, if not using the one recommended, try adding a dash of milk to your desired consistency. Slice into 10 equal slices or approximately 75 grams per slice.
- Nutritional information is an estimate and will vary with substitutions.
