There’s something so comforting about warm banana bread, especially when it smells like cinnamon and vanilla and tastes like a hug in every bite.

I made this protein banana bread on a Sunday afternoon when I had a few overripe bananas sitting on the counter. One bite in, I was hooked.

It’s fluffy yet hearty, naturally sweetened, and makes a perfect breakfast or post-workout snack.

Why You’ll Love This Recipe

This banana bread is everything I want in a wholesome bake—it’s soft, naturally sweet, and filling.

The protein powder gives it staying power, so I don’t feel hungry an hour later.

Plus, it’s endlessly customizable with nuts, chocolate chips, or coconut.

What You’ll Need (Ingredient Highlights)

Mashed overripe banana – The sweeter and softer, the better.

This is the backbone of moisture and flavor.

Protein powder – Choose a neutral or vanilla flavor for best taste.

Adds body and protein punch.

Flour – White, spelt, or oat flour all work beautifully here.

Yogurt – Adds creaminess and richness.

Can be swapped with more banana.

Maple syrup or honey – Natural sweeteners that also help keep the bread moist.

Oil or water – Oil gives it a tender crumb, but water works for a lighter option.

Vanilla & cinnamon – Key for that warm banana bread flavor.

Optional mix-ins – I love adding dark chocolate chips, walnuts, or shredded coconut.

Pro Tips Before You Start

Use bananas that are heavily speckled or turning black—they’re the sweetest.

Let the bread rest after baking; it firms up and tastes even better the next day.

Want extra protein? Use Greek yogurt and a high-quality whey or plant-based protein powder.

How to Make Protein Banana Bread

Step 1: Prepare the Loaf Pan

Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal

Preheat your oven to 350°F (175°C).

Step 2: Combine Dry Ingredients

In a large bowl, whisk together flour, protein powder, baking soda, baking powder, salt, and cinnamon.

Step 3: Mix Wet Ingredients

In a separate bowl, stir together mashed banana, yogurt (or more banana), maple syrup or honey, oil or water, and vanilla extract until smooth.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir just until combined.

Do not overmix. Fold in any optional add-ins like chocolate chips or walnuts.

Step 5: Bake the Bread

Spread the batter evenly into the prepared loaf pan.

Bake for 40 minutes.

Step 6: Let It Sit in the Oven

Turn the oven off but do not open the door.

Leave the bread inside for 5 more minutes to finish setting.

Step 7: Cool and Slice

Remove the pan from the oven, let it cool completely, then run a knife around the edges and invert the loaf onto a plate. Slice and enjoy!

What to Serve It With

Enjoy it warm with a smear of almond butter, a drizzle of honey, or a dollop of Greek yogurt.

It pairs beautifully with coffee or a smoothie for breakfast.

Variations / Substitutions

Gluten-free – Use certified gluten-free oat flour.

Vegan – Swap honey for maple syrup and use non-dairy yogurt.

Nut-free – Skip nuts and use oil instead of nut-based spreads.

Chocolate banana bread – Stir in cocoa powder and chocolate chunks.

Storage & Leftovers

Wrap leftover bread tightly in foil or store it in an airtight container.

It stays fresh on the counter for 2–3 days, or up to 1 week in the fridge.

You can also freeze slices individually for easy grab-and-go breakfasts.

FAQs

Can I use whey protein powder?
Yes! Just make sure it’s unflavored or vanilla for best results.

Can I make this banana bread without oil?
Yes, substitute it with more mashed banana or applesauce.

What kind of yogurt works best?
Plain Greek yogurt or regular yogurt, dairy or non-dairy, both work well.

Why leave it in the oven after baking?
It finishes cooking through without overbaking and helps avoid sinking.

Can I make muffins instead?
Absolutely! Bake in a muffin pan for 15–18 minutes.

Is this bread good for meal prep?
Yes! It holds up well in the fridge or freezer and makes a great on-the-go snack.

How sweet is this recipe?
Naturally sweet thanks to ripe bananas and maple syrup, but not overly sugary.

Final Thoughts

This protein banana bread is my go-to when I want something sweet but nourishing.

It’s the kind of recipe you’ll find yourself making again and again, especially if you’re looking for a smart way to use up ripe bananas.

Moist, hearty, and just sweet enough—it’s banana bread with a boost.

The Boat Shed Kitchen