Moist & Healthy Protein Banana Bread (Easy Recipe)

There’s something incredibly comforting about the smell of banana bread baking in the oven.

It reminds me of slow mornings, cozy kitchens, and feeling good about starting the day right.

But what if we could take that classic comfort and boost it with protein, making it the ultimate satisfying breakfast or post-workout snack?

This protein banana bread is just that—moist, naturally sweetened, and packed with nourishing ingredients.

And best of all? It’s easy to whip up, and keeps you full longer thanks to the added protein punch.

Why You’ll Love This Recipe

I’m always on the hunt for recipes that balance flavor and nutrition, and this banana bread hits the mark.

It’s:

High in protein and naturally sweetened

Super moist from Greek yogurt and applesauce

Perfect for make-ahead breakfasts or afternoon fuel

Freezer-friendly and kid-approved!

Whether you’re looking to fuel a busy day or just want a guilt-free treat, this banana bread fits right in.

What You’ll Need (Ingredient Highlights)

Ripe Bananas: The riper, the better—they bring natural sweetness and moisture.

Unsweetened Applesauce: Replaces oil and keeps the bread tender.

Maple Syrup: Adds a hint of sweetness without refined sugar.

Coconut Oil or Veggie Oil: For richness and texture.

Greek Yogurt or Cottage Cheese: A protein powerhouse that keeps the loaf soft and creamy.

Vanilla or Chocolate Protein Powder: Adds a major protein boost—choose your favorite flavor.

Oat or Whole Wheat Flour: Keeps it wholesome and fiber-rich.

Cinnamon, Baking Soda, Salt: Flavor and rise essentials.

Optional Goodies: Chopped walnuts, pecans, or peanut butter for extra flavor and texture.

Pro Tips Before You Start

Use spotty bananas—the darker, the sweeter.

Don’t overmix the batter once you add the flour.

Let the bread cool completely before slicing for best texture.

Customize the protein powder based on flavor preference—vanilla works great for a classic feel, chocolate for a treat.

If using peanut butter, swirl it in at the end for a marbled look.

How to Make Protein Banana Bread

Step 1. Preheat & Prep the Pan

Preheat your oven to 350°F (175°C).

Lightly grease and flour a 9×5-inch loaf pan or use parchment paper for easy removal.

Step 2. Mash & Mix the Wet Ingredients

In a large bowl, mash the bananas until smooth.

Add applesauce, maple syrup, melted coconut oil, eggs, Greek yogurt (or cottage cheese), and vanilla extract.

Stir until the mixture is well blended.

Step 3. Add the Protein Powder

Stir in the protein powder until no lumps remain.

This ensures it blends smoothly with the wet base.

Step 4. Combine Dry Ingredients Separately

In another bowl, whisk together the oat (or whole wheat) flour, baking soda, cinnamon, and salt.

Step 5. Mix Wet and Dry Together

Gradually stir the dry mixture into the wet batter.

Mix until just combined—don’t overmix or the bread can turn dense.

Step 6. Add Extras (Optional)

Fold in the chopped nuts or a swirl of peanut butter if using.

These boost texture, protein, and flavor.

Step 7. Bake Until Golden

Pour the batter into your prepared loaf pan.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8. Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Cool completely before slicing to keep it from falling apart.

What to Serve It With

This banana bread pairs perfectly with:

A cup of hot coffee or iced cold brew

A dollop of Greek yogurt and a drizzle of honey

Sliced fresh fruit for a light breakfast

A spread of almond or peanut butter for extra richness

Variations / Substitutions

Vegan? Use flax eggs and dairy-free yogurt alternatives.

Low-carb? Try almond flour and a no-sugar protein powder.

No maple syrup? Substitute with honey, agave, or monk fruit syrup.

Nut-free? Skip the nuts or use sunflower seeds.

Storage & Leftovers

Room Temp: Store in an airtight container for up to 3 days.

Fridge: Keeps well for up to 1 week.

Freezer: Wrap slices individually and freeze for up to 3 months.

Thaw overnight or warm in the microwave.

FAQs

Can I use whey protein powder instead of plant-based?
Yes, but reduce the flour slightly if your whey powder thickens the batter more.

Is this recipe gluten-free?
It can be! Use certified gluten-free oat flour and make sure your protein powder is GF too.

What can I substitute for Greek yogurt?
Cottage cheese, sour cream, or a dairy-free yogurt alternative all work well.

Can I bake these as muffins?
Absolutely! Divide the batter into a muffin pan and bake for 18–22 minutes.

Can I skip the peanut butter?
Yes, it’s totally optional. You can also swirl almond butter or sunflower seed butter instead.

How can I make this sweeter?
Add a few tablespoons of coconut sugar or brown sugar, or use sweetened protein powder.

Can I add chocolate chips?
Yes! Add ¼ to ½ cup for a more indulgent banana bread.

Final Thoughts

This protein banana bread has become one of my go-to recipes when I want something quick, wholesome, and delicious.

It’s not just a treat—it’s a balanced bite with real ingredients and lasting satisfaction.

Whether you enjoy it fresh out of the oven or grab a slice from the freezer on a busy morning, this loaf never disappoints.

It’s a keeper in every sense—easy, adaptable, and full of goodness.