Make quick work of breakfast or snack time with this satisfying (and so yummy) Protein Banana Bread. It’s a delicious mix of nutrients and perfect to make ahead and share with the kids.
This post is sponsored by Stonyfield.
Protein Banana Bread
I love having ready-to-go breakfasts on hand to help simplify our mornings, and this banana bread is a new favorite. It has more protein than typical quick breads, which makes it filling and satisfying, and it’s a great way to use up very ripe bananas. It also boasts calcium and beneficial fats, two nutrients kids need.
The beauty of this bread is that it simply gets stirred together in a bowl and baked up in the oven. You can make a standard quick bread loaf or mini loaves like I show here. And you can make it with or without peanut butter to customize it according to the flavor preferences and allergy concerns for your family. It has more grams of protein than my classic Banana Bread and the most delicious taste and texture.
I love using Stonyfield plain Greek yogurt here since it’s mild in flavor and the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients, without the use of toxic, persistent pesticides. We started using it when our kids were babies and it’s still a regular on our grocery list.
Enjoy the bread sliced on its own, toasted with butter or jam, or even paired with fresh berries. It’s so darn delicious. (You can also try my Protein Banana Muffins.)
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Ingredients You Need
Here’s a look at the ingredients you need to make this recipe so you know what to pick up at the store and have on hand.
- Whole-milk plain dairy Greek yogurt: Preferably whole-milk fat, this type of yogurt will yield the creamiest results.
- Banana: Very ripe bananas with brown spots work best here to ensure the bread has a lot of natural sweetness and banana flavor.
- Maple syrup: I like to use maple syrup here for a little sweetness. You can use honey for kids over age 1, or you can use sugar and add 2 tablespoons milk.
- Peanut butter: Creamy unsweetened peanut butter adds protein and beneficial fats to this recipe. If you prefer to make it without nuts (or without the peanut butter flavor) you can use melted unsalted butter. Use another nut butter such as almond butter as an alternative if you’d like.
- Eggs: Eggs help the bread hold together. I use large eggs in my baking.
- Vanilla extract: Vanilla extract, either pure or artificial, adds lovely flavor in the mix with the rest of the ingredients.
- All-purpose flour: Using this type of flour ensures the bread is light and moist. You can use whole wheat flour, though you’ll want to decrease the amount just slightly. See the Notes at the end of the recipe for the information.
- Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like. Remember that kids usually get enough protein in their diets without trying too hard, but if you are concerned or you want the bread to be more filling, it’s an option to add more.
- Baking powder and soda: This ensures the bread rises properly and bakes through.
- Optional: Dark chocolate chips, chopped walnuts, or blueberries.
Below is a preview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.
- Add the wet ingredients, including the mashed banana, to a large mixing bowl.
- Stir together.
- Gently stir in the dry ingredients.
- Pour batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean.
Run a knife around the edges of the pan to loosen, then cool on a wire rack before slicing.
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge or toast to serve if desired.
You can also freeze the bread, either by the slice or as a whole loaf, in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
- You can use a regular 9×5-inch loaf pan or a mini loaf pan. They work the same; the only difference is the baking time and a slightly different baking temperature. If the loaf starts to brown towards the end of baking, cover with foil.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
- Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.
- Peanut-free: Use melted butter for the peanut butter.
- Feel free to add chocolate chips to the batter or stir in some blueberries or chopped walnuts.
I’d love to hear your feedback on this post, so please rate and comment below!
Protein Banana Bread
- 1 cup whole-milk plain Greek yogurt
- 1 cup mashed banana (very ripe; about 2 large)
- ½ cup creamy peanut butter (or melted unsalted butter)
- ⅓ cup maple syrup (or sugar plus 2 tablespoons milk)
- 3 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup protein powder (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat the oven to 375 degrees F. Coat a mini loaf pan or standard 9×5-inch loaf pan with nonstick spray.
- Gently stir the yogurt mixture into the flour mixture.
- Pour batter into the prepared pan.
- Bake for 26-28 minutes if using a mini loaf pan or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove from pan and cool completely on a wire rack before slicing.
- To make in a standard 9×5-inch baking loaf pan, reduce the oven temperature to 350 degrees F and bake for 55-60 minutes. Towards the end of baking, if the bread is browning a lot on top, cover with foil and continue baking.
To make as muffins, bake at 375 for 14-16 minutes using a standard size muffin pan.
Once cooled, store in an
for up to 3 days at room temperature. Store in the fridge in an for up to 5 days. Warm slightly to serve from the fridge or toast to serve if desired.You can also freeze the bread, either sliced or as a whole loaf, in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
I like using whole-milk Greek yogurt in this recipe, as it has the most protein.
Feel free to add
to the batter or stir in some blueberries.Peanut-free: Use melted butter for the
.Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
You can use a regular 9×5-inch loaf pan or a mini loaf pan. They work the same; the only difference is the baking time.
Protein powder (optional): You can add protein powder—plant-based, whey protein powder, homemade protein powder, or a kids protein powder—to this recipe for additional protein if you’d like.