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.)
Table of Contents
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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.
Step-by-Step Instructions
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.
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I’d love to hear your feedback on this post, so please rate and comment below!
Protein Banana Bread
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees F. Coat a mini loaf pan or standard 9×5-inch loaf pan with nonstick spray.
- In a large bowl, stir together the yogurt, banana, maple syrup, peanut butter, eggs, and vanilla.
- Add the flour, baking powder, baking soda, cinnamon, and salt.
- 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.
Equipment
Notes
-
To make as muffins, bake at 375 for 14-16 minutes using a standard size muffin pan.
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 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 chocolate chips to the batter or stir in some blueberries.
Peanut-free: Use melted butter for the peanut butter.
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.
I made this banana bread so many times, its super easy and delicious , great for snack and/ or breakfast. Highly recommend 😃
Could you use vanilla Greek yogurt and omit vanilla extract? It’s just what I have on hand!
Sure!
Can you substitute all purpose flour for almond flour?
If you use almond flour in place of a wheat flour, it’s likely that the recipe will turn out mushy since those two flours absorb liquids really differently.
I mistakenly used almond flour and the middle didn’t cook. A toothpick came out clean, so I thought it was done. I let it cool, then arranged the mushy slices on a baking sheet and baked them 20 minutes longer. They turned out delicious, but I won’t use almond flour again for this recipe.
Almond flour will not work as a replacement for wheat flour.
I don’t usually leave reviews but this bread needs one! It’s perfect- fluffy and flavorful with all great ingredients. We have been searching for a high protein muffin for years and could never find one with good texture. This one checks all the boxes. Thank you Amy!
I’m so glad to hear that!
My favorite yummy toddler food recipe by far! So good and easy to make. Thank you!
Hi Amy! How much protein powder would you add?
Hi-
I’d do 1/4 cup. Enjoy!
Is there a substitute for the bananas?
Is there a substitute for the bananas
I find it hilarious that people actually ask if there’s a substitute for bananas. IN A BANANA BREAD RECIPE 🤯
I’m sorry you have to deal with this lol I would not have the patience.
Amazing recipe, as always! Thanks for all the wonderful recipes. Can you do a weight gain series on Instagram maybe? Include all your most bang for the calorie buck recipes and things that are easy to consume tons of calories. My tiny toddler is below the 1% line and I’d love some calorie dense meals for him that are easy and quick to eat so he can get in as many calories as possible before losing patience and going off to play.
Thanks for all your hard work, you’re the best Amy!
I’d be so grateful for a weight gain series! My ex-gtube kid is still in the 4th% for weight but is having a great time trying new foods, including this banana bread!
I’m so glad to hear that! Check these two other posts: https://www.yummytoddlerfood.com/foods-for-toddlers-to-gain-weight/ and https://www.yummytoddlerfood.com/chocolate-weight-gain-shake/
Thank you for the recipe! Excited to try it. Can maple syrup be omitted? Trying to limit sweetness for my 15 mo.
Yes, omit it and use very ripe bananas and add 2 tbsp milk. Enjoy!
Can you make the batter a day in advance and bake it the next day? Love your recipes!!
How much less should i use for whole wheat flour?
I would try 1 1/4 cups whole wheat flour to replace the 1.5 cups all purpose.
I’m excited to give this a go. Could I substitute collegen for protein powder? If so, how much would you recommend?
I haven’t tried that but it may work similarly. I’d start with a smaller amount and then increase once you know it’s okay. Enjoy!
Hi Amy! Can we substitute oatmeal in this recipe, if so would it be equal to what we would use for regular flour? Thank you
Hi- I haven’t made it that way and I am not sure it would bake through the same way if you used oat flour. Regular rolled oats in this mixture would likely result in a really soggy loaf so I wouldn’t recommend doing that.
Do you have an egg substitute for this recipe? My daughter is allergic. We love your recipes!
The best option is a liquid egg replacer if there’s one that works for your family.
Can my toddler have this with the protein powder in it? I would like to make it for both of us?
Sure
What is the cook time and temperature if wanting to make these as muffins?
I do 375 degrees F for 14-16 minutes.
Hi! Is there a protein powder for kids?
Here is information on that: https://www.yummytoddlerfood.com/protein-powder-for-kids/
I substituted non fat Greek yogurt, sugar free maple syrup and reduced fat PB to cut down on the calories, this still turned out really great! My little kids loved it!
Hi Amy,
Can I substitute sunflower butter for the peanut butter for a nut free version?
Thanks,
Jamila
Sure!
Followed recipe exactly – substituted the PB for butter and opted out of the protein powder but all 4 mini loads fell flat and are wet and aren’t edible. What am I missing?
The most likely explanation is that the baking soda wasn’t fresh or active.
Made these as mini muffins and they are so good. They got so fluffy and taste so good. Needed to use up bananas and this will be a repeat recipe!
Very easy to whip up late at night when I was on zero energy left. Mine overflowed a bit, and I used both baking powder and soda as in the ingredient list. I noticed you didn’t mention soda in the instructions, should I have left baking soda out? I did have to cover it with foil towards the last 15 minutes of baking. It’s delicious and you can’t really taste the peanut butter.
Hi! I used regular whole milk stoneyfield instead of greek by accident and the middle does look a little wet and dense. Should I keep cooking it or is it okay to eat?
I might cover with foil and cook a little longer. I can’t say it that would resolve with additional time since the batter would have had more liquid to start. Fingers crossed!
I love your recipes, but I notice that a lot use yogurt. When I don’t have yogurt on hand, what would be a good substitute? Thanks!
I would look at other banana bread recipes on my site for one without yogurt. I believe this is the only one that contains it.
This was so good! My kids loved it! I loved it too! I made it 3 times in 4 days! My new favorite banana bread recipe! Love the added protein in this.
I’m so glad!
Any suggestions on time if using a muffin tin instead? Thank you!
Could you use sun butter instead of peanut butter?
Yes you can. Enjoy!
I’m excited to try this recipe! You mention subbing with whole wheat flour, but didn’t indicate how much. Thanks 🙂
You can use the same amount. It may be done a few minutes sooner but the baking time should be similar.
Hi there,
It came out delicious but was brown in color and yours looks white. It also was much more dense than yours looks. Not as fluffy. I didn’t use stonybrook but another whole fat Greek yogurt. I used a regular loaf pan and followed instructions. Just wondering if you have any idea what I could do next time? Thanks so much!
Did you see my note about covering with foil for the end of baking when baking in a regular loaf pan? That helps reduce the brown on the top. I am not sure why the inside would have been darker if that’s what you’re referring to though. And I can’t say if the other yogurt made it denser, but fresh baking soda could be worth a try as that is key to this baking through light and tender. Hope that helps!
Yes, covered with foil. So strange. I’ll get some new baking soda. It was delicious 🤤 – just was curious about the color and texture. I did use protein powder but was white in color. Thank you for your quick response! I ordered your cookbook and can’t wait 🙂
So delicious and a beautiful flavoured banana bread! Recommend making this quick smart, my 3 kids enjoyed it thoroughly!
I am a big big fan of your site, many dishes work for my son!
I had an urge to whip up the banana bread for myself and I thought I can give it to my son for Summer Camp Lunch too. It is in the Oven right now. The only change I made is replaced half cup of flour with almond flour because I love the taste of almond flour and regular flour is not the best for you, anyway looking forward to the result😉
Came out really well. The whole loaf was gone in 24 hours! Thank you for another great recipe!
I’m so glad to hear that and you’re so welcome!
Can’t wait to make these! Am I able to use whole milk plain yogurt? I forgot to buy Greek style lol. Thank you 🙂
It might wind up too wet. If you can strain the yogurt over a colander lined with a few paper towels or cheesecloth for at least an hour first to remove some of the liquid that would be best
The US to metric conversion for banana isn’t correct unfortunately! I ended up with bread that wasn’t sweet at all 🙁
Omg never mind! Reread!
Would almond butter be ok for a PB substitute?
Sure
This looks great! I would like to use WW flour. I looked for the notes about that swap but didn’t see it. How much less, do you think? Thanks for adding this one 🙂