Description

A moist, high-protein banana bread made with Greek yogurt and protein powder, offering a healthy dessert option that is ready in under an hour and perfect for busy weeknights.

Ingredients

Scale

3 large ripe bananas (about 350g mashed)
½ cup (120g) plain non-fat or 2% Greek yogurt
2 large eggs, room temperature
¼ cup (60ml) honey or maple syrup
1 teaspoon vanilla extract
1 scoop (about 30g) vanilla whey or casein protein powder
½ cup (50g) almond flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (85g) dark chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
In a medium mixing bowl, mash the peeled bananas with a fork until mostly smooth.
Add the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract to the bananas. Whisk until well combined and smooth.
Add the protein powder, almond flour, baking soda, and salt to the wet mixture. Stir gently until just combined; do not overmix.
Fold in the chocolate chips, reserving a small handful for the top if desired.
Pour batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Ensure bananas are very ripe for maximum sweetness and moisture. Do not overmix the batter to avoid a tough texture. If using casein protein, the bread may be denser. Store in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 140
Sugar: 10
Sodium: 150
Fat: 4
Saturated Fat: 1
Carbohydrates: 18
Fiber: 2
Protein: 12

Keywords: high protein, banana bread, healthy dessert, gluten-free option, quick recipe, weeknight dinner, chocolate chip