PROTEIN BANANA BREAD

PROTEIN BANANA BREAD

A moist, protein-packed twist on classic banana bread featuring whey protein and eggs

KEY INFO:

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 65 minutes (including cooling)
• Servings: 10 thick slices
• Difficulty: Easy-Moderate
• Dietary: High-protein, Can be made gluten-free
• Protein per slice: 12g

EQUIPMENT NEEDED:

• 9×5 inch loaf pan
• 2 mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• Toothpick for testing
• Optional: Parchment paper, Wire cooling rack

INGREDIENTS:

Wet Ingredients:

• 3 large ripe bananas (about 1½ cups mashed)
• 3 large eggs, room temperature
• ½ cup (120g) Greek yogurt or cottage cheese
• 2 tsp vanilla extract
• 2 tbsp (30ml) honey or maple syrup

Dry Ingredients:

• 1½ cups (180g) all-purpose flour
• ¾ cup (60g) whey protein powder (vanilla or unflavored)
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt

Optional Add-ins:

• ½ cup dark chocolate chips
• ½ cup chopped walnuts

METHOD:

1. Preheat oven to 350°F (175°C). Line loaf pan with parchment or grease well.
2. In large bowl, mash bananas until smooth. Whisk in eggs, yogurt, vanilla, and honey.
3. In separate bowl, combine all dry ingredients.
4. Crucial Step: Gently fold dry ingredients into wet mixture until just combined. Don’t overmix!
5. Fold in optional add-ins if using.
6. Pour into prepared pan. Smooth top with spatula.
7. Bake 45-50 minutes or until toothpick inserted comes out clean. Cover with foil if top browns too quickly.
8. Cool in pan 10 minutes, then transfer to wire rack.

CRUCIAL TIPS:

• Use VERY ripe bananas (brown spots = better flavor)
• Don’t overmix batter – it makes tough bread
• Check bread at 35 minutes and tent with foil if needed
• Let cool completely before slicing for clean cuts

STORAGE:

• Room temperature: 3 days in airtight container
• Refrigerator: 1 week
• Freezer: Up to 3 months (slice before freezing)

COMMON MISTAKES TO AVOID:

• Using unripe bananas
• Overmixing the batter
• Opening oven door too often
• Cutting while hot

VARIATIONS:

• Gluten-free: Use 1:1 gluten-free flour blend
• Extra protein: Add ¼ cup more protein powder + 2 tbsp milk
• Lower sugar: Use sugar-free protein powder and omit honey
• Chocolate lovers: Add ¼ cup cocoa powder to dry ingredients