High-Protein Greek Yogurt Banana Bread
This high-protein Greek yogurt banana bread is soft, moist, naturally sweet from ripe bananas, and packed with protein. Greek yogurt keeps the loaf tender while vanilla protein powder adds extra protein without making it overly heavy.Yield: 10 slices
Prep time: 15 minutes
Bake time: 45–55 minutes
Total time: About 1 hour 10 minutes
🛒 Ingredients
For the banana bread
- 3 very ripe bananas, mashed — about 1¼ cups (300 g)
- 2 large eggs
- ¾ cup (170 g) plain Greek yogurt
- ¼ cup (60 ml) milk
- ¼ cup (60 g) honey or maple syrup
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1 scoop (30 g) vanilla protein powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
Optional additions
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- 1 tbsp chia seeds
- ½ tsp ground nutmeg
Optional topping
- 1 banana, sliced lengthwise
- A sprinkle of cinnamon
- A few chopped walnuts
👩🍳 Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C).
Line an 8 × 4-inch loaf pan with parchment paper, leaving some paper hanging over the sides.
Lightly grease the exposed sides.
2. Mash the bananas
Place the ripe bananas in a large bowl.
Mash with a fork until mostly smooth.
A few small banana pieces are actually desirable—they create little pockets of moisture throughout the bread.
3. Add the wet ingredients
Add the eggs, Greek yogurt, milk, honey, and vanilla to the mashed bananas.
Whisk until everything is well combined.
The mixture should be smooth and creamy.
4. Combine the dry ingredients
In a separate bowl, whisk together:
- Flour
- Protein powder
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Nutmeg, if using
Mix thoroughly so the protein powder and leavening agents are evenly distributed.
5. Combine wet and dry
Gradually add the dry ingredients to the banana mixture.
Use a rubber spatula to gently fold everything together.
Do not overmix.
Stop as soon as you no longer see dry flour.
Overmixing can make protein-rich banana bread dense and chewy.
6. Add extras
If using chocolate chips, nuts, or chia seeds, gently fold them into the batter.
Reserve a few nuts or chocolate chips for the top if desired.
🍞 Assemble & Bake
7. Fill the loaf pan
Pour the batter into your prepared loaf pan.
Smooth the top with a spatula.
For a bakery-style appearance, place a banana sliced lengthwise on top and sprinkle with a little cinnamon.
8. Bake
Place the loaf in the center of the oven.
Bake for approximately 45–55 minutes.
Start checking around 45 minutes.
The bread is ready when:
- The top is golden brown.
- The center feels set when lightly pressed.
- A toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top is browning too quickly, loosely cover it with foil during the final 10–15 minutes.
9. Cool
Let the banana bread cool in the pan for 10–15 minutes.
Lift it out using the parchment paper and transfer it to a wire rack.
Allow it to cool for another 30 minutes before slicing.
This gives the center time to finish setting.
🍌 Optional Greek Yogurt Glaze
For an extra-creamy topping, mix:
- ¼ cup Greek yogurt
- 1 tbsp powdered sugar
- ½ tsp vanilla
- 1–2 tsp milk
Stir until smooth and drizzle over completely cooled banana bread.
Keep the glazed loaf refrigerated.
⭐ Tips for the Best Protein Banana Bread
Use very ripe bananas. Brown-spotted bananas are sweeter and provide much more moisture and flavor.
Don’t add too much protein powder. A moderate amount keeps the loaf soft instead of dry or rubbery.
Use thick Greek yogurt. Full-fat or 2% yogurt gives the richest texture, while nonfat works if you want to keep it lighter.
Don’t overbake. Protein-rich baked goods can dry out quickly, so start checking the loaf around 45 minutes.
Let it cool before slicing. The texture becomes much better once the loaf has had time to set.
🍫 Variations
Chocolate Banana Protein Bread
Replace 2 tbsp of the flour with 2 tbsp unsweetened cocoa powder and add ½ cup dark chocolate chips.
Peanut Butter Banana
Swirl 3 tbsp natural peanut butter over the batter before baking.
Blueberry Banana
Fold ¾ cup fresh blueberries into the batter.
Cinnamon Swirl
Mix 2 tbsp brown sugar + 1 tsp cinnamon and swirl it through the batter before baking.
Walnut Banana
Fold ½ cup toasted chopped walnuts into the batter for extra crunch.
🧊 Storage
Store the cooled banana bread in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days.
For longer storage, wrap individual slices and freeze for up to 2–3 months.
Thaw overnight in the refrigerator or let a slice sit at room temperature for about 30 minutes.
💪 Approximate nutrition
Depending on the protein powder, Greek yogurt, and sweetener you use, one of 10 slices will typically provide around 8–10 g of protein, with approximately 180–220 calories per slice.
For an even higher-protein loaf, use a Greek yogurt with a higher protein content and a protein powder containing around 20–25 g protein per scoop.
