Protein Banana Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 ripe bananas, mashed
02 -
2 eggs
03 -
1/2 cup Greek yogurt (plain or vanilla)
04 -
1/2 cup almond butter or peanut butter
05 -
1 1/2 cups whole wheat flour
06 -
1/4 cup unsweetened cocoa powder
07 -
1 1/2 tsp baking soda
08 -
1/2 tsp salt
09 -
1/2 cup chocolate chips (optional)
10 -
1 scoop vanilla protein powder
11 -
2 tbsp honey or maple syrup
12 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease or line a loaf pan with parchment paper for a mess-free release.
02 -
In a sizable bowl, mash the ripe bananas until they become smooth and lump-free.
03 -
Add eggs, Greek yogurt, almond or peanut butter, honey or maple syrup, and vanilla extract to the mashed bananas. Mix everything until seamless and combined.
04 -
In a separate bowl, whisk together whole wheat flour, cocoa powder, protein powder, baking soda, and salt.
05 -
Gradually add the dry ingredients to the wet mixture. Stir gently, stopping as soon as it’s just combined. Avoid overmixing.
06 -
If desired, fold in the chocolate chips for extra sweetness and texture.
07 -
Pour the batter evenly into the prepared loaf pan.
08 -
Place the pan in the oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick; it should come out clean.
09 -
Let the bread cool in the pan for roughly 10 minutes, then transfer it to a wire rack to finish cooling.
10 -
Slice your delicious banana bread and enjoy its chocolatey, protein-packed goodness!
# Notes:
01 -
To maximize freshness, store in an airtight container at room temperature for up to 3 days.
02 -
For longer storage, refrigerate for up to 1 week, or freeze individual slices wrapped in plastic for up to 2 months. Thaw slices at room temperature when needed.