Go Back
–+ servings
A golden-brown loaf of Protein Banana Bread, sliced to show its moist crumb made rich with Greek yogurt and brown butter.

Moist Protein Banana Bread

Rebecca Blumer
Finally, a protein banana bread that's actually moist, tender, and delicious! This easy recipe delivers a soft, flavorful loaf perfect for a healthy breakfast or post-workout snack.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting & Cooling Time 1 hour 17 minutes
Total Time 2 hours 42 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 240 kcal

Equipment

  • Loaf pan
  • Large Mixing Bowl
  • Wire rack

Ingredients
 

  • 2 Cups Mashed Bananas
  • 1/2 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Cup Light Brown Sugar
  • 1/2 Cup Protein Powder (Unsweetened)
  • 1 1/2 Cups All Purpose Flour
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt

Instructions
 

Prep the Oven and Base Ingredients

  • Preheat your oven to 325°F (163°C). Grease and flour a standard loaf pan. In a separate bowl, mash the bananas with a fork until mostly smooth.

Mix and Rest the Batter

  • In a large mixing bowl, stir together the mashed bananas, vegetable oil, lightly beaten eggs, brown sugar, and unsweetened protein powder. Mix until the batter is evenly blended and glossy.
  • Allow the mixture to rest for at least 5 minutes. This step is crucial for letting the protein powder hydrate, which ensures a moist final loaf.

Finish the Batter and Bake

  • After the rest, add the all-purpose flour, vanilla extract, baking soda, baking powder, and salt to the bowl. Stir with a spatula just until the ingredients are combined and no dry streaks remain. Do not overmix.
  • Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Set the Loaf

  • Remove the banana bread from the oven and let it cool in the pan for 12-15 minutes. This helps the structure set.
  • Carefully transfer the loaf to a wire rack to cool completely for at least 1-2 hours before slicing. Slicing while warm can cause the bread to crumble.

Notes

The Secret to Moistness: Don't skip the 5-minute batter rest after mixing the wet ingredients with the protein powder. It allows the powder to fully hydrate, preventing a dry loaf.
Ingredient Swaps: For extra richness and protein, you can replace the oil with an equal amount of full-fat Greek yogurt. For extra texture, fold in 1/2 cup of chocolate chips or chopped walnuts with the dry ingredients.
Ripe Bananas are Key: Use very ripe, heavily speckled bananas for the best sweetness and moisture. Measure them mashed to ensure you have the right amount.
Storage: Store the completely cooled loaf in an airtight container at room temperature for up to 3 days. You can also freeze slices or the whole loaf for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 240kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 2gCholesterol: 35mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 18gCalcium: 30mgIron: 1.5mg
Keyword high-protein baking, moist banana bread, protein banana bread
Tried this recipe?Let us know how it was!