Moist Protein Banana Bread
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.
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.