A moist and tender banana bread made with ripe bananas, creamy Greek yogurt, and vanilla protein powder. Perfect for breakfast, an afternoon snack, or a simple homemade treat.

Some recipes have a way of becoming part of the rhythm of a home.

They’re the ones you reach for when the bananas on the counter have become a little too ripe to eat, when the coffee is still warm in your favorite mug, and the morning doesn’t ask you to be anywhere in a hurry.

This high protein banana bread is one of those recipes.

Made with ripe bananas, creamy Greek yogurt, and a scoop of vanilla protein powder, it bakes into a loaf that’s soft, moist, and just sweet enough. It feels familiar like the banana bread many of us grew up with, while adding a little extra nourishment to help carry you through the morning.

Whether you’re slicing off a piece before heading out the door or enjoying it slowly on the porch with fresh fruit and coffee, it’s the kind of recipe that reminds us some of the best moments happen in ordinary kitchens.

Ingredients

• 3 ripe bananas, mashed
• 2 large eggs
• ½ cup plain Greek yogurt
• ¼ cup pure maple syrup or honey
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ cup vanilla protein powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Optional Mix-Ins

• ½ cup chopped walnuts
• ½ cup dark chocolate chips
• ¼ cup chopped pecans

Instructions

1. Preheat the oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, mash the bananas until mostly smooth.
3. Whisk in the eggs, Greek yogurt, maple syrup, and vanilla until well combined.
4. In a separate bowl, whisk together the flour, protein powder, baking soda, baking powder, salt, and cinnamon.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
6. Fold in walnuts or chocolate chips if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the loaf cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Notes

• The riper the bananas, the sweeter and more flavorful the bread will be.
• If your protein powder creates a thicker batter, stir in 1–2 tablespoons of milk until it reaches a thick but pourable consistency.
• Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Freeze individual slices for up to 3 months for an easy breakfast or afternoon snack.
• Fold in fresh blueberries, chopped walnuts, pecans, or dark chocolate chips to make it your own.

If this recipe finds a place in your kitchen, I’d love for you to keep a copy.
Download the printable recipe card below to print, tuck into your recipe box, or share with someone you love.