High Protein Banana Bread

By Jenna Ruiz, RDN · Updated July 21, 2026

A tender banana bread loaf with 14 grams of protein per slice that still tastes like the original.

Prep

12 min

Cook

45 min

Total

57 min

Servings

10

Calories

215

Protein

14g

Carbs

26g

Fat

7g

Ingredients

• •3 very ripe bananas, mashed
• •3/4 cup (170g) plain Greek yogurt
• •2 large eggs
• •1 1/4 cups white whole wheat flour
• •2 scoops (60g) vanilla protein powder
• •1/4 cup maple syrup
• •1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
• •1/3 cup chopped walnuts

Instructions

1. 1

   Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.

2. 2

   Whisk the bananas, yogurt, eggs, and maple syrup until smooth.

3. 3

   Stir in the flour, protein powder, baking powder, baking soda, and salt just until no dry streaks remain.

4. 4

   Scrape into the pan and scatter the walnuts over the top.

5. 5

   Bake 42 to 48 minutes, until a skewer comes out clean. Cool in the pan 15 minutes, then slice into 10 pieces.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Wrap tightly and keep at room temperature for 2 days, refrigerated for 5 days, or sliced and frozen for 3 months.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions