This protein banana bread is soft, moist and naturally sweet, with ripe bananas providing plenty of flavour without needing much added sugar. Vanilla whey protein powder, Greek yoghurt and eggs give each slice more protein than a standard banana loaf, while self-raising flour keeps the texture light rather than dense or rubbery. It is easy to make in one bowl and works well for breakfast, a post-workout snack or an afternoon treat.
- Serves: 10
- Prep time: 15 minutes
- Cook time: 50–60 minutes
Ingredients
3 ripe bananas, about 300 g peeled
2 large eggs
150 g 0% Greek yoghurt
50 g honey or maple syrup
1 tsp vanilla extract
150 g self-raising flour
60 g vanilla whey protein powder
1 tsp ground cinnamon
½ tsp baking powder
A pinch of salt
50 g chopped walnuts (optional)
Method
- Prepare the tin: Preheat the oven to 170°C/150°C fan/gas mark 3½. Grease and line a 2 lb loaf tin with baking paper.
- Mash the bananas: Place the bananas in a large mixing bowl and mash thoroughly with a fork until mostly smooth.
- Add the wet ingredients: Whisk in the eggs, Greek yoghurt, honey or maple syrup and vanilla extract until evenly combined.
- Fold in the dry ingredients: Add the flour, protein powder, cinnamon, baking powder and salt. Fold gently until just combined, then stir through the walnuts, if using. Avoid overmixing.
- Fill the tin: Spoon the mixture into the prepared loaf tin and level the surface.
- Bake: Bake for 50–60 minutes, until risen and a skewer inserted into the centre comes out with only a few moist crumbs. Leave in the tin for 15 minutes before transferring to a wire rack to cool completely.
Tip: Cover the loaf loosely with foil if the top begins to brown before the centre has finished baking.
Tip: Allow the bread to cool before slicing, as protein-enriched bakes firm up while cooling.