15 Protein-Packed Banana Bread Recipes for a Healthy Snack

I tested whether boosting banana bread with extra protein actually improves satiety and recovery for active people. I’ll summarize practical, evidence-based recipes that balance macronutrients, textures, and simple swaps for allergies or goals. You’ll get options using dairy, plant protein, nut butters, and whole-grain flours plus timing and portion cues—so you can pick the loaf that fits your routine and keep progress on track.

Greek Yogurt Banana Bread With Walnuts

This Greek Yogurt Banana Bread With Walnuts is a moist, protein-rich twist on a classic loaf that uses Greek yogurt for tang and extra tenderness, ripe bananas for natural sweetness, and crunchy walnuts for texture; it’s perfect for breakfast, post-workout fuel, or a healthy snack.

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 2 large ripe bananas, mashed (about 1 cup)
• 1 cup plain Greek yogurt (full-fat or low-fat)
• 1/3 cup honey or maple syrup
• 2 large eggs
• 1/4 cup neutral oil (canola, vegetable, or melted coconut)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts plus extra for topping
• Optional: 1/4 tsp ground cinnamon

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment;

in a bowl whisk together flours, baking soda, baking powder, salt, (and cinnamon if using).

In a separate large bowl mash bananas and stir in Greek yogurt, honey/maple syrup, eggs, oil, and vanilla until smooth,

then fold the dry ingredients into the wet just until combined and gently stir in walnuts before pouring batter into the prepared pan and smoothing the top,

sprinkle with extra walnuts and bake for 50–60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs,

cool in pan 10 minutes then transfer to a wire rack to cool completely.

Let the loaf cool fully before slicing to avoid a gummy texture,

store wrapped at room temperature for 2 days or refrigerated up to a week,

and you can substitute mashed avocado for half the oil or use egg whites to reduce fat while keeping moisture with the Greek yogurt. Adding a favorite version from our Irresistible Banana Bread Favorites collection can give you inspiring variations to try, such as different mix-ins or flour blends like whole grain or nut flours for added texture and flavor; see banana bread recipes for ideas.

Cottage Cheese and Banana Protein Loaf

This Cottage Cheese and Banana Protein Loaf is a moist, high-protein twist on classic banana bread that uses cottage cheese for creaminess and extra protein, ripe bananas for natural sweetness, and a touch of honey and cinnamon for flavor; it’s great for breakfast, a post-workout snack, or a protein-packed treat.

• 1 1/2 cups all-purpose flour
• 1/2 cup oat flour (or extra all-purpose flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 2 large ripe bananas, mashed (about 1 cup)
• 1 cup small-curd cottage cheese, well drained and lightly blended
• 2 large eggs
• 1/4 cup honey or maple syrup (adjust to taste)
• 1/4 cup neutral oil (canola, vegetable, or melted coconut)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1/4 cup chopped nuts or seeds, or 1/3 cup chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment;

in a bowl whisk together flours, baking soda, baking powder, salt, and cinnamon,

while in a separate bowl mash bananas and mix in blended cottage cheese, honey, eggs, oil, and vanilla until combined,

then fold the dry ingredients into the wet just until combined and stir in nuts or chips if using before pouring batter into the prepared pan and smoothing the top.

Bake for 50–60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs,

cool in the pan 10 minutes then transfer to a wire rack to cool completely before slicing.

Tip: Make certain the cottage cheese is well drained or briefly blitzed in a blender for a smoother crumb,

avoid overmixing the batter to keep the loaf tender,

and cool fully before slicing to prevent a gummy texture.

This loaf borrows techniques from moist applesauce banana bread recipes to help ensure an extra tender, melt-in-your-mouth crumb.

Whey Protein Banana Bread With Dark Chocolate Chips

This Whey Protein Banana Bread with Dark Chocolate Chips is a moist, slightly denser banana loaf boosted with whey protein for extra protein and structure, studded with dark chocolate for a rich finish — great for breakfast or a post-workout treat. Use ripe bananas for sweetness and a neutral-flavored whey (vanilla or unflavored) so the chocolate and banana shine through.

• 1 1/2 cups all-purpose flour
• 1/2 cup whey protein powder (vanilla or unflavored)
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon (optional)
• 3/4 cup mashed ripe bananas (about 2 medium)
• 2 large eggs
• 1/3 cup plain Greek yogurt or sour cream
• 1/4 cup honey or maple syrup
• 1/4 cup neutral oil (canola, vegetable, or melted coconut)
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 2–3 tbsp milk (dairy or plant) if batter seems too thick

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment.

In a large bowl whisk together flour, whey protein, baking soda, salt, and cinnamon.

In another bowl mash bananas and whisk with eggs, Greek yogurt, honey, oil, and vanilla until smooth.

Fold the dry ingredients into the wet just until combined, add milk only if needed to reach a pourable but thick batter, fold in chocolate chips, pour into the prepared pan and smooth the top.

Bake 45–55 minutes until a toothpick inserted in the center comes out with a few moist crumbs (cover loosely with foil if top browns too quickly).

Cool in pan 10 minutes then transfer to a wire rack to cool completely before slicing.

Tip: Use room-temperature ingredients, avoid overmixing to prevent a tough crumb, drain or blot very ripe bananas if extra watery, and store cooled slices wrapped in the fridge for up to 5 days or freeze for longer storage.

For an even quicker cleanup, try this as a one-bowl recipe following the same mixing order and techniques.

Peanut Butter Banana Protein Bread

This Peanut Butter Banana Protein Bread combines ripe bananas, creamy peanut butter, and protein powder into a moist, flavorful loaf that’s perfect for breakfast, snacks, or a post-workout boost; it balances natural sweetness with nutty richness and can be made with either whey or plant-based protein depending on your preference.

• 1 1/2 cups all-purpose flour (or 1 cup all-purpose + 1/2 cup oat flour)
• 1/2 cup protein powder (vanilla or unflavored whey or plant-based)
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon (optional)
• 3/4 cup mashed ripe bananas (about 2 medium)
• 1/2 cup creamy peanut butter (room temperature)
• 2 large eggs
• 1/4 cup plain Greek yogurt or unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1/4 cup neutral oil (canola, vegetable, or melted coconut)
• 1 tsp vanilla extract
• 1/3–1/2 cup chopped peanuts or chocolate chips (optional)
• 2–3 tbsp milk (dairy or plant) if batter seems too thick

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment.

Whisk together the flour, protein powder, baking soda, salt, and cinnamon in a large bowl, then in another bowl beat the mashed bananas with peanut butter, eggs, Greek yogurt, honey, oil, and vanilla until smooth before folding the dry mixture into the wet just until combined, add milk only if needed to reach a pourable but thick batter and fold in optional mix-ins, pour into the pan and smooth the top then bake 45–55 minutes until a toothpick comes out with a few moist crumbs, tent with foil if browning too fast, cool 10 minutes in pan then transfer to a wire rack to cool completely.

Tip: Use room-temperature ingredients and avoid overmixing to keep the crumb tender; if using very ripe (syrupy) bananas reduce added sweetener slightly and press excess moisture from bananas on paper towel if batter becomes too thin.

This recipe is a satisfying low-carb-friendly option when you swap some flour for oat flour or reduce sugar for a low-carb banana bread adaptation.

Oat and Banana Protein Bread (Gluten-Free Option)

This Oat and Banana Protein Bread is a moist, hearty loaf that uses oats and gluten-free flour for structure, ripe bananas for natural sweetness, and protein powder to boost satiety—it’s easily made gluten-free with certified oats and a GF protein powder and yields a tender crumb with a slightly chewy oat texture, perfect for breakfast or snacks.

• 1 cup rolled oats (certified gluten-free if needed)
• 3/4 cup gluten-free all-purpose flour (or regular all-purpose if not GF)
• 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon (optional)
• 3/4 cup mashed ripe bananas (about 2 medium)
• 1/4 cup plain Greek yogurt or dairy-free yogurt
• 1/4 cup applesauce (unsweetened) or 1/4 cup neutral oil
• 1/4 cup honey, maple syrup, or brown sugar
• 2 large eggs (or 2 flax eggs for vegan)
• 1 tsp vanilla extract
• 1/3 cup chopped nuts or chocolate chips (optional)
• 2–3 tbsp milk (dairy or plant) if batter needs loosening

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan; pulse the rolled oats in a blender or food processor until a coarse flour forms and then whisk together the oat flour, gluten-free flour, protein powder, baking powder, baking soda, salt, and cinnamon in a large bowl.

In another bowl mash the bananas and mix with yogurt, applesauce or oil, sweetener, eggs (or flax eggs), and vanilla until smooth then fold the wet into the dry just until combined.

Stir in optional mix-ins and add milk only if batter is too thick to pour, pour into the prepared pan and bake 45–55 minutes until a toothpick comes out with a few moist crumbs and tent with foil if browning too quickly.

Cool 10 minutes in the pan then transfer to a wire rack to cool completely.

Tip: Use room-temperature ingredients, don’t overmix to avoid a dense loaf, and if using very ripe bananas reduce added sweetener slightly or drain excess banana moisture on a paper towel to prevent a gummy texture.

This recipe adapts well from a classic single-banana loaf to a larger pan using proportions inspired by Perfect Banana Bread techniques for best texture and bake time.

Vegan Pea Protein Banana Bread

This Vegan Pea Protein Banana Bread is a moist, high-protein loaf that uses pea protein isolate, ripe bananas, flax eggs, and dairy-free yogurt to keep it vegan while delivering a tender crumb and good rise; it’s lightly sweetened with maple syrup and flavored with vanilla and cinnamon, and can include mix-ins like chopped walnuts or dairy-free chocolate chips for extra texture.

• 1 1/2 cups all-purpose flour or whole wheat pastry flour
• 1/2 cup pea protein isolate
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 3/4 cup mashed ripe bananas (about 2 large)
• 1/3 cup dairy-free yogurt (unsweetened)
• 1/4 cup neutral oil (canola, sunflower, or melted coconut)
• 1/3 cup maple syrup or agave
• 2 tbsp ground flaxseed + 6 tbsp water (flax eggs)
• 1 tsp vanilla extract
• 1/3 cup nondairy milk (adjust as needed)
• 1/3 cup chopped walnuts or dairy-free chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan; whisk flaxseed with water and let sit 5 minutes, then in a large bowl combine mashed bananas, dairy-free yogurt, oil, maple syrup, flax eggs, vanilla, and nondairy milk until smooth.

In another bowl stir together flour, pea protein, baking powder, baking soda, salt, and cinnamon, fold the dry into the wet just until combined (stir in optional mix-ins), loosen with a little more nondairy milk if batter is very thick, pour into the prepared pan and bake 45–55 minutes until a toothpick inserted in the center comes out with a few moist crumbs, tent with foil if browning too quickly, cool 10 minutes in the pan then transfer to a wire rack to cool completely.

Tip: Use ripe but not overly wet bananas and measure pea protein by spooning into the cup to avoid a dry, chalky loaf; if the batter seems dense add up to 2 tbsp more nondairy milk and resist overmixing to keep the bread tender.

This recipe pairs well with other grain-free options like Irresistible Paleo banana breads for those following paleo-style eating.

Almond Flour Banana Bread With Hemp Seeds

This Almond Flour Banana Bread with Hemp Seeds is a tender, gluten-free loaf that combines the nutty richness of almond flour with mashed ripe bananas and a sprinkling of hemp seeds for added texture, healthy fats, and a subtle earthy flavor; it’s lightly sweetened with honey or maple syrup, uses eggs and a touch of baking powder for rise, and browns beautifully with a crisp top while staying moist inside.

• 2 cups almond flour
• 1/4 cup hemp seeds (plus extra for topping)
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/2 tsp ground cinnamon
• 3/4 cup mashed ripe bananas (about 2 large)
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup plain yogurt or Greek yogurt (or dairy-free yogurt)
• 2 tbsp melted coconut oil or neutral oil
• 1 tsp vanilla extract
• 1–2 tbsp milk (almond or other) if needed

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

In a large bowl whisk together eggs, mashed bananas, honey or maple syrup, yogurt, melted oil, and vanilla until smooth then in another bowl stir almond flour, baking powder, salt, cinnamon, and hemp seeds, fold dry into wet just until combined adding 1–2 tbsp milk only if batter is very thick, pour into the prepared pan, sprinkle extra hemp seeds on top, and bake 35–45 minutes until a toothpick inserted in the center comes out with a few moist crumbs, tent with foil if browning too quickly, cool 10 minutes in the pan then transfer to a wire rack to cool completely.

Tip: Use very ripe bananas for sweetness and moisture, measure almond flour by spooning into the cup to avoid a dense loaf, and resist overmixing; the bread firms as it cools so wait before slicing.

Almond flour is higher in protein and healthy fats than wheat flour, making it a popular choice for low-carb baking and gluten-free recipes.

Banana Bread With Pumpkin Seed and Sunflower Seed Boost

This hearty Banana Bread with Pumpkin Seed and Sunflower Seed Boost is a nutty, protein-rich loaf that combines ripe bananas with a mix of whole seeds for crunch and nutrition; lightly sweetened and made with a balance of whole-wheat and all-purpose flour (or use all whole-wheat for a denser loaf), it delivers a moist crumb with toasty seeds on top and throughout, making it a great breakfast slice or post-workout snack.

• 1 3/4 cups (210 g) all-purpose flour or 1 cup whole-wheat + 3/4 cup all-purpose
• 1/2 cup rolled oats
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 3/4 cup mashed very ripe bananas (about 2 medium-large)
• 2 large eggs
• 1/3 cup brown sugar or coconut sugar
• 1/4 cup plain yogurt or Greek yogurt
• 1/4 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1/3 cup pumpkin seeds (pepitas), plus 1 tbsp for topping
• 1/3 cup sunflower seeds, plus 1 tbsp for topping
• 1/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan;

in a large bowl whisk eggs, mashed bananas, sugar, yogurt, oil, and vanilla until smooth.

In another bowl combine flour, oats, baking soda, baking powder, salt, and cinnamon.

Fold dry into wet until just combined, stir in pumpkin, sunflower seeds and nuts if using.

Pour batter into the prepared pan, sprinkle remaining seeds on top, and bake 50–60 minutes until a toothpick comes out with a few moist crumbs; tent with foil if the top browns too quickly.

Cool 10 minutes in the pan then transfer to a rack to cool completely.

Tip: Use very ripe bananas for best sweetness and moisture, toast the seeds briefly for extra flavor, measure flour by spooning into the cup to avoid a dry loaf, and wait until fully cool before slicing to prevent crumbling.

Cottage Cheese and Blueberry Banana Loaf

This tender Cottage Cheese and Blueberry Banana Loaf combines protein-rich cottage cheese and ripe bananas for moistness with bursts of fresh or frozen blueberries for brightness; lightly sweetened and spiced with cinnamon, this loaf works as a satisfying breakfast or snack and is simple to make in one bowl.

• 1 1/2 cups all-purpose flour (or 1 cup whole-wheat + 1/2 cup all-purpose)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 2 large ripe bananas, mashed (about 3/4–1 cup)
• 3/4 cup low-fat cottage cheese, well-stirred or briefly blended
• 2 large eggs
• 1/3 cup brown sugar or coconut sugar
• 1/4 cup plain Greek yogurt (optional for extra tang)
• 1/4 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (toss frozen in a little flour)
• 2 tbsp rolled oats or sliced almonds for topping (optional)

Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan;

in a large bowl whisk together mashed bananas, cottage cheese, eggs, sugar, yogurt (if using), oil, and vanilla until mostly smooth.

Then in another bowl combine flour, baking powder, baking soda, salt, and cinnamon.

Fold the dry into the wet just until combined and gently fold in the blueberries.

Pour batter into the pan, sprinkle oats or almonds on top if using, bake 50–60 minutes until a toothpick comes out with a few moist crumbs and tent with foil if browning too quickly.

Cool 10 minutes in the pan then transfer to a rack to cool completely.

Tip: Use very ripe bananas and briefly blend the cottage cheese for a smoother crumb, toss frozen berries in a little flour to prevent sinking, and wait until the loaf is fully cooled before slicing to avoid crumbling.

Banana Bread With Silken Tofu and Almond Butter

This moist and protein-rich Banana Bread with Silken Tofu and Almond Butter uses silken tofu for creamy texture and extra protein while almond butter adds healthy fats and a nutty depth; lightly sweetened with maple syrup and flavored with vanilla and cinnamon, it yields a tender crumb suitable for breakfast or an energy-packed snack and is easy to make in one bowl.

• 1 1/2 cups all-purpose flour (or 1 cup whole-wheat + 1/2 cup all-purpose)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 2 large ripe bananas, mashed (about 3/4–1 cup)
• 3/4 cup silken tofu, blended until smooth
• 1/3 cup almond butter, stirred
• 1/3 cup maple syrup or honey
• 2 tbsp plain Greek yogurt or extra silken tofu (optional)
• 1 tsp vanilla extract
• 2 large eggs (or 2 tbsp ground flaxseed + 6 tbsp water for vegan)
• 1/4 cup vegetable oil or melted coconut oil (or use extra almond butter for less oil)
• 1/2 cup chopped almonds or dark chocolate chips (optional)
• 2 tbsp rolled oats or sliced almonds for topping (optional)

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan;

in a large bowl whisk together mashed bananas, blended silken tofu, almond butter, maple syrup, eggs (or flax mixture), oil, yogurt (if using) and vanilla until mostly smooth

then in another bowl combine flour, baking powder, baking soda, salt and cinnamon,

fold the dry into the wet just until combined and gently fold in chopped almonds or chocolate if using,

pour batter into the pan, sprinkle oats or sliced almonds on top if desired, bake 50–60 minutes until a toothpick comes out with a few moist crumbs, tent with foil if browning too quickly and cool 10 minutes in the pan then transfer to a rack to cool completely.

Tip: Use very ripe bananas and blend the silken tofu thoroughly for a smooth crumb, measure flour by spooning into the cup and leveling to avoid a dry loaf, and wait until the bread is fully cooled before slicing to prevent crumbling.

Banana Bread With Chickpea Flour and Cinnamon

This hearty Banana Bread with Chickpea Flour and Cinnamon is a protein-rich, naturally gluten-free loaf that combines mashed bananas, chickpea (gram) flour, and warm cinnamon for a nutty, tender crumb; it’s lightly sweetened, uses yogurt or a plant-based substitute for moisture, and can be made vegan by swapping eggs for flax eggs and using plant milk.

• 1 1/2 cups chickpea (besan/gram) flour
• 1/2 cup all-purpose flour or oat flour (optional, for lighter texture)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 2 large ripe bananas, mashed (about 3/4–1 cup)
• 1/3 cup plain Greek yogurt or dairy-free yogurt
• 1/4–1/3 cup maple syrup or honey
• 2 large eggs or 2 tbsp ground flaxseed + 6 tbsp water (vegan)
• 1/4 cup neutral oil (vegetable or melted coconut) or 1/4 cup applesauce for less oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or chocolate chips (optional)
• 2 tbsp rolled oats or sliced almonds for topping (optional)

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan;

in a large bowl whisk mashed bananas, yogurt, oil, maple syrup, eggs (or flax mixture) and vanilla until smooth,

then in another bowl whisk chickpea flour, optional all-purpose or oat flour, baking powder, baking soda, salt and cinnamon,

fold dry into wet just until combined and stir in walnuts or chips if using,

pour batter into prepared pan, sprinkle topping if desired and bake 45–55 minutes until a toothpick comes out with a few moist crumbs,

tent with foil if browning too quickly,

cool 10 minutes in pan then transfer to a rack to cool completely.

Tip: Use very ripe bananas for sweetness and moisture, sift or whisk chickpea flour well to avoid lumps, and if the batter seems thick add a tablespoon or two of milk to achieve a spoonable consistency.

Vanilla Plant-Based Protein Banana Bread

This vanilla plant-based protein banana bread is moist, tender, and boosted with a scoop of plant protein powder and mashed ripe bananas for natural sweetness and extra structure; it uses dairy-free yogurt and a neutral oil to keep the crumb rich while remaining entirely vegan-friendly and easily adaptable to your preferred protein powder and add-ins.

• 1 1/2 cups whole wheat pastry flour or all-purpose flour
• 1/2 cup plant-based protein powder (vanilla)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1–1 1/4 tsp ground cinnamon (optional)
• 3 ripe bananas, mashed (about 1 1/4 cups)
• 1/2 cup plain plant-based yogurt (soy, coconut, or oat)
• 1/3–1/2 cup maple syrup or agave syrup
• 1/4 cup neutral oil (light olive, avocado, or melted coconut)
• 2 tbsp ground flaxseed + 6 tbsp water (flax “eggs”) or 2 commercial egg replacer eggs
• 1 tsp vanilla extract
• 1/2 cup chopped nuts or dairy-free chocolate chips (optional)

Preheat oven to 350°F (175°C) and line or grease a 9×5-inch loaf pan; whisk ground flaxseed with water and let sit 5 minutes, then in a large bowl mash bananas and stir in plant yogurt, oil, maple syrup and vanilla until smooth, in a separate bowl whisk flour, protein powder, baking powder, baking soda, salt and cinnamon, fold wet into dry just until combined (add a splash of plant milk if batter is very stiff), stir in nuts or chips if using, pour into prepared pan and bake 50–60 minutes until a toothpick comes out with a few moist crumbs and the top is golden, tent with foil if browning too quickly, cool 10 minutes in pan then transfer to a rack to cool completely.

Tip: Use very ripe spotty bananas for sweetness and moisture, measure protein powder by spooning and leveling to avoid a dry loaf, and if your protein powder is absorbent add 1–3 tablespoons extra plant milk to reach a scoopable batter consistency.

Banana Bread With Greek Yogurt and Chia Swirl

This Greek yogurt and chia swirl banana bread combines mashed ripe bananas, protein-rich Greek yogurt, and a chia seed swirl for a moist, tangy loaf with a pleasant crunch; it uses a touch of vanilla and warm spices, bakes in a 9×5-inch pan, and is easy to adapt for higher protein by swapping part of the flour for a scoop of protein powder.

• 1 1/2 cups whole wheat pastry flour or all-purpose flour
• 1/2 cup vanilla protein powder (optional)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1 tsp ground cinnamon
• 3 ripe bananas, mashed (about 1 1/4 cups)
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/3 cup maple syrup or honey
• 1/4 cup neutral oil (or melted butter)
• 2 large eggs (or 2 tbsp ground flaxseed + 6 tbsp water)
• 1 tsp vanilla extract
• 2 tbsp chia seeds + 4 tbsp water (for swirl)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan; whisk chia seeds with 4 tablespoons water and set aside to thicken about 5–10 minutes, then in a large bowl mash bananas and stir in Greek yogurt, oil, eggs or flax eggs, maple syrup and vanilla until smooth.

While in another bowl whisk together flour (and protein powder if using), baking powder, baking soda, salt and cinnamon, fold wet into dry until just combined (add 1–3 tablespoons milk if too thick).

Pour half the batter into the pan, dollop half the thickened chia mixture and gently swirl with a knife, add the remaining batter, top with remaining chia and a light swirl, sprinkle nuts or chips if using, bake 50–60 minutes until a toothpick comes out with a few moist crumbs and the top is golden (tent with foil if browning), cool 10 minutes in pan then transfer to a rack to cool completely.

Tip: Use very ripe bananas for sweetness and moisture, measure protein powder by spooning and leveling to avoid a dry loaf, and if chia or protein powder makes the batter thick add 1–3 tablespoons extra milk to reach a scoopable consistency.

Apple Cinnamon Banana Protein Loaf

This Apple Cinnamon Banana Protein Loaf blends ripe bananas, grated apple, warming cinnamon and a scoop of protein powder into a moist, slightly dense loaf with tender crumb and a hint of maple; it’s an easy 9×5-inch pan bake that’s great for breakfasts or post-workout snacks and can be adapted for dairy-free or vegan diets by swapping yogurt and eggs.

• 1 1/2 cups whole wheat pastry flour or all-purpose flour
• 1/2 cup vanilla or unflavored protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg (optional)
• 3 ripe bananas, mashed (about 1 1/4 cups)
• 1 medium apple, peeled and grated (about 1 cup)
• 1/2 cup plain Greek yogurt or dairy-free yogurt
• 1/3 cup maple syrup or honey
• 1/4 cup neutral oil or melted butter
• 2 large eggs (or 2 tbsp ground flaxseed + 6 tbsp water)
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)
• 2 tbsp milk or non-dairy milk (if needed)

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan;

whisk together flour, protein powder, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl,

then in a separate bowl mash bananas and stir in grated apple, yogurt, maple syrup, oil, eggs and vanilla until smooth,

fold wet into dry until just combined (add 1–2 tbsp milk if batter is too thick),

fold in nuts if using,

pour into pan and smooth top,

bake 50–60 minutes until a toothpick inserted near center comes out with a few moist crumbs (tent with foil if browning too quickly),

cool 10 minutes in pan then transfer to a rack to cool completely.

Tip: Use very ripe bananas and a tart apple (like Granny Smith) for balance, gently measure protein powder by spooning and leveling to avoid dryness, and reduce baking time slightly if using a loaf pan smaller than 9×5 inches.

Banana Bread With Mixed Nuts and Protein Powder

This Banana Bread with Mixed Nuts and Protein Powder is a hearty, slightly sweet loaf that combines ripe bananas, a scoop of protein powder, and a crunchy mix of chopped nuts for texture and extra nutrition; it bakes into a tender, slightly dense crumb perfect for breakfast, snacks, or post-workout recovery and can be adapted for dairy-free or vegan diets by swapping yogurt and eggs with plant-based alternatives.

• 1 1/2 cups whole wheat pastry flour or all-purpose flour
• 1/2 cup vanilla or unflavored protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1 tsp ground cinnamon
• 3 ripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup plain Greek yogurt or dairy-free yogurt
• 1/3 cup maple syrup or honey
• 1/4 cup neutral oil or melted butter
• 2 large eggs (or 2 tbsp ground flaxseed + 6 tbsp water)
• 1 tsp vanilla extract
• 1/2 cup mixed chopped nuts (walnuts, pecans, almonds) plus 2 tbsp for topping
• 2 tbsp milk or non-dairy milk (if needed)

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan;

whisk together flour, protein powder, baking powder, baking soda, salt and cinnamon in a bowl,

then in another bowl mash bananas and stir in yogurt, maple syrup, oil, eggs and vanilla until smooth,

fold wet into dry until just combined and gently stir in 1/2 cup mixed nuts (add 1–2 tbsp milk if batter is too thick),

pour into pan, sprinkle remaining nuts on top and bake 50–60 minutes until a toothpick inserted near center comes out with a few moist crumbs,

tent with foil if browning too quickly,

cool 10 minutes in pan then transfer to a rack to cool completely.

Tip: Use very ripe bananas, measure protein powder by spooning and leveling to avoid dryness, and reduce baking time slightly for smaller pans or add 5–10 minutes if using a denser protein powder.