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This banana bread solves two problems for me:

• What to do with overripe bananas that inevitably end up on my counter? I freeze them until it's time to make a loaf of this bread.
• How to add more protein to my diet? A slice of this banana bread is a great way to add a tasty 11g of protein boost to breakfast or a snack. 

The protein in this recipe comes primarily from adding protein powder, Greek yogurt, and walnuts. Yet, you'd never know it. It tastes like traditional banana bread with that familiar flavor and texture. If I can enjoy a slice of this and sneak in some extra protein while I'm at it, that's a win-win. 

Here's how to make it.

Step-by-step photos for making
PROTEIN BANANA BREAD

Step. 1 Assemble the dry ingredients

• Protein powder -- I prefer unflavored, unsweetened whey protein powder so I can control the ingredients to my liking. If your protein powder is flavored or sweetened, you may need to make adjustments to the sugar and vanilla flavoring.
• All-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Kosher salt
• Walnuts, chopped

Step 2. Combine the dry ingredients in a large bowl and whisk them together. Stir in the chopped walnuts.

view on Amazon:  Naked Protein Powder

Step 3. Assemble the wet ingredients.

• 3 medium very ripe bananas
• Greek yogurt
• Eggs
• Sugar
• Vanilla
• Melted butter (or coconut or other oil)--let the melted butter cool a bit before adding

Step 4. In a separate medium bowl, mash the bananas with a fork until smooth. Add yogurt, eggs, sugar, vanilla, and melted butter (or oil) and whisk until completely combined.

Step 5. Pour the wet ingredients into the bowl of dry ingredients and mix until just combined with no visible dry bits. Don't over-mix it.

Step 6. Spray a loaf pan and line it with parchment paper. (The parchment paper is optional but makes it easier to lift the baked loaf out of the pan.) Add the batter to the pan and spread it evenly. Tap the pan on the counter to remove any bubbles.

view on Amazon:  9x5 loaf pan,  9x13 parchment paper sheets

Step 7. Insert a table knife vertically at one end all the way to the bottom of the pan and run the knife lengthwise through the center to the opposite end. This will prevent a hollow tunnel from forming inside as it bakes--a lesson I learned the hard way! 

Click here to see it in action

Click to pause

Step 8. Sprinkle chopped walnuts on top. 

• OPTIONAL: sprinkle top with demerara or turbinado sugar to add some crunch.

Step 9. Bake the loaf for 45-55 minutes until a toothpick inserted in the center comes out clean. Leave it in the pan to cool for 10 minutes before removing and cooling it completely on a wire rack before cutting.

The finished loaf will have a characteristic split in the top.

Store the cooled loaf covered at room temperature for up to 3 days.

Freeze individual slices, wrapped in plastic, and frozen for up to 1 month for a convenient grab-and-go breakfast or snack.

You might also like these loaf recipes:

• Whole Grain Banana Oat Bread
• Lemon Blueberry Yogurt Loaf

Make it a Yummy day!

Monica

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Protein Banana Bread

By Monica              Servings: 1 loaf-11 slices

Ingredients

• DRY INGREDIENTS:
• 1 1/2 cups (188g or 6.7oz) all-purpose flour
• 3/4 cup (66g or 2.3 oz) whey protein powder*
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup (117g or 4.2oz) walnuts, chopped (3/4 cup mixed in, 1/4 cup for topping)
• WET INGREDIENTS
• 3 very ripe medium bananas (approx. 1 generous cup)
• 3/4 cup plain Greek yogurt
• 2 large eggs, whisked
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 6 tablespoons butter, melted (or oil)
• OPTIONAL:
• Demerara or Turbinado sugar for sprinkling on top

Directions

*This recipe was created and tested using unflavored whey protein powder.

Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan and line it with parchment paper. Set aside.

In a large bowl, whisk together all dry ingredients: flour, protein powder, baking soda, baking powder, cinnamon, salt; stir in 3/4 cup of the chopped walnuts. Set aside.

In medium bowl, mash bananas well with a fork, add remaining wet ingredients:  yogurt, eggs, sugar, vanilla, and melted butter (or oil). Whisk until smooth and completely combined.

Pour the blended wet ingredients into the bowl with the dry ingredients and mix until just combined with no visible dry bits.

Pour the batter into the prepared loaf pan. Tap pan on counter to remove any air pockets. Insert a table knife vertically at one end all the way to the bottom of the batter and run the knife lengthwise through the center to the opposite end (this will prevent a hollow center forming as it bakes). Sprinkle remaining 1/4 cup of walnuts on top. OPTIONAL: sprinkle top with demerara or turbinado sugar to add some crunch.

Bake 45-55 minutes until toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

Store covered at room temperature for up to 3 days. Individual slices may be wrapped in plastic and frozen for up to 1 month.

Nutritional Information per slice, 11 slices total (approximate values):
Calories: 298; Protein: 11.1g; Carbohydrates: 31g; Sugars: 14.2g; Fiber: 2.1g; Fat: 15g; Saturated Fat: 5g; Cholesterol: 66mg; Sodium: 26.6mg; Potassium: 250mg

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