If you’ve been searching for a bake that’s as nourishing as it is scrumptious, look no further than Protein Banana Bread with Sliced Bananas. This is the kind of recipe that ticks all the boxes: easy to whip up, satisfying for breakfast or snack time, naturally sweetened, and positively loaded with protein. The magic lies in how the mashed and sliced bananas infuse every bite with moisture and flavor, complemented by a golden crust that crackles with every slice. Forget dense, bland health breads; this loaf rises and shines, offering an irresistibly tender crumb with just a hint of cinnamon and a pop of protein to power your day.

Protein Banana Bread with Sliced Bananas Recipe - Recipe Image

Ingredients You’ll Need

With Protein Banana Bread with Sliced Bananas, simplicity meets nutrition in a perfectly balanced loaf. Each ingredient plays a starring role, whether it’s delivering moisture, deep flavor, extra nutrition, or that signature banana bread aroma that fills your kitchen.

3 ripe bananas, mashed: These are your natural sweeteners and moist-makers; the riper, the better for caramelized banana flavor.
1 banana, sliced lengthwise (for topping): Not just garnish – this adds gorgeous presentation and a little extra caramelization on top.
2 large eggs: The structure-makers that keep your loaf from crumbling and ensure every bite is plush and soft.
1/4 cup honey or maple syrup: Natural sweetness with a touch of rich complexity; pick your favorite for a personal touch.
1/4 cup Greek yogurt: Adds protein, tang, and helps keep things incredibly moist without extra fat.
1 teaspoon vanilla extract: For warmth and depth – a must-have for any banana bread worth its crumb!
1/4 cup almond milk (or regular milk): A little liquid helps pull everything together and keeps the crumb soft.
1 cup whole wheat flour: Adds fiber and a wholesome flavor that pairs so well with bananas.
1/2 cup oat flour: Lends softness to the bread and brings even more nutrition to the party.
1/2 cup vanilla protein powder: The superhero ingredient – this amps up the protein content and leaves you feeling fuller, longer.
1 teaspoon baking soda: Lightens and leavens, giving your loaf rise and a tender crumb.
1/2 teaspoon baking powder: For an extra boost of loftiness and lightness.
1/2 teaspoon cinnamon: Warm, cozy, and always a banana bread necessity.
1/4 teaspoon salt: Just enough to enhance all the other flavors.
1/4 cup chopped walnuts or chocolate chips (optional): Adds crunch, richness, or melty chocolate – whichever your heart desires!

How to Make Protein Banana Bread with Sliced Bananas

Step 1: Prepare Your Pan and Oven

Get started by preheating your oven to 350°F, which ensures even baking and a golden-brown crust. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal and picture-perfect slices. This step means your banana bread will never stick or break as you pull it out.

Step 2: Mash the Bananas

Take your three ripe bananas and mash them thoroughly in a large bowl until smooth. Lumpy is fine, but you want most of the chunks gone for even flavor in every mouthful. This is where your Protein Banana Bread with Sliced Bananas starts getting its classic creamy, sweet taste.

Step 3: Mix Wet Ingredients

To your mashed bananas, add the eggs, honey or maple syrup, Greek yogurt, vanilla extract, and almond (or regular) milk. Whisk everything together until completely combined. This wet blend not only brings the protein banana bread batter together, but also ensures it bakes up soft, flavorful, and decadently moist.

Step 4: Combine Dry Ingredients

Grab a separate bowl and stir together the whole wheat flour, oat flour, vanilla protein powder, baking soda, baking powder, cinnamon, and salt. Mixing these dry ingredients separately helps distribute the leaveners and spices evenly throughout the loaf.

Step 5: Bring Everything Together

Carefully add the dry ingredients to your banana mixture. Stir gently until just combined; avoid over-mixing to keep your banana bread fluffy and tender. If you’re using walnuts or chocolate chips, now’s the time to fold them in for a delightful burst of flavor and texture.

Step 6: Assemble and Top

Pour your beautiful batter into the prepared loaf pan and smooth the surface so it bakes evenly. Gently lay your sliced banana, cut side up, across the top for a jaw-dropping visual flourish. This signature touch makes your Protein Banana Bread with Sliced Bananas look as wonderful as it tastes.

Step 7: Bake to Perfection

Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. The aroma that fills your kitchen will be utterly irresistible! Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. This final wait is worth it – promise.

How to Serve Protein Banana Bread with Sliced Bananas

Garnishes

The prettiest slice of Protein Banana Bread with Sliced Bananas always arrives with a little extra charm. Try a dusting of cinnamon, a drizzle of honey, or a dollop of creamy Greek yogurt on top for added flair and flavor. For extra special occasions, add a sprig of mint or a sprinkle of toasted nuts to truly impress.

Side Dishes

Pair your banana bread with a mug of bold coffee or a velvety matcha latte for an energizing breakfast. If you’re in snack mode, serve with a side of fresh berries or a scoop of your favorite nut butter for extra nutrition and staying power. It even works beautifully with a little fruit salad for a light, wholesome brunch.

Creative Ways to Present

Get playful with your Protein Banana Bread with Sliced Bananas! Stack slices with a layer of yogurt and berries for a sweet breakfast parfait, or cube and toast them for crunchy banana bread croutons in a yogurt bowl. For grab-and-go treats, cut the loaf into thick sticks to dip in melted chocolate or almond butter.

Make Ahead and Storage

Storing Leftovers

Protein Banana Bread with Sliced Bananas stays moist and delicious for days. Place leftover slices in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. The flavors deepen over time, making each bite even more satisfying on day two or three.

Freezing

This banana bread freezes beautifully! Slice the cooled loaf and wrap each piece individually in parchment or plastic wrap, then tuck them into a freezer-safe bag or container. They’ll keep for up to three months, ready for a quick protein fix any day of the week.

Reheating

To reheat, just pop a slice in the toaster or microwave until warmed through. This brings the bread back to its original, just-baked tenderness, especially if you add a little swipe of nut butter or honey on top. Eating it warm highlights the sweetness of the banana and the subtle cinnamon spice.

FAQs

Can I use plant-based protein powder instead of whey?

Absolutely! Both plant-based and whey protein work well in this recipe. Just keep in mind that some plant-based powders may absorb more liquid, so check your batter’s consistency and add an extra splash of milk if needed.

What’s the best way to keep banana bread moist?

Keeping your banana bread in an airtight container is key, and storing it in the fridge will extend its shelf life without drying it out. Including Greek yogurt and ripe bananas in the batter also helps maintain that ultra-moist texture.

Can I make this recipe gluten-free?

Yes, you can! Swap the whole wheat flour for a 1:1 gluten-free flour blend and ensure your oat flour is certified gluten-free. The loaf will still rise beautifully and stay tender.

How ripe should my bananas be?

The riper, the better! Bananas with brown spots or even almost entirely brown skins are perfect. They bring natural sweetness and a deep banana flavor that shines in Protein Banana Bread with Sliced Bananas.

What if I want to add extra protein?

You can add a tablespoon or two of nut butter (like almond or peanut butter) to the batter for an additional protein boost and even richer flavor. It’s a fantastic way to customize the bread to suit your needs and taste.

Final Thoughts

There’s something uniquely comforting about baking and sharing Protein Banana Bread with Sliced Bananas. Whether you’re fueling a busy morning or winding down with a cozy afternoon snack, this recipe brings nutrition and joy in every bite. Give it a try, and let your kitchen fill with the heavenly aromas of homemade goodness!

Protein Banana Bread with Sliced Bananas Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Protein Banana Bread with Sliced Bananas is a delicious and nutritious twist on traditional banana bread. Packed with protein from the addition of protein powder, it makes for a satisfying breakfast or snack.

Ingredients

Scale

Wet Ingredients:

3 ripe bananas, mashed
1 banana, sliced lengthwise for topping
2 large eggs
1/4 cup honey or maple syrup
1/4 cup Greek yogurt
1 teaspoon vanilla extract
1/4 cup almond milk or regular milk

Dry Ingredients:

1 cup whole wheat flour
1/2 cup oat flour
1/2 cup vanilla protein powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
Prepare the wet ingredients: In a large bowl, mash bananas until smooth. Whisk in eggs, honey, Greek yogurt, vanilla, and almond milk until well combined.
Combine the dry ingredients: In another bowl, mix whole wheat flour, oat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
Mix the batter: Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in walnuts or chocolate chips if desired.
Bake: Pour the batter into the prepared loaf pan, smooth the top, and place the sliced banana on top for garnish. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra moisture, add 2 tablespoons of nut butter to the batter.
Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to a week.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American