Are you ready to indulge in a guilt-free treat that’s not only delicious but also packed with protein? Say hello to our Moist Protein Banana Bread, the perfect combination of flavor and nutrition! This delightful loaf is a game-changer for breakfast or a post-workout snack, and it’s so easy to make that you’ll wonder why you didn’t try it sooner! With just a handful of wholesome ingredients, you can whip up a loaf that’s moist, fluffy, and bursting with banana goodness. Keep reading to discover how to create this irresistible recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1/2 cup protein powder
- 1 cup whole wheat flour
- 1/4 cup honey
- 1/4 cup Greek yogurt
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork until they become a smooth, creamy consistency with minimal lumps.
- Add the Greek yogurt, honey, and eggs to the mashed bananas. Whisk the wet ingredients together until they are well combined and create a smooth mixture.
- In a separate bowl, sift together the whole wheat flour, protein powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough, dense bread.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 45-50 minutes. To check doneness, insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose the Right Bananas: For the best flavor and moisture, use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter your bread will be!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle!
- Check for Doneness: Oven temperatures can vary, so start checking your banana bread at the 45-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Completely: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its moisture and prevents it from becoming soggy.
- Experiment with Add-ins: Feel free to personalize your banana bread by adding nuts, chocolate chips, or dried fruits for an extra flavor boost!
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for a quick snack later!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 10g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 35mg
