Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. You can leave a few small lumps for extra texture if you like.2 ripe bananas, mashed
- Add the unsweetened applesauce, Greek yogurt, eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract to the bowl with the mashed bananas. Whisk everything together until well combined and smooth.2 ripe bananas, mashed, 1/4 cup unsweetened applesauce, 1/4 cup Greek yogurt (plain, full-fat), 2 large eggs, 1/4 cup maple syrup or honey, 2 tablespoons melted coconut oil or unsalted butter, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the protein powder, whole wheat flour (or oat flour), almond flour, baking powder, cinnamon, nutmeg (if using), and salt. Ensure all dry ingredients are thoroughly mixed to prevent pockets of unincorporated flour or protein powder.1/4 cup protein powder (vanilla or unflavored whey or plant-based), 1/4 cup whole wheat flour or oat flour, 1/4 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a tougher bread. A few streaks of flour are acceptable at this stage.
- If you're using chopped walnuts or pecans, gently fold them into the batter now.1/4 cup chopped walnuts or pecans
- Pour the batter evenly into the prepared loaf pan. Smooth the top with your spatula.
- Place the loaf pan in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Baking time may vary slightly depending on your oven. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
- Once baked, remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the loaf onto a wire rack to cool completely. This prevents the bottom from becoming soggy.
Notes
To keep your Fluffy High Protein Banana Bread fresh and delicious, store it at room temperature in an airtight container or a resealable plastic bag for up to 3 days. For longer storage, it can be refrigerated for up to a week. If you plan to freeze it, allow the loaf to cool completely before wrapping it tightly in plastic wrap, followed by a layer of aluminum foil or placing it in a freezer-safe bag. It can be frozen for up to 3 months. To reheat a slice, you can gently warm it in a toaster oven or a conventional oven at 300°F (150°C) for 5-10 minutes until warmed through and slightly crisped. Microwaving is also an option for a quick reheat, but be cautious not to overdo it to maintain its fluffy texture. If reheating from frozen, allow it to thaw slightly at room temperature before warming.
