Can I make this recipe gluten-free?

Absolutely! Replace the whole wheat flour with a 1:1 gluten-free baking flour blend. Make sure your protein powder is also certified gluten-free if you have celiac disease or severe gluten sensitivity.

What if I don't have protein powder?

You can substitute the protein powder with an equal amount of whole wheat flour, though this will reduce the protein content. For added protein without powder, try increasing the Greek yogurt by 1/4 cup and reducing the applesauce accordingly.

Why did my banana bread turn out dense?

Dense banana bread usually results from overmixing the batter or using too much flour. Remember to fold ingredients gently just until combined, and measure flour by spooning into measuring cups rather than scooping directly from the container.

Can I make this into muffins instead of a loaf?

Definitely! Pour the batter into a lined muffin tin about 2/3 full and bake at the same temperature for approximately 18-22 minutes. This makes portion control even easier and reduces baking time.

Whole Wheat Protein Banana Bread Recipe

Description

Enjoy a healthy twist on classic banana bread with this Whole Wheat Protein Banana Bread recipe, packed with extra protein, whole grains, and natural sweetness. Moist and flavorful, it’s perfect for a nutritious breakfast, snack, or post-workout treat.

Ingredients

Units Scale

Main Ingredients

- 3 ripe bananas, mashed
- 1 cup plain non-fat Greek yogurt (224g)
- 1/4 cup unsweetened apple sauce (67g)
- 2 Tbsp. honey or sugar substitute
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup whole wheat flour (120g)
- 1 cup vanilla protein powder (60g)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon

Optional Add-Ins

1/2 cup chopped walnuts
Dark chocolate chips

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Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with non-stick cooking spray or line it with parchment paper for easy removal of the bread.
Combine Wet Ingredients: In a large mixing bowl, mix the mashed bananas, Greek yogurt, applesauce, honey (or sugar substitute), eggs, and vanilla extract until well combined and smooth.
Mix Dry Ingredients: In a separate medium bowl, whisk together the whole wheat flour, vanilla protein powder, baking powder, baking soda, salt, and ground cinnamon, ensuring all dry ingredients are evenly distributed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined and no dry streaks remain. Avoid overmixing to prevent a dense texture.
Fold in Optional Add-Ins: If desired, gently fold in chopped walnuts or dark chocolate chips for added flavor and texture.
Transfer to Pan: Pour the batter evenly into the prepared loaf pan and smooth the top using a spatula.
Bake: Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil.
Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for the best texture and easy slicing.

Notes

Nutrition facts do not include optional walnuts or chocolate chips.
If your batter seems too thick from your choice of protein powder, add a splash of milk for your desired consistency.
For clean slices, let bread cool completely before cutting.
Nutritional information is estimated and may vary depending on substitutions.
Slice into 10 equal servings or approximately 75g per slice.

Nutrition

Serving Size: 1 slice (approx. 75g)
Calories: 145
Sugar: 7g
Sodium: 205mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 10g
Cholesterol: 56mg