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This banana bread solves two problems for me:
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. 1 Assemble the dry ingredients
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.
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!
Step 8. Sprinkle chopped walnuts on top.
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.
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Make it a Yummy day!
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