High Protein Greek Yogurt Banana Bread

Moist, fluffy, naturally sweet banana bread made with ripe bananas and creamy Greek yogurt. It’s a delicious breakfast or snack with extra protein, without needing protein powder.

Ingredients

• 3 medium very ripe bananas, mashed

• ¾ cup (180 g) plain Greek yogurt

• 2 large eggs

• ¼ cup (60 ml) honey or maple syrup

• 1 tsp vanilla extract

• 1½ cups (180 g) all-purpose flour or whole-wheat flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp ground cinnamon

• Pinch of salt

• ¼ cup (25 g) chopped walnuts, optional

Optional protein boost: Replace ¼ cup of the flour with unflavoured or vanilla whey protein powder. Add 1–2 tablespoons of milk if the batter becomes too thick.

Instructions

1. Prepare the wet ingredients

Preheat the oven to 175°C (350°F). Grease or line a 9 × 5-inch loaf pan. Mash the bananas in a large bowl until mostly smooth.

2. Add the yogurt and eggs

Whisk in the Greek yogurt, eggs, honey and vanilla until well combined. The yogurt helps keep the loaf moist and tender.

3. Fold in the dry ingredients

Add the flour, baking soda, baking powder, cinnamon and salt. Stir gently until just combined. Fold in the walnuts if using. Avoid overmixing, which can make the loaf dense.

4. Bake

Pour the batter into the loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.

5. Cool and slice

Let the bread rest in the pan for 10–15 minutes, then transfer to a wire rack. Cool before slicing so the centre can set properly.

Estimated nutrition

For 1 of 10 slices, using the recipe without walnuts or protein powder:

Actual values vary with the ingredients and brands used.

Tips for the best banana bread

• Use very ripe bananas: Brown-spotted bananas give the sweetest flavour and softest texture.

• Choose thick Greek yogurt: Full-fat or low-fat plain yogurt both work well.

• Avoid a gummy centre: Measure the flour accurately and allow the loaf to cool completely before slicing.

• Make it higher in protein: Serve a slice with Greek yogurt, or replace a small portion of flour with protein powder.

• Storage: Keep covered in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.

Serving idea: Warm a slice slightly and spread with peanut butter for a satisfying breakfast with extra protein.