Description
This protein banana bread is soft, moist, and naturally rich with banana and peanut butter flavor. Made without oil and packed with Greek yogurt, it is a satisfying and wholesome treat for breakfast or snacking.
Ingredients
- 3 ripe bananas
- 2 large eggs
- ⅔ cup Greek yogurt
- ⅓ cup peanut butter
- ½ cup sugar
- 1 tablespoon vanilla extract
- 1⅓ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup walnuts, chopped (optional)
- 1 sliced banana for topping (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease and line an 8×4-inch or 9×5-inch loaf pan.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Whisk in the eggs, Greek yogurt, peanut butter, sugar, and vanilla extract until well combined.
- Fold in the flour, baking powder, and baking soda until just combined. Do not overmix.
- Stir in the chopped walnuts and optional sliced banana if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, covering loosely with foil toward the end if the top browns too quickly.
- Let the banana bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve once fully cooled.
Notes
- Use very ripe bananas for the best sweetness and texture.
- Crunchy or smooth peanut butter both work well in this recipe.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This banana bread freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 11 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 32 mg
