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Protein Banana Bread (Oil-Free) Recipe

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4.2 from 9 reviews

This Protein Banana Bread is a moist and flavorful treat packed with nutritious ingredients like ripe bananas, Greek yogurt, and peanut butter. It’s oil-free and enhanced with protein from eggs and Greek yogurt, making it a perfect snack or breakfast option. Walnut pieces add a delightful crunch, and the subtle sweetness is balanced with natural fruit sugars and a touch of sugar. Ideal for those looking for a healthier banana bread without sacrificing taste.

Ingredients

Wet Ingredients

  • 3 ripe bananas
  • 2 large eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup unsweetened peanut butter (smooth or crunchy)
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Mix-Ins

  • 1/4 cup chopped walnuts (optional)
  • 1 optional sliced banana for garnish or extra moisture

Instructions

  1. Prep: Preheat your oven to 350°F (180°C). Grease and line a loaf pan measuring 8×4 or 9×5 inches with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly. Then whisk in the eggs, Greek yogurt, peanut butter, sugar, and vanilla extract until well combined and smooth.
  3. Add Dry Ingredients and Mix-Ins: Gently fold in the all-purpose flour, baking powder, and baking soda into the wet mixture just until combined—avoid overmixing to maintain a tender crumb. Stir in the chopped walnuts and the optional sliced banana, distributing evenly throughout the batter.
  4. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55–65 minutes. If the bread is browning too quickly on top, tent it loosely with foil to prevent over-browning. A toothpick inserted in the center should come out clean when fully baked.
  5. Cool: Allow the bread to cool in the pan for 15 minutes, then transfer it onto a wire rack to cool completely before slicing. This helps the texture set properly for the best slice consistency.

Notes

  • Using ripe bananas is key for natural sweetness and moistness.
  • The walnuts are optional but add a pleasant crunch and texture contrast.
  • You can substitute some of the sugar with natural sweeteners like honey or maple syrup if desired.
  • To keep the bread oil-free, peanut butter is used as a fat substitute providing richness and moisture.
  • Covering the bread with foil during baking prevents excessive browning on the crust.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/protein-banana-bread-oil-free-recipe-2/