This is the soft n' fluffy, lightly sweetened, and perfectly moist high protein banana bread of my dreams! Made with Greek yogurt, hemp seeds, and collagen, not only does it pack 9g protein per slice, but it's also low in sugar, gluten free, and tastes like it came straight from a bakery. My kids gobble this up!
I consider myself a better-for-you loaves and quick breads expert and with protein being *queen* these days, 'twas high time to master a particularly high protein banana bread. And after testing this banana beaut over and over, man did I deliver!
This recipe stands above the rest because it tastes like a bakery banana bread, not a protein one. Isn't that the whole point?!
And while we could easily just add two scoops of protein powder to my reader fave GF banana bread and call it a day, that is so not my vibe.
The dietitian in me wants all the whole food protein sources I can get! Hemp seeds, plenty of Greek yogurt in place of more banana and oil, an additional egg, and collagen help this strike the perfect balance of satisfying and 10/10 delish. My specialty!
Tidbits from testing
I've made this about a million times because it disappears SO fast. Lettuce chat about what I learned along the way!
- Collagen is my secret weapon for adding protein to baked goods without changing the flavor or texture at all. I tested this with plant-based protein and found it dry and chalky. When I tested it with whey protein, it was less moist and kind of...spongey? Hard pass. Trust me when I say collagen blends seamlessly here.
- It's accidentally oil free. Usually I'd use a few tablespoons of oil with this flour combo, but thick Greek yogurt and lots of overripe banana does such a killer job at adding moisture that I didn't even need oil. It took some trial and error to nail the perfect texture, but thanks to the healthy fats in almond flour, this really is a supremely moist and fluffy loaf sans oil.
- Dry sweetener works better with this high moisture batter. Even though this is thick (that's by design for ultimate rising power), we've got a lot of wet ingredients going on. I found granulated sugar keeps this in check versus my usual maple syrup. And since coconut sugar is a bit less refined, it's my top choice for a foolproof loaf.
Bake with me
YOU NEED IT.
Actually the Best Protein Banana Bread with Greek Yogurt
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Loaves and Quickbreads
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
This is the soft n' fluffy, lightly sweetened, and perfectly moist high protein banana bread of my dreams! Made with Greek yogurt, hemp seeds, and collagen, not only does it pack 9g protein per slice, but it's also low in sugar, gluten free, and tastes like it came straight from a bakery. My kids gobble this up!
Note: this bread is just a little sweet. We add chocolate chips for more sweetness, but if you're looking for more classic flavored banana bread, you can increase the coconut sugar to ½ or ⅔ cup.
Ingredients
- 1 ½ cups oat flour (certified gluten free if needed)
- 1 cup super fine blanched almond flour
- ⅓ cup coconut sugar (use ½ cup for sweeter bread)
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup hemp seeds*
- ⅓ cup collagen peptides, optional**
- 1 cup VERY overripe mashed bananas (brown is ideal)
- ¾ cup plain Greek yogurt (I use FAGE 0%)
- 3 large eggs
- 2 tsp pure vanilla extract
- ⅓ cup semi sweet or chocolate chips/chunks, plus more for topping (optional)
Instructions
- Preheat oven to 350F and line a standard 9x5 in loaf pan with parchment paper.
- In a large mixing bowl, whisk together oat flour, almond flour, sugar, baking powder, baking soda, salt, hemp seeds and collagen.
- In a separate medium mixing bowl, mash your banana and measure to make sure you have 1 cup. Then add the Greek yogurt, eggs, and vanilla. Whisk to combine until smooth and creamy.
- Pour into dry mixture and mix with a wooden spoon until a few streaks of flour remain. Fold in chocolate chips, being careful not to over-mix.
- Pour batter into lined loaf pan and top with more chocolate. Bake for about 50-55 minutes, or until a toothpick comes out clean.
- Cool pan on a wire rack for 20-30 minutes before carefully transferring bread to cooling rack to cool completely. Store cooled bread tightly wrapped on the counter for up to 2 days, then transfer to fridge.
Notes
To make as muffins, make my protein banana muffins with Greek yogurt.
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