Protein Banana Bread (Oil-Free) Recipe
Introduction
This Protein Banana Bread is a moist, flavorful twist on the classic favorite, made without any oil. It combines ripe bananas, Greek yogurt, and peanut butter for a rich texture and a protein boost, perfect for breakfast or a healthy snack.
Ingredients
- 3 ripe bananas, mashed (about 12 oz / 340 g), plus 1 optional extra banana folded into the batter
- 2 large eggs
- ⅔ cup Greek yogurt
- ⅓ cup peanut butter (unsweetened, smooth or crunchy)
- 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)
Instructions
- Step 1: Preheat your oven to 350°F (180°C). Grease and line a loaf pan, ideally 8×4 or 9×5 inches.
- Step 2: In a large mixing bowl, mash the 3 ripe bananas until smooth. Whisk in the eggs, Greek yogurt, peanut butter, sugar, and vanilla extract until well combined.
- Step 3: Fold in the all-purpose flour, baking powder, and baking soda gently until just combined. Then stir in the chopped walnuts and the optional sliced banana for extra moisture.
- Step 4: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, covering loosely with foil towards the end if the bread starts browning too much.
- Step 5: Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Tips & Variations
- Try swapping ripe bananas with canned pumpkin or applesauce for a different but tasty twist.
- For a plant-based alternative, replace eggs with flax or chia eggs.
- Use Skyr yogurt for a higher protein content.
- Almond, cashew, or sunflower seed butter can be used instead of peanut butter.
- Switch sugar for coconut sugar, maple syrup, monk fruit, or stevia to reduce sugar content.
- Try almond extract instead of vanilla for a nutty flavor.
- Swap all-purpose flour with whole wheat, oat flour, or gluten-free blends to suit dietary needs.
- Use pecans, almonds, or seeds instead of walnuts for varied textures.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 1 week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving to restore moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use overripe bananas for this recipe?
Yes, overripe bananas are perfect for banana bread as they add more sweetness and moisture.
Is it possible to make this banana bread vegan?
Yes, by substituting eggs with flax or chia eggs and using a plant-based yogurt alternative, you can make a vegan version of this banana bread.
PrintProtein Banana Bread (Oil-Free) Recipe
This protein banana bread is a delicious, oil-free loaf packed with ripe bananas, Greek yogurt, peanut butter, and eggs for a moist and nutrient-rich treat. Using simple ingredients and no added oil, it delivers a healthy twist on a classic favorite with a perfect balance of sweetness and texture. Walnuts add a nice crunch, and the option to fold in an extra banana brings gooey sweetness that makes each slice irresistible.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed (about 12 oz / 340 g)
- 1 optional extra banana, sliced (for folding into batter)
- 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
Add-ins
- 1/4 cup chopped walnuts (optional)
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (180°C). Grease and line a loaf pan measuring 8×4 or 9×5 inches to ensure easy removal of the bread after baking.
- Mix Wet Ingredients: In a large mixing bowl, mash 3 ripe bananas thoroughly until smooth. Add 2 large eggs, 2/3 cup Greek yogurt, 1/3 cup peanut butter, 1/2 cup sugar, and 1 tablespoon vanilla extract. Whisk everything together until fully combined and smooth.
- Add Dry Ingredients and Mix-ins: Gently fold in 1 1/3 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon baking soda until just combined. Avoid overmixing to keep the bread tender. Stir in 1/4 cup chopped walnuts and the optional sliced banana for additional gooey texture and moisture.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes. If the bread begins to brown too much on top before fully baked, tent it with foil to prevent burning.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer the loaf to a wire rack and allow it to cool completely before slicing to set the crumb and flavor.
Notes
- Substitute ripe bananas with canned pumpkin or applesauce for a creative and healthy variation.
- For a plant-based version, replace eggs with flax or chia eggs.
- Use Skyr instead of Greek yogurt for an even higher protein content.
- Almond, cashew, or sunflower seed butters can replace peanut butter.
- Swap sugar with coconut sugar, maple syrup, monk fruit, or stevia for a lower sugar option.
- Try almond extract instead of vanilla for a nutty flavor boost.
- Whole wheat or oat flour can be used to increase fiber, or a gluten-free flour blend for gluten-free needs.
- Baking soda and baking powder should not be substituted to ensure proper rising.
- Replace walnuts with pecans, almonds, or seeds as preferred.
- Adding a sliced banana folded into the batter enhances gooeyness and moisture.
- An 8×4-inch loaf pan produces the best dome shape; slightly bigger pans work but might affect bread height.
Keywords: protein banana bread, oil-free banana bread, healthy banana bread, peanut butter banana bread, banana nut bread, Greek yogurt banana bread
