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Protein Banana Bread (Oil-Free) Recipe

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★★★★★

4.5 from 100 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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