High Protein Health-Nut Banana Bread

March 18, 2011

I’m always looking for ways to incorporate more protein into each meal and snack I eat. After becoming vegetarian, I knew that finding new protein sources was going to be crucial to my success.  Each day I try to drink a protein shake filled with fruit, Greek yogurt flies out of the refrigerator, and I go through peanut butter faster than I want to admit.

And although I enjoy scrambled eggs for lunch or dinner quite often, I can never get myself to eat them for breakfast. It’s got to be on the sweet side for me, without causing a whole bunch of guilt and a sugar crash after. That’s where this banana bread comes into the picture.

Yes, another banana bread, despite the fact that there are already two recipes for it on the site. But this bread is delicious and healthy. It’s not your grandmother’s banana bread. No, it’s filled with yogurt, protein powder, flax seed, whole wheat flour and peanut butter for a hearty dose of protein and fiber. And with only a 1/2 cup of sugar in the entire loaf, it has a mildly sweet flavor that won’t weigh you down.

High Protein Health-Nut Banana Bread

*3 medium ripe bananas, mashed
*5 tablespoons butter, melted
*1/3 cup low-fat vanilla yogurt (I use Dannon Light and Fit) 
*35-40 grams vanilla-flavored protein powder (I use Pure Protein Vanilla Whey Protein)
*1/4 cup sugar
*1/4 cub brown sugar
*2 large eggs
*1 teaspoon baking soda
*1/4 teaspoon salt
*1 teaspoon vanilla extract
*1 teaspoon ground cinnamon
*1/4 cup ground flax meal
*1/2 cup all-purpose flour
*3/4 cup whole wheat flour
*2 tablespoons creamy peanut butter
*2 tablespoons milk 

*Preheat oven to 350°F. Line a 9×5-inch loaf pan with aluminum foil; set aside.
*In a large bowl, beat together the bananas, butter, yogurt, protein powder, sugar, brown sugar and eggs. Beat until well combined. Add in baking soda, salt vanilla extract, cinnamon and flax meal. Stir until combined.
*Beat in flours until just combined. Reserve 1/2 cup of the batter. Transfer remaining batter to loaf pan. Stir peanut butter and milk into the reserved batter and stir until combined. Spread peanut butter batter atop batter in loaf pan. Run a knife through to evenly distribute peanut butter batter layer.
*Bake for 50 minutes, until golden brown on the surface. Transfer to a wire rack to cool.

Happy baking!



  • Reply Betty Bake March 18, 2011 at 10:42 am

    mmmmm sounds delish

    Betty B x

  • Reply Lauren at Keep It Sweet March 18, 2011 at 11:38 am

    This would be the perfect base for peanut butter or that nut butter I just made!

  • Reply Tanja @ Postmodern Hostess March 21, 2011 at 6:55 am

    Genius! I too have the morning sweet tooth, but what a great solution. Since I know you can appreciate the pre-lunch hunger pangs, I know you share my desire to load up on protein first thing. 🙂

  • Reply Katey May 9, 2011 at 5:48 pm

    I just made this, and it's DELICIOUS! I subbed out half of the white sugar for honey, and didn't have any protein powder (but I used Greek yogurt), but otherwise made it as written. Thank you for sharing!

  • Reply Dose of DMU blog» Blog Archive » Friday recipe: healthy banana bread March 22, 2013 at 11:36 pm

    […] High Protein Banana Bread by Espresso&Cream […]

  • Reply Lindsey Stell April 1, 2013 at 9:26 pm

    Hi, I am with Sage Magazine and we would love to feature this in our magazine. Just let us know if you are interested. Thank you! sagemagazineonline@gmail.com, sagemagazineonline.com

    • Reply Madison Mayberry April 2, 2013 at 11:04 am

      Lindsey –

      Thanks for reaching out! Please send me an e-mail at madisonjanemayberry@gmail.com to discuss further what assets you would like to use


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