Protein Banana Bread

With that fall chill in the air, we're going to need some warming comfort food. And what better choice than a true classic—banana bread.

This Protein Banana Bread is moist enough to melt in your mouth. With simple, whole-food ingredients and great taste, there's a reason it's a staple. Let's check out the recipe.

Jump to:

• What to Serve With Protein Banana Bread

• Extra Toppings

• Equipment Needed

• Tips for Making Protein Banana Bread

• Batch Cook and Store Safely

• Make it Vegan

• Protein Banana Bread Recipe

• Other Breakfast Recipes

What to Serve With Protein Banana Bread

As breakfast, a midday snack, or a tasty dessert, banana bread can be paired with many foods to make a delicious meal. To add a refreshing component (and some extra protein and nutrients) to your banana bread, try pairing it with Greek yogurt and fresh berries.

If you're leaning into fall, opt for nut butter and apple slices for the perfect seasonal snack.

For a tasty beverage and food combo, banana bread pairs seamlessly with a Chai latte or herbal tea, creating a warm and soothing meal.

For a more savoury duo and different textures, try pairing your banana bread with a cheese and fruit plate.

Extra Toppings

• Almond or peanut butter

• Drizzle of honey

• Fresh berries or sliced bananas

• Cream cheese

• Nutella or chocolate hazelnut spread

• Maple syrup or agave drizzle

• Coconut flakes

• Cinnamon sugar sprinkle

• Apple or pear slices

Equipment Needed

• Loaf pan

• Saucepan

• Whisk

• Mixing bowls (large and small)

• Spatula or spoon for mixing

• Cooling rack

Tips for Making Protein Banana Bread

• Use very ripe bananas, the riper, the better for sweetness and moisture. Look for bananas with lots of brown spots.

• Remember not to over-mix the batter. Over-mixing can make the bread dense. Stir until just combined for a soft, tender texture.

• Bring your ingredients to room temperature. This helps them blend more smoothly, creating a more even texture in the bread.

• Let your melted butter cool slightly before adding it to avoid scrambling the eggs.

• Allow the banana bread to cool completely after cooking to set its texture and make slicing easier.

Batch Cook and Store Safely

If you want to enjoy your banana bread throughout the week, you can batch cook. To batch cook, simply double or triple the recipe, depending on how many servings you want.

When doing this, it's best to make each batch individually, as mixing together too much batter can lead to dense bread.

If cooking in batches, you can cook multiple loaves at once in the oven, just monitor the loaves for doneness as the baking time may vary slightly with more loaves in the oven.

To store your banana bread for later, allow each loaf to cool and then wrap tightly in plastic wrap or foil. Then take each loaf and place in an airtight container. Your banana bread should last for up to one week in the fridge.

For long-term storage, you can also freeze your banana bread. To freeze, wrap tightly in plastic wrap or foil and then place in a freezer-safe bag or container. Your frozen banana bread should last up to three months in the freezer.

Make it Vegan

To make your banana bread vegan, do the following:

1. Replace each egg with a flaxseed or chia seed "egg." Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg, then let it sit for about 5 minutes to thicken.

2. Use a plant-based yogurt, like coconut or almond yogurt, in place of Greek yogurt. Choose plain or vanilla for a similar flavour.

3. Substitute the butter with melted coconut oil, vegan butter, or a neutral oil like avocado oil.

4. Substitute the protein powder with a vegan alternative like THE Plant Protein.