• 180g (1.5 cups) white, spelt, or oat flour
  • 60g (1/2 cup) protein powder
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 360g (1.5 cups) mashed overripe banana (~3 bananas)
  • 120g (1/2 cup) yogurt or additional banana
  • 120g (1/2 cup) pure maple syrup, honey, or agave
  • 60g (1/3 cup) oil or water
  • 10g (2 tsp) pure vanilla extract
  • Optional: chocolate chips, walnuts, coconut, etc.


  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
  2. Combine all ingredients in a large bowl. Do not overmix.
  3. Pour batter into the prepared pan and bake for 40 minutes.
  4. Turn off the oven and leave the bread inside for an additional 5 minutes without opening the door.
  5. Check for doneness. If necessary, cover with tin foil and bake for an additional 5-10 minutes.
  6. Cool completely before inverting onto a plate.
  7. Store covered at room temperature overnight for best texture and taste.

Approximately 10g protein per slice.

Serving Suggestions

  • Enjoy plain or topped with almond butter, peanut butter, vegan cream cheese, pumpkin butter, or homemade Nutella.


  • Refrigerate leftovers in a covered container for up to 4 days.
  • Freeze slices in an airtight container with parchment paper in between for up to 3 months; thaw before serving.


  • Add-ins: chopped pecans, raisins, hemp hearts, chia seeds.

Adapted from Chocolate Covered Katie’s Healthy Banana Bread