Description
Make these high-protein banana bread mini loaves with Greek yogurt for a healthy, meal-prep-friendly snack packed with 12g protein per serving. They are moist, naturally sweet, and perfect for grab-and-go meals.
Ingredients
- 1 cup whole-milk plain Greek yogurt
- 1 ½ cups mashed banana, very ripe (about 3 large bananas)
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup melted coconut oil
- 2 teaspoons vanilla extract
- 1½ cups whole wheat flour
- ½ cup vanilla whey protein powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans (Optional Add-in)
- ⅓ cup dark chocolate chips (Optional Add-in)
Instructions
- Preheat your oven to 350°F. Line a 12-cup mini loaf pan with parchment paper or grease it well.
- Mash the very ripe bananas in a large bowl. Whisk in Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until combined.
- Combine whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt in a separate medium bowl. Whisk these dry ingredients together.
- Add the dry ingredients to the wet ingredients. Gently fold them together just until combined. Do not overmix.
- Fold in walnuts or chocolate chips if you are using them. Divide the batter evenly among the prepared mini loaf cups, filling each about three-quarters full.
- Bake for 22-28 minutes. Check for doneness with a toothpick; it should come out clean or with few moist crumbs.
- Cool the mini loaves in the pan for 10 minutes. Transfer them to a wire rack to cool completely before storing.
Notes
- Use bananas that are heavily spotted or completely brown for the best sweetness and moisture.
- Avoid overmixing the batter after adding dry ingredients; protein powder can cause density if overworked.
- Allow loaves to cool fully before slicing to prevent crumbling and get clean cuts.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze individually wrapped loaves for up to 3 months.
- Reheating: Microwave refrigerated loaves for 20-30 seconds. Thaw frozen loaves overnight in the refrigerator, then warm for 20-30 seconds.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Bake
- Cuisine: American