Protein Banana Bread – Sliced With Nut Butter

There’s something comforting about a warm slice of banana bread, especially when it’s packed with protein and topped with creamy nut butter. This version keeps all the cozy flavor you love while giving you a more balanced snack. It’s simple to make, perfect for meal prep, and tastes great any time of day.

Whether you’re fueling a workout or just want a wholesome treat, this loaf hits the sweet spot. Slice, spread, and enjoy—no fuss.

Protein Banana Bread - Sliced With Nut Butter

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Ingredients Method

Ingredients

  

• 3 very ripe bananas (the spottier, the better)
• 2 large eggs, room temperature
• 1/3 cup plain Greek yogurt (or dairy-free yogurt)
• 2 tablespoons maple syrup or honey (optional, adjust to taste)
• 1 teaspoon vanilla extract
• 1 1/4 cups white whole wheat flour (or regular all-purpose)
• 1/2 cup protein powder (whey or plant-based; vanilla or unflavored)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional but nice)
• 2 tablespoons melted coconut oil or neutral oil
• 2–3 tablespoons milk (dairy or non-dairy), as needed for batter consistency
• 1/3 cup chopped nuts or dark chocolate chips (optional mix-ins)
• Nut butter for serving (peanut, almond, or cashew butter)

Method

 

1. Prep the pan and oven. Heat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.
2. Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
3. Whisk in the wet ingredients. Add eggs, Greek yogurt, maple syrup or honey, vanilla, and melted oil. Whisk until well combined and glossy.
4. Mix the dry ingredients. In a separate bowl, stir together the flour, protein powder, baking soda, baking powder, salt, and cinnamon. Break up any clumps, especially in the protein powder.
5. Combine wet and dry. Add the dry mixture to the banana mixture. Stir gently with a spatula until just combined. If the batter seems too thick (like cookie dough), fold in 2–3 tablespoons milk to reach a thick, spoonable batter.
6. Add mix-ins. Fold in chopped nuts or chocolate chips if using, keeping the batter tender by not overmixing.
7. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. For a prettier loaf, run a knife down the center to create a slight ridge.
8. Bake. Bake for 45–55 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
9. Cool completely. Let the loaf cool in the pan for 10 minutes, then lift it out and finish cooling on a wire rack. This helps it set and slice cleanly.
10. Slice and serve. Cut into thick slices. Spread with 1–2 tablespoons nut butter per slice for a satisfying, protein-rich snack.

What Makes This Special

This banana bread is built around real, everyday ingredients and a smart mix of protein and fiber. Ripe bananas bring natural sweetness so you can use less added sugar.

Whey or plant-based protein powder helps each slice feel more satisfying. And when you finish it with a layer of almond or peanut butter, you get a dose of healthy fats for steady energy. It’s simple, hearty, and easy to customize to your taste.

Ingredients

• 3 very ripe bananas (the spottier, the better)
• 2 large eggs, room temperature
• 1/3 cup plain Greek yogurt (or dairy-free yogurt)
• 2 tablespoons maple syrup or honey (optional, adjust to taste)
• 1 teaspoon vanilla extract
• 1 1/4 cups white whole wheat flour (or regular all-purpose)
• 1/2 cup protein powder (whey or plant-based; vanilla or unflavored)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional but nice)
• 2 tablespoons melted coconut oil or neutral oil
• 2–3 tablespoons milk (dairy or non-dairy), as needed for batter consistency
• 1/3 cup chopped nuts or dark chocolate chips (optional mix-ins)
• Nut butter for serving (peanut, almond, or cashew butter)

Step-by-Step Instructions

1. Prep the pan and oven. Heat oven to 350°F (175°C).

   Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.

2. Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
3. Whisk in the wet ingredients. Add eggs, Greek yogurt, maple syrup or honey, vanilla, and melted oil.

   Whisk until well combined and glossy.

4. Mix the dry ingredients. In a separate bowl, stir together the flour, protein powder, baking soda, baking powder, salt, and cinnamon. Break up any clumps, especially in the protein powder.
5. Combine wet and dry. Add the dry mixture to the banana mixture. Stir gently with a spatula until just combined.

   If the batter seems too thick (like cookie dough), fold in 2–3 tablespoons milk to reach a thick, spoonable batter.

6. Add mix-ins. Fold in chopped nuts or chocolate chips if using, keeping the batter tender by not overmixing.
7. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. For a prettier loaf, run a knife down the center to create a slight ridge.
8. Bake. Bake for 45–55 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
9. Cool completely. Let the loaf cool in the pan for 10 minutes, then lift it out and finish cooling on a wire rack.

   This helps it set and slice cleanly.

10. Slice and serve. Cut into thick slices. Spread with 1–2 tablespoons nut butter per slice for a satisfying, protein-rich snack.

Keeping It Fresh

• Room temperature: Store slices in an airtight container for up to 2 days. Place a paper towel under and over the slices to absorb moisture.
• Refrigerator: Keeps well for 5–6 days.

  Warm briefly in the microwave or toaster oven to bring back softness.

• Freezer: Wrap individual slices in parchment, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge or toast from frozen.
• After slicing: Spread nut butter just before serving to keep bread from getting greasy or soggy in storage.

Health Benefits

• Higher protein: Protein powder, Greek yogurt, and nut butter help keep you full longer and support muscle repair.
• Balanced energy: The combo of complex carbs, healthy fats, and protein keeps blood sugar steadier than typical sweet breads.
• Digestive support: Whole wheat flour and bananas add fiber, which supports gut health and satiety.
• Micronutrients: Bananas bring potassium and vitamin B6, while nut butter offers vitamin E and magnesium.
• Less added sugar: Ripe bananas do most of the sweetening, so you can cut back on syrups without losing flavor.

Pitfalls to Watch Out For

• Overmixing the batter: This can make the loaf tough.

  Stir just until the dry bits disappear.

• Using the wrong protein powder: Some powders absorb more liquid. If the batter is too thick, add milk a little at a time.
• Underbaking: The loaf should be set in the center. If a toothpick pulls out wet batter, bake longer and tent with foil if needed.
• Skipping the cool time: Slicing too soon causes crumbling.

  Let it cool so the structure can set.

• Too little banana: If your bananas are small, add a fourth banana or a splash more yogurt for moisture.

Recipe Variations

• Peanut butter swirl: Dollop 3 tablespoons peanut butter on top of the batter and swirl with a knife before baking.
• Chocolate fix: Use chocolate protein powder and add 2 tablespoons cocoa powder, plus dark chocolate chips.
• Nut-free: Skip nuts and use sunflower seed butter for serving. Choose a nut-free protein powder.
• Oat version: Swap half the flour for oat flour. Add an extra tablespoon milk if the batter gets thick.
• Blueberry boost: Fold in 3/4 cup fresh blueberries.

  Toss them with a teaspoon of flour first to reduce sinking.

• Spice it up: Add nutmeg, cardamom, or pumpkin pie spice for a warmer flavor.

FAQ

Can I use only oat flour?

Using 100% oat flour can make the loaf dense. For best texture, use at least half wheat or all-purpose flour, or add 1 extra egg to help bind if you go full oat.

What kind of protein powder works best?

Whey blends usually give the softest crumb. Plant-based powders work too but tend to absorb more liquid, so add a splash more milk as needed.

How do I make it dairy-free?

Use a dairy-free yogurt, plant milk, and a plant-based protein powder.

Swap coconut oil for butter if you were considering butter.

Why did my loaf sink in the middle?

It was likely underbaked or had too much moisture. Bake until the center springs back and a toothpick tests mostly clean. Measure bananas and liquids accurately.

Can I reduce the sweetener?

Yes.

If your bananas are very ripe, you can skip the maple or honey entirely. The nut butter topping adds richness that balances less sweetness.

How thick should the batter be?

Aim for a thick but spoonable batter that slowly falls off a spatula. If it’s pasty or stiff, add milk 1 tablespoon at a time.

What’s a good serving size?

One 1-inch slice with 1–2 tablespoons nut butter is a satisfying snack.

For breakfast, pair it with fruit or a latte for extra staying power.

In Conclusion

Protein Banana Bread with nut butter gives you comfort, flavor, and staying power in every slice. It’s easy to make, flexible with ingredients, and perfect for busy weeks. Keep a loaf on hand, and you’ve got a reliable snack or breakfast that actually fills you up.

Toast it, spread it, and enjoy the kind of banana bread that works as hard as you do.