Moist High-Protein Banana Bread With Greek Yogurt – Soft, Flavorful, and Satisfying

Banana bread is comfort food, but this version brings something extra to the table: real protein and serious moisture. It’s sweet enough to feel like a treat, but balanced so you can enjoy it for breakfast, a snack, or post-workout. Greek yogurt and ripe bananas keep the crumb tender without loads of oil.

A touch of vanilla warms the flavor while cinnamon ties everything together. It’s simple, reliable, and easy to customize based on what you have at home.

Why This Recipe Works

• Greek yogurt adds moisture and protein without making the bread dense. It replaces part of the fat while keeping the crumb soft.
• Ripe bananas act as a natural sweetener and binder, helping reduce added sugar and keeping the loaf tender.
• Whey or plant-based protein powder blends into the batter for an extra protein boost without chalky texture if used in the right amount.
• A balanced mix of flour gives structure while staying light.

  Using all-purpose or a blend with whole wheat keeps the bread from getting heavy.

• Simple technique: gentle mixing prevents toughness, and the loaf bakes evenly for a moist center and golden top.

What You’ll Need

• 3 medium ripe bananas (about 1 1/4 cups mashed)
• 2 large eggs, room temperature
• 1/2 cup plain Greek yogurt (2% or whole milk works best)
• 1/4 cup neutral oil (avocado, canola, or light olive oil) or melted coconut oil
• 1/3–1/2 cup light brown sugar or maple syrup (adjust to taste and banana sweetness)
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (or 1 1/4 cups all-purpose + 1/2 cup white whole wheat)
• 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional but recommended)
• Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup dark chocolate chips, or 2 tablespoons chia or hemp seeds

Step-by-Step Instructions

1. Prep the pan and oven. Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Mash the bananas.

   In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps. You’ll need about 1 1/4 cups mashed.

3. Whisk the wet ingredients. Add eggs, Greek yogurt, oil, brown sugar or maple syrup, and vanilla to the bananas.

   Whisk until well combined and creamy.

4. Mix the dry ingredients. In a separate bowl, whisk flour, protein powder, baking soda, baking powder, salt, and cinnamon until evenly blended.
5. Combine gently. Add the dry ingredients to the wet mixture.

   Use a spatula to fold just until no dry streaks remain. Avoid overmixing to keep the crumb tender.

6. Add mix-ins if using. Fold in nuts, chocolate chips, or seeds.

   Keep the total under 3/4 cup so the loaf bakes evenly.

7. Fill the pan. Pour the batter into the prepared loaf pan and smooth the top. For a bakery-style look, run a thin line of oil down the center to encourage an even split.
8. Bake.

   Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

9. Cool correctly. Let the bread cool in the pan for 10–15 minutes, then lift it out and cool on a wire rack for at least 45 minutes before slicing. This prevents crumbling and keeps it moist.
10. Slice and serve.

    Enjoy plain, or top with a swipe of Greek yogurt, nut butter, or a drizzle of honey for extra richness.

How to Store

• At room temperature: Wrap tightly or store in an airtight container for up to 3 days. Add a paper towel to absorb excess moisture.
• In the fridge: Store slices in a sealed container for up to 1 week. Warm briefly in the microwave or toaster oven to revive the texture.
• In the freezer: Slice, wrap individually, and freeze for up to 3 months.

  Thaw at room temperature or reheat from frozen for 20–30 seconds in the microwave.

Benefits of This Recipe

• Higher protein, better satiety. Greek yogurt and protein powder help you stay full longer than traditional banana bread.
• Moist with less fat. Yogurt and bananas add moisture so you don’t need a lot of oil.
• Balanced sweetness.

  Ripe bananas let you reduce added sugar without sacrificing flavor.

• Meal prep friendly. Slices freeze well and make easy grab-and-go snacks.
• Flexible. Works with different protein powders and mix-ins, and can be adjusted for dietary needs.

Common Mistakes to Avoid

• Using unripe bananas.

  Green or barely yellow bananas won’t add enough sweetness or moisture. Look for deeply speckled, spotty bananas.

• Overmixing the batter. This develops gluten and leads to a tough loaf.

  Fold gently just until combined.

• Adding too much protein powder. More isn’t better here. Too much can dry out the bread.

  Stick to about 1/2 cup.

• Cutting too soon. Slicing while hot can make it gummy. Allow proper cooling to set the crumb.
• Skipping salt.

  A small amount of salt sharpens flavors and balances sweetness.

Variations You Can Try

• Chocolate swirl: Mix 2 tablespoons cocoa powder with 2 tablespoons milk and 1/2 cup batter. Swirl into the top before baking.
• Nutty crunch: Fold in chopped walnuts or pecans and sprinkle a few on top for a toasty finish.
• Blueberry boost: Add 1/2 cup fresh or frozen blueberries (no need to thaw). Toss with a teaspoon of flour to prevent sinking.
• Gluten-free: Use a 1:1 gluten-free all-purpose blend.

  Check your protein powder is gluten-free as well.

• Dairy-free: Use a thick dairy-free yogurt and plant-based protein powder. Choose oil instead of butter.
• Lower sugar: Reduce sweetener to 1/4 cup if your bananas are very ripe, and add a few chocolate chips for contrast.

How Much Protein Is in a Slice?

It varies with your protein powder and mix-ins, but with 1/2 cup whey isolate and Greek yogurt, a 10-slice loaf typically lands around 9–12 grams of protein per slice. For more accuracy, calculate using your specific brands and additions.

Can I Use Only Whole Wheat Flour?

You can, but the loaf will be denser.

For the best texture, use a blend: part all-purpose and part white whole wheat. If you go 100% whole wheat, add an extra tablespoon of oil or a splash of milk to keep it moist.

What If I Don’t Have Greek Yogurt?

Sour cream works well and gives a similar tender crumb. Regular yogurt can be used, but strain it for 10–15 minutes to thicken, or reduce other liquid slightly.

Which Protein Powder Works Best?

Whey isolate or a whey blend usually bakes up light and moist.

Plant-based powders can work too, but they absorb more liquid. If using a pea or brown rice protein, add 1–2 tablespoons milk to balance the batter.

How Do I Know It’s Done?

Look for a golden top and a toothpick that comes out with a few moist crumbs, not wet batter. If the top browns too fast, tent loosely with foil for the last 10 minutes.

Can I Make Muffins Instead?

Yes.

Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes. Start checking at 18 minutes.

Wrapping Up

This moist high-protein banana bread with Greek yogurt gives you comfort, flavor, and staying power in one easy loaf. It’s simple to bake, easy to store, and flexible enough for your favorite mix-ins.

Keep a loaf on hand for busy mornings or snack time, and enjoy a slice that tastes like a treat while fueling your day.