Looking for a healthier banana bread that doesn't compromise on flavour? This high protein banana bread has all the comforting taste and soft texture of a classic loaf, with a nutritional boost thanks to Greek yogurt, whey protein, and Nutshed Original Smooth Peanut Butter.

With around 11g of protein per slice, it's ideal for breakfast, post-workout fuel, meal prep, or an afternoon snack. We love serving ours generously topped with peanut butter, fresh berries, and a drizzle of honey—but it's equally delicious straight from the loaf tin.

Why You'll Love This High Protein Banana Bread

Around 11g of protein per slice

Moist, soft texture

Made with Greek yogurt and peanut butter

Perfect for meal prep

Great for breakfast or snacks

Freezer friendly

Ingredients

Dry Ingredients

80g plain flour

80g wholemeal flour

55g vanilla whey protein

1 tsp baking powder

½ tsp bread soda

½ tsp salt

Wet Ingredients

40g butter, melted

60g Nutshed Original Smooth Peanut Butter

80g soft brown sugar

2 whole eggs

2 egg whites

300g very ripe bananas (about 3 medium)

120g 0% Greek yogurt

1 tsp vanilla extract

How to Make High Protein Banana Bread

Step 1

Preheat your oven to 170°C and line a loaf tin with baking paper.

Step 2

Melt the butter and peanut butter together. Leave to cool slightly before whisking in the brown sugar.

Step 3

Add the eggs and egg whites one at a time, whisking well after each addition.

Step 4

Stir in the mashed bananas, Greek yogurt and vanilla extract until smooth.

Step 5

In a separate bowl, combine the flour, wholemeal flour, protein powder, baking powder, bread soda and salt.

Step 6

Fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.

Step 7

Let the batter rest for 5 minutes before pouring it into your prepared loaf tin.

Step 8

Bake for 55–65 minutes. If the loaf begins browning too quickly, loosely cover with foil after about 40 minutes.

Step 9

Check the loaf with a skewer. It should come out clean or with a few moist crumbs.

Step 10

Leave to cool in the tin for 20 minutes before transferring to a wire rack. For the best texture, allow it to cool completely before slicing.

Serving Suggestions

We love serving this banana bread with:

A generous spoonful of Nutshed Original Smooth Peanut Butter

Stewed berries

Raspberry jam

Fresh strawberries or blueberries

A drizzle of honey

Optional Add-Ins

Customise your loaf with:

A banana sliced lengthways on top before baking

A sprinkle of brown sugar for a caramelised crust

Dark chocolate chips

Chopped walnuts or pecans

Cinnamon for extra warmth

Storage Tips

Store in an airtight container for up to 4 days at room temperature or in the fridge for up to a week.

You can also freeze individual slices for up to 3 months—perfect for meal prepping.

Frequently Asked Questions

Can I make this banana bread without protein powder?

Yes. Replace the protein powder with extra flour, although the protein content will be lower and the texture may be slightly different.

Can I freeze high protein banana bread?

Absolutely. Slice the loaf before freezing so you can defrost individual portions as needed.

Why use Greek yogurt in banana bread?

Greek yogurt adds moisture while increasing the protein content, helping create a soft, tender crumb.

Can I use crunchy peanut butter?

Yes. Crunchy peanut butter adds extra texture and a delicious nutty bite.