Low Fat Protein Banana Bread
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A moist, high-protein banana bread with Greek yogurt and protein powder, a light post-match treat for racket-sport players.
A moist, high-protein banana bread made with Greek yogurt and a scoop of protein powder, light enough for after a match. It bakes up tender and sweet like the classic, with the protein doing its quiet work in the background. Post-training recovery has never tasted this much like cake.
🥄 Ingredients
- 🫗 3 ripe bananas, mashed
- 🫗 1 cup (120g) whole wheat flour
- 🫗 1 scoop (30g) vanilla protein powder
- 🫗 2 large eggs
- 🫗 1/2 cup (125g) plain non-fat Greek yogurt
- 🫗 1/3 cup (70g) honey
- 🫗 1 teaspoon baking soda
- 🫗 1 teaspoon vanilla extract
- 🫗 1/2 teaspoon ground cinnamon
- 🫗 1/4 teaspoon salt
- 🫗 1 tablespoon sliced almonds (optional)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 350°F (180°C) and line a 9x5 inch loaf pan with parchment paper.
In a bowl, whisk the flour, protein powder, baking soda, cinnamon and salt.
In a second bowl, beat the eggs, then stir in the mashed bananas, yogurt, honey and vanilla.
Fold the dry ingredients into the wet mixture until just combined. Do not over-mix.
Pour into the pan, sprinkle with sliced almonds if using, and bake for 40-45 minutes until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a rack. Slice into 10 pieces.
⚠️ Common Mistakes
- ✕
Over-mixing the batter, which develops gluten and turns it tough and dense.
- ✕
Using a flavored protein powder that clashes with banana; vanilla or unflavored works best.
- ✕
Cutting before cooling, which makes the slices crumble and fall apart.
🔄 Variations
Fold in dark chocolate chips or blueberries for an energy boost.
Swap half the flour for oat flour for a softer crumb.
Replace honey with maple syrup for a different sweetness.
🧊 Storage
- 📦
Store wrapped at room temperature for up to 3 days.
- 📦
Slice and freeze for up to 2 months, then toast the slices straight from frozen.
💡 Chef Tips
Tip 1: Use the darkest, most speckled bananas for maximum natural sweetness.
Tip 2: It uses no butter or oil, so line the pan well to prevent sticking.
Tip 3: Check for doneness at 40 minutes, as protein powder can speed up baking.
Tip 4: If the top browns too fast, cover it loosely with foil for the last 10 minutes.
❓ FAQ
Why is this bread good for tennis players? It is light, easy to digest and provides quick carbs plus protein, ideal between matches.
How much protein does one slice have? About 8g per slice with the protein powder and Greek yogurt.
Is it really low in fat? Yes, at around 3g per slice because it swaps oil and butter for yogurt.
Can I make it gluten-free? Yes, use a certified gluten-free oat flour instead of whole wheat.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →