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High Protein Banana Bread with Applesauce and Yogurt

High Protein Banana Bread with Applesauce and Yogurt
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This high protein banana bread is incredibly moist and tender, thanks to the combination of applesauce and full-fat Greek yogurt. Each slice delivers over 15 grams of protein, making it a satisfying breakfast or post-workout snack that doesn’t sacrifice flavor.

Ingredients

Scale
  • 1 1/2 cups (180g) old-fashioned rolled oats
  • 1/2 cup (64g) vanilla or unflavored whey protein powder
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/2 cup (120g) full-fat Greek yogurt
  • 2 large ripe bananas (about 1 cup mashed, 240g)
  • 2 large eggs (100g, 12g protein total)
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup (30g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly coat a 8×4-inch loaf pan with nonstick spray or line with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a blender or food processor, grind the rolled oats into a fine flour-like consistency. This takes about 30-45 seconds; you should have about 1 1/2 cups of oat flour. Transfer to a large bowl.
  3. Add the protein powder, baking soda, baking powder, cinnamon, and salt to the oat flour. Whisk thoroughly to combine, ensuring no clumps remain. Set aside.
  4. In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. You should have about 1 cup (240g) of mashed banana.
  5. Add the applesauce, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk until the mixture is homogenous and smooth. The yogurt and applesauce should be fully incorporated.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently, scraping from the bottom and sides, until just combined. Do not overmix — a few streaks of flour are fine. Overmixing will make the bread dense.
  7. If using, fold in the chopped nuts with a few last strokes. The batter will be thick but should slump off the spatula.
  8. Scrape the batter into the prepared loaf pan and spread it into an even layer. Tap the pan on the counter twice to release air bubbles.
  9. Bake on the center rack at 350°F (177°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and spring back when lightly pressed.
  10. Cool the bread in the pan on a wire rack for 10 minutes. Then lift the bread out using the parchment overhang and transfer to the rack to cool completely, about 1 hour. Slicing while warm will cause crumbly slices.

Notes

Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the fridge or at room temperature for 1-2 hours. To reheat, microwave a slice for 15-20 seconds or toast in a 350°F (177°C) oven for 5-7 minutes. For even more protein, add 1 scoop (30g) of unflavored collagen peptides to the dry ingredients.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-banana-bread-with-applesauce-and-yogurt/