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High Protein Peanut Butter Jelly Banana Bread

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This protein-packed banana bread marries the classic comfort of a moist, tender loaf with the nostalgic flavors of a peanut butter and jelly sandwich. Swirled with creamy peanut butter and tart raspberry jam, each slice delivers a substantial 14 grams of protein, making it a satisfying breakfast or post-workout snack.

Ingredients

Scale
  • 1 1/2 cups (180g) white whole wheat flour
  • 1 scoop (30g) vanilla or unflavored protein powder (whey or plant-based)
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 medium very ripe bananas (about 230g total, mashed, ~1 cup)
  • 1/2 cup (120g) full-fat plain Greek yogurt
  • 1/4 cup (84g) honey
  • 1 large egg (50g)
  • 2 tablespoons (30ml) melted coconut oil or unsalted butter, cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons (32g) creamy natural peanut butter (no sugar added)
  • 2 tablespoons (40g) raspberry jam (preferably low-sugar or fruit-only)
  • Optional for topping: 1 tablespoon chopped peanuts

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly grease an 8×4-inch loaf pan and line it with a strip of parchment paper extending over the two long sides for easy removal.
  2. In a medium bowl, whisk together the white whole wheat flour, protein powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few tiny lumps remaining. Add the Greek yogurt, honey, egg, cooled melted coconut oil, and vanilla extract. Whisk vigorously until the mixture is completely smooth and well emulsified.
  4. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined — a few streaks of flour are okay. Do not overmix, as this will make the bread tough and dense.
  5. Transfer the batter to the prepared loaf pan and spread it into an even layer. Dollop the peanut butter and raspberry jam in separate small spoonfuls over the top of the batter.
  6. Using a toothpick or the tip of a knife, swirl the peanut butter and jam into the batter with a gentle figure-eight motion, creating a marbled effect without fully incorporating them. Do not over-swirl or the swirls will disappear.
  7. If using, sprinkle the chopped peanuts evenly over the top for added crunch and protein.
  8. Bake on the center rack of the preheated oven for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The loaf should be golden brown and the top should spring back when lightly pressed.
  9. Remove the pan from the oven and set it on a wire rack. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer to the wire rack to cool completely, about 1 hour. Slicing while warm will cause the bread to crumble.

Notes

Storage: Store leftover banana bread wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices individually in plastic wrap and place in a freezer-safe bag; freeze for up to 3 months. To reheat, toast a slice in a toaster oven at 350°F (177°C) for 4-5 minutes, or microwave a single slice on high for 15-20 seconds until warm. For a dairy-free version, substitute the Greek yogurt with an equal amount of unsweetened applesauce and use a plant-based protein powder. The protein powder is essential for the high protein claim; do not omit.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-peanut-butter-jelly-banana-bread/