Name: High Protein Banana Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: 3 or 4 ripe bananas, mashed (about 1 cup); 2 large eggs; 3/4 cup brown sugar; 1/2 cup milk of choice; 1/3 cup coconut oil or butter; 1 tsp vanilla extract; 2 cups protein pancake and waffle mix; 1 cup total add-ins: pecans, chocolate chips, pumpkin seeds (optional)

This high protein banana bread recipe will easily become a staple in your household! It is easy, versatile, and delicious — and it makes quick breakfasts a breeze!

Mornings can often feel rushed, especially with school-age kids and teens around, so having nutritious, easy items on hand for breakfast is essential! We make a hot breakfast everyday, but having this high protein banana bread already made makes adding things to it so easy. It also works well on its own for those days you are running out the door and need something quick (makes a great snack too!).

The recipe is easy and customizable depending on what your family likes. You can add chocolate chips, pecans, pumpkin seeds, dried fruit, or leave all of it out for a delicious and simple high protein recipe! Using protein pancake mix as a base makes the recipe effortless. In fact, my oldest two kids love to make this on their own and customize what they add to it!

High Protein Banana Bread Ingredients

Protein pancake mix: We have used various brand of protein pancake mix with great results. I prefer to buy the Kodiak brand from Thrive Market (or Costco because it comes as a large box filled with smaller bags). It is easy to use, store, and even freeze.

Bananas: You will want to use very ripe bananas for this recipe. I have also used frozen bananas! I try to let them thaw overnight so they are soft enough to easily smash.

Eggs: We use organic, free-range eggs from our backyard chickens. Use what you have! I have not personally made this recipe with a flax egg, but a friend of mine has done that successfully.

Brown sugar: Using brown sugar instead of white sugar adds a depth of flavor to the bread. You can also use coconut sugar.

Coconut oil or butter: We have used both of these with success, depending on what we had on hand. I have also used avocado oil.

Vanilla: Vanilla extract adds extra flavor. You can also add in 1/2 tsp of almond extract for a different flavor.

Optional add-ins: We usually do about 1 cup of add-ins. Add walnuts, pumpkin seeds, chocolate chips, dried fruit, or pecans if any of that sounds good to you!

High Protein Banana Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This high protein banana bread is easy and delicious! Have it for breakfast or a snack.

Ingredients

3 or 4 ripe bananas, mashed (about 1 cup)
2 large eggs
3/4 cup brown sugar
1/2 cup milk of choice
1/3 cup coconut oil or butter
1 tsp vanilla extract
2 cups protein pancake and waffle mix
1 cup total add-ins: pecans, chocolate chips, pumpkin seeds (optional)

Instructions

Preheat oven to 350°F. Lightly spray and line the bottom of a loaf pan with parchment paper.
On a medium size plate or in a small bowl, mash the bananas until no large chunks remain.
In a large bowl, mix together the eggs, brown sugar, milk, coconut oil, and vanilla until well combined. Then fold inthe mashed bananas into the mixture. *Note: If making a streusel topping for the bread, lower the brown sugar to 1/2 cup.
Add the protein pancake mix to the bowl and stir until combined.
Add any nuts, chocolate chips, or dried fruit to the bowl and fold them in well. Be careful not to over-mix.
Transfer the batter into the prepared loaf pan and top with pumpkin seeds, a sprinkle of oats, pecans or walnuts. Topping is optional, but makes for a beautiful loaf! You can also add a streusel topping if desired.
For the streusel topping: Mix together 1/8 cup brown sugar, 1/8 cup cane sugar, and 1/4 cup flour. Cut in 1/4 cup cold butter. Mix together until crumbly, then sprinkle across the top of the unbaked bread.
Bake for 40-45 minutes or until a toothpick into the center comes out clean.
Transfer to a wire rack and allow to cool before serving.
Slice, top with a bit of butter, and enjoy!

Notes

You can also make a crumble topping (my kids' favorite!). To do this, lower the sugar to 1/2 cup. Then mix together 1/8 cup brown sugar, 1/8 cup cane sugar, and 1/4 cup flour. Cut in 1/4 cup cold butter. Mix together until crumbly, then sprinkle across the top of the unbaked bread.
The recipe will store well at room temperature for about 48 hours, then should be transferred to the refridgerator.
If you'd like to freeze, simply wrap in parchmenet and place in a freezer-safe container or freezer bag. You can also pre-slice the loaf and freeze that way to make it easy to grab a few slices at a time!