High-Protein Banana Bread
breakfast / snack · American
Credit: Nicolina Nunes | ONLINE COACH
A gut-friendly, high-protein banana bread made with oat flour and Greek/protein yogurt — fiber rich, prebiotic, and easy to make.
Added Jan 14, 2026
Prep time
15 min
Cook time
35 min
Servings
1 loaf (8 servings)
Ingredients
2 medium overripe bananas
3 eggs
1/2 cup (120 g) 0% fat Greek yogurt or protein yogurt
180 g oat flour (made by blending oats)
1 1/2 tsp baking powder
1 tbsp cinnamon
30 g walnuts, crushed
pinch flaky salt
parchment paper (for lining loaf pan)
foil (optional, to cover if top browns too fast)
Notes
Use very ripe bananas for best sweetness and moisture. Oat flour can be made by blending rolled oats until fine. You can substitute chopped pecans or seeds for walnuts, or omit nuts for a nut-free loaf. Store wrapped in the refrigerator for up to 4 days or freeze slices for up to 3 months. Avoid overmixing the batter to keep the bread tender.
Preparation
1
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
2
In a large bowl, mash the overripe bananas until smooth.
3
Whisk the eggs and Greek/protein yogurt into the mashed bananas until fully combined.
4
Add the oat flour, baking powder, and cinnamon to the wet mixture. Gently mix until a smooth batter forms — do not overmix.
5
Fold in the crushed walnuts so they are distributed evenly throughout the batter.
6
Pour the batter into the prepared loaf pan and spread it evenly.
7
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil for the remaining bake time.
8
Let the loaf rest in the pan for 10 minutes, then remove to a wire rack to cool further.
9
Finish with a pinch of flaky salt before slicing and serving.
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