Protein Coffee Banana Bread
A moist, properly good banana bread with 9g of protein a slice and no refined sugar in it.
You'll Need
- 9x5 loaf tin
- Parchment paper
- Two mixing bowls
- Whisk
Ingredients
- ✓3 very ripe bananas, mashed (about 1 1/2 cups)
- ✓2 large eggs
- ✓1/3 cup plain Greek yogurt
- ✓1/4 cup melted coconut oil or butter
- ✓2 tbsp maple syrup (optional)
- ✓1 tsp vanilla extract
- ✓1 1/2 cups all-purpose flour
- ✓4 scoops French Vanilla Protein Coffee (two 30g servings)
- ✓1 tsp baking soda
- ✓1/2 tsp baking powder
- ✓1/2 tsp cinnamon
- ✓1/4 tsp salt
Instructions
- 1Heat the oven to 350F and line a 9x5 loaf tin with parchment.
- 2Mash the bananas well, then whisk in the eggs, yogurt, melted oil, maple syrup and vanilla until smooth.
- 3In a second bowl, whisk the flour, protein coffee, baking soda, baking powder, cinnamon and salt together - dry-whisking breaks up protein powder clumps before they hit liquid.
- 4Fold the dry into the wet until just combined. Stop the moment you stop seeing flour. Overmixing is what makes protein bakes rubbery.
- 5Bake 50 to 60 minutes, tenting with foil at the 35-minute mark. Pull it when a skewer comes out with a few moist crumbs - not clean.
- 6Cool in the tin 15 minutes, then on a rack. It slices much better cold.
Most protein banana breads come out like a dry sponge. This one doesn't, because the powder replaces only about a quarter of the flour and there's yogurt and three bananas doing the moisture work. Two full servings of French Vanilla Protein Coffee go into the loaf, which puts about 9g of protein in every slice and a real hit of vanilla and coffee behind the banana.
Nutrition Per Serving
| Serving size | 1 slice (1/10 loaf) |
| Calories | 195 |
| Protein | 9g |
| Total carbohydrate | 26g |
| Fiber | 2g |
| Total sugars | 7g |
| Added sugar | 3g from the maple / 0g without it |
| Total fat | 7g |
| Sodium | 200mg |
Why This Works
Whey is thirsty. It absorbs far more liquid than flour does, and if you swap too much of one for the other you get a loaf with the texture of a bath sponge. The working ratio is roughly one part protein powder to three parts flour, which is exactly what's here - and the Greek yogurt is doing insurance on top of that.
The foil at 35 minutes matters more than it sounds. Whey browns fast because of the lactose in it, so a protein loaf will look done on top a good fifteen minutes before the middle is set. Tent it, and pull the loaf while the skewer still has moist crumbs on it. Carryover heat finishes the job.
Tips From Our Kitchen
- Bananas should be properly black-spotted. Underripe bananas mean you'll want the maple syrup; overripe ones mean you won't.
- Whisk the protein powder into the flour before it touches anything wet. It's the same principle as the paste step in the drinks.
- It keeps four days wrapped on the counter, or slice it and freeze - toaster straight from frozen.
- Do not open the oven in the first 40 minutes. Protein loaves fall harder than regular ones.
Swaps & Variations
- Mocha banana bread: use Mocha Protein Coffee and add 2 tbsp cocoa powder plus 2 tbsp extra yogurt.
- Chocolate chip: fold in 1/2 cup dark chocolate chunks at the end.
- Gluten-free: a 1:1 GF baking flour works. Add 2 tbsp more yogurt - GF flours drink more.
- Muffins instead: same batter, 12 muffin cups, 350F for 20 to 22 minutes.
Common Questions
Can I bake with protein coffee powder?
Yes. Whey holds up fine in the oven - heat changes its structure but not the protein content. The two rules are: don't replace more than about a quarter of your flour with it, and don't overbake. Both are built into this recipe.
How much protein is in a slice?
About 9g. The loaf uses two full 30g servings of French Vanilla Protein Coffee, plus eggs, Greek yogurt and flour, spread across 10 slices.
Why did mine come out dry?
Almost always overbaking, occasionally overmixing. Pull it when the skewer has moist crumbs clinging to it, and stop stirring the second the flour disappears. If your bananas were on the small side, add another 2 tbsp of yogurt next time.
Is there sugar in it?
No refined sugar. The powder itself has zero sweeteners and 0g of sugar - everything sweet in the loaf comes from the bananas, plus 2 tbsp of maple syrup if you use it, which works out to about 3g of added sugar a slice.
Can I freeze it?
Yes, and it's the best way to store it. Slice first, freeze flat with parchment between the slices, then toast from frozen.
French Vanilla Protein Coffee
The smoothest way to get 22g of protein into your morning. Soft and creamy, with 22g of grass-fed whey protein and 4.5g of BCAAs to support muscle recovery and keep you full through the morning, plus organic adaptogen...
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