Ingredients:

  • 1 ½ cups (about 3–4 large) very ripe mashed bananas
  • 6 tablespoons melted unsalted butter (or coconut oil)
  • 2 large eggs
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ¾ cup vanilla or unflavoured protein powder
  • ¼ cup granulated sugar (optional, adjust to taste)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it fully with parchment paper, leaving an overhang for easy removal.
  2. Thoroughly mash bananas in a medium bowl until mostly smooth with some small lumps remaining. Set aside.
  3. In a large bowl, whisk together the melted butter, eggs, Greek yogurt, and vanilla extract until just combined and smooth.
  4. Gently stir the mashed bananas into the wet mixture until incorporated. Do not over-whisk at this stage.
  5. In a separate bowl, whisk together the flour, protein powder, optional sugar, baking soda, cinnamon, and salt. Sifting the protein powder is key to avoid clumps.
  6. Add the dry ingredients to the wet ingredients in two additions. Fold gently using a rubber spatula until just combined. Stop mixing immediately when no streaks of dry flour remain to ensure a tender crumb.
  7. Fold in the nuts or chocolate chips, if using.
  8. Transfer batter to the prepared loaf pan, spreading evenly. Optional: Sprinkle reserved nuts on top.
  9. Bake for 55–65 minutes. Insert a wooden skewer into the centre; it should come out with only moist crumbs attached, not wet batter. If the top browns too quickly, loosely tent with foil for the last 15 minutes.
  10. Let the loaf cool in the pan for 15 minutes. Use the parchment overhang to lift the bread onto a wire rack to cool completely before slicing.