HI! Moist, fluffy, and loaded with rich dark chocolate chips, this High Protein Greek Yogurt Banana Bread is an absolute game-changer for healthy baking! Packed with protein from Greek yogurt and eggs, this guilt-free treat delivers all the sweet comfort of traditional banana bread without heavy flour or refined oils.
Why You’ll Love This Recipe
Protein-Packed & Macro-Friendly: Greek yogurt and eggs boost protein content while keeping each slice exceptionally tender and moist.
Naturally Sweetened: Uses ripe bananas and a touch of honey or maple syrup instead of refined white sugar.
Easy One-Bowl Prep: Whisk your wet ingredients, fold in your dry staples, and let the oven do the rest!
Essential Kitchen Equipment
8.5×4.5-Inch Loaf Pan: Lined with parchment paper for effortless removal and clean slices.
Large Mixing Bowl & Whisk: For blending wet ingredients smoothly.
Ingredients
Wet Ingredients:
2 large Ripe bananas, thoroughly mashed
1/2 cup Plain non-fat Greek yogurt
1/4 cup Honey or pure maple syrup
2 large Eggs
1 teaspoon Pure vanilla extract
Dry Ingredients & Fold-Ins:
1 1/2 cups Oat flour (or almond flour for a low-carb swap)
1 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/2 cup Sugar-free or dark chocolate chips (divided)
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper and lightly spray with non-stick cooking spray.
2. Whisk Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth and well combined.
3. Combine Dry Ingredients: Fold in the oat flour (or almond flour), baking soda, ground cinnamon, and salt. Stir gently with a spatula just until mixed.
4. Fold in Chocolate: Gently fold in 3/4 of the chocolate chips into the batter.
5. Transfer & Top: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 of the chocolate chips over the top.
6. Bake to Perfection: Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool & Slice: Allow the bread to cool in the pan for 15 minutes, then use the parchment paper handles to lift it onto a wire rack. Cool completely before slicing!
Chef’s Tips
Extra Ripe Bananas: The spotter and yellow-brown your bananas are, the sweeter and more naturally moist your banana bread will be!
Slice Storage: Slice the completely cooled loaf and wrap individual slices in plastic wrap to freeze for quick, grab-and-go morning snacks.
Nutritional Breakdown (Per Slice / Yields 10 Slices)
Servings: 10 slices
Calories: ~160 kcal
Protein: 7g
Net Carbs: 22g (or ~6g Net Carbs if using almond flour and sugar-free maple syrup)
Fat: 5g
Frequently Asked Questions (FAQ)
Is this banana bread truly zero-carb?
Bananas naturally contain healthy carbs and fruit sugars. However, to make this version ultra low-carb, swap the oat flour for almond flour and use a zero-calorie monk fruit maple syrup!