Delicious High-Protein Bread Recipe Without Protein Powder

There’s
something
magical
about
a
warm
loaf
of
banana
bread.
For
me,
it’s
a
comfort
food
that
bridges
the
gap
between
a
snack
and
a
meal,
always
ready
to
save
the
day.
But
as
I’ve
become
more
conscious
about
balancing
my
meals
with
enough
protein,
I
realized
my
favorite
banana
bread
could
use
a
bit
of
a
makeover.

This
high-protein
banana
bread
is
soft,
fluffy,
and
packed
with
over
9g
of
protein
per
slice—all
without
using
protein
powder.
It’s
proof
that
you
can
have
a
delicious,
nutrient-dense
treat
that
feels
indulgent
while
fueling
your
body.

When
I
made
this
for
the
first
time,
I
was
skeptical.
Cottage
cheese
in
banana
bread?
Wouldn’t
it
make
the
loaf
heavy
or
weirdly
textured?

But
once
I
blended
it
with
the
ripe
bananas
and
eggs,
it
transformed
into
this
creamy,
dreamy
base
that
gave
the
bread
structure
and
a
light
texture.
I’m
hooked,
and
I
bet
you
will
be
too.


Why
This
Recipe
Will
Be
Your
New
Favorite


  1. Protein
    Without
    Protein
    Powder
    :
    I
    know
    not
    everyone
    has
    protein
    powder
    on
    hand,
    and
    frankly,
    it
    can
    alter
    the
    taste
    of
    baked
    goods.
    This
    recipe
    gets
    its
    protein
    from
    natural
    sources
    like
    eggs
    and
    cottage
    cheese.

  2. Soft
    and
    Fluffy
    Texture
    :
    Despite
    the
    added
    protein,
    this
    banana
    bread
    is
    as
    tender
    and
    moist
    as
    any
    classic
    version.
    You
    won’t
    miss
    a
    thing!

  3. Perfect
    for
    Meal
    Prep
    :
    I
    love
    slicing
    up
    a
    loaf
    and
    keeping
    it
    in
    the
    fridge
    for
    quick
    breakfasts,
    post-workout
    snacks,
    or
    even
    dessert.
    It’s
    satisfying
    and
    keeps
    me
    full.
banana bread sliced


High-Protein
Banana
Bread


This
high-protein
banana
bread
is
a
game-changer
for
anyone
looking
to
enjoy
a
wholesome,
nutrient-packed
treat
without
compromising
on
flavor
or
texture.
Soft,
fluffy,
and
naturally
sweetened
with
ripe
bananas,
this
loaf
is
a
versatile
addition
to
your
kitchen.
Whether
you’re
seeking
a
satisfying
breakfast,
a
post-workout
snack,
or
a
quick
dessert,
this
banana
bread
delivers
with
over
9g
of
protein
per
slice.


Prep
Time



10

minutes


Cook
Time



55

minutes


Course


Breakfast,
Dessert,
Snack


Cuisine


American


Servings



10


slices


Calories



130


kcal

For
the
Bread


  • 2


    large


    ripe
    bananas

  • 4


    large


    eggs

  • 1


    cup


    low-fat
    cottage
    cheese

  • 2


    tsp


    vanilla
    extract

  • 1
    ½


    cups


    all-purpose
    flour

  • ½


    cup


    granulated
    sugar

  • 1


    ts[


    baking
    powder

  • 1


    tsp


    baking
    soda

Optional
Add-Ins:


  • ½


    cup


    chopped
    nuts


    (walnuts
    or
    pecans)

  • ½


    cup


    chocolate
    chips


  • Step
    1:
    Prepare
    Your
    Oven
    and
    Pan

    Preheat
    your
    oven
    to
    350°F
    (175°C).

    Grease
    a
    loaf
    pan
    with
    non-stick
    spray
    or
    line
    it
    with
    parchment
    paper
    for
    easy
    removal.



  • Step
    2:
    Blend
    Wet
    Ingredients

    In
    a
    blender,
    combine
    bananas,
    eggs,
    cottage
    cheese,
    and
    vanilla
    extract.

    Blend
    until
    smooth
    and
    creamy.
    Set
    aside.



  • Step
    3:
    Mix
    Dry
    Ingredients

    In
    a
    mixing
    bowl,
    whisk
    together
    the
    flour,
    sugar,
    baking
    powder,
    and
    baking
    soda.



  • Step
    4:
    Combine
    Wet
    and
    Dry
    Mixtures

    Pour
    the
    wet
    mixture
    into
    the
    bowl
    with
    the
    dry
    ingredients.

    Gently
    fold
    the
    batter
    until
    just
    combined.

    Do
    not
    overmix.If
    using
    nuts
    or
    chocolate
    chips,
    fold
    them
    in
    now.



  • Step
    5:
    Bake

    Pour
    the
    batter
    into
    the
    prepared
    loaf
    pan,
    smoothing
    the
    top
    with
    a
    spatula.

    Bake
    for
    55
    minutes,
    covering
    the
    top
    with
    foil
    after
    35
    minutes
    to
    prevent
    over-browning.

    Check
    for
    doneness
    with
    a
    toothpick;
    it
    should
    come
    out
    clean.



  • Step
    6:
    Cool
    and
    Serve

    Let
    the
    loaf
    cool
    in
    the
    pan
    for
    15
    minutes.

    Transfer
    to
    a
    wire
    rack
    and
    allow
    to
    cool
    completely
    before
    slicing.


  • Banana
    Ripeness
    :
    Use
    very
    ripe
    bananas
    with
    plenty
    of
    brown
    spots
    for
    the
    best
    flavor
    and
    natural
    sweetness.

  • Blender
    Substitution
    :
    If
    you
    don’t
    have
    a
    blender,
    mash
    the
    bananas
    well
    and
    mix
    thoroughly
    with
    the
    cottage
    cheese
    and
    eggs.

  • Texture
    Tweaks
    :
    For
    a
    denser
    loaf,
    reduce
    eggs
    to
    3.
    For
    extra
    fluffiness,
    sift
    the
    dry
    ingredients
    before
    mixing.

  • Customizable
    Flavors
    :
    Add
    cinnamon,
    nutmeg,
    or
    a
    dash
    of
    pumpkin
    spice
    for
    seasonal
    variations.


Keyword


Banana
bread,
Healthy
food,
Protein
recipe


Make
It
Into
Muffins

If
you
prefer
muffins
over
a
loaf,
this
recipe
works
perfectly
in
a
12-cup
muffin
tin.
Bake
at
350°F
for
about
30
minutes
and
check
doneness
with
a
toothpick.
Muffins
are
great
for
portion
control
and
grab-and-go
snacks!


Storage,
Reheating,
and
Freezing


  • Storage
    :
    Wrap
    the
    cooled
    loaf
    in
    plastic
    wrap
    or
    store
    it
    in
    an
    airtight
    container
    in
    the
    fridge
    for
    up
    to
    5
    days.

  • Reheating
    :
    Warm
    slices
    in
    a
    toaster
    or
    on
    a
    nonstick
    skillet
    for
    a
    crispy
    edge
    and
    soft
    center.

  • Freezing
    :
    Freeze
    the
    loaf
    whole
    or
    in
    slices
    for
    up
    to
    3
    months.
    Thaw
    at
    room
    temperature
    or
    in
    the
    fridge
    overnight.


Nutrition
Information
(Per
Slice)


Nutrient

Amount

%
Daily
Value

Calories
130
kcal
7%

Protein
9
g
18%

Carbohydrates
21
g
7%

Fat
3
g
5%

Saturated
Fat
1
g
6%

Cholesterol
83
mg
28%

Sodium
336
mg
15%

Fiber
1
g
4%

Sugar
17
g
19%

Vitamin
A
149
IU
3%

Vitamin
C
3
mg
4%

Calcium
61
mg
6%

Iron
1
mg
6%


Why
This
Recipe
Works
for
Me

Whenever
I
make
this
banana
bread,
I’m
reminded
how
simple,
wholesome
ingredients
can
create
something
amazing.

The
cottage
cheese

and
eggs
pack
in
protein,
the
bananas
add
natural
sweetness,
and
the
result
is
a
loaf
that
feels
indulgent
but
supports
my
health
goals.

Give
it
a
try,
and
let
me
know
what
you
think!



Whether
you
top
it
with
peanut
butter
or
eat
it
plain,
I
promise
this
banana
bread
will
quickly
become
a
favorite.