Banana Bread Ingredients
- Bananas – Use very ripe bananas with brown spots. The riper they are, the sweeter your banana bread will taste and the stronger the banana flavor will be.
- Oat flour – Oat flour gives this loaf a lovely texture and adds fiber.
- Greek yogurt – Plain Greek yogurt helps keep the banana bread moist while adding some protein. Use 150 g (5.3 oz) so the batter does not become too runny. Plain skyr works just as well.
- Eggs – Eggs help hold the loaf together and give it a better texture.
- Honey – Honey adds sweetness and brings out the natural banana flavor. If your bananas are very ripe or you use a sweetened protein powder, you can reduce the honey slightly.
- Oil – A small amount of oil keeps the loaf soft and moist, even the next day. Canola oil, light olive oil, or melted coconut oil all work well.
- Baking powder and baking soda – These help the banana bread rise and give it a softer, lighter texture.
- Cinnamon – Cinnamon pairs perfectly with banana and adds a lovely flavor.
- Vanilla – You can use vanilla extract, vanilla paste, or a little vanilla sugar.
- Salt – A small pinch of salt helps balance the sweetness.
Optional:
- Protein powder – For higher-protein banana bread, add 60 g (2.1 oz) of vanilla- or chocolate-flavored protein powder and reduce the oat flour to 180 g (6.3 oz). For the version without protein powder, use 230 g (8.1 oz) of oat flour.
- Dark chocolate – For extra sweetness and chocolate flavor, add 40–50 g (1.4–1.8 oz) of chopped dark chocolate or chocolate chips.
- Walnuts – Chopped walnuts add a lovely crunch. Chop them into smaller pieces before folding them into the batter.
- Banana for decoration – For a nice finish, cut half a banana lengthwise and place it on top before baking. Keep in mind that this will make the center of the loaf a little more moist.
How to Make Banana Bread?
- Prepare the loaf pan and preheat the oven – Preheat your oven to 175 °C (350 °F). Grease the base and sides of a loaf pan measuring about 25 × 11 cm (9.8 × 4.3 in) with butter or oil. You can also line the pan with parchment paper. Greasing the pan well makes it easier to remove the loaf after baking.
- Use very ripe bananas – For the best results, choose soft, brown-spotted bananas. Peel them, weigh out about 300 g (10.6 oz), and mash them as smoothly as possible with a fork in a large bowl.
- Mix the wet ingredients – Add the eggs, Greek yogurt, honey, oil, and vanilla to the mashed bananas. Stir well until everything is evenly combined.
- Mix the dry ingredients separately – For the regular version, combine 230 g (8.1 oz) of oat flour with the baking powder, baking soda, cinnamon, and salt in another bowl. For the protein-powder version, use 180 g (6.3 oz) of oat flour and 60 g (2.1 oz) of protein powder.
- Prepare the batter – Add the dry ingredients to the wet ingredients and stir only until just combined. Overmixing can make the banana bread too dense. If you are making the protein version and the batter seems very thick, add 2–3 tbsp of milk as needed.
- Add optional mix-ins – If you like, gently fold in chopped dark chocolate or walnuts. Both work beautifully in banana bread and add extra flavor and texture.
- Pour the batter into the pan – Pour the batter into the greased loaf pan and smooth the top. For decoration, you can place a banana sliced lengthwise on top.
- Bake until cooked through – Bake in the preheated oven at 175 °C (350 °F) for about 55–65 minutes. Start checking after 55 minutes by inserting a wooden skewer into the thickest part of the center. A few moist crumbs are fine, but there should be no wet, sticky batter.
- Let it cool in the pan – Remove the loaf from the oven and let it cool in the pan for at least 20–25 minutes. Banana bread is very soft while hot and may break if removed too early.
- Cool before slicing – Carefully remove the loaf from the pan and let it cool on a wire rack for another 30–45 minutes. You will get the cleanest slices once it is almost completely cool.
Banana Bread Nutrition Without Protein Powder (per slice)
176 calories / 7 g protein / 25 g carbohydrates / 5.7 g fat / 3.2 g fiber / 6.5 g sugar
Banana Bread Nutrition With Protein Powder (per slice)
181 calories / 11 g protein / 23 g carbohydrates / 5.6 g fat / 2.7 g fiber / 6.5 g sugar
Easy Banana Bread Recipe
An easy, moist oat flour banana bread that is perfect for breakfast, dessert, a snack, or with coffee. Make a higher-protein version if you like, or add dark chocolate and walnuts for extra flavor.If using protein powder, reduce the oat flour to 180 g (6.3 oz)
Ingredients
Banana Bread
- 3 very ripe bananas (about 300 g / 10.6 oz peeled)
- 2 eggs
- 150 g plain skyr or greek yogurt (5.3 oz )
- 230 g oat flour (8.1 oz )
- 30 g honey (1.1 oz )
- 30 g canola oil or light olive oil (1.1 oz )
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- A pinch of salt
Higher-Protein Version (with Protein Powder)
- 60 g vanilla- or chocolate-flavored protein powder (2.1 oz )
- 2 –3 tbsp milk (if needed)
Other Optional Ingredients
- 50 g dark chocolate (1.8 oz)
- 50 g chopped walnuts (1.8 oz )
- 0.5 banana for decoration
Instructions
- Preheat the oven to 175 °C (350 °F). Thoroughly grease a loaf pan measuring about 25 × 11 cm (9.8 × 4.3 in) with butter or oil, or line it with parchment paper.
- Peel the bananas, weigh out about 300 g (10.6 oz), and mash them with a fork in a large bowl.
- Add the eggs, skyr, honey, oil, and vanilla, and mix until smooth.
- For regular banana bread, mix 230 g (8.1 oz) of oat flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and stir just until combined. For the protein version, add 2–3 tbsp milk if the batter is too thick.
- If you like, fold chopped dark chocolate or walnuts into the batter.
- Pour the batter into the greased loaf pan and smooth the top. Add a banana sliced lengthwise on top, if desired.
- Bake at 175 °C (350 °F) for 55–65 minutes. Check the center with a wooden skewer.
- If the top gets too dark, loosely cover the loaf with foil after 40–45 minutes.
- Let the banana bread cool in the pan for 20–25 minutes after removing it from the oven.
- Carefully transfer the loaf to a wire rack and let it cool for another 30–45 minutes before slicing.
- Slice the banana bread into ten pieces and serve. Enjoy!
For the protein-powder version, use 180 g (6.3 oz) of oat flour and 60 g (2.1 oz) of vanilla-flavored protein powder instead.
Nutrition (per serving)
Calories: 176kcalCarbohydrates: 25gProtein: 7gFat: 5.7gFiber: 3.2gSugar: 6.5g
Tried this recipe?Let us know how it was!
Frequently Asked Questions
Tips on baking, storing, and freezing banana bread.
Let it cool completely, then wrap it well or place it in an airtight container. Because this loaf is especially moist, refrigerating it is a good choice for longer storage.
Yes. Once it has cooled, wrap individual slices or the whole loaf tightly and place them in a freezer-safe container. For the best quality, use within about 2–3 months. Thaw in the refrigerator or at room temperature.
When stored in an airtight container, banana bread generally keeps for around 1–2 days at room temperature or about 4–5 days in the fridge. Refrigerate it sooner in warm or humid conditions.
Choose very ripe, soft bananas with plenty of brown spots on the peel. They mash easily and bring more sweetness and banana flavor to the loaf.
Yes. Thaw the bananas first, drain off any excess liquid, and measure about 300 g (10.6 oz) of mashed banana for this recipe. Frozen bananas are often very soft once thawed, which makes them easy to mash.
The most common reasons are overmixing the batter, adding too much flour, or using bananas that add too much moisture. Mix just until combined and measure the oat flour carefully. If using protein powder, add a little milk only if the batter seems too thick.
