High-Protein Greek Yogurt Banana Bread

Discover this tender, moist high-protein Greek yogurt banana bread—a gluten-free treat that’s naturally sweetened and packed with protein. Perfect for busy families!

You know that moment when you’re standing in your kitchen with overripe bananas on the counter and suddenly you feel this little spark of inspiration? That’s exactly how I stumbled onto this high-protein Greek yogurt banana bread recipe, and honestly, it’s become my go-to make-ahead treat for those chaotic weekdays.

What makes this gluten-free banana bread so special isn’t just that it’s naturally sweetened or loaded with protein—it’s that it actually tastes good while doing all those wonderful things for you.

As someone who’s always juggling a million things, I appreciate recipes that don’t require you to be a baker to nail them. This one delivers that cozy, nourishing breakfast-in-a-slice feeling without the fuss.

Why This Gluten-Free Banana Bread Works for Busy Families

This isn’t your typical banana bread recipe. The combination of oat flour and almond flour gives you that perfect texture while keeping it gluten-free, and swapping in Greek yogurt instead of oil means you’re getting extra protein without the heaviness.

That’s the kind of swap that makes you feel good about feeding your family something truly nourishing.

The high-protein Greek yogurt banana loaf bakes up in about 35 minutes, so you can have something warm and wonderful on the table faster than you’d expect. Plus, it actually improves on day two—seriously, sometimes I bake this on purpose so I can enjoy it throughout the week.

High-Protein Greek Yogurt Banana Bread Ingredients

• 2 ripe bananas (about 7 oz/200 g total)
• ⅔ cup (180 g) Greek yogurt, minimum 2% fat
• 1 large egg
• ⅓ cup (80 ml) maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ⅙ tsp salt
• 1 ½ cup (150 g) oat flour or preferred flour
• ½ cup (50 g) almond flour (or additional oat flour)
• 2 tsp baking powder
• ¼ cup (40 g) chocolate chips (optional)

High-Protein Option:

• ½ cup (50 g) protein powder (replaces ½ cup flour)

High-Protein Greek Yogurt Banana Bread Instructions

1. Preheat your oven to 350°F (180°C) and line a 7-inch (20 cm) loaf pan with parchment paper or lightly grease with oil.
2. Mash the bananas in a large mixing bowl until you reach your desired texture—I like mine a little chunky for texture. Add the Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract, and salt. Stir everything together until smooth and well combined.
3. Mix the dry ingredients separately: oat flour, almond flour, and baking powder. Gently fold this mixture into your wet ingredients until just combined. If you’re adding chocolate chips, fold them in now. This protein banana bread batter should be thick but pourable—add a splash of milk if it seems too thick, or a touch more flour if it’s too runny.
4. Transfer the batter to your prepared loaf pan, smoothing the top gently with a spatula.
5. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. The top should be golden and feel set to the touch.
6. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. This helps prevent the bottom from getting soggy.

Substitutions for Your Gluten-Free Banana Bread

No almond flour on hand? This high-protein Greek yogurt banana bread works beautifully with all oat flour—just use the same total amount. The texture shifts slightly to be a touch more tender, but honestly, that’s not a bad thing.

Want to boost the protein? Replace ½ cup of flour with ½ cup protein powder for an extra 10–12 grams of protein per slice. Vanilla protein powder is my top pick, but chocolate works too if you’re adding those chips.

Maple syrup isn’t your thing? Honey, agave, or even applesauce work in a gluten-free banana bread. Just note that applesauce might make it slightly less dense, which some people actually prefer.

Avoiding dairy? Swap Greek yogurt for a thick non-dairy yogurt (cashew or oat-based work nicely), though you might need to add an extra tablespoon or two of milk to get the batter consistency right.

Not a cinnamon fan? Nutmeg, cardamom, or even a pinch of ginger create beautiful flavor variations in this protein banana bread.

Troubleshooting Your Gluten-Free Banana Bread

Bread turned out too dense? This usually means either the bananas were too small or you packed your flour cups a bit too generously. Try mashing the bananas a little longer next time—you want a fairly smooth base. Also, gently fold rather than stir aggressively; overmixing can make gluten-free baked goods heavy.

It’s too dry? The Greek yogurt in this high-protein banana bread recipe keeps things moist, but banana size matters. Smaller bananas mean less liquid, so you might need a splash more milk or yogurt. Don’t skip tasting your batter—that’s your secret quality-check tool.

Batter seems too thin? A little extra flour (a tablespoon or two) fixes this beautifully. Just add gradually; you want the batter thick enough to hold its shape but still pourable.

It’s not cooking evenly? Check your oven temperature with a proper thermometer—ovens can be sneaky. If the top browns too quickly while the inside’s still raw, tent it loosely with foil for the last 10 minutes.

Not rising as much as you’d like? Make sure your baking powder is fresh—that stuff has an expiration date and can definitely be the culprit behind a denser loaf.

Storage, Make-Ahead & Meal Prep

Store your high-protein Greek yogurt banana bread in an airtight container at room temperature for up to 3 days—though honestly, it rarely lasts that long in my house. The texture actually deepens and improves on day two as the flavors meld together.

For the freezer: Wrap slices individually in plastic wrap and freeze for up to 3 months. Pop one out in the morning, and it’ll thaw by breakfast time. I do this constantly because future-me is always grateful when present-me has planned ahead.

Make-ahead tip: You can prep your dry ingredients and wet ingredients separately the night before, then combine and bake first thing. Just store each mixture in its own covered bowl in the fridge.

Serving Suggestions & Pairings

Warm slices of this gluten-free banana bread are absolutely stunning alongside a big mug of coffee or tea. I’m also a huge fan of toasting it lightly and spreading it with almond butter or cream cheese—the contrast is chef’s kiss.

For breakfast, pair it with scrambled eggs and fresh berries to round out the meal with extra vegetables. For a snack, it’s lovely with a dollop of Greek yogurt (because why not lean into the theme?) and a drizzle of honey. At lunch, I’ve been known to pack a slice alongside a thermos of soup for something comforting and satisfying.

Want to make it feel fancier? Serve toasted slices with whipped cream cheese and fresh strawberries. Your family will think you spent way more time in the kitchen than you actually did.

Variations & Dietary Adjustments

Make it kid-friendly: Skip the chocolate chips altogether, or use mini ones so kids can see them. Some kids find the texture of almond flour a bit grainy; if that’s your crew, stick with all oat flour for a smoother crumb.

Dairy-free version: Use a creamy non-dairy yogurt and swap milk for any plant-based alternative. The high-protein option with plant-based protein powder works beautifully here.

Lower sugar: This recipe is already fairly moderate on sweetener, but you can reduce the maple syrup by a couple tablespoons and add an extra banana or some mashed applesauce for natural sweetness.

Nut-free: Use all oat flour instead of almond, and this becomes a perfectly safe gluten-free banana bread for nut-allergic folks.

Higher protein kick: Bump the protein powder to ¾ cup for an even more protein-packed loaf. You might need an extra splash of milk to keep the batter at the right consistency.

Frequently Asked Questions

More Gluten-Free Recipes You’ll Love

Craving more nourishing gluten-free options for your busy week? Check out our easy protein gluten-free bread recipe for another weekday winner, or explore our easy gluten-free chicken taquitos for something savory and satisfying.

Why Trust This Recipe

For more on the nutritional benefits of Greek yogurt, check out research from credible nutrition sources on Greek yogurt’s protein content and digestive benefits. Additionally, the gluten-free flour combinations in this high-protein banana bread align with best practices for creating tender, moist crumb structures in gluten-free baking, as explored by baking science experts in the field.