One Bowl Protein Banana Bread

Soft, wholesome and secretly high-protein.

Got spotty bananas on the counter and zero desire to wash up multiple bowls? Same.

This one bowl protein banana bread is soft, lightly spiced and naturally sweetened with honey. It’s perfect for beginners, busy mums, meal prep days or anyone wanting a more balanced bake without sacrificing flavour.

Moist, fluffy and customisable with chocolate chips or nuts — it’s the kind of loaf that disappears fast.

🍌 Why You’ll Love This Recipe

• Made in just one bowl

• Naturally sweetened with honey

• Higher in protein than traditional banana bread

• Perfect for breakfast, snacks or lunchboxes

• Beginner-friendly and very forgiving

⏱️ Quick Recipe Info

• Prep time: 5–10 minutes

• Bake time: 40 minutes

• Serves: 8–10 slices

• Difficulty: Easy

🛒 Ingredients

• 3 overripe bananas

• 1½ cups plain flour (180g)
  (Can substitute oat flour 1:1)

• ½ cup protein powder (50–60g depending on brand)

• 1 tsp baking soda

• ¾ tsp baking powder

• ¾ tsp salt

• 1 tsp cinnamon

• ⅓ cup honey (115g)

• ⅓ cup water (80ml)

• 2 tsp vanilla extract

Optional Add-Ins

(Add up to ½ cup total)

• Chocolate chips

• Chopped walnuts

• Desiccated coconut

🥣 Equipment

• Large mixing bowl

• Spatula or wooden spoon

• Sieve

• Silicone loaf pan

👩‍🍳 Method

1. Preheat your oven to 170°C (fan).

2. Mash the bananas.
   In a large mixing bowl, mash the overripe bananas until mostly smooth.

3. Sift in the dry ingredients.
   Sift the flour, protein powder, baking soda, baking powder, salt and cinnamon directly into the bowl.

4. Add the wet ingredients.
   Pour in the honey, water and vanilla extract.

5. Mix gently.
   Stir until just combined. Do not overmix — stop once no dry flour is visible.

6. Fold in any add-ins if using.

7. Transfer to the silicone loaf pan and smooth the top.

8. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean or with a few dry crumbs.

9. Cool in the pan for 10–15 minutes, then remove and allow to cool completely before slicing.

✨ Tips for the Perfect Banana Bread

• Very ripe bananas = better flavour and moisture.

• Sifting prevents lumps and keeps the texture lighter.

• If your batter feels thick (protein powders vary), add 1–2 tbsp extra water.

• If the top browns too quickly, loosely cover with foil during the final 10 minutes.

👩‍🍳 Top Tips for Beginners

1. Use spotty bananas.
The darker they are, the sweeter your loaf will be.

2. Don’t skip sifting.
Protein powder can clump — sifting helps keep the loaf even.

3. Don’t overmix.
Mix just until combined to avoid a dense texture.

4. Always test the centre.
If the skewer comes out wet, bake for an extra 3–5 minutes.

5. Let it cool before slicing.
It finishes setting as it cools.

🧊 Storage

Store in an airtight container at room temperature for up to 3 days.

Slice and freeze for up to 2 months. Toast straight from frozen.

❓ FAQ

Can I use oat flour instead of plain flour?
Yes — substitute 1:1. The loaf will be slightly softer.

What protein powder works best?
Vanilla whey works well. Plant-based protein may produce a slightly denser texture.

Can I make this into muffins?
Yes — bake at 170°C (fan) for 18–22 minutes.

Can I reduce the honey?
You can slightly, but it may affect moisture and sweetness.

Now go preheat that oven…
You deserve this 🍌✨