Blueberry Banana Protein Bread (High-Protein, Moist & Healthy!)

Looking for a healthy banana bread recipe with protein powder?

This moist and fluffy Blueberry Banana Protein Bread is naturally sweetened, packed with juicy blueberries, and boosted with clean protein thanks to Vitauthority vanilla protein powder. It’s the perfect breakfast, snack, or post-workout treat!

Why You'll Love This Protein Banana Bread

• High in protein thanks to protein powder and Greek yogurt

• Refined sugar free – lightly sweetened with honey or agave

• Freezer-friendly – perfect for meal prep

• Kid-approved and extra delicious with the creamy yogurt topping!

Ingredients You’ll Need

For the Bread:

• 2 ripe bananas, mashed

• 2 eggs

• 1/4 cup plain Greek yogurt

• 1/4 cup honey or agave

• 1 tsp vanilla bean past or extract

• 1 1/2 cups all-purpose flour

• 1 scoop Vitauthority vanilla protein powder

• 1 tsp baking soda

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1 cup blueberries (fresh or frozen, not thawed)

• Optional: 1/4 cup chopped nuts

For the Vanilla Bean Yogurt Topping:

• 1/2 cup Greek yogurt

• 1 tbsp honey or agave

• 1/2 tsp vanilla bean paste or extract

• Pinch of cinnamon

• Pinch of salt

• Optional: 1 tbsp Vitauthority protein powder

How to Make Blueberry Banana Protein Bread

Step 1: Preheat oven
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.

Step 2: Mix the wet ingredients
In a large bowl, mash bananas. Add eggs, Greek yogurt, honey/agave, and vanilla. Whisk until smooth.

Step 3: Add dry ingredients
In a separate bowl, whisk together flour, Vitauthority protein powder, baking soda, cinnamon, and salt.

Step 4: Combine and fold
Add dry ingredients to the wet mixture. Stir until just combined. Gently fold in blueberries and optional nuts.

Step 5: Bake
Pour the batter into the loaf pan. Smooth the top and bake for 45–50 minutes, or until a toothpick comes out clean. Let cool before slicing.

Step 6: Make the yogurt topping
Stir together Greek yogurt, honey/agave, vanilla bean paste, cinnamon, and salt. Optional: Add 1 tbsp Vitauthority protein powder for a thicker, higher-protein spread. Chill until ready to use.

How to Serve

• Spread the vanilla yogurt topping on a warm slice or entire loaf

• Top with extra blueberries or banana slices

• Drizzle more honey for a bakery-style finish

Storage Tips

• Store bread in an airtight container at room temp for up to 3 days

• Refrigerate the yogurt topping separately (optional)

• Bread freezes well in slices for up to 2 months

Recipe Tips for Success

• Don’t overmix the batter – it keeps the bread soft and tender

• Use extra ripe bananas for maximum natural sweetness

• Frozen blueberries work great – just fold them in straight from the freezer

• Want a gluten-free version? Use a 1:1 gluten-free baking blend

Frequently Asked Questions

Can I use plant-based protein powder?
Yes! Vitauthority’s plant-based vanilla works great and gives the bread a slightly denser texture.

Can I skip the yogurt topping?
Of course, but it adds extra protein, creaminess, and flavor — highly recommended!

Is this good for meal prep?
Absolutely. You can bake, slice, and freeze the bread in individual servings for grab-and-go meals.

Print

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Blueberry Banana Protein Bread with Vanilla Bean Yogurt Topping

Yield 8-10

Author Kim Alexander

This moist and fluffy Blueberry Banana Protein Bread is packed with juicy blueberries, naturally sweetened with honey, and powered by Vitauthority vanilla protein powder. It’s the perfect feel-good breakfast, post-workout snack, or better-for-you treat. Topped with a dreamy vanilla bean yogurt spread, it’s a high-protein twist on a classic favorite.

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Ingredients

For the Bread:

• 2 large ripe bananas, mashed
• 2 eggs
• 1/4 cup plain Greek yogurt
• 1/4 cup honey (or agave)
• 1 tsp vanilla extract or vanilla extract
• 1 1/2 cups all-purpose flour
• 1 scoop Vitauthority vanilla protein powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup blueberries (fresh or frozen, unthawed if frozen)
• Optional: 1/4 cup chopped walnuts or pecans

For the Vanilla Bean Yogurt Topping:

• 1/2 cup plain Greek yogurt
• 1 tbsp honey (or agave)
• 1/2 tsp vanilla bean paste or vanilla extract
• Pinch of cinnamon (optional)
• Tiny pinch of salt
• Optional: 1 tbsp Vitauthority protein powder

Instructions

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease well.
2. In a large bowl, mash bananas. Add eggs, Greek yogurt, honey, and vanilla. Whisk until smooth.
3. In a separate bowl, whisk together flour, protein powder, baking soda, cinnamon, and salt.
4. Stir the dry ingredients into the wet mixture until just combined. Gently fold in blueberries and optional nuts.
5. Pour batter into prepared loaf pan. Smooth the top and bake for 45–50 minutes, or until a toothpick comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack.
7. While the bread cools, whisk together all topping ingredients until smooth and creamy. Refrigerate until ready to serve.
8. Spread topping over slices just before serving, or serve on the side as a dip.

Notes

Storage

• Store bread at room temperature (wrapped) for 2–3 days or refrigerate for up to 5 days.
• Yogurt topping should be refrigerated and used within 4–5 days.
• Bread can be sliced and frozen individually for up to 2 months.

Pro Tips

• Use super ripe bananas for best flavor and natural sweetness.
• Don’t overmix the batter — that keeps the texture soft and tender.
• Use vanilla protein for a bakery-style flavor boost.

Nutrition Facts

Calories

242

Fat

4 g

Sat. Fat

1 g

Carbs

42 g

Fiber

2 g

Net carbs

40 g

Sugar

18 g

Protein

11 g

Sodium

271 mg

Cholesterol

52 mg

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