Health & Fitness


Quick breads have always been in my baking routine. 

My mom made the best banana bread, and believe it or not? Even BETTER apple bread! When she came to visit me in Spain, the first thing she did off the plane was give me a loaf of her apple bread. Pretty sure I started crying… 

Now, 9 years later, I am still a sucker for these treats. But yes, I know that they’re not very healthy. Alas! They can be 🙂 



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I absolutely love turning some of my favorite indulgences into healthy snacks! It’s just another way that you can maintain your healthy lifestyle without depriving yourself. And yes, these have gluten. I know, I know.. that’s a “bad word” these days. But without getting into my diatribe about how annoying this obsession with gluten is, I’ll keep it short. Gluten is not what is unhealthy! It’s the pasta’s, processed breads, unhealthy snacks made with the unhealthy form of gluten that is stripped of its nutrients. But using whole wheat flour is a great option! 

Prefer this to be vegan? Feel free to use flax eggs! Another great option. 

I love both versions of this banana bread. Now, there is NOTHING wrong with the original. Boo, you are enough! But I wanted to utilize the great flavors of the EBOOST Protein Powders to my advantage, and see how we might mix it up a bit! The good thing is, the flavors are pretty subtle in these recipes, but both versions are amazing. 



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As nutrients go, it is a great balance of protein, carbs, and low in sugar compared some other quick breads you see out there. That slice you see at Starbucks? 420 calories!!! only 6 grams of protein and what’s worse? 31 g of SUGAR!! Please, promise me you’ll never at that. 

Don’t get me wrong, I love Starbucks. They have gotten me through some rough mornings 😉 But when it comes to the food, we could make better choices! Like these recipes! 

Now, my recipes? Scroll down to see the nutrition facts for each version, then you tell me which one you’d rather eat 😉 



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2 large eggs

1/2 cup (115 g) vanilla Siggi’s 0% yogurt

2 medium-size, ripe bananas, mashed (200 g or 1 cup)

4 tbsp agave

3 tbsp creamy peanut butter

1 tsp vanilla extract

3/4 cup (60 g) quick oats

1 tsp baking soda

1/2 tsp ground cinnamon

1 1/4 cup (150 g) white whole wheat flour

1/3 cup Eboost Vanilla PRIME Protein Powder

1/3 cup chopped walnuts 



2 large eggs

1/2 cup vanilla Siggi’s 0% yogurt

2 medium-size, ripe bananas, mashed (about 1 cup)

2 tbsp agave

1 tsp vanilla extract

3/4 cup quick oats

1 tsp baking soda

1/2 tsp ground cinnamon

1 1/4 cup white whole wheat flour

1/3 cup Eboost chocolate PRIME Protein Powder

1/4+ almond or soy milk 

1/3 cup dark chocolate or carob chunks


Preheat your oven to 350 degrees F. Prep your bread loaf pan, and get to mixing! 

Whisk the eggs, yogurt, bananas, agave, and vanilla extract (peanut butter, if doing recipe #1) together until blended well. Add the quick oats, baking soda, ground cinnamon and mix until almost completely mixed together. Add in the flour, protein powder and walnuts/chocolate chunks and mix until completely blended together.

At this point it may be a little dry or thick. Now is when you add in the almond or soy milk. This is purely for moisture, so start with 1/4 cup and if it still seems too thick, add 1 tbsp at a time more until you get your desired consistency. It should be on the thick(er) side, so be careful not to add too much and get pancake batter! 

Pour the dough into the loaf pan, and bake for 35 – 40 minutes or until the top has browned and a knife comes out of the bread completely clean! I covered mine with foil about halfway through so they didn’t burn, then uncovered for about the last 5 minutes or so

These are the BEST warm, so either enjoy right away or toast them later on 😀 


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Join the Conversation


  1. Super yummy! My whole family loved it! I made the chocolate one but without any chocolate (didn’t have the healthier option, that you listed).

    I didn’t have vanilla yogurt or agave either so I substituted plain Chobani greek yogurt and honey. Worked out perfectly! I used 1/2c. Vanilla soy silk creamer (I wanted to use it up) instead of milk or almond milk. I also used 3 bananas (had an extra😊).

    Thanks for the recipe, that is not only healthier but also super yummy!