The Protein Banana Bread I Can’t Stop Making
I’ve been on a little baking kick lately, and this one was way too good not to share.
I found a cinnamon crunch banana bread recipe that looked incredible and decided to make my own version, swapping in Chobani protein Greek yogurt and making a few little adjustments along the way.
The result?
Super moist banana bread, a buttery cinnamon crunch topping, and just enough icing drizzled over the top.
Basically, banana bread meets coffee cake — and yes, I had to start giving pieces away before I ate the entire thing.
Food Doesn’t Have to Be So Complicated
One of the things I want to talk about more through The Fit Prjct is the idea that taking care of yourself doesn’t have to mean constantly restricting yourself.
I care about what I eat. I want enough protein. I want fruits and vegetables. I want food that fuels my workouts, gives me energy and makes me feel good.
I also really fucking love banana bread.
Both can exist.
We have a tendency to put food into these categories of good and bad, healthy and unhealthy, on track and off track. And I don’t think that’s a particularly helpful way to look at nutrition.
This recipe has bananas and Greek yogurt.
It also has butter and sugar.
We’re all going to be okay.
The goal isn’t to make every single thing you eat as low-calorie, high-protein or “clean” as humanly possible. It’s learning how to eat in a way that supports your body and leaves room for actually enjoying your life.
So, with that said…
Cinnamon Crunch Banana Bread
For the banana bread:
3 ripe bananas
½ cup butter, melted
¾ cup sugar (or coconut sugar)
½ cup Chobani protein Greek yogurt
2 eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
For the cinnamon crunch:
¼ cup butter, melted
¼ cup sugar
½ cup all-purpose flour
1 teaspoon cinnamon
For the icing:
½ cup confectioners’ sugar
2½ tablespoons milk
Let’s Bake
Preheat your oven to 350°F and grease or line an 8×8-inch baking dish.
Start by mashing your bananas in a large bowl until they’re mostly smooth.
Add the melted butter and sugar and mix until combined. Then add your Greek yogurt, eggs and vanilla and mix everything together.
Slowly add the flour, baking soda and cinnamon. Fold the dry ingredients into the wet ingredients just until everything comes together. Try not to overmix here — overworking the batter can give you a denser bread.
For the cinnamon crunch topping, combine the melted butter, sugar, flour and cinnamon in a separate bowl until you’re left with a crumbly mixture.
Pour the banana bread batter into your prepared baking dish and spread it evenly. Sprinkle the cinnamon crunch mixture over the entire top.
Bake at 350°F for about 35–45 minutes.
I’d start checking it around the 35-minute mark since ovens vary. Stick a toothpick into the center — when it comes out clean or with a few moist crumbs rather than wet batter, you’re good.
Let it cool while you make the icing.
Whisk the confectioners’ sugar and milk together until smooth, drizzle it over the top and you’re done.
Cut yourself a piece while it’s still a little warm.
Trust me.
The Fit Prjct Takeaway
Here’s your reminder for the week:
Healthy doesn’t have to mean restrictive.
One slice of banana bread isn’t changing your body.
One indulgent dinner isn’t ruining your progress.
And one day where you don’t eat or train exactly how you planned doesn’t mean you’ve “fallen off.”
What you do consistently matters infinitely more than what you do occasionally.
Make choices that support your goals most of the time.
Move your body.
Eat food that makes you feel good.
And when you make really fucking good cinnamon crunch banana bread?
Eat the banana bread.
— Kate
The Fit Prjct
