High-Protein Banana Bread (No Maida, No Protein Powder)

Banana bread is often marketed as “healthy,” but most versions are little more than cake in disguise — refined flour, excess fat, and barely any protein.

This version is different.

Made with Rebalance high-protein multigrain atta, this banana bread is designed to deliver real nutrition, not empty calories. It fits effortlessly into an Indian lifestyle — as a breakfast, post-workout snack, or an evening treat with chai.

What Makes This Banana Bread Better

• No maida or refined flour
• No protein powders or artificial additives
• Naturally sweetened using ripe bananas
• Higher protein and fiber compared to regular banana bread
• Balanced enough for regular consumption

This is how dessert should function in a balanced diet — familiar, satisfying, and nutritionally purposeful.

Ingredients (1 Loaf | 8 Slices)

• Ripe bananas – 2 medium (well-spotted)
• Eggs – 2
• Rebalance high-protein multigrain atta – ¾ cup
• Thick curd / Greek yogurt – ¼ cup
• Cold-pressed oil or melted butter – 2 tablespoons
• Jaggery powder or date sugar – 2–3 tablespoons (adjust to taste)
• Baking soda – ½ teaspoon
• Cinnamon powder – ½ teaspoon
• Vanilla essence – 1 teaspoon
• Salt – a small pinch

Optional Add-Ins

• Dark chocolate chunks – 1–2 tablespoons
• Chopped walnuts or almonds – 2 tablespoons
• Pumpkin or sunflower seeds – 1 tablespoon

Method

Step 1: Make the Wet Base

Mash the bananas in a large bowl until smooth.
Add eggs, curd, oil (or butter), jaggery, and vanilla. Whisk until well combined.

Step 2: Fold in the Dry Ingredients

Add Rebalance atta, baking soda, cinnamon, and salt.
Gently fold until just combined. Avoid over-mixing.

Fold in any optional add-ins at this stage.

Step 3: Bake

Oven:
Preheat to 180°C. Pour batter into a greased loaf tin.
Bake for 35–40 minutes, or until a toothpick comes out clean.

Air Fryer:
Preheat to 180°C. Bake for 15 minutes, then reduce to 160°C and bake for another 7–10 minutes.

Cool completely before slicing.

Protein, Calories & Why This Matters

Most banana breads are calorie-dense but protein-poor, making them easy to overeat and poor at keeping you full.

This recipe changes that equation.

Nutrition: Whole Loaf

• Total Protein: ~48–52 g
• Total Calories: ~1,150–1,250 kcal

That’s nearly 50 grams of protein in one loaf, coming entirely from real, everyday ingredients — no supplements required.

Nutrition: Per Slice (1 of 8)

• Calories: ~145–155 kcal
• Protein: ~6–7 g
• Fiber: ~3–4 g

Protein-to-Calorie Ratio Explained

Each slice provides:

• ~6–7 g protein for ~150 kcal
• Roughly 1 gram of protein per 22–25 calories
• Protein-to-Calorie Rating

Green Zone — High Efficiency

For comparison:

• Typical bakery banana bread:
  ~2–3 g protein for 180–220 kcal
• This version delivers 2–3× more protein per calorie, making it far more satiating and metabolically supportive.

How to Plate This for Higher Protein

• 1 slice + peanut butter or almond butter → 12–15 g protein
• 1 slice + Greek yogurt or hung curd → 14–18 g protein
• 2 slices + curd → 18–22 g protein

With smart plating, this banana bread easily becomes a high-protein breakfast or snack, not just a dessert.

Storage & Meal-Prep Tips

• Keeps well at room temperature for 2 days
• Refrigerate for up to 5 days in an airtight container
• Freeze sliced portions for up to 2 weeks

Why Rebalance Atta Makes the Difference

Rebalance high-protein multigrain atta allows you to eat familiar foods while:

• Increasing protein intake naturally
• Improving fiber consumption
• Avoiding ultra-processed “health” products

This banana bread is proof that you don’t need to eliminate foods to eat better — you just need to rebalance them.