Kodiak Banana Bread is moist, made with just 8 ingredients, and packs 10 grams of protein per slice. Kodiak pancake mix makes it an easy, high-protein quick bread!
Why You’ll Love This Recipe
After making kodiak banana muffins, I knew I had to turn them into a loaf, though I tweaked the recipe a bit. This kodiak banana bread gets a boost of moisture and a touch of tang from Greek yogurt.
And unlike regular banana bread, this one bowl banana bread with Kodiak pancake mix is higher in protein like my cottage cheese banana bread and protein banana bread.
I also added walnuts for a toasty crunch, it’s the perfect way to enjoy a slice of kodiak cakes banana bread for a quick and healthy breakfast.
Ingredients for Kodiak Banana Bread
- Bananas: Use overripe bananas, the more spots, the better! You’ll need 1 cup of mashed banana, which was 3 large bananas for me.
- Eggs: Help bind the banana bread and keep it tender.
- Greek yogurt: Plain Greek yogurt adds moisture and a protein boost. I used 2%, but you can use nonfat or whole milk Greek yogurt.
- Kodiak pancakes mix: Makes this a no flour, high protein recipe. Be sure you’re using the pancake mix and not another Kodiak product.
- Liquid sweetener: I usually stick with maple syrup, sometimes use honey, but agave or brown rice syrup would work too.
- Vanilla: Essential for any banana bread recipe.
- Cinnamon: Brings out the warm, cozy flavors.
- Walnuts: Technically optional, but they add a nice crunch and flavor. You can swap them for pecans or your favorite nuts.
How to Make Kodiak Banana Bread
Preheat oven to 350 F and line a 9×5” loaf pan with parchment or spray with cooking spray.
- Mix wet ingredients: Mash bananas in a large bowl, then whisk in eggs, Greek yogurt, maple syrup, vanilla, and cinnamon.
- Add Kodiak mix: Stir in Kodiak pancake mix and let the batter sit for 5 minutes.
- Add nuts: Fold in walnuts.
- Bake: Pour batter into the pan, level it, and bake for 50-60 minutes. A toothpick should come out clean. Let the bread cool 10 minutes in the pan, then transfer it to a rack. Slice into 10 pieces and enjoy!
Tips for Best Results
Here are my tips for the best kodiak banana bread recipe.
- The riper bananas, the better: The more spots on your bananas, the sweeter and more flavorful your bread will be.
- Don’t substitute Kodiak: The pancake mix gives structure and protein, regular flour just won’t work the same.
- Let batter rest: Give it 5 minutes to thicken slightly and rise better in the oven.
- Don’t bake too long: Overbaking will make the banana bread dry.
- If it’s browning too quickly: Loosely cover with aluminum foil to prevent the top from burning while the middle finishes baking.
Variations
- Add chocolate chips: Mix in a handful of mini chocolate chips for a sweeter treat without losing the protein.
- Swirl-ins: Swirl in peanut butter, almond butter, or Nutella before baking.
- Instead of Greek yogurt: Swap in applesauce for a lighter, naturally sweet version, or use cottage cheese to keep the protein boost.
- Other protein mix: You could try a generic brand of buttermilk protein pancake mix.
- Mini loaves: Make individual loaves in a small loaf pan. They’re cute and perfect for grab-and-go.
- Muffins: Line a muffin tin and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Or, make my kodiak banana muffins.
How to Store
Store: Keep your banana bread in an airtight container at room temperature for 2-3 days.
Freeze: Once baked and cooled, pop it in an airtight container and freeze for up to 3 months, perfect meal prep for later!
More Banana and Protein Recipes
Kodiak Banana Bread
Equipment
Video
Ingredients
- 3 large bananas, mashed (1 cup)
- 2 large eggs
- 1/2 cup Greek yogurt, I used 2%
- 1/2 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 1/4 cups Kodiak buttermilk pancake mix
- 1/2 cup walnuts, coarsely chopped
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F and line 9″ x 5″ loaf pan with parchment paper or spray with cooking spray. Set aside.
- In a large bowl, add bananas and mash with a fork. Then add eggs, Greek yogurt, maple syrup, vanilla extract and cinnamon. Whisk well.
- Add Kodiak pancake mix, stir until combined and let sit for 5 minutes.
- Add walnuts and give a few stirs to incorporate.
- Transfer batter into prepared loaf pan, level with spatula and bake for 50-60 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven, let cool in a loaf pan for 10 minutes and then transfer onto the cooling rack to cool more. Cut with serrated knife into 10 slices and enjoy.
Notes
- Store: Store in an airtight container for up to 2-3 days in a cool dark place.
- Freeze: Bake and cool. Transfer in an airtight container with a lid and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does it have to be liquid sweetener? I was hoping to use allulose?
Unfortunately it does. You may try to wing it and add milk to bring batter to consistency of a quick bread like in my photos.