If you love banana bread and want to be healthy at the same time, this high protein banana bread recipe gives you an unbelievable ten grams of protein per slice!
And the best part is that it tastes EXACTLY like regular banana bread.
Seriously, you cannot taste any difference at all.
This sweet, soft, fluffy, and delicious protein banana bread has quickly turned into one of my favorite breakfast or healthy snack recipes.
If you try it, I hope you love the banana bread as much as we do.
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Easy protein banana bread ingredients
You will need ripe bananas, protein powder, baking powder, flour, baking soda, salt, liquid sweetener of choice, pure vanilla extract, and optional regular or Greek yogurt, chocolate chips or walnuts, and ground cinnamon.
The recipe is naturally egg free. To make it vegan, simply use a dairy free yogurt or the yogurt free option. Instead of whey or casein, choose a plant based protein powder, such as pea, soy, or brown rice protein.
Go with a brand and flavor of protein powder that you already know you like. I usually use unflavored and unsweetened pea protein powder (like this protein powder), because I find many flavored protein powders to have an artificial aftertaste.
Flour options that work include white all purpose, whole grain spelt, oat flour, and some gluten free mixes. Whole wheat pastry flour yields a denser result than I prefer, but it technically does also work. I do not recommend coconut flour or almond flour.
If you wish, throw in a handful of chopped pecans, walnuts, almonds, shredded coconut, mini chocolate chips, raisins, hemp hearts, chia seeds, etc.
Here are over 25 more High Protein Desserts
Above – watch the protein banana bread recipe video
How to make protein banana bread
Start by greasing a 9×5 inch loaf pan. I also like to line the bottom of the pan with parchment paper so the loaf will be easy to pop out after baking.
Preheat the oven to 350 degrees Fahrenheit, and get out a large mixing bowl to combine all of the ingredients. This can easily be a one bowl recipe.
Mash the bananas in the bowl with a fork, then whisk in the remaining wet ingredients. You can either add the dry ingredients straight to this bowl or combine them in a separate bowl ahead of time if you prefer. Do not overmix.
Spread the protein bread batter into the prepared baking pan. Place it on the center rack of the oven, and bake for forty minutes.
Turn the oven off, but do not open the oven door. Leave the banana bread in the turned off oven for an additional five minutes.
After this time, if the top of the bread is golden but a toothpick inserted into the center does not come out mostly clean, you can place a layer of tin foil on top and bake for an additional five to ten minutes, or as needed.
Let the baked good cool completely before going around the sides with a knife and inverting it onto a large serving plate.
Loosely cover with cloth or paper towels, and store on the counter or in the refrigerator overnight. The taste and texture will be ten times better the next day after excess moisture has a chance to escape.
Serving and storing the recipe
The protein banana bread is great on its own. Or serve it topped with almond butter, peanut butter, Vegan Cream Cheese, pumpkin butter, or Homemade Nutella.
One slice banana bread with just a tablespoon of peanut butter will have close to fifteen grams of protein. Talk about a healthy snack!
Due to the perishable ingredients, I recommend refrigerating any leftovers after a day in a covered container. They should last for up to four days.
Or slice leftover banana bread and freeze it in an airtight container for up to three months or so. Add a layer of parchment paper in between each slice so they do not stick together. Thaw before serving.
Using gram measurements
If you wish to make the protein quick bread with a food scale instead of the cup measurements below, here are the amounts to measure out:
180 grams of flour, 60 grams of protein powder, 120 grams each of yogurt and pure maple syrup, honey, or agave, 60 grams of oil or water, 10 grams of pure vanilla extract, and 360 grams of mashed banana, which should be about three bananas.
Also remember to add in the ingredients not measured in grams (baking powder, baking soda, salt, and optional cinnamon).
The recipe was adapted from my Healthy Banana Bread and Chocolate Banana Bread.
Protein Banana Bread
Ingredients
- 1 1/2 cup white, spelt, or oat flour (or try this Almond Flour Banana Bread)
- 1/2 cup protein powder (60g)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cup mashed overripe banana
- 1/2 cup yogurt or additional banana
- 1/2 cup pure maple syrup, honey, or agave
- 1/3 cup oil or water
- 2 tsp pure vanilla extract
- optional chocolate chips, walnuts, coconut, etc.
Instructions
- Grease a 9×5 loaf pan, and line the bottom with parchment paper. Preheat the oven to 350 F. Stir all ingredients together, smooth the batter into the pan, and bake 40 minutes. Turn the oven off, but do not open the door even a crack. Leave the protein banana bread in the closed oven for an additional five minutes. Mine is always done after this time. If yours is still soft in the center for some reason (climate, uncalibrated oven, etc.), cover the top with tin foil and continue baking until a toothpick inserted in the center comes out mostly clean. Let cool, then go around the sides with a knife and invert onto a plate. If you can wait, the taste and texture are even better the next day!View Nutrition Facts
Notes
Have you made this recipe?
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Carla Harden says
This is delicious! I put some lilly’s peanut butter chips in it.
San says
Thank you for giving the ingredients in grams. It is the only way that I bake and I love that you have provided the conversion for this recipe. Please do it on all your recipes!! Thank you!
Claudia says
Made it today. It’s really good.
Claudia says
Made this today. It’s really good. Cooked for 50 minutes.
Marceil says
What a recipe!
Probably one of the best banana breads I have ever made! Absolutely no taste from the protein powder at all..tastes just like regular banana bread.
I used a mix of AP and oat flour. For the protein powder I used Vega Simple which is a pea based protein powder.
Great work Katie! Thank you!
kristin johnson says
Best banana bread I have had
CCK Media Team says
Thank you so much for trying it!
Joy Patterson says
I made this with Oat flour. It was amazing!
Sarah says
I followed the directions exactly with the baking instructions and this banana bread turned out PERFECT! Usually my banana breads are dense and cook funny, but this one is a winner. Thank you!
Paige says
Oh my gosh… im a long time European baker…and love this adaptation! I too have tried many protein recipes that use almond or coconut flour and they cook only, have a gooey texture or taste too protein bar like.
This is delicious
Thank you
Ali says
Made the banana bread twice in one week. It’s that good!! Cannot taste the protein powder. I think I like it even better than “regular” banana bread that’s loaded with sugar. And I LOVE that it’s a one-bowl recipe!!
I cut back on salt a bit because the first batch was a bit salty for my taste, but that is the only change I make. For those of you like me who are a bit lazy for measuring bananas, I have found that 3 banana works with yogurt, or 4 without yogurt. Obviously depends on banana size, but with a recipe like this I think it’s ok to estimate.
Unrelated to the recipe itself: I have issues with this page reloading itself automatically. Happened multiple times while I was making the bread & it even happened while I was writing this review. I had to start over 🙁
Anyone else? Troubleshooting tips? I feel like it’s related to the ads somehow?
judy says
Please direct me to the reviews. thank you!
CCK Media Team says
Hi, the other reviews are right here above your comment 🙂
Angie says
I’ve made this twice now with two different types of flours. The first time was almond flour and then I followed everything else to a t. It was soooo delicious!! I cut it into individual slices and froze them. When I was ready for a slice I popped it in the air fryer for 2 mins and it was perfect.
The second time I made it, I used bobs red mill gluten free flour, reduced the sweetener (honey) to 94 grams, and used unsweetened vanilla almond milk in place of the water/oil. The flavour was even better this time, but the bread itself was a lot less dense/stable. Absolutely amazing recipe and I love that it’s protein packed and adaptble to gluten free!!!
Charlotte says
Will this work if baked in a muffin tin instead of a loaf pan? I am looking for individual serving sizes (husband doesn’t have portion control 🤣).
Hannah says
With all the variations of this recipe, I’m wondering what the nutritional facts are based off of. It will look different with water vs oil, varying flours, honey vs maple syrup. I’m counting macros and I’d like it to be as accurate as possible. I understand everyone will adapt the recipe but would just like to know what base your nutritional facts are based off.
Melissa says
Last time I used regular flour, oil, soy yogurt, chocolate chips, irronmax vanilla dream protein, maple sirup, banana. With 12 slices this would make 274 kcal 31 g KH, 12 g fat, 6.3 g protein per slice. If you want to be exact, I would just put whatever variation you make into fitnessspal or a similar app. Its not too much work imo, as one is counting macros anyway 🤷🏽♀️ this time I changed it a bit, and have a bit less carbs and fat, protein around the same.
Maxie says
This tastes just like regular banana bread, you would never know its high protein!
Autumn says
This is great as long as you use a good protein powder. I used Rhys marshmallow (which I think just tastes like vanilla) and it was delicious! This will be a “go to” recipe from now on!
Annie says
Delicious and easy. Thanks for the foil tip. I baked it in a small counter top convection oven and it browned more quickly than a regular oven.