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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Cassie says
I made this today using chocolate protein powder. It’s is sooo good! So extra moist and just delicious!
Kim says
I made this last night and absolutely delicious! I used chocolate protein and stevia chocolate chips ( Krisda) . It took 55 minutes to cook. I was very skeptical that it would take 40 minutes to bake a banana bread and I’ve made and tried so many.
CCK Media Team says
Thank you so much for making it! As for baking time, it can definitely depend on where you live (elevation and humidity) and what type of oven you have. Here in DC, our baked goods would be burnt at 55 minutes, so we are happy you were successfully able to change the listed time to work for wherever you are :).
Dre says
Holey moley this is yummy!
I used Orgain chocolate protein which made the mix very very thick so I added a little more water. I probably measured the protein powder wrong, but this recipe was forgiving and everything turned out perfect. I have no idea how long I baked it since my old oven isn’t trustworthy so I just waited to smell the lovely smell of banana bread and tested it till it was ready. Thank you!
Jessica Jordan says
I’d like to know what ingredients you used to get the 10g protein I used 30g optimum nutrition and 30g redcon banana bread protein powder and mine only come 6.8g protein for each of 12 slice
Regina eddy says
This recipe is perfection. Thank you! You can’t taste the protein at all.
Baljit says
Hi you mention you can use white flour – is that just plain flour? I’m from UK so not sure if it is the same thing please? Please could you confirm as would love to make this. Thanks
CCK Media Team says
Yes 🙂
Nat says
Can I used gluten free flour?
CCK Media Team says
Hi Nat! Flour options that have been tried are listed in the post under the heading “Easy protein banana bread ingredients.” Some gluten free mixes will work but we of course have not tried all of them.
D-Lin says
This recipe is so versatile! I’ve made it several times now. The first few times I made it as banana bread. instead of the extra oil or water, I added two eggs for more protein. This last time I made it with pumpkin purée instead of banana, and it worked great! With the eggs in it, it does take 10-15 more minutes to bake. I also used half sucralose half granulated sugar. I’ve tried it with oat flour, whole wheat flour, and white flour. I’ve even tried it with a combination of oat and wheat flour! It always comes out moist even if it looks like it’s overcooked. It’s definitely a keeper for a healthier, indulgent snack.
Shara says
Did you use the recommended oil/water and then added two eggs or omitted that altogether and just use eggs?
Pam says
LOVED this protein banana bread! I used chocolate protein powder and added chocolate chips.
JT says
Does it matter what type of protein?
CCK Media Team says
We of course cannot vouch for every single protein powder out there, but it has worked well so far with every one we have tried. We also haven’t seen any commenters having issues with whatever one they’ve tried.
Allie says
This is my new favorite banana bread recipe!
Cassie says
Hi,
Is there a substitute for the protein powder?
CCK Media Team says
Sure! https://chocolatecoveredkatie.com/healthy-banana-bread/
Brittney says
What are the nutrition facts?
CCK Media Team says
Hi, there is a link to full nutrition facts at the bottom of the recipe box 🙂
Heidi says
I would like to know the specific ingredients you used to get to 10 grams of protein per slice. I have tried looking at labels to get the most per ingredient, and the most I can get to is about 6.75 grams per slice — I have a kiddo who needs max protein so it matters. How are you getting 10? Thanks for the details so I can achieve what you state.
Vicky says
This recipe is oh-so-easy and AMAZING! I’ve already made it 3 times and my family loves it. I used vanilla protein powder and skipped the vanilla extract. I also always use the extra banana instead of yogurt and keep it vegan
Tascha says
This was surprisingly AMAZING!! only surprising because baking with protein powder is usually disappointing in taste or texture, but this was so good because there was enough fats not to make it dry, I couldn’t even tell it was in there! i used coconut oil and only had sour cream instead of yogurt so I used that and then a quick splash of water to make it easier to mix but kept it pretty thick. Used the Diesel Vegan Vanilla protein powder and about a cup of dark chocolate chips in the batter. Could have used a few more minutes to cook because the centre collapsed more than usual, but the ends are perfect, so i’ll just air fry the middle if it needs it. Definitely a keeper and will probably be replacing my ‘normal’ banana bread, which is also from CKC!