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This High Protein Banana Bread is so moist and delicious that you won’t ever guess it’s also healthy, oil-free and sugar-free. Boasting 20 grams of protein per slice, this easy recipe is perfect for breakfasts on the go, post workout snacks and desserts.
Introducing you to the Best Protein Banana Bread Recipe ever! If you know me, you probably also know that I love adding protein powder to anything. Protein muffins, chocolate protein cake or protein cheesecake – you name it, I have it.
Banana bread has been quite tricky. My attempts were many, but every time the texture disappointed my expectations. Why does protein powder desserts have to be that dry? I couldn’t accept it, so I took on the challenge – baking the moistest and highest protein banana bread in the world. This took me 10 fails, but I finally managed it.
Table of Contents
Recipe highlights
- Packed with protein – This banana loaf has over 20 grams of protein per slice, much better than protein bars or pricy fit snacks they sell. Perfect for building muscle or toning up!
- Super healthy – There’s no oil, no butter, no nuts, no sugar and no refined flour in this recipe. You only need a handful of wholesome ingredients.
- Extra moist – Have a bite and you won’t realize that this is a healthy dessert. It tastes moist and delicious, with plenty of natural sweetness from the ripe bananas.
- So easy – You only need a bowl, a couple of simple ingredients and 30 minutes of your day. I promise, this may be the easiest protein banana bread recipe ever.
- Highly customizable – Whether with chocolate chips or walnuts, there are so many ways how you can personalize this treat. It can also be made vegan and gluten-free.
Ingredients
Here is all you need to make protein banana bread with no sugar and no oil. Besides the main ingredients, you will also find all details and replacements. I’ve included the precise quantities both in cups and grams in the recipe card at the bottom.
- Ripe bananas. Use ripe bananas, those speckled bananas with brown spots all over their peel. They are sweeter and more flavorful.
- Egg and egg whites. You’ll need 1 whole egg and 2 egg whites for texture, flavor and protein. The 2 egg whites can be replaced with one additional egg.
- Greek yogurt. Yogurt provides moisture and richness while boosting the protein. This recipe requires minimum 5% fat Greek yogurt, low fat yogurt does not work.
- Oat flour. I like baking with oat flour because it is unprocessed, high fiber and rich in nutrients. You can get it from the store, or make it at home. As an alternative, use wholewheat flour, spelt flour, all purpose flour or almond flour.
- Protein powder. You can make banana bread with whey, vegan protein powder, casein or protein blends. I recommend vegan protein powder and casein, both won’t dry out when heated
- Baking powder. This helps the bread rise and get fluffy.
- Spices and flavors. Salt, cinnamon and vanilla extract provide plenty of flavor while balancing sweetness. If the protein powder has a vanilla flavor, you can skip vanilla extract.
How to make protein banana bread
- Step 1 – Mix wet ingredients. In a large mixing bowl, mash two ripe bananas until completely smooth. Add to the mixture egg, egg whites, Greek yogurt, vanilla extract, cinnamon and salt. Stir with a whisk or fork for about two minutes, or until all is well combined into a smooth batter.
- Step 2 – Add dry ingredients. Add flour, protein powder and baking powder to the wet mixture. If you use unflavored protein powder or if you want a sweeter bread, add some maple syrup. Using a spatula or a fork, stir until the dry and wet ingredients are fully incorporated. Do not over-mix, just stir until the batter is smooth and free of lumps.
- Step 3 – Bake. Pour the batter into a loaf pan lined with parchment paper. Bake in hot oven at 340°F (170°C) for 25 to 40 minutes, or until a toothpick inserted into the center comes out clean. If you realize that the top is browning too much while baking, cover the loaf pan with aluminum foil.
- Step 4 – Let cool. Remove from the oven and let cool for at least 15 minutes before slicing. As it cools, the flavors become more pronounced and the texture becomes moister.
The best protein powder for baking
Vegan protein powder, casein and protein blends are recommended. Desserts baked with these protein powders maintain a moist and soft texture that does not taste dry. On the other hand, whey and isolate whey protein powder are more concentrated. As a result, the texture of your banana bread will be tougher and drier.
Whatever your choice is, use a high quality product with good ingredients. Speaking of flavor, prefer simple options such as vanilla, chocolate or unflavored protein powder. They add a delicious aroma without artificial aftertastes.
Recipe variations
- Vegan protein banana bread – Replace egg and egg whites with 2 flaxseed eggs, use dairy-free Greek yogurt and choose your favorite vegan protein powder. I recommend pea protein, soy protein or brown rice protein.
- Gluten free protein loaf – Use certified gluten free oat flour and GF protein powder, such as casein or soy protein. I also recommend checking that all other ingredients are safe to consume.
- Chocolate chip treat – Mix in the batter 1/4 cup (40 g) of dark chocolate chips and sprinkle with more chocolate on top before baking.
- Double chocolate loaf – Replace 1/3 cup (30 g) of oat flour with 1/4 cup (30 g) of cocoa powder and add some chocolate chips.
- Blueberry protein bread – Stir in the batter a handful of fresh or frozen blueberries and optionally 1/2 teaspoon of lemon juice.
- Mix ins – Experiment with additional ingredients such as chopped walnuts or pecans, pumpkin seeds, raisins, and dried cranberries.
Matteo’s Tips
- Use ripe bananas – Those with a brownish skin and softer texture. In comparison to green and yellow bananas, they tend be sweeter and more delicious. Additionally, they help moisturize the batter with no oil.
- Choose vegan protein powder or casein – In comparison to whey, they do not make baked goods dry and rubbery. You can still make whey protein banana bread, but it won’t be as moist and fluffy.
- Use vanilla flavor protein powder – They usually taste quite sweet and flavorful. Whenever I make this recipe with flavored protein powder, I never add maple syrup or honey.
- Bake with aluminum foil – If you notice that the top of your loaf is browning in the oven, top the pan with a piece of aluminum foil. The aluminum foil ensures it bakes through without burning and getting dry.
- Enjoy on day two – As for any banana dessert, this bread tastes so much better after it has sit in the fridge overnight. The texture gets moister while the flavors become more pronounced.
Storage directions
To store. After baking, allow the loaf to cool completely. Once cool, transfer it into an airtight food container. At room temperature it will last for up to 3 days, in the fridge it will remain moist and tasty for up to 5 days.
To freeze. Slice and place the protein dessert into zipper bags, then freeze for up to 3 months. When you are ready to eat, remove the desired amount from the freezer, then bake it for around 5 minutes in hot oven at 340°F (180°C) or microwave for 30 – 40 seconds.
More high protein desserts
- Protein muffins
- Protein pumpkin bread
- Cottage cheese cookies
- Low calorie protein brownies
- Pumpkin protein muffins
- Cottage cheese brownies
- Chocolate protein donuts
- Protein cheesecake
- Cottage cheese cheesecake
Protein Banana Bread
Ingredients
- 2 ½ large ripe bananas, 9 oz or 250 g in total
- 1 egg
- 2 egg whites, or 1 egg more
- ½ cup (120 g) Greek yogurt, 5% fat, do not use low fat yogurt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ cup (150 g) oat flour, or preferred flour
- ¾ cup (80 g) protein powder, I recommend vegan protein or casein, see notes*
- 4 to 5 tbsp maple syrup, only if necessary, see notes*
- 2 tsp baking powder
Optional Ingredients
- ¼ cup (40 g) chocolate chips, sugar-free
- ¼ cup (40 g) chopped walnuts
Instructions
- Heat oven to 340°F (170 Cº) and fold a 7.9 in (20 cm) loaf pan with parchment paper or grease it with oil.
- In a large mixing bowl, mash two ripe bananas until completely smooth. Add to the mixture egg, egg whites, Greek yogurt, vanilla extract, cinnamon and salt. Stir with a whisk or fork for about two minutes, or until all is well combined into a smooth batter.
- Add flour, protein powder and baking powder to the wet mixture. If you use unflavored protein powder or if you want a sweeter bread, add maple syrup.
- Using a spatula or a fork, stir until dry and wet ingredients are fully incorporated. Do not over-mix the batter, just stir until smooth and free of lumps.
- Pour the batter into your prepared loaf pan.
- Bake in hot oven for 25 to 40 minutes, or until a toothpick inserted into the center comes out clean. If you realize that the top is browning too much while baking, cover the loaf pan with aluminum foil.
- Remove from the oven and let cool for at least 15 minutes before slicing.
Notes
Protein Powder Choice
- This protein banana bread recipe can be prepared with vegan protein powder, whey protein powder, or casein. In case you use plant based protein protein or casein, the batter may require additional milk to reach a smooth consistency.
- This recipe uses vanilla flavored protein powder. If the protein powder is unflavored, you may need to fix the sweetness with up to 5 tablespoons of maple syrup.
Optional Sweetener
- If you use unflavored protein powder, add up to 5 tablespoons of maple syrup or honey.
- If you prefer a sweetener banana bread, add maple syrup also if using flavored protein powder. I find that pairing bananas with vanilla protein already adds plenty of flavor and sweetness, so I never add any extra syrup.
- If you add plenty of maple syrup and the batter becomes too runny, restore the original consistency with more oat flour.
Storage Directions
- To store. Lot the loaf cool completely, then transfer it into an airtight food container. At room temperature it will last for up to 3 days, in the fridge it will remain moist and tasty for up to 5 days.
- To freeze. Slice and place the bread into zipper bags, then freeze for up to 3 months.
- To reheat. Remove from the freezer, then bake it for around 5 minutes in hot oven at 340°F (170°C) or microwave for 30 – 40 seconds.
Nutritional values
- Nutritional values provided in this recipe are approximations only. The precise macronutrient composition may vary based on the ingredients used – especially the brand and type of protein powder.
- Nutritional values do not include optional mix-ins such as chocolate chips or walnuts.
So good. Moist not dry, tastes lovely. I used half chocolate and half vanilla protein powder. Kids love it too so that’s a bonus. Love all your recipes so far. Thank you.
Hey dear Donna,
many thanks for your comment! I am happy to hear that you like my protein banana bread. And I am even happier that also the kids liked it ๐
I wish you an amazing day,
Matteo
Dear Matteo,
Re add-ins to protein banana bread – how many (grams) nuts would you recommend and is this wet or dry? Thinking with everything else protein will be through the roof!๐
Hey dear Teresa,
thanks for you question! I would say that anything between 30 to 50 grams (about 1/3 cup) of chopped walnuts, pecans or other mix-ins is a great starting point. For more texture, add plenty of nuts. You will love them.
Regarding the texture, this high protein banana bread is definitely moist and soft. But if you make it with whey protein, it may get slightly dry.
Have a great day ๐
Matteo
Our favorite protein Banana Bread recipe! I just add more yogurt (Chobani Zero Coconut) instead of PB, and use regular almond flour. The fat amount balances out I think.
Hey dear Mo,
many thanks for your kind feedback! So glad you like my protein banana bread recipe ๐
And by the way, I love the idea of using more Chobani!
Have a great Sunday,
Matteo
What is defatted almond flour? Will something like Barney’s Powdered Almond Butter work? So interested in trying this because all the other whey based baking I’ve done hasn’t been quite right and I’m hoping this will be great!
Hey dear Alex,
thanks a lot for your comment. Defatted almond flour is simply regular almond flour to which some fat has been removed. You can absolutely swap it out for regular almond flour, the protein banana bread will come out perfect in any case.
Kind regards,
Matteo
Thanks Matteo! Tried out the recipe today — I used all oat flour this time and they turned out pretty good! They were still a touch drier than I had hoped for, but not terribly so and it’s SO MUCH BETTER than any other whey protein baking recipe I’ve tried so far, so I will try again with almond flour next time to see if I can get the same results as everyone else. Thanks for all of your recipe testing!
Hey dear Alex,
thank you SO MUCH for the feedback. I’m so glad that the protein banana bread turned out tasty. Regarding the dry texture, my recommendation is to prefer other types of protein powders rather than whey, such as casein or vegan protein powder. Also the addition of almond flour will make a difference!
All the best,
Matteo