Protein Banana Bread

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.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get a free ebook and new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

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.

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

1. 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.

1. 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.

1. 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.
2. 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.

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.

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

SaveSaved Pin Print

5 from 48 votes

Protein Banana Bread

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.

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 slices

Save this Recipe

Enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

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

Cook ModePrevent your screen from going dark

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 maple syrup or honey.
• Nutritional values do not include optional mix-ins such as chocolate chips or walnuts.

Nutrition

Serving: 1 slice | Calories: 203.8kcal | Carbohydrates: 29.1g | Protein: 20.3g | Fat: 3.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.8g | Trans Fat: 0.01g | Cholesterol: 50.5mg | Sodium: 294.5mg | Potassium: 388.3mg | Fiber: 4g | Sugar: 6.9g | Vitamin A: 112.2IU | Vitamin C: 4.9mg | Calcium: 164.8mg | Iron: 2.4mg

Like this recipe? Rate and comment below!