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–+ servings
Breakfast, Dessert, Snack

Protein Banana Bread

5 from 49 votes
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.
40 minTotal
6slices
protein banana bread no oil
Carbs-forward 203 kcal
Protein 36% 20g
Carbs 51% 29g
Fat 13% 3g
Print Recipe 6
Ingredients Steps Nutrition
  • 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
  • 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.
203 kcal
Protein 36% 20g
Carbs 51% 29g
Fat 13% 3g

Per serving, estimated automatically, not a substitute for professional dietary advice.

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.