If you love banana bread and want to be healthy at the same time, try this high-protein banana bread recipe. You get an incredible 10 grams of protein per slice.
and the best part is that It tastes just like regular banana bread.
Seriously, you can’t taste the difference at all.
This sweet, soft, fluffy and delicious protein banana bread has quickly become one of my favorite breakfast and healthy snack recipes.
If you try it, we hope you’ll love banana bread as much as we do.
Readers also love these protein brownies
Ingredients for Easy Protein Banana Bread
You will need ripe bananas, protein powder, baking powder, flour, baking soda, salt, liquid sweetener of your choice, pure vanilla extract, optional regular or Greek yogurt, chocolate chips or walnuts, and ground cinnamon.
Of course, the recipe does not use eggs. To go vegan, simply use dairy-free or yogurt-free options. please give me.
Choose your favorite brand and flavor of protein powder.i usually use Unflavored and Unsweetened Pea Protein Powder ( this protein powder)I have found that many flavored protein powders have an artificial aftertaste.
Flour options that work include white all purpose, whole wheat spelled, oat flour, and gluten-free mixes. We do not recommend coconut flour or almond flour.
Add a handful of chopped pecans, walnuts, almonds, chopped coconut, mini chocolate chips, raisins, hemp hearts, or chia seeds, if desired.
25+ High Protein Desserts Available
Above – Watch the Protein Banana Bread Recipe Video
How to make protein banana bread
Start by greasing a 9-by-5-inch loaf pan. I also like to line the bottom of the bread with parchment paper so the bread pops easily after baking.
Preheat your oven to 350 degrees Fahrenheit, get out a large mixing bowl and mix all the ingredients together.
Mash the bananas in the bowl with a fork, add the remaining water and whisk to combine. You can add the dry ingredients directly to this bowl or pre-mix them in a separate bowl if desired.
Spread protein bread batter on prepared baking sheet. Place on center rack in oven and bake for 40 minutes.
Turn off the oven, but do not open the oven door. Leave the banana bread in the turned off oven for another 5 minutes.
After this, if the surface of the bread is golden brown but barely comes out when you insert a toothpick into the center, cover it with tin foil and bake for an additional 5-10 minutes, or as needed.
Allow the baked goods to cool completely, then circle the sides with a knife and flip onto a large serving plate.
Cover loosely with a cloth or paper towel and store on the counter or in the refrigerator overnight. The taste and texture will be 10 times better the next day after the excess moisture has been removed.
Serving and storing recipes
Protein Banana Bread is great on its own. Or top it with almond butter, peanut butter, vegan cream cheese, pumpkin butter, and homemade Nutella.
A slice of banana bread served with a tablespoon of peanut butter contains nearly 15 grams of protein. Talk about healthy snacks!
Due to perishable ingredients, we recommend refrigerating any leftovers after a day in a covered container.
Alternatively, slice leftover banana bread and freeze in an airtight container for up to 3 months. Add a layer of parchment paper between each slice to prevent sticking. Thaw before serving.
If you want to make your protein quickbread using a food scale instead of the cup measurements below, measure out the following amounts.
180 grams of flour, 60 grams of protein powder, yogurt and pure maple syrup, 120 grams each of honey or agave, 60 grams of oil or water, 10 grams of pure vanilla extract, 360 grams of mashed bananas. About 3 bananas.
Also, don’t forget to add ingredients that aren’t measured in grams (baking powder, baking soda, salt, and optional cinnamon).
The recipe is based on my Healthy Banana Bread and Chocolate Banana Bread.
- 1 1/2 cup White, spelled or oat flour (or try this almond flour banana bread)
- 1/2 cup protein powder (60g)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cup mashed ripe banana
- 1/2 cup Yogurt or extra bananas
- 1/2 cup pure maple syrup, honey or agave
- 1/3 cup oil or water
- 2 teaspoon pure vanilla essence
- option chocolate chips, walnuts, coconut etc.
Grease a 9×5 loaf pan, Line the bottom with parchment paper. Preheat oven to 350 degrees Fahrenheit. Stir all ingredients together, flatten dough into skillet and bake for 40 minutes. Turn off the oven, but do not open the door even slightly. Place the protein banana bread in the closed oven for another 5 minutes. After this time mine always completes. If for some reason (climate, oven not adjusted, etc.) the center is still soft, cover the top with tin foil and continue baking until almost clean when you insert a toothpick into the center. Circle and flip onto a plate. If you wait, the taste and texture will be the best the next day!nutrition information
Other high protein snacks
peanut butter banana smoothie
chocolate protein mug cake
protein ice cream
chia pudding recipe