Protein Banana Bread
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This protein banana bread is moist and fluffy, and it’s made in just one bowl. Each slice packs in 25 grams of protein!
I consider myself an expert on adding protein to baked goods and desserts, and this protein banana bread has been a long time coming. I actually intended to add it to my first cookbook (high-protein desserts, figure), but it wasn’t ready before publishing, so it didn’t make the cut. Since then, I tested this countless times to make sure it looks and tastes like banana bread, but with the addition of protein powder. Even my picky family can’t tell the difference!
Each serving packs 25 grams of protein thanks to the protein powder, enriched flour (higher protein), and almond flour. My partner and I love a warm slice with peanut butter after the gym, but we’ve definitely sneaked them as a last-minute breakfast (they tick all the food groups!).
What readers are saying
★★★★★ – “SO MOIST LOVE IT. I did the tip of adding more protein powder and less flour work perfectly. I love that I can change the protein powder flavor! I also added semi-sweet chocolate chips cause … yum! Love this recipe.” – Gina
Key Ingredients
Here are the main ingredients in my high-protein banana bread. The full list with measurements is in the recipe card.
- Ripe bananas. Overripe bananas are a must- they make the bread extra moist and sweet.
- Vinegar. White or apple cider. This reacts with the self-rising flour, giving the bread some rise and fluffiness.
- Self-rising flour. Skip the expensive pre-made blends and make your own (it’s just all-purpose flour, salt, and baking powder). I tested this recipe with oat flour and found the loaf to be a little too dry for my liking.
- Almond flour. I tested this with blanched almond flour and almond meal, and found that almond flour made a more tender and fluffy loaf.
- Protein powder. I like using vanilla-flavored protein powder, but unflavored works too. I tested this with casein, pea, and brown rice, and they all baked just fine. In terms of brands, I swear by Optimum Nutrition, Dymatize, and Growing Naturals. I really don’t recommend whey protein powder, as it tends to dry out baked goods.
- Sugar or alternative. White, brown, coconut sugar, or sugar-free options, like a brown sugar substitute. I did test it with liquid sweeteners (honey or maple syrup), and it worked fine. Just reduce the amount by half.
How to make protein banana bread
Step 1- In a large bowl, combine the wet ingredients. Next, add the dry ingredients and mix until a smooth batter remains.
Step 2- Transfer the batter to a greased loaf pan and bake for 45-50 minutes or until a skewer comes out mostly clean from the middle.
Arman’s recipe tips
- Do not overbake the banana bread, as it will continue to bake as it cools down. Once a toothpick comes out mostly clean, it’s ready to be removed from the oven. A few moist crumbs are fine.
- If your banana bread browns too quickly, cover the top with tin foil after 15-20 minutes. This might not happen to you; it depends on the brand of protein powder and how your oven bakes. My oven doesn’t need it, but my sister, parents, and tons of my friends who regularly bake this do.
- Make banana protein muffins. Bake it in muffin liners and reduce the cooking time to 18 minutes.
- Feel free to fold through fun mix-ins to change up the texture. Try walnuts, pecans, dark chocolate chips, peanut butter, nut butter, white chocolate chips, or even dried fruit.
Frequently asked questions
No, I don’t recommend it. I tested nearly every kind on the market (whey, casein, brown rice, pea, and blends) and found most worked, except for whey. Whey dries out the baked goods and tends to make the batter sticky. Please don’t say I didn’t warn you!
Like traditional banana bread, if you overmix the batter, you push air into the mixture, which, in turn, yields a dense, rubbery loaf. The key is to mix everything until just combined. If there are a few pockets of flour, don’t stress.
Yes, you can. My initial trials didn’t use protein powder, so I could judge the bake time and texture. If you don’t want to use protein powder, replace it with equal amounts of self-rising flour.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Protein Banana Bread
Video
Ingredients
- 2 medium bananas mashed
- 1 cup milk I used unsweetened almond milk
- 1 tablespoon vinegar apple cider or white
- 1 teaspoon vanilla extract
- 2 cups self rising flour * See notes
- 1/2 cup almond flour
- 1/4 cup protein powder ** See notes
- 1/2 cup brown sugar substitute or any sweetener of choice
Instructions
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, add the mashed bananas, milk, vinegar, and vanilla extract and mix until combined. Gently add the self rising flour, almond flour, protein powder, sugar of choice, and mix until smooth.
- Transfer the batter to the lined pan and bake for 45-55 minutes, or until a toothpick comes out mostly clean from the center.
- Remove the bread from the oven and let it cool completely, before removing from the pan and slicing.
Notes
- Protein content: I used a protein flour, which brought each slice of banana bread to 25 grams of protein per slice.
- Protein powder: I had success with casein, brown rice protein powder, and pea protein powder.
- TO STORE: Leftovers should always be stored in the refrigerator, covered. The banana bread will keep well for up to one week.
- TO FREEZE: Place slices in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
More baking with protein powder
- Protein brownies
- Protein mug cake
- Protein cookies
- Protein muffins
- Protein donuts
- Protein cupcakes
- Or any of my recipes with protein powder
Originally published February 2022
Hey Arman, the Protein Flour, could you share the brand you’ve used? I’m having a hard time looking this up.
Hi Zoey- the flour brand is Zetta 🙂
What temp and how long if batter is divided into a 12 bar pan (like a muffin pan, but bar shaped)?
Same temperature, but I’d check on it at the 18-minute mark and every minute until it’s cooked (it should bounce back lightly when pressed).
Please send this yummy Banana recipe to my messenger! Thank you for sharing this yummy recipe for banana bread.
Will do, Brenda. Check your messenger shortly 🙂
I CAN NOT AFFORD ALL THESE SPECIAL INGREDIENTS WHAT CAN I USE IN PLACE OF PROTEIN POWDER?
Hi Virginia- I have a 3 ingredient banana bread recipe that uses pantry staples, and also a 4 ingredient banana bread which is also using simple ingredients. Feel free to shoot me an email and I can share other options with you 🙂
I really appreciate your dessert recipes that cut sugar. The cottage cheese + melted chocolate candy recipe is especially useful for a diabetic friend, as are the chocolate cake and ganache recipes. Your base of cottage cheese is even more useful for desserts I make in Native American longhouses.
If I were to add a nut butter to the candy, how much of that would I use? Maybe I missed that recipe: you may have already provided it somewhere.
Hi Gail- thank you so much for your kind words! I think this might be the incorrect recipe you are referring to- if you let me know, I can find it for you. Feel free to email me if it is easier 🙂
Can you substitute the almond flour? Have nut allergy in house
Hi Melanie! Yes, you can use equal parts sunflower seed flour which has the same baking properties that almond flour has 🙂
Love your recipes
Thanks so much for the lovely review, Margaret! Glad you enjoy the recipes and glad you enjoyed this protein banana bread!
This is the best bread ever! I used self rising flour and added a little bit more protein powder (whey). The only problem is that I had a hard time not eating it all!
Haha, I love that Amberlee- Oh, I’m so glad whey worked for you!- It can be sometimes difficult to bake with!
Hi, on your Protein Banana Bread, what size loaf pan are you using? Roughly speaking, there are a bit smaller, regular-sized ones, and larger ones. Which ones are you writing for? I’m guessing the regular-sized smaller ones which look like about 8″ x 4″. Is that correct?
Hi Gail- yes, that is correct. That or a 9 x 4-inch works too. I’ll update the recipe card to reflect that.
Arman, I make this banana bread at least once a week and the kids beg for it too. Thanks Arman!
You are welcome, Benita! I’m so glad it’s a hit in your family! 🙂
Is this a good bread for losing weight? I have no dietary restrictions but am going higher protein and lower calorie to lose weight. Down 12 pounds and dent want to gain weight by eating to many carbs. I LOVE Banana bread, but don’t want it to not be good for the diet plan I am on.
Congrats on that, Teresa- that’s a fantastic achievement. Like any recipe, you can make it work as part of a healthy diet.
Your are very Smart expert fór cooking
Haha, thank you Zoltan! I’m glad culinary school and my studies are paying off 🙂 Thanks for your kind words!
Sounds great, going to try this! When you say you used high protein flour, is this replacing the self-raising or the almond flour?
I used a high protein self-raising flour and kept the almond flour as normal 🙂
What brand of high protein flour do you use?
I use Ground Up High Protein Flour. This one doesn’t come with a leavening agent added so for every 1 cup I add 1 1/2 teaspoons of baking powder and a pinch of salt, sifted together.
I just made this bread for my family because we had some very ripe bananas. Changed a couple of ingredients to see if anyone would notice like white whole wheat flour and allulose. This is an amazing recipe! My family loved it! Thank you so much for sharing! You have inspired me to think outside the box when it comes to eatting better.
Aw Mary- I’m so glad no one was able to tell it was healthier. I developed this recipe with the notion that it had to taste like actual banana bread. I’m so glad they enjoyed it and you are so welcome. Thanks for your lovely review and rating 🙂
So good !!!! Even my mum loves it !
Haha, love that- Jamie- what a win!
I saw this on Instagram so I had to try it out and it was sensational- no one in my family could believe it was high in protein. Can I use wholewheat flour at all?
Hi Bella! Thanks for your kind words! I did do a test batch with wholewheat self rising flour, and it did work out quite well- it just was a tiny bit more dense that I’d like, but it still tastes delicious. Let me know if you try it using it.