This post may contain affiliate links. See my disclosure policy.
This protein banana bread is moist and fluffy, and it’s made in just one bowl! Each slice packs over 25 grams of protein!
Adding protein powder to desserts and baked goods is one of my favorite things to do. As someone who follows a muscle-building diet, knowing that my treats are aiding my muscle growth keeps me motivated towards my goals.
My high protein banana bread recipe is a winner! I tested it thousands of times to make sure it looked and tasted like banana bread—but with protein powder added! It makes a fabulous post-workout snack or wholesome dessert you can feel good about eating.
Table of Contents
Why I love this recipe
- It’s moist and fluffy with a tender crumb. Just cottage cheese banana bread, this protein-rich one tastes exactly as you’d expect it to, except with a protein boost.
- It’s made in just one bowl, meaning there is NO clean-up required…or messy dishes to wash up.
- Each slice packs in over 25 grams of protein, so you’ll feel fuller for longer!
- No eggs or dairy is needed, so those who follow a vegan diet can definitely enjoy a slice or two.
Love high protein baked goods? Try my protein cookies, protein muffins, and protein donuts next.
Key Ingredients
- Ripe bananas. Overripe bananas are a must, as they will make the bread extra moist and extra sweet.
- Milk of choice. I used unsweetened almond milk, but any milk will work.
- Vinegar. White or apple cider. This reacts with the self-rising flour to give the bread some rise and fluffiness.
- Vanilla extract. A must for any good banana bread.
- 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. Blanched almond flour, not almond meal. The latter will yield a dense and doughy loaf instead of a fluffy one.
- Protein powder. I like using a vanilla-flavored protein powder, but unflavored works. Brown rice protein powder or casein protein powder are the best protein blends for baking.
- Sugar or alternative. White, brown, or coconut sugar, or sugar-free alternatives, like a brown sugar substitute. You can use a liquid sweetener like honey or maple syrup, but reduce the amount by half.
Best protein powder for baking
Most protein powders will yield a moist and fluffy banana bread. However, avoid using whey protein powder as it is known to dry out baked goods. Here are the best kinds of powder I’ve tested with this recipe-
- Brown rice protein powder– A vegan and dairy-free protein powder that works very well in baked goods. Opt for a vanilla-flavored powder for a lovely vanilla flavor.
- Casein protein powder– My preferred protein powder blend, casein bakes beautifully and yields fluffy baked goods. Their flavored ones can be a little overpowering, so feel free to use an unflavored one.
- Other vegan protein powder- Hemp protein, pea protein, and soy protein powders all will work.
How to make protein banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. In a large bowl, combine the wet ingredients. Next, add the dry ingredients and mix until a smooth batter remains.
Step 2- Bake. Transfer the batter into 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.
- If your banana bread is browning too quickly, cover the top of the bread with some tin foil after around 15-20 minutes. This might not happen to you, it all depends on the brand of protein powder AND how your oven bakes things.
- You can use this batter to make banana protein muffins. Simply 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.
Storage instructions
To store: Leftovers will keep well at room temperature, covered with plastic wrap, for 2-3 days. For longer storage, store the slices in a fridge for a week in an airtight container.
To freeze: Place slices in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
While a classic loaf of banana bread has some protein in it, it is not enough to be classified as a high-protein food.
My protein banana bread has at least 18 grams of protein per slice. Adding walnuts or almonds on top will add even more protein.
If you use gluten-free self-rising flour (as Dove Farms), this banana bread is gluten-free.
As long as you use a dairy-free and egg-free protein powder, this recipe is 100% vegan.
More protein powder recipes to try
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 your mashed bananas, milk, vinegar, and vanilla extract and mix until combined. Gently add the dry ingredients and mix until smooth.
- Transfer the batter to the lined pan and bake for 35-45 minutes, or until a skewer 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
Nutrition
Originally published February 2022, updated and republished August 2024
Is there any better aroma than banana bread in the oven? Yum! I just made these as muffins and they were great! I used 3 bananas, 1/4 cup Swerve sugar-replacement brown sugar, added 1/4 cup chopped walnuts for some texture, and my protein powder was Muscle Milk Vanilla Creme Whey Protein. It made 16 muffins and I baked them for 22 minutes at 375F. They taste great!
Delicious! This will be a new staple in my house!
My changes:
– 2.5 bananas
– sub 1/4 maple syrup for sugar
– only 1.5 cups flour
– add extra 1/2 cup protein powder
I followed the “make your own” self rising flour recipe and it worked great. Went for the full 2.5 cups because I didn’t have almond flour. I know my macros are off now but that’s okay. With that in mind. I did opt for 1 egg for added fluff and protein.
After reading some comments I opted for 3 bananas.
All in all, I know I made some tweaks, but I think the number one thing this baby is missing is salt! All sweet baked goods taste better with some salt. I would have to refer to another recipe to know what is a good amount, my spider senses say 1tsp but don’t quote me. Either way, things worked out. I think next time I’ll try maple syrup as a sweetener for depth.
SO MOIST LOVE IT , did the tip of adding more protein powder and less flour worked perfect and I love that I can change up the protein powder flavor ! I also added semi sweet chocolate chips cause … yum! Love this recipe
THESE ARE THE FREAKING BEST. I’m not joking. I’m a 17 year old who trains 5 days a week and loves a sweet treat but also needs to hit my protein goals and I wanna look toned for the summer!! These and many of your other recipes have saved me and my sweet tooth. Even shared it with my friends.
Thanks for the feedback, Grace 🙂
I did not have any almond flour or brown sugar. so i did 2.5 cups (instead of 2) self raising flour. Instead of brown sugar I used about 2 tablespoons of honey and also added 2 tablespoons of peanut butter. I used 3 bananas instead of 2 as they weren’t very ripe and it was a bit too dry.
I used muffin tins instead ( so that i don’t eat it all in one go and it’s easier to freeze and defrost daily). It took approx 15-20 mins to cook and they turned out BLISSSSSSSS!
I want to apologize because before I said one star but I’m just now realizing that I messed up a bunch of things.
So good!!!
Very tasty and lighter than I expected..
I make this protein banana bread EVERY time I have overripe bananas. It’s SO good and super moist.
I made this using Optimum whey and it came out really well (for a whey protein). I’ll try it with casein next time like you suggested 🙂
This I can vary my protein flavour. Amazing. Maybe banana coconut?
I must buy almond flour for this. I never tried in recipes.
Damn good!!!
This is the easiest protein banana bread that tastes like actual banana bread. Wouldn’t know there was so much protein in it.
What protein flour exactly did you use?
I made these and they are delicious- but I get 9 grams of protein when weighing out the ingredients and using a macros calculator. Maybe you have a flour that is much higher in protein? Thanks for the great recipe and help here!
I preapred this banana bread last week and it was much better than my usual bread.