This protein banana bread is moist, fluffy, and made in just one bowl! It’s an eggless and dairy free recipe that packs in over 18 grams of protein per slice!
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.
Some of my favorite treats to add protein to include cookies, muffins, and donuts. To change things up, I wanted to throw banana bread into the mix!
Can I add protein powder to banana bread?
Adding protein powder to any old recipe is not recommended. Protein powder transforms the structure of banana bread, so we need special ingredients to compensate. Luckily, we’ve created the best of both worlds, which is why this protein banana bread recipe is such a winner!
Why you’ll love this recipe
- It’s moist and fluffy with a tender crumb. Just like any good banana bread out there, this protein-rich one tastes exactly as what 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 18 grams of protein, so you’ll feel fuller for longer!
- There are no eggs or dairy needed, so those who follow a vegan diet can definitely enjoy a slice or two.
What I love about this recipe is that it’s healthy enough to eat for breakfast, a wholesome snack between meals! Heck, I love to add a scoop of protein ice cream on top and enjoy it as a protein-packed dessert!
How to make protein banana bread?
- 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!
- Almond flour– Blanched or superfine almond flour, not almond meal.
- 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.
- Chocolate chips– Optional, but I love to fold through some vegan chocolate chips.
Start by adding the mashed bananas, milk, and vanilla extract into a large mixing bowl and whisking together until combined. Next, add the dry ingredients and mix until a smooth batter remains. If using chocolate chips, fold them through at the end.
Now, 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. Let the protein banana bread cool in the pan completely, before slicing and serving.
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 to make 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 plant based protein powder– Hemp, pea, and soy protein powders all will work.
Storing and freezing instructions
- 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.
More protein powder recipes to try
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.
Protein banana bread has at least 18 grams of protein per slice. Add some walnuts or almonds on top and add even more protein to it.
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.
Protein Banana Bread
- 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
- 1/2 cup almond flour
- 1/4 cup protein powder * See notes
- 1/2 cup brown sugar substitute or any sweetener of choice
- 1/2 cup chocolate chips optional
- 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. Fold through the chocolate chips.
- Transfer the batter into the lined pan and bake for 45-50 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.
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Yummy!!!! This was the best no added sugar recipe I have ever tried, even if it did poop on the oven floor as I didn’t use a big enough loaf pan. Will definitely be making it again—in a larger loaf pan.
Is there anything that can be substituted for almond flour for someone with nut allergies?
Not that I’ve tried. You can experiment and see 🙂
Would Coconut flour work in place of almond flour.
No it will not.
Is there a way to make this nut free? And would whey protein powder work?
Not that I’ve tried. You can experiment and see 🙂 Whey protein is not recommended as it dries out baked goods!
This will definitely be on rotation for me! So good and I like that the serving sizes are big too. Thank you for sharing!
I love your recipes so much, I’ve made your protein pizza and this one also knocked it out of the park! Thanks for your clear, direct, and helpful explanations and recipes. And also thank you for introducing me to the magic of self rising flour!
You’re becoming my go-to recipe website 🙂
I didn’t have almond flour so I used bread flour and it seemed to work great. Also added an egg. Was perfectly moist and delicious 🙂
Can the protein powder be omitted?
I love your recipes! I just discovered you 2 days ago and I’ve already made 2 batches of different muffins and am planning on making this banana bread tomorrow. Thank you for healthy, but delicious recipes to share with my family.
Can I leave the protein powder out?
Sure! Try wheat or white flour.
Hi! Love your recipes, thanks for sharing! I was wondering if I want to skip the protein powder, could I fill in the 1/4 cup with something else? If yes what could that be?
Yes, use white or wheat flour.
Do you recommend protein powders with minimal ingredients? It seems like so many have a million “superfoods” added. I’ve been trying a simple oat protein powder lately.
That’s true- Try looking for a brown rice blend with no added sugar 🙂
I’m concerned if I use almond powder or peanut butter powder instead of protein powder (don’t have) it might not be moist and moistness is so necessary for banana bread, thoughts?
No idea- I haven’t used either of those so I can’t vouch for it.
Put 1 scoop of any of those or protein powder, even whey, and add 1 more very ripe banana (3 total) and see if that works. It did for me and I used whey and it turned out absolutely delicious!!!
For those of us who are gluten-sensitive, can almond flour (or rice flour or potato flour) be substituted for the self-rising flour?
Not that I’ve tried! But gluten free self-rising flour works too!
I missed the memo on the “self-rising” and used all purpose flower no baking powder. I would imagine the baking powder and salt help the cake consistency because the consistency I got was more like bread pudding. The flavor was still really good though. I can’t believe no eggs in recipe!
I’ve made this twice. I used 1/2c peanut butter protein and 1/4c of whey and added a 3rd banana. Perfect moist, great taste and looks amazing!!
Would help if you told us what temperature to cook it in the oven at….
What do you think the recipe card is for? Decoration?
Would you be able to taste the vinegar?
not at all 🙂