Protein Banana Bread


5 from 1029 votes
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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!

high protein banana bread

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 protein cookies, protein muffins, and protein donuts. To change things up, I wanted to throw banana bread into the mix!

Table of Contents
  1. Can I add protein powder to banana bread?
  2. Ingredients needed
  3. How to make protein banana bread
  4. Best protein powder for baking
  5. Recipe tips and variations
  6. Storage instructions
  7. Frequently Asked Questions
  8. More protein powder recipes to try
  9. Protein Banana Bread (Recipe Card)

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!

Here are some reasons why I adore 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 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!
  • Like my vegan banana bread, 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!

Ingredients needed

Besides the banana and some pantry baking staples, there isn’t much else needed to make this recipe. Here is what you’ll need:

  • 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 flourBlanched 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. 

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. 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.

Step 2- Bake. 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. 

protein powder banana bread

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 powders- Hemp, pea, and soy protein powders all will work. 

Recipe tips and variations

  • 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.
  • Depending on which protein powder I use, I sometimes notice the top of the bread browning a little too quickly. If this happens to you, cover the top with some tin foil and bake as instructed.
  • You can use this batter to make banana bread 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. Walnuts and pecans are great, as is white chocolate chips.

Storage 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. 

Protein banana bread

Frequently Asked Questions

Is banana bread a good source of protein?

While a classic loaf of banana bread has some protein in it, it is not enough to be classified as a high protein food.

How much protein is in homemade protein banana bread?

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.

Is this recipe gluten-free?

If you use gluten-free self-rising flour (as Dove Farms), this banana bread is gluten-free.

Can I make this vegan?

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 recipe

Protein Banana Bread

5 from 1029 votes
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! Watch the video below to see how I make it in my kitchen!
Servings: 8 Slices
Prep: 1 minute
Cook: 35 minutes
Total: 36 minutes




  • 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.


* I used a protein flour which brought each slice of banana bread to 18 grams of protein per slice. If you use standard self-rising flour, swap out 1/2 cup of it with more protein powder to achieve the same macros. 
** Brown rice protein powder, casein powder, or a plant based 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. 


Serving: 1sliceCalories: 179kcalCarbohydrates: 19gProtein: 18gFat: 10gSodium: 18mgPotassium: 125mgFiber: 4gVitamin A: 69IUVitamin C: 2mgCalcium: 53mgIron: 1mgNET CARBS: 15g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    I made some minor changes to the recipe based on what I had and what I thought would make it still work for me.
    It was really tasty!
    Differences= 3 bananas; 2% milk, no almond flour; hearty 1/4 cup protein powder; regular brown sugar & mixed in the chocolate chips.
    Yummy with a bit more protein.

  2. 5 stars
    This is absolutely out of this world! Made a loaf and ate it all myself! Ate it for breakfast and it kept me full a satisfied all morning. Was wonder why you always Linda pan with parchment paper instead of greasing and flouring the pan? I have a difficult time lining the pan neatly with parchment paper.

  3. 5 stars
    This recipe turned out perfect as muffins in 17 minutes! I made my own self rising flour with King Arthur GF flour + baking powder + salt, and followed the rest of the recipe exactly. They were not the moist texture that banana bread usually is, but nonetheless soft and delicious!

  4. 5 stars
    It’s rare that I take the time to review a recipe I found on the internet but this is hands down amazing! Moist, no protein flavor, cakey, no added sugar, and no eggs, for my LO who has an egg allergy. Thank you so much for putting this delicious recipe out!!!

  5. 5 stars
    Race reviews Arman, nice work! I’d love to try it but was wondering if there’s a sub for the almond flour for an allergy friendly version? Thank you so much ☺️🫶🏻🩷

      1. 5 stars
        *rave! Autocorrect is crazy 🤪
        Thank you so much Arman 🙏🏻🩷 I have some pumpkin seed flour so figure it’s probably similar to sunflower seed flour so will give it a whirl!! Have a great conference 🤗💕🩷💕

      2. Thanks, Cerys! Yes, pumpkin seed flour and sunflower seed flour is a great alternative to almond flour.

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