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
- 1 cup self rising flour * See notes
- 1/2 cup almond flour
- 1 1/4 cups 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
The best protein banana bread recipe ever.
What flavor protein powder I use?
Plain or vanilla is best, but feel free to use other flavors too- your banana bread will just taste a little like that 🙂
Just curious did you include the chocolate in your calorie math? Thanks!
We didn’t, as they are optional 🙂
This protein banana bread is really delicious and super easy to make. Moist and fluffy is definitely an accurate description! Just recently discovered your website and I look forward to trying more of your recipes!
This protein banana bread is really delicious and super easy to make. Moist and fluffy is definitely an accurate description! Just recently discovered your website and I look forward to trying more of your recipes!
What if I want to add an egg or two? What will happen / what should I substitute out to fit them in?
I think adding eggs won’t affect the texture too much, you just risk the batter being a little more gummy (but not in a bad way!).
This tasted absolutely wonderful, and the smell in my kitchen was divine!
ABSOLUTELY THE BEST!!!
Question, is cake flour or pastry flour the same as self rising flour?
Can I substitute the protein powder for the collagen peptide powder?
You could try!
Thanks so much for sharing this recipe!! It came out super moist and very tasty. I used vanilla whey protein powder and for the flour – 1 c white and 1 c whole wheat, using your recipe for self rising flour (thanks for including the link to that in this recipe!). Will be making this again soon.
I’m not a seasoned baker so I wish you could’ve explained the self-rising flour part. Made my whole thing without baking powder and it ruined my day 🙁
The BEST banana bread we’ve ever tasted! I even used Whey Protein! I simply added an extra very ripe, I mean mushy brown, banana and it came out perfectly moist. We’ve made this twice in two weeks.
Can I add regular milk instead of almond milk?
absolutely!
Amazing banana bread! We replaced the almond flour with half coconut flour and extra milk and it still tasted delicious! Great recipe 🙂
Can you eliminate the almond flour??
You can replace it with wheat or white flour.
You can but you can’t even taste the almond flour and it doesn’t make it gritty.
For normal poeple
240ml Milk
1 tablespoon Vinegar
1 tablespoon Vanilla extract
240g Flour
1 tablespoon Baking powder
50g Almond flour
30g Protein Powder
100g Surag substitute
85g Chocolate chips
Love it! Thank you so much, it’s all about the grams for baking 😀
Haha normal! At least he doesn’t use ounces 😀 Thanks though, I don’t mind cups but grams is even better, and uses less dishes!
Can I swap out the rice protein for whey protein isolate?
You can try and see