Protein Banana Bread

This protein banana bread is moist and fluffy, and it’s made in just one bowl! Each slice packs over 25 grams of protein!

Love high protein baked goods? Try my protein cookies, protein muffins, and protein donuts next.

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

1. Why I love this recipe
2. Key Ingredients
3. How to make protein banana bread
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More protein powder recipes to try
8. Protein Banana Bread (Recipe Card)

Why I 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 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.

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.

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.

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

More protein powder recipes to try

• Protein brownies
• Protein mug cake
• Protein granola
• Protein granola bars
• Protein cupcakes

Originally published February 2022, updated and republished August 2024