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!
Love love love this protein banana bread. It is so good!
This banana bread is Amazing! I can’t believe how good it tastes using such simple ingredients and no processed sugar . I’ve been making it on repeat for my evening snack!
The best protein banana bread recipe. I make this all the time.
This is super moist and fluffy.
so good – best protein banana bread i;ve ever had!
The best moist and fluffy protein banana bread that actually tastes like real banana bread.
What can I substitute for all purpose flour please! Thanks
Haven’t tried any alternatives, you are welcome to experiment and see!
so good. I had to tent the bread so the edges didn’t overcook/burn. I also had like 15 min of cook time. Super delicious though; the whole family loved it.
Hi Arman, thank you for another yummy scrummy looking recipe!
Just wondering for dubs for almond flour…. could I use polenta! Thinking of a low fat allergy friendly alternative 🙂
Thank you so much!
Hi there- Saw your earlier comment 🙂 Good luck with the sunflower seed flour 🙂
Excellent recipe, thank you. No issues using dairy milk or whey protein protein.
Great to hear, Em!
Super moist. I added chocolate chips and walnuts too.
Great to hear that, Jordan!
Great recipe!
Best recipe. I love how amazing the texture is!
Great to hear that, Margo!
Seriously the best protein banana bread recipe I’ve ever made!
omg this protein banana bread is to die for!!
Which protein powder would you recommend for this recipe? I tried this with whey protein (that’s all I had available) but it came out goes and not cakey at all, and I’m guessing it’s due to the protein powder
Oh yes, whey protein dries out baked goods. Always use casein or brown rice protein. I used optimum casein 🙂
I used monkfruit sweetener and honey, plus walnuts instead of choc chips. Amazing! Will definitely make this one again
Can it work well with other flours such as oat flour instead of almond flour? Thanks
Hi Julia! Almond flour can be subbed with sunflower seed flour or cashew flour.