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
Made this twice now. Quick easy and delicious. Great recipe!
Best banana bread ive ever had! Cant even taste the protein and its so moist and soft.
I tweaked the recipe a bit, I did fully almond flour ( 2 and a half cups ),cinnamon, baking powder, a little salt & a tablespoon of olive oil, since almond flour and protein powder can be very drying.
Upon eating it, I realized the milk made it spongy, It almost felt like a milk cake but the next day it dried up a bit but its still so delicious!!
Came out just like a bakery banana bread. love love love it.
Today I made this. I added banana flavour whey
Protein. I cannot believe the taste. It was amazing!
Would it be possible to have the measurements in Metric?
I’d really love to try this recipe.
Yes, will update shortly with it 🙂
Can I substitute pumpkin puree for the banana?
Yes, I did try it with that recipe testing. I do suggest adding some sweetener/sugar to compensate
This recipe is amazing. I will definitely be saving it for the future.
Wow I just bought banana protein powder. So I really need to try this recipe. Banana explosion.
What if I put coconut flour instead of almond? Would it be the same?
I will do this. I just bought whey protein banana flavour so it will fit perfectly.
Does this recipe need baking powder or baking soda? Just curious!
It does to help it rise 🙂 I have tried it once without it and its still tasty and moist, just no rise
If i dont have protein powder can i add more flour?
Yes, leave it out and add a tablespoon more flour 🙂
This has become one of my favorite protein recipes. It bakes like real banana bread.
Can this be made with whey protein?
Hi Holly- Several readers have successfully made it with Optimum whey protein powder. I don’t typically use it for baking because it dries out compated to a casein, brown rice, or pea protein blend.
Can I go without the almond flour? Is it just for taste?
It helps with structure like any other flour would.