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! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 179kcal

Author Arman Liew

Ingredients

2 medium bananas mashed
1 cup milk I used unsweetened almond milk
1 tablespoon vinegar apple cider or white
1 teaspoon vanilla extract
2 cups self rising flour * See notes
1/2 cup almond flour
1/4 cup 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 your mashed bananas, milk, vinegar, and vanilla extract and mix until combined. Gently add the dry ingredients and mix until smooth.
Transfer the batter to the lined pan and bake for 35-45 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.

Video

Notes

* I used a protein flour which brought each slice of banana bread to 25 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.

Nutrition