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This Protein Banana Bread is packed with 10 grams of protein per slice! It’s moist, fluffy, delicious, gluten-free, and super easy to make in just one bowl! With protein from protein powder, eggs, almonds, and yogurt!
Our High Protein Banana Bread recipe is incredibly moist, heavenly delicious, and a true protein booster! With a proud 120 grams of protein, 10g per slice, this banana bread is packed with clean proteins! Plus, it’s astonishingly simple to whip up in just one bowl.
The addition of protein powder is a great way to sneak some extra protein into your diet, much like these Protein Cookies! While the addition of dark chocolate chips can elevate the flavor to decadent heights, feel free to skip it if you prefer. Our recipe for Protein Banana Bread is entirely gluten-free, thanks to the use of almond flour instead of all-purpose flour.
This high-protein version of the classic banana bread is a nutritious and delicious way to enjoy your favorite snack while fueling your body with the protein it needs. Whether you’re enjoying it as a post-workout treat, a hearty breakfast, or a wholesome snack, this recipe is sure to satisfy your cravings and keep you powered throughout the day. Happy Baking!
Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Mash bananas in a large mixing bowl using the back of a fork. Add wet ingredients and whisk until combined.
- Stir in dry ingredients. Fold in chocolate chips (optional: keep a few aside for decoration – next step).
- Pour the batter into a prepared loaf pan (8×5 inch loaf pan lined with parchment paper). Optional: Sprinkle with remaining chocolate chips.
- Bake for 50 minutes in the preheated oven. Cover the banana bread with aluminum foil after 20 minutes to prevent it from getting too dark (the protein powder causes the bread to brown more quickly). → The bread is done when a toothpick inserted in the center comes out mostly clean.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely before slicing.
Variations
- Dairy-Free: Use plant-based protein powder and dairy-free plain yogurt for a dairy-free version.
- Nuts: Instead of chocolate chips, stir in chopped walnuts or pecans for a crunchy texture.
Storage & Freezing Instructions
Store leftovers in an airtight container or packed with aluminum foil/plastic wrap in the refrigerator for up to 4 days.
Freeze: Once cool, transfer the bread into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Defrosting is even faster if you freeze the bread already sliced so that you can defrost individual slices at room temperature or in a toaster.
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📖 Recipe
Protein Banana Bread
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Ingredients
- 3 ripe bananas
- 2 eggs
- 2 tbsp coconut oil melted, or olive oil/butter
- ¼ cup (60 g) maple syrup
- ¼ cup (60 g) plain skyr yogurt or plain greek yogurt
- 1 ¼ cup (120 g) almond flour
- ⅔ cup (80 g) whey protein powder vanilla
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 80½ cup (80 g) dark chocolate chips optional
Instructions
- Preheat the oven to 350°F (180°C). Line a 8×5 inch loaf pan with parchment paper.
- Mash bananas in a large mixing bowl using the back of a fork. Add eggs, coconut oil, maple syrup, and yogurt, whisk until combined.
- Stir in almond flour, protein powder, baking powder, cinnamon, and salt. Fold in chocolate chips (optional: keep a few aside for decoration – next step). Pour the batter into the prepared pan.
- Optional: Sprinkle with remaining chocolate chips.
- Bake for 50 minutes in the preheated oven.→ Cover the banana bread with aluminum foil after 20 minutes to prevent it from getting too dark (the protein powder causes the bread to brown more quickly).
- Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely before slicing.
