Protein Banana Bread – Bites of Wellness

High protein banana bread is packed with flavor and so easy to make. This healthy protein banana bread is moist and fluffy and has about 11 grams of protein per slice! It tastes just like traditional banana bread but has a high protein spin, making it a great breakfast or snack option.

Why you will love this recipe

• One bowl recipe – make protein banana bread in one large bowl with a spoon for mixing, no fancy mixer required.
• Simple ingredients – this gluten free protein banana bread is made with pretty simple ingredients, most of which are pantry staples. That means you can make banana bread anytime you have spotty bananas on the counter.
• Great way to add protein to your day – if you are trying to increase your protein intake (or help your kids get more protein in), this banana protein bread is a great solution. Each slice has about 11 grams of protein, but it tastes just like regular banana bread. No chalky or dry banana bread here!

Ingredients

• Bananas – make sure to use ripe bananas in this recipe. They riper the banana, the more pronounced the flavor and sweeter the recipe will be. Look for bananas with brown spots on the skin for the best banana bread.
• Eggs – eggs help to hold together the banana bread and also provide some added protein. If you are egg free, check out my favorite vegan protein banana bread recipe for alternatives.
• Dairy free milk – this helps ensure that the banana bread has the right texture. Use whatever dairy free milk you have on hand (almond milk, cashew milk, oat milk, etc).
• Maple syrup – maple syrup naturally sweetens the banana bread. You could also use honey. I don’t’ recommend granulated sugar (regular sugar, brown sugar) because you need the added liquid to make the recipe moist.
• Almond butter or peanut butter or sunbutter – almond butter helps create a moist protein banana bread recipe. If you choose to omit the almond butter, the bread will be a bit drier.
• Vanilla protein powder – vanilla protein powder is used to replace the flour in a traditional banana bread recipe. I only recommend using vegan protein powder (usually pea protein or a vegan protein powder blend).
• Oat flour – oat flour helps create the best texture for the banana bread. You can use store bought or homemade oat flour (I recommend adding an extra ¼ cup of homemade oat flour).
• Baking powder – baking powder helps the banana bread rise in the oven. I noticed that this recipe needs more baking powder than traditionally used because the oat flour can be a bit dense.
• Cinnamon (optional) – cinnamon is optional but I highly recommend adding it. It gives makes the bread taste even sweeter and gives it so much extra flavor.
• Chocolate chips (optional) – I love the combination of bananas and chocolate. If you do too, add some chocolate chips to the batter. I highly recommend after testing this recipe 4 times to use mini chocolate chips for the most chocolate flavor in each bite (if that is important to you).

How to make protein banana bread

Preheat the oven to 375F.

In a large bowl, mash the bananas. Then add eggs, dairy free milk, maple syrup and almond butter to the bowl with the banana. Stir well to combine.

Add the dry ingredients (protein powder, oat flour, baking powder and cinnamon) to the bowl with the banana mixture. Stir well until fully combined.

Add optional chocolate chips and stir until they are incorporated.

Line a bread pan with parchment paper then pour in the protein banana bread batter. Bake in a 375F oven for 40-45 minutes or until a toothpick comes out clean when tested in the center.

Allow the banana bread to cool 15-20 minutes before removing from the pan. Slice and enjoy.

Top tips when making banana bread with protein powder

• A lot of the sweetness in this recipe comes from the bananas. Be sure to use ripe bananas (no green on the skin).
• Be sure to line your loaf tin with parchment paper to ensure it’s easy to remove the banana bread after baking
• The banana bread will continue to cook a bit out of the oven, so let it cool for 15-20 minutes before slicing into it.
• Easily make this recipe into protein banana muffins! No changes are needed to the recipe. Pour into muffin tin with muffin liners and bake at 375F for 20-23 minutes.
• If you find that the top of the bread is getting dark in the oven (check around the 30 minute mark), tent the bread with foil to prevent it from getting too brown.
• I find that using mini chocolate chips ensures that every bite has a little chocolate in it.

Add-in ingredients

This banana bread with protein powder is perfect just as written, but it can also be fun to change up the flavors from time to time. Here are some fun add-in’s to try:

• Chopped nuts – pecans, walnuts, pistachios would all be great
• Coconut flakes
• Spices: Add some nutmeg or replace the cinnamon with pumpkin pie spice for different flavor
• Dried fruit: Raisins, dried cranberries, dried cherries or pitted chopped dates
• Hemp hearts – 3 tablespoons will add an additional 10 grams of protein to the loaf.
• Fresh or frozen blueberries or raspberries – add an additional tablespoon of oat flour to coat the berries in so they don’t sink to the bottom of the loaf when baking.
• Collagen peptides – you could add these along with the vegan protein powder for added protein. They dissolve right into the batter and are virtually tasteless.

Common questions

What is the best protein powder for baking

Pea protein or a vegan protein blend (usually includes one or more of the following: pea, brown rice protein, pumpkin protein, chia protein)

Pea protein absorbs liquid and mimics the texture of flour when baking. It’s my go to when replacing flour in recipes with protein powder.

I do not recommend using whey protein powder, it does not absorb liquid like vegan protein powder and often leaves baked goods tasting dry.

What if your bananas are too hard to mash?

If you find that your bananas are not quite as ripe as you would like, you can soften them in the microwave. Peel away the skin, place the bananas in a bowl and microwave for 20 seconds or until soft.

Can you make this gluten free protein banana bread without eggs?

This recipe is based off of my Vegan Protein Banana Bread, which is egg free, dairy free and gluten free. I highly recommend that recipe if you need an egg free version.

Can you make this nut free?

Simply swap the almond butter with sunbutter or tahini to make this nut free.

Can you make your own oat flour?

Yes, if you don’t have oat flour on hand, make you own by blending oats in a high speed blender or food processor until they resemble flour.

However, I find that homemade oat flour isn’t quite as fine as store bought oat flour, so I recommend adding an additional 1/4 cup of oat flour if you are using homemade oat flour.

How to know if banana bread is done baking

The best way is to use a toothpick or cake tester and sticking it in the center of the loaf. If it comes out mostly clean, the loaf if done. If you notice there is some wet batter, the center is not quite cooked yet and will need 5-10 more minutes.

Storing leftovers

• Fridge: I recommend storing the banana bread in the fridge in a well sealed container. It will be good for 5-7 days. You can also freeze any portion you aren’t going to eat in the next few days.
• Freezer: Freeze for up to 3 months in a freezer safe bag or container. I recommend slicing the bread and placing parchment paper or wax paper between the slices, so you can get just one slice out of the freezer at a time if needed.
  • Let defrost on the counter, in the microwave, or in a toaster oven.

If you love high protein desserts, you should try

Protein Peanut Butter Cups

Chocolate Mint Protein Balls

Protein Cookie Dough

Protein Mug Cake