High Protein Banana Bread Recipe

Okay, this banana bread is not your average loaf. It’s soft, moist, and packed with protein to keep you full and happy. I made it as a snack—and ended up eating it for breakfast all week.

It’s made with ripe bananas, protein powder, and just the right amount of sweetness. No dry, chalky texture here—just fluffy, flavorful goodness. You’d never guess it’s actually good for you.

Perfect for post-workout fuel, grab-and-go mornings, or late-night munchies. If you’re trying to eat better but still want something cozy and homemade, this is the one. I like to add chocolate chips… just saying.

Let’s bake it up! This high protein banana bread is super simple, super satisfying, and ready to be your new favorite healthy treat.

Why You’ll Love This Recipe

• Protein-Packed: Made with protein powder and Greek yogurt for a satisfying, muscle-friendly loaf.
• No Refined Sugar (If You Want): Naturally sweetened with banana and maple syrup, no white sugar needed.
• Moist and Tender: The bananas, oil, and yogurt keep this bread soft without being greasy.
• Customizable: Add-ins like chocolate chips, walnuts, or coconut make it your own.
• Kid-Approved: Mild, sweet, and great for lunchboxes or after-school bites.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour

Servings:

• Makes 1 loaf, about 10–12 slices.

Difficulty:

• Beginner-friendly. No mixer required.

Required Kitchen Tools

• Mixing bowls (1 large, 1 medium)
• Fork or potato masher (for bananas)
• Whisk and spatula
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper or nonstick spray
• Toothpick (for testing doneness)

Ingredients for High Protein Banana Bread

Here’s what you’ll need to make this soft, protein-rich banana bread (measured amounts in recipe card at the end):

• Flour: Use oat, white, or spelt flour. Almond flour also works with slight texture variation.
• Protein Powder: Unflavored or vanilla whey/casein or plant-based. Adds structure and protein.
• Leavening: Baking soda and baking powder for a balanced lift.
• Salt & Cinnamon: Enhance flavor and add gentle warmth.
• Mashed Bananas: The heart of this bread—use very ripe bananas for best sweetness and moisture.
• Yogurt or Banana: Greek yogurt adds protein and softness. You can swap for more banana if needed.
• Maple Syrup, Honey, or Agave: Natural sweetness and subtle caramel notes.
• Oil or Water: Oil gives moist texture; water can be used for a lower-fat version.
• Vanilla Extract: Rounds out the flavor.
• Optional Add-ins: Chocolate chips, chopped walnuts, shredded coconut, or dried fruit.

Variations for High Protein Banana Bread

• Nut Butter Boost: Add 2 tablespoons of almond or peanut butter for extra protein and healthy fat.
• Vegan Version: Use plant-based yogurt and a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of regular egg.
• Gluten-Free: Substitute with certified gluten-free oat flour or a gluten-free flour blend.
• Chocolate Lovers: Stir in dark chocolate chips or cocoa powder for a rich twist.
• Nutty Crunch: Add chopped walnuts or pecans to the batter for texture and omega-3s.
• Tropical Flavor: Mix in shredded coconut and diced pineapple or mango.

How to Make High Protein Banana Bread – Step-by-Step Instructions

1. Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mash the Bananas

In a large bowl, mash 1½ cups of overripe bananas until smooth. A few small chunks are okay.

3. Mix Wet Ingredients

To the mashed bananas, add:

• ½ cup Greek yogurt (or more mashed banana)
• ½ cup maple syrup, honey, or agave
• ⅓ cup oil or water
• 2 tsp pure vanilla extract

Whisk everything together until well blended.

4. Combine Dry Ingredients

In a separate bowl, whisk:

• 1½ cups flour (white, spelt, oat, or almond)
• ½ cup protein powder (about 60g)
• 1 tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• ½ tsp ground cinnamon

5. Combine Wet and Dry

Pour the dry ingredients into the wet mixture. Stir gently using a spatula or spoon. Don’t overmix—just until combined.

6. Add Optional Ingredients

Fold in your add-ins like chocolate chips, nuts, or coconut (if using). About ½ to 1 cup total works well.

7. Pour and Bake

Transfer the batter to your prepared loaf pan. Smooth the top with a spatula.

Bake at 350°F for 45–55 minutes. Start checking at 45 minutes. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

8. Cool and Slice

Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Serve High Protein Banana Bread

This banana bread fits into so many parts of the day:

• Breakfast on the Go: Slice and toast with nut butter for a filling start.
• Post-Workout Snack: Pair with a protein shake or a handful of nuts.
• Midday Treat: Enjoy with tea or coffee as a wholesome energy boost.
• Dessert: Add a drizzle of melted dark chocolate or a scoop of Greek yogurt on top.

Storing High Protein Banana Bread

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 7 days in the fridge. Wrap tightly to prevent drying.
• Freezer-Friendly: Slice and freeze individually. Wrap in parchment and freeze in a zip bag for up to 2 months. Thaw overnight or microwave in 10–15 second bursts.

Tips and Tricks for Success

• Use Overripe Bananas: They should be very soft with lots of brown spots for natural sweetness and moisture.
• Don’t Overmix: Gently stir batter to keep the loaf tender.
• Cool Before Slicing: The bread sets as it cools—wait at least 30 minutes before cutting to prevent crumbling.
• Check for Doneness: Insert a toothpick in the center. It should come out clean or with just a few moist crumbs, not wet batter.
• Customize Your Protein: Different protein powders behave slightly differently—whey, casein, and plant-based all work but may affect moisture, so adjust liquid slightly if needed.

Nutrition (Per Slice – Based on 10 slices)

Nutrient	Amount
Calories	~180
Protein	~8–10g
Carbohydrates	~24g
Sugars	~10g (from banana + syrup)
Fat	~6g
Fiber	~3g
Saturated Fat	~1g
Sodium	~160mg

FAQs

Can I use almond flour?

Yes, but the texture will be softer. You may need to reduce liquid slightly.

What type of protein powder is best?

Vanilla or unflavored whey or plant-based powders work. Avoid overly gritty blends.

Can I make it egg-free?

This recipe is egg-free by default. Greek yogurt adds structure and moisture. You can also use a flax egg for extra stability.

Why is my bread too moist or dense?

Be sure to measure flour correctly (spoon and level). Also avoid overmixing and check that your bananas weren’t too watery.

Conclusion

This High Protein Banana Bread is one of those feel-good recipes I keep coming back to. It’s quick to make, flexible enough to tweak, and gives you a little boost whether you’re starting your day or winding it down. I’ve made it countless times—and every slice feels like a smart, nourishing bite that doesn’t skip on flavor.