Why You’ll Love Protein Banana Bread Recipe

High in Protein: Each slice delivers 10 grams of protein, making it a satisfying and energizing option.
Diet-Friendly: Naturally egg-free and easily adaptable to vegan and gluten-free diets.
Simple Ingredients: Made with pantry staples and ripe bananas, it’s both convenient and delicious.
Versatile: Enjoy it plain or customize with your favorite add-ins like nuts or chocolate chips.
Make-Ahead Friendly: Tastes even better the next day, making it ideal for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups flour (white, spelt, oat, or gluten-free mix)
½ cup protein powder (e.g., pea, soy, or brown rice)
¾ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon (optional)
1½ cups mashed overripe bananas
½ cup yogurt (regular, Greek, or dairy-free) or additional banana
½ cup liquid sweetener (maple syrup, honey, or agave)
⅓ cup oil or water
2 teaspoons pure vanilla extract
Optional add-ins: chocolate chips, walnuts, shredded coconut, etc.

Directions

Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
Preheat the oven to 350°F (175°C).
In a large bowl, mash the bananas. Add the yogurt, sweetener, oil, and vanilla extract. Mix well.
Add the flour, protein powder, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
Fold in any optional add-ins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40 minutes. After that, turn off the oven and let the bread sit inside for another 5 minutes.
Let the bread cool completely in the pan before removing. For best flavor, loosely cover and let it rest overnight at room temperature or in the fridge.

Servings and Timing

Servings: 10–12 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 5 minutes (plus optional overnight rest)
Total Time: Approximately 55 minutes (not including overnight rest)

Variations

Vegan: Use dairy-free yogurt or more banana instead of yogurt.
Gluten-Free: Use a certified gluten-free flour blend.
Flavor Enhancements: Add spices like nutmeg or cardamom, or mix in dried fruit.
Nut-Free: Omit nuts and ensure all ingredients are nut-free.
Low-Fat: Replace the oil with applesauce or extra yogurt.

Storage/Reheating

Room Temperature: Store covered for up to 1 day.
Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Slice and place parchment between slices; freeze for up to 3 months.
Reheating: Thaw at room temperature or warm slices in the microwave or oven.

FAQs

How much protein is in each slice?

Each slice contains about 10 grams of protein.

Can I use flavored protein powder?

Yes, but be cautious with the sweetness and taste. Adjust the sweetener if needed.

Is this recipe vegan-friendly?

Yes, just use plant-based yogurt or more mashed banana.

Can I make this recipe gluten-free?

Absolutely, just use a gluten-free flour blend.

What can I use instead of oil?

Applesauce or extra yogurt are great oil substitutes.

How do I know if the bread is done baking?

Insert a toothpick into the center—if it comes out mostly clean, it’s ready.

Can I add mix-ins like nuts or chocolate?

Definitely. Customize to your taste.

How long can I store this banana bread?

Up to 1 day at room temp, 4 days in the fridge, or 3 months in the freezer.

How should I freeze and reheat it?

Slice, separate with parchment, and freeze. Thaw or warm as needed.

Can I skip the sweetener?

The bananas add natural sweetness, but omitting sweetener may affect taste and texture.

Conclusion

Protein Banana Bread is a delicious and nutritious option that fits effortlessly into any lifestyle. Whether you’re looking to increase your protein intake or just enjoy a healthy twist on a classic treat, this recipe delivers flavor and flexibility in every slice.

Protein Banana Bread

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This high-protein banana bread is a delicious and healthy twist on the classic recipe. Packed with 10 grams of protein per slice, it’s perfect for breakfast or a post-workout snack. Naturally egg-free and easily adaptable to vegan and gluten-free diets, this moist and fluffy bread is sure to become a staple in your kitchen.

Author: Emily
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 10–12 slices
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
In a large bowl, mash the bananas.
Add the yogurt, sweetener, oil or water, and vanilla extract. Mix until combined.
Add the dry ingredients: flour, protein powder, baking soda, baking powder, salt, and cinnamon. Stir until just combined.
Fold in any optional add-ins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40 minutes. Then turn off the oven and leave the bread inside for 5 more minutes without opening the door.
Remove from the oven and let cool completely before slicing.

Notes

Use dairy-free yogurt or more banana to keep it vegan.
Choose a protein powder you like the flavor of—it makes a difference.
Store at room temperature for 1 day, refrigerate up to 4 days, or freeze slices (with parchment between) for up to 3 months.