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High-Protein Banana Bread Recipe

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4.8 from 109 reviews

This Protein Banana Bread is a moist, flavorful twist on traditional banana bread that incorporates protein powder for an added nutritional boost. Perfect for a healthy breakfast or snack, it combines ripe bananas, protein powder, and natural sweeteners to create a nutrient-dense treat that is both satisfying and delicious.

Ingredients

Dry Ingredients

  • 1 1/2 cup white, spelt, or oat flour (or try almond flour for a different variation)
  • 1/2 cup protein powder (60g)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp cinnamon

Wet Ingredients

  • 1 1/2 cup mashed overripe banana (about 3-4 medium bananas)
  • 1/2 cup yogurt or additional mashed banana
  • 1/2 cup pure maple syrup, honey, or agave syrup
  • 1/3 cup oil (such as vegetable oil, canola oil, or melted coconut oil) or water
  • 2 tsp pure vanilla extract

Optional Add-ins

  • Chocolate chips
  • Chopped walnuts
  • Shredded coconut

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, protein powder, baking soda, baking powder, salt, and cinnamon until well combined.
  3. Prepare Wet Ingredients: In a separate bowl, mash the overripe bananas until smooth. Add the yogurt (or extra mashed banana), maple syrup (or honey/agave), oil (or water), and vanilla extract. Stir until thoroughly mixed.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to ensure a tender crumb.
  5. Add Optional Ingredients: Fold in any optional add-ins like chocolate chips, chopped walnuts, or shredded coconut evenly into the batter.
  6. Transfer to Loaf Pan: Pour the batter into the prepared loaf pan, spreading evenly and smoothing the top with a spatula.
  7. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer to a wire rack to cool completely before slicing and serving.

Notes

  • You can substitute the protein powder with your preferred type, such as whey, plant-based, or collagen, adjusting the amount slightly if needed.
  • For a gluten-free option, use gluten-free flour blends or almond flour, but note the texture may vary.
  • Overripe bananas are essential for sweetness and moisture—don’t skip this step.
  • Add-ins like nuts and chocolate chips are optional but add texture and flavor.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread can also be frozen for up to 3 months; slice before freezing for convenience.

Find it online: https://mealoria.com/high-protein-banana-bread-recipe/