This post may contain affiliate links. Please read my disclosure and privacy policy.
Protein Banana Bread is made with protein powder and almond flour to help keep you feeling full and satisfied. It has 12 grams of protein per slice!
This high-protein banana bread recipe is the perfect way to use ripe bananas in your kitchen. It makes a filling breakfast or snack on the go, and the texture is remarkably similar to the traditional version.
Enjoy a slice topped with peanut butter or plain Greek yogurt for even more protein!
Ingredients You’ll Need
Inspired by my almond flour banana bread, this recipe uses protein-packed almond flour, unsweetened vegan protein powder, eggs, maple syrup, and classic flavorings like cinnamon and vanilla extract. It’s gluten-free, dairy-free, and high in protein.
Paired with ripe bananas, which provide natural sweetness, this recipe tastes like a treat. (But it will also keep you feeling full.)
Protein Powder Note
When testing this recipe, I used Garden of Life Unsweetened Plant-Based protein powder. It does not taste delicious on its own! If you enjoy the flavor of your protein powder, you may be able to increase the amount used in this recipe.
If you keep another unsweetened protein powder on hand, like whey protein powder or pea protein, those should work in this recipe, too. (Vanilla-flavored protein powder might change the flavor, so you may need less maple syrup in that case.)
How to Make Protein Banana Bread
Preheat your oven to 350ºF and lightly grease a 9-by-5-inch loaf pan with non-stick cooking spray. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.
Mash three large ripe bananas with a fork in a large mixing bowl. When you’re done, the mashed banana should look like puree. (This is about 1 1/3 cups total.)
Next, add in:
- 3 large eggs
- 1 3/4 cup blanched almond flour
- 1/2 cup unsweetened protein powder
- 1/3 cup maple syrup
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Stir or whisk well until the batter looks relatively smooth. (You may see a few small lumps of banana in the batter, and that’s okay.)
Optional Mix-Ins
To give this bread more texture, you can add a 1/4 cup of raisins, pecans, chocolate chips, or chopped walnuts. You could also stir in 2 tablespoons of hemp hearts or chia seeds. Feel free to experiment with it each time!
If you like, sprinkle 1 tablespoon of mini chocolate chips over the top of the loaf. This adds minimal sugar but makes each slice a little more fun.
(Chopped nuts or oats would also make an excellent topping.)
Bake at 350ºF for 55 minutes, or until the edges look golden and the top starts to crack. When it’s done, the center of the loaf should feel firm to the touch, and a toothpick inserted in the middle should come out clean.
Let the loaf cool in the pan for 30 minutes, then transfer to a wire rack to cool completely. Slice the bread into 1-inch thick slices and enjoy it at room temperature for the best flavor.
Top it with almond butter or another nut butter and a drizzle of honey if you like. You can also add a dollop of Greek yogurt for extra protein.
Storage Tip
This moist banana bread shouldn’t be stored at room temperature. Store it in an airtight container in the fridge for up to 5 days. For longer storage, place the slices between pieces of parchment paper in a freezer bag and freeze them for up to 3 months. You can thaw one piece at a time this way!
Looking for more protein-packed recipes? Try Protein Cookies, Protein Waffles, or Protein Rice Crispy Treats for more options.
Ingredients
- 3 large bananas (see notes)
- 1 ¾ cups blanched almond flour
- 3 large eggs
- ½ cup unsweetened protein powder
- ⅓ cup maple syrup
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 1 tablespoon mini chocolate chips (optional topping)
Instructions
- Preheat the oven to 350ºF and lightly grease a 9-by-5-inch loaf pan. Press a piece of parchment paper into the bottom of the pan to ensure easy removal later.
- In a large bowl, add the peeled ripe bananas. Mash them with a fork until relatively smooth. Then add the almond flour, eggs, protein powder, maple syrup, baking powder, cinnamon, vanilla, and salt. Stir well.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the mini chocolate chips on top, if you like. Bake at 350ºF for 55 minutes, or until the center feels firm to the touch and a toothpick inserted in the center of the loaf comes out clean. The edges should be golden brown and the top may crack.
- Let the loaf cool for at least 30 minutes, then transfer to a wire rack to cool completely. Cut the loaf into 1-inch slices and enjoy! Leftovers can be stored in an airtight container in the fridge for up to 5 days. Or freeze the slices between parchment paper in a freezer bag for up to 3 months.
Notes
Nutrition
If you try this protein banana bread recipe, please leave a comment and star rating below, letting me know how you like it!
