Protein Banana Bread
This post may include affiliate links. Thank you for your support.
This high protein banana bread is perfectly moist, fluffy and super easy to make. It’s packed with 13 grams of protein per slice and makes for a great healthy snack or breakfast option to meal prep for the week.
I’m always trying to find ways to add more protein to my diet and this protein banana bread has been my latest obsession.
Not only is this whole loaf packed with 130 grams of protein (which is about 13 grams per slice), but it’s so quick and easy to whip up. We’re using a blend of oat flour and almond flour for this loaf, resulting in a perfectly soft and fluffy texture that is guaranteed to be hit!
If you’re looking for more banana bread recipes (without the added protein) you could try my healthy banana bread, oat flour banana bread, or chocolate banana bread recipe!
Table of Contents
Why You’ll Love This Recipe
- Moist and fluffy – This banana bread has the perfect soft texture and melts in your mouth with every bite.
- Packed with protein – Each slice boasts 13 grams of protein, making it a satisfying option for breakfast, a post-workout snack, or even dessert.
- Quick and easy – Simple ingredients, minimal prep, and one bowl required.
- Gluten-free and oil-free – Plus, it’s refined sugar-free, so it’s a treat you can feel good about!
- Versatile and delicious – Enjoy it plain, slathered with nut butter, or even topped with yogurt and fresh fruit for a fun twist.
Watch My Latest Videos
Ingredients Needed
- oat flour – you can make your own oat flour if you’d like or use store-bought. I like Bob’s Red Mill oat flour.
- almond flour – make sure you get almond flour and not almond meal! Bob’s Red Mill almond flour is what I typically buy.
- vanilla protein powder – the main source of protein in this protein banana bread. Your favorite brand of vanilla protein powder works, but Nuzest is one of my favorite brands. It’s plant-based and has a minimal, clean ingredient list. Plus, the vanilla flavor is delish. You can use my code eatingbirdfood for 15% off your order.
- ripe bananas – the star of the show adding moistness and natural sweetness. Make sure you’re using ripe bananas that have brown spots for the best results.
- Greek yogurt – the secret ingredient for a moist texture without the need of added oil. Plus, it adds some more protein to this loaf. I used full fat Greek yogurt, but 2% will also work. I don’t recommend using fat-free yogurt as it has added ingredients that can change the consistency of this banana bread.
- maple syrup – the perfect natural sweetener for this recipe! I love the flavor the maple syrup adds to this loaf. Make sure you’re using pure maple syrup and not pancake syrup as that’s loaded with corn syrup and additives.
- eggs – helps bind all the ingredients together and provide structure for the banana bread.
- chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free, lower in sugar and still have a great flavor. I also like the Enjoy Life dark chocolate chips which are vegan + allergen-friendly.
Find the full ingredient list with measurements in the recipe card below.
Substitutions & Notes
- Chocolate protein banana bread: Want some extra chocolatey goodness? Swap the vanilla protein powder with chocolate protein powder!
- Flour: This recipe hasn’t been tested with different flour so I don’t recommend substituting the oat or almond flour with another flour.
- Protein powder: This loaf hasn’t been tested with anything besides protein powder, so I don’t know what a good substitute would be. If you’re looking for a chocolate chip banana bread recipe that doesn’t call for protein powder, I suggest making my almond flour banana bread or chocolate chip coconut flour banana bread instead.
- Eggs: I haven’t tried this loaf with an egg substitute like flax eggs, but if you end up trying it let me know in the comments below!
- Greek yogurt: To make this loaf dairy-free swap the Greek yogurt with a dairy-free yogurt of choice.
- Maple syrup: You can swap the maple syrup with honey or another liquid sweetener like agave or monk fruit maple syrup. I wouldn’t recommend subbing the maple for a dry sugar like coconut sugar or cane sugar as I haven’t tested it and that would likely affect the overall texture of this loaf.
- Chocolate: Feel free to skip the chocolate chips or substitute it with a different mix-in of choice like chopped nuts (pecans, walnuts or almonds would all work well) or dried fruit.
How to Make
Step 1: Preheat your oven to 350°F and prepare your loaf pan with parchment paper or cooking spray. In a medium bowl, mix the oat flour, almond flour, protein powder, baking soda, baking powder, and salt.
Step 2: In a large bowl, whisk together Greek yogurt, maple syrup, mashed bananas, eggs, and vanilla extract until smooth.
Step 3: Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chocolate chips.
Step 4: Pour the batter into your loaf pan, add extra chocolate chips if desired, and bake for 55-65 minutes, covering with foil if needed. Let the bread cool in the pan before transferring it to a wire rack to cool completely.
Recipe Tips
- Transfer to a cooling rack: Once done cooking let the bread cool for about 10 minutes in the pan and then remove to cool completely on a wire rack. Don’t leave the bread in the pan for too long because it’ll continue to bake and could dry out or start to condensate.
- Use ripe bananas: Make sure you’re using ripe bananas with brown spots on them for the mashed bananas that are being mixed into the batter. The older, browner and mushier, the better! Here are some different ways to quickly ripen bananas if your bananas aren’t ripe enough.
- Cover if needed: Make sure to check your bread around the 30-minute mark in case your loaf is browning quickly. If so, I recommend covering the bread with tin foil so it doesn’t get too brown.
- Test for doneness: To check if your banana bread is fully baked, insert a toothpick or a knife into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
How to Store
Store this banana bread in an airtight container on the counter for about 2-3 days or in the fridge for about 1 week.
For longer storage, you can store this banana bread in the freezer for up to 3 months! You can freeze the full loaf or individual slices for easy serving when you’re ready to thaw and enjoy. To thaw, place bread in the fridge overnight, at room temperature or defrost in the microwave or toaster oven.
Frequently Asked Questions
I recommend using a plant-based protein powder with minimal ingredients. I used Nuzest vanilla protein powder but I also love the Sun Warrior Vanilla Warrior Blend protein powder. Both don’t have a chalky taste and the ingredient list is minimal. You really can’t taste the protein powder in this banana bread at all and they have a great texture!
This loaf makes 10 slices and one slice of banana bread has about 13 grams of protein. The amount of protein will of course depend on the type of protein powder and yogurt you use as well as how big or small your slices are. If you want to add even more protein to this recipe swap the chocolate chips for chopped nuts instead.
More Protein Recipes to Try
- Protein Muffins
- Protein Waffles
- No Bake Protein Balls – 4 Ways
- Protein Cake
- Blueberry Protein Muffins
- Protein Cookie Dough
- Protein Cinnamon Rolls
Be sure to check out more high protein breakfast recipes as well as the full collection of quick bread recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Protein Banana Bread
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ½ cup vanilla protein powder, I used Nuzest
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup full fat Greek yogurt
- ½ cup maple syrup
- 1 cup mashed ripe bananas, 3 medium bananas
- 2 large eggs
- 1 teaspoon vanilla
- ⅔ cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment or spray with cooking spray.
- In a large mixing bowl, mix together the dry ingredients: oat flour, almond flour, protein powder, baking soda, baking powder and sea salt.
- In a separate mixing bowl, whisk together the wet ingredients: Greek yogurt, maple syrup, bananas, eggs and vanilla extract.
- Pour the dry ingredients into the wet ingredients and stir until just combined.
- Fold in chocolate chips.
- Pour the batter into prepared loaf pan. Top with additional chocolate chips.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean. It’s okay if it doesn’t come out fully clean as the bread will continue to bake in pan. Check at 30 minutes and cover with tin foil to help the top from browning too much, if needed.
Notes
- Storage: Store banana bread in an airtight container for 2-3 days at room temperature or up to 1 week in the fridge. For longer storage, freeze for up to 3 months, either as a whole loaf or in individual slices. Thaw in the fridge, at room temperature, or quickly defrost in the microwave or toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Came out absolutely amazing! Mine was done in about 40 min. I like to slightly undercook.
YUM! I am happy to hear this recipe turned out amazing for you, Amanda. Thank you for taking the time to share your review + star rating, it means so much to me!
1 slice is how many grams or what are u counting as 1 serving size
Hi Joy! This loaf will cut into 10 slices. 1 slice + 1 serving. Enjoy!
Thoughts on making this into muffins instead?
Hi Ashley – I haven’t tested this recipe in muffin form, but another reader did and said they were able to make 18 muffins, baking at 350 for 20 minutes. Hope this helps. Let me know if you give these a try!
This bread is so delicious! I made it to prep for postpartum days and almost ate the whole loaf. Any reason is wouldn’t last longer than 3 months in the freezer?
Hi Rebecca! I am so glad you are enjoying this bread, it is one of our favorites! It might last a bit longer than 3 months. I have only stored it in the freezer for 3 so I can’t say for certain what the texture of the bread will be when thawed after being frozen for more than 3 months. Hope that helps!
Made the recipe, used coconut flour, and my batter was not soupy at all. It was cookie dough consistency, and doubt it gonna cook properly now. Just wasted all the ingredients on this recipe, very sad and disappointed.
Hi Olivia,
This recipe calls for oat + almond flour, not coconut flour, so that is why your bread didn’t turn out. Coconut flour can’t be substituted 1:1 with other flours as it soaks up way more liquid than other flours. If you’re looking for a recipe with coconut flour I recommend trying my coconut flour banana bread instead.
This is a delicious recipe! I added some Naked PB for a more nutty taste and used no fat Greek yogurt bc that’s what I had on hand. Also baked in muffin tins ~20 – 23 minutes. Will definitely make this recipe again. Thank you!
YUM! This sounds great, Misha. Thank you for sharing your review + star rating, I am glad these turned out delicious for you!
Hi! Can you use cottage cheese as a substitute for the yogurt?
Hi Lindsay – I haven’t tested this recipe with cottage cheese instead of yogurt, you might be able to blend it to make it smooth. But I am not sure how it would change the texture of the bread. Let me know if you give it a try.
Can you use all oat flour and no almond flour? I’m allergic. Thanks! th
Hi Aimee – Unfortunately, this recipe hasn’t been tested with different flour so I don’t recommend substituting the oat or almond flour with another flour. So sorry!
Can I make this into muffins instead?
Hi Grace – I haven’t tested this recipe in muffin form, but another reader did and said they were able to make 18 muffins, baking at 350 for 20 minutes. Hope this helps. Let me know if you give these a try!
I didn’t have any almond flour, so I just used another cup of oat flour with 2 Tbsp of ground flax seed. I added less chocolate chips than the recipe stated and it still turned out amazingly well. I will definitely make this again! So light and fluffy. Yum!
YAY! I am happy to hear this recipe turned out amazing for you, Susan. Thank you for sharing your review + star rating, it truly means so much to me!
Thank you for this amazing recipe!
I haven’t used any chocolate and ate it with peanut butter instead. And I used less almond flour as my protein comes from almond.
The texture is perfect and the taste is incredible.
YUM! Sounds amazing, Mégane. I am so glad you are loving this bread and it turned out fantastic for you. I appreciate you coming back and sharing your review & star rating, means so much to me!