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Protein Banana Bread

Moist protein banana bread with ripe bananas, Greek yogurt, oat flour and vanilla protein. 10 grams of protein per slice, no refined sugar.

  • 10g protein
  • 189 calories
  • 65 minutes
  • 10 servings

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By The Protein First Kitchen Team. Published

Slices of protein banana bread on a wooden board
Photo by @diegoarenasderodrigo on Unsplash

Banana bread usually means a loaf of sugar and butter. This protein banana bread keeps the moist, banana-heavy crumb you want and swaps in Greek yogurt, oat flour and vanilla protein. Each slice has 10 grams of protein and no refined sugar.

Use really ripe bananas

Bananas with lots of brown spots are sweeter and more fragrant, which means you need less added sweetener. If yours are not ready, roast them in their skins at 300°F for 15 minutes until black.

Don’t skip the cooling

Oat flour and protein powder set as they cool. Cutting into a hot loaf makes the middle look gummy even when it is fully baked.

Serve it

Toasted with a thin layer of peanut butter, or next to a protein coffee for an afternoon snack with over 40 grams of protein.

Ingredients you’ll need

  • Very ripe bananas: sweetness, moisture and flavor. Brown-spotted is ideal.
  • Protein powder: vanilla whey or a whey-casein blend. This is what makes it a protein powder banana bread.
  • Oat flour: a tender crumb with some fiber.
  • Greek yogurt: replaces most of the oil and adds protein.
  • Eggs, maple syrup, coconut oil and baking soda: structure, a little sweetness and rise.

How to make protein banana bread

  1. Mash the bananas until almost smooth, with a few small lumps.
  2. Whisk in the wet ingredients, then fold in the dry ones just until combined. Overmixing makes protein breads tough.
  3. Bake until a toothpick shows moist crumbs, not wet batter. Tent with foil if the top darkens early.
  4. Cool completely before slicing.

Best protein powder for banana bread

Whey-casein blends and baking-specific protein powders give the softest loaf. Pure whey isolate works but can be slightly drier. With plant protein, add 2 to 3 extra tablespoons of yogurt.

Variations

  • Chocolate chip: fold in 1/3 cup dark chocolate chips instead of walnuts.
  • Peanut butter: swirl 2 tbsp peanut butter on top before baking.
  • Muffins: see the FAQ for timing.

Protein Banana Bread

Prep 15 min. Cook 50 min. Makes 10 servings of 1 slice.

Servings

Ingredients

Instructions

  1. Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment.
  2. In a large bowl, whisk the mashed bananas, eggs, Greek yogurt, maple syrup and coconut oil.
  3. Add the oat flour, protein powder, baking soda, cinnamon and salt. Fold until just combined. Fold in the walnuts.
  4. Pour into the pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick in the center comes out with a few moist crumbs.
  5. If the top browns too fast, tent with foil after 30 minutes.
  6. Cool in the pan for 15 minutes, then lift out and cool completely before slicing.

Notes

  • The browner and spottier the bananas, the sweeter and more moist the bread.
  • Keeps 4 days at room temperature, well wrapped, or 3 months frozen in slices.

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    Questions people ask

    Why is my protein banana bread gummy in the middle?

    It was underbaked or sliced while hot. Oat flour breads need to cool fully to set.

    Can I skip the protein powder?

    Replace it with 1/2 cup more oat flour. Each slice will have about 5 grams of protein.

    Can I add protein powder to banana bread?

    Yes. Replace up to a third of the flour with protein powder and add 2 to 3 tablespoons of yogurt or milk to keep it moist. This recipe is already built that way.

    How do you add protein to banana bread without protein powder?

    Use Greek yogurt in place of oil, add an extra egg, and mix in chopped nuts or hemp seeds. You can get to about 6 grams of protein per slice.

    Can I make protein banana bread muffins?

    Yes. Divide the batter into a lined 12-cup muffin pan and bake at 350°F for 18 to 22 minutes.

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