Say hello to your new favorite breakfast, Protein Banana Bread! It’s a moist and satisfying loaf that will keep you going all morning thanks to Greek yogurt, eggs, and the addition of protein powder. Up the protein content with collagen peptides, too.
For my banana bread lovers who love to sneak in a little extra protein where you can, this one is for you.
If you’ve been with Fit Mitten Kitchen for awhile, you know my feelings about banana bread – there are never enough versions in my book! There is just something about it I cannot get enough of.
Whether you like my Almond Flour Banana Bread or you’ve tried my Double Chocolate Banana Bread, I think this protein banana bread is going to be another one of your go-to recipes in your banana bread arsenal.
I worked on this banana bread for a long time and tested it in a variety of ways until I landed on the version you are reading about today. I could not believe how good this turned out. It somehow gets even better the next day and tastes just like traditional banana bread, but with an extra protein boost.
Why You’ll Love This Recipe
- Banana bread that helps meet your protein needs for the day.
- A soft and fluffy quick bread that packs in 11 grams of protein per slice (only 2-3 in traditional banana bread)!
- Have fun and customize the flavors.
- Perfect as a grab-and-go breakfast, post-workout snack, or healthy dessert.
Recipe Notes:
This healthy protein banana bread is what I like to call “leveling up” in the kitchen. All you need is a few addition ingredients to make a powerhouse banana bread at home. We will need:
- whole wheat flour – whole wheat flour adds fiber and a dose of whole grains. blend.
- unbleached all-purpose flour – after testing this recipe several times, the texture I thought turned out best was a blend of whole wheat with all-purpose. So you’ll need both for best results! You could also try whole wheat pastry flour for a slightly more dense bread, or go gluten-free with a 1:1 gluten-free flour. But please note I have not tested the gluten-free version yet.
- whey protein powder – I tested this recipe multiple times with various protein powders and I preferred the whey protein powder concentrate. Check out more below!
- collagen peptides – collagen powder is optional, but this will add a few more grams of protein per slice!
- baking soda – baking soda gives us the lift we are looking for.
- fine sea salt – to enhance those banana flavors!
- mashed bananas – make sure to use overripe bananas that have brown spots all over or are almost black. The bananas add sweetness as well as moisture.
- yogurt – I love a full-fat plain Greek yogurt here. You could also try low fat Greek yogurt. Vanilla yogurt works too.
- granulated sugar – any granulated sugar will work, including white sugar, brown sugar, coconut sugar, or date sugar. I opted for granulated sugar here to keep the traditional feel of banana bread. I did not test this this with maple syrup.
- egg – one large eggs helps bind the batter together.
- vanilla extract – you can’t have banana bread without a little vanilla in the mix.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Which Protein Powder to Use?
I tested this recipe with whey protein power, pea protein powder AND beef protein isolate. In my opinion, the whey protein concentrate powder gave the best texture and overall results. I couldn’t believe this bread had protein powder in it and it tastes SO good.
Stick to unflavored whey protein powder concentrate or vanilla protein powder for the cleanest flavor. I used this one!
Step-by-Step Instructions
Here are the step-by-step instructions for how to make banana bread with protein powder:
Preheat the oven to 350ºF and line a metal 8×4 inch loaf pan with parchment paper or grease with cooking spray.
Mix dry ingredients: in a medium bowl combine flours, protein powder, collagen peptides (if using), baking soda, and salt.
Mix wet ingredients: in a large bowl add well mashed banana, yogurt, sugar and oil, mixing well until combined. Add in egg and vanilla, mixing until fully incorporated. Image 1 & 2.
Combine: Add about half of the bowl of dry ingredients, stirring a few times, then add in the rest of the dry ingredients, gently folding in until all the dry bits of flour are incorporated. Be careful not to over-mix so you don’t end up with a tough bread. Image 3 & 4.
Bake: Pour batter into prepared loaf pan and bake for 30 minutes uncovered. Then tent with foil and continue baking another 8-12 minutes. OR, until inserted toothpick comes out clean. Images 5 & 6.
Recipe Tips
Here are some baking tips so you get the best banana bread:
- Make a parchment paper overhang: Lining the loaf pan with parchment paper makes transferring the whole loaf much easier.
- Do not overmix: just like with all baking recipes, we do not want to overmix the batter. Keep a light hand and mix just until the flour is combined.
- If the top of the bread is browning too fast, tent with tin foil at the 30-minute baking time.
- If you are not a fan of protein powder, try replacing with an equal amount of a different flour, like almond flour or oat flour.
- Extra protein: Slather it with peanut butter or almond butter for extra grams of protein!
- Extra ripe bananas: I highly recommend using *almost* black bananas for the most flavor and natural sweetness.
Ways to Add Flavors:
The base of this protein banana bread recipe is simple and straightforward, which means you can use this opportunity to add whatever flavors you like. Here are some suggestions:
- Blueberry Banana Protein Loaf: add 1 cup fresh or frozen blueberries. May need 1-2 minutes more baking time.
- Chocolate Chip Protein Banana Bread: add 3/4 cup mini dark chocolate chips, and sprinkle some extra on the top before baking.
- Banana Strawberry Protein Loaf: add 1 cup chopped strawberries, making sure the fresh fruit is evenly diced and distributed.
How to Store & Reheat
We don’t want all our efforts in making this banana protein bread going to waste. Here’s are my best storage and freezing tips:
Storage: Leftover banana bread can be stored in an airtight container in the fridge for 5 days.
Freeze: Wrap each slice individually in plastic wrap, then transfer to a freezer bag for longer storage. Label, date, and freeze for up to 2 months.
Thaw: Transfer to the fridge to thaw or thaw right on the kitchen counter.
Reheat: If you prefer warm banana bread, warm a slice in the toaster oven for 5 minutes or pop one in the microwave for 5-10 seconds (20-40 seconds if frozen).
Protein Banana Bread
Ingredients
- 1 cup unbleached all-purpose flour, spoon and leveled, weighed 136g
- ½ cup whole wheat flour, spooned and leveled, weighed 68g
- ⅔ cup whey vanilla protein powder concentrate, weighed 56g
- ¼ cup collagen peptides, see notes
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup mashed extra ripe banana, 3 medium bananas
- ⅔ cup plain Greek yogurt
- ⅓ cup granulated sugar
- ¼ cup avocado oil or light olive oil
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350ºF and line 1 pound loaf pan (8×4) with parchment paper.
- Mix dry ingredients: In a medium bowl combine flours, protein powder, collagen peptides, baking soda and salt.
- Mix wet ingredients: In a larger bowl add mashed banana, greek yogurt, sugar, oil and vanilla – whisk until almost combined, then whisk in egg until fully incorporated. Add bowl of dry ingredients, mixing until batter comes together and no dry spots of flour are present – do not over mix.
- Pour batter into prepared pan and bake uncovered for 30 minutes, then tent loaf pan with foil and bake for another 10-12 minutes, OR until toothpick inserted in center comes out clean.
- Cool in pan for 20 minutes before lifting and slicing.
Recipe Notes:
Nutrition Information
If you make this High Protein Banana Bread recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Recipe FAQs
Can you use protein powder instead of flour in baked goods?
Protein powder cannot be substituted for flour 1:1. It’s best to a follow a recipe specifically made to use protein powder as an additional ingredient already written for the recipe.
Can I make this recipe vegan?
I’m not sure how the bread would hold up if you replace the whole eggs with flax eggs. If you try this out, let me know in the comments below!
How do you keep banana bread moist?
Do not overbake and make sure you are using the right measurements of flour and protein powder. To do so, follow the fluff, scoop, and level method when measuring your dry ingredients. If you want super precise measurements every time, invest in a kitchen scale.
Can I use frozen bananas?
If you’re using frozen bananas, make sure they have thawed completely and use a paper towel to absorb any extra liquid. You may even want to add 1 additional tablespoon of flour to account for the extra liquid that you can sometimes get from frozen/thawed bananas.
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