Protein Banana Bread

This protein banana bread is moist and fluffy, and it’s made in just one bowl! Each slice packs over 25 grams of protein!

Adding protein powder to desserts and baked goods is one of my favorite things to do. As someone who follows a muscle-building diet, knowing that my treats are aiding my muscle growth keeps me motivated towards my goals.

Why I love this recipe

It’s moist and fluffy with a tender crumb. Just like any good banana bread out there, this protein-rich one tastes exactly as you’d expect it to, except with a protein boost.
It’s made in just one bowl, meaning there is NO clean-up required…or messy dishes to wash up.
Each slice packs in over 25 grams of protein, so you’ll feel fuller for longer!
No eggs or dairy is needed, so those who follow a vegan diet can definitely enjoy a slice or two.

Key Ingredients

Ripe bananas. Overripe bananas are a must, as they will make the bread extra moist and extra sweet.
Milk of choice. I used unsweetened almond milk, but any milk will work.
Vinegar. White or apple cider. This reacts with the self-rising flour to give the bread some rise and fluffiness.
Vanilla extract. A must for any good banana bread.
Self-rising flour. Skip the expensive pre-made blends and make your own (it’s just all-purpose flour, salt, and baking powder). I tested this recipe with oat flour and found the loaf to be a little too dry for my liking.
Almond flour. Blanched almond flour, not almond meal. The latter will yield a dense and doughy loaf instead of a fluffy one.
Protein powder. I like using a vanilla-flavored protein powder, but unflavored works. Brown rice protein powder or casein protein powder are the best protein blends for baking.
Sugar or alternative. White, brown, or coconut sugar, or sugar-free alternatives, like a brown sugar substitute. You can use a liquid sweetener like honey or maple syrup, but reduce the amount by half.

Best protein powder for baking

Most protein powders will yield a moist and fluffy banana bread. However, avoid using whey protein powder as it is known to dry out baked goods. Here are the best kinds of powder I’ve tested with this recipe-

Brown rice protein powder– A vegan and dairy-free protein powder that works very well in baked goods. Opt for a vanilla-flavored powder for a lovely vanilla flavor.
Casein protein powder– My preferred protein powder blend, casein bakes beautifully and yields fluffy baked goods. Their flavored ones can be a little overpowering, so feel free to use an unflavored one.
Other vegan protein powder- Hemp protein, pea protein, and soy protein powders all will work.

How to make protein banana bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. In a large bowl, combine the wet ingredients. Next, add the dry ingredients and mix until a smooth batter remains.

Step 2- Bake. Transfer the batter into a greased loaf pan and bake for 45-50 minutes, or until a skewer comes out mostly clean from the middle.

Arman’s recipe tips

Do not overbake the banana bread, as it will continue to bake as it cools down. Once a toothpick comes out mostly clean, it’s ready to be removed from the oven.
If your banana bread is browning too quickly, cover the top of the bread with some tin foil after around 15-20 minutes. This might not happen to you, it all depends on the brand of protein powder AND how your oven bakes things.
You can use this batter to make banana protein muffins. Simply bake it in muffin liners and reduce the cooking time to 18 minutes.
Feel free to fold through fun mix-ins to change up the texture. Try walnuts, pecans, dark chocolate chips, peanut butter, nut butter, white chocolate chips, or even dried fruit.

Storage instructions

To store: Leftovers will keep well at room temperature, covered with plastic wrap, for 2-3 days. For longer storage, store the slices in a fridge for a week in an airtight container.

To freeze: Place slices in a ziplock bag and store them in the freezer for up to 6 months.

Frequently asked questions

Is banana bread a good source of protein?

While a classic loaf of banana bread has some protein in it, it is not enough to be classified as a high-protein food.

How much protein is in homemade protein banana bread?

My protein banana bread has at least 18 grams of protein per slice. Adding walnuts or almonds on top will add even more protein.

Is this recipe gluten-free?

If you use gluten-free self-rising flour (as Dove Farms), this banana bread is gluten-free.

Can I make this vegan?

As long as you use a dairy-free and egg-free protein powder, this recipe is 100% vegan.

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5 from 1047 votes

This protein banana bread is moist and fluffy, and it’s made in just one bowl! Each slice packs over 25 grams of protein! Watch the video below to see how I make it in my kitchen!

Servings:

Prep:5minutes mins

Cook:30minutes mins

Total:35minutes mins

Ingredients 1x2x3x

▢2 medium bananas mashed
▢1 cup milk I used unsweetened almond milk
▢1 tablespoon vinegar apple cider or white
▢1 teaspoon vanilla extract
▢2 cups self rising flour * See notes
▢1/2 cup almond flour
▢1/4 cup protein powder ** See notes
▢1/2 cup brown sugar substitute or any sweetener of choice

Instructions

Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, add your mashed bananas, milk, vinegar, and vanilla extract and mix until combined. Gently add the dry ingredients and mix until smooth.
Transfer the batter to the lined pan and bake for 35-45 minutes, or until a skewer comes out mostly clean from the center.
Remove the bread from the oven and let it cool completely, before removing from the pan and slicing.

Notes

* I used a protein flour which brought each slice of banana bread to 25 grams of protein per slice. If you use standard self-rising flour, swap out 1/2 cup of it with more protein powder to achieve the same macros.

** Brown rice protein powder, casein powder, or a plant based protein powder.

TO STORE: Leftovers should always be stored in the refrigerator, covered. The banana bread will keep well for up to one week.

TO FREEZE: Place slices in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition

Serving: 1sliceCalories: 179kcalCarbohydrates: 19gProtein: 25gFat: 10gSodium: 18mgPotassium: 125mgFiber: 4gSugar: 6gVitamin A: 69IUVitamin C: 2mgCalcium: 53mgIron: 1mgNET CARBS: 15g