This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it’s high protein, low sugar and fat and made with whole grains, so you can feel good about having an extra slice!
Want more macro-friendly healthy recipes? Try Cottage Cheese Pancakes, Protein Pizza, Chia Pudding, or Honey Mustard Chicken!
Give me a second slice of High Protein Banana Bread, please.
Give me a second slice of High Protein Banana Bread, please.It tastes SO good, but is way better for you (natural sweeteners, low in fat, high in protein and made with whole grains). I really think it will be your new snack obsession. Most importantly, it has the moist and sweet taste and texture of traditional banana bread, but we use vanilla protein powder and Greek yogurt to increase the protein. (I also have a healthier banana bread recipe that’s low sugar, that’s been a favorite of ours for years, but it’s not high protein).
And please go ahead and invest in the BEST bread loaf pans. I use these beauties for all of my bread making, and they’re great quality and a great price.
And here’s all of my High Protein Recipes in one place! I highly recommend the Protein Waffles.
How to make Protein Banana Bread:
Make Batter: Add oats to a food processor or blender and blend into a fine flour. Add to a mixing bowl with protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon. Mash bananas in a separate bowl then mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.
Bake: Pour into a greased loaf pan. Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.
Make Ahead and Freezing Instructions:
To Make Ahead: Protein banana bread will keep at room temperature for 3-5 days.
To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.
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Recipe
Protein Banana Bread
Ingredients
- ¾ cup old-fashioned rolled oats
- ¾ cup white whole wheat flour
- ½ cup Vanilla Protein Powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 3 large bananas , mashed (1 ¼ cup)
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup , honey or agave
Instructions
- Dry ingredients: Add oats to a food process or blender and blend until it's the texture of fine flour. Add to a mixing bowl. Stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Wet ingredients: Mash bananas in a separate bowl. Mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.
- Bake: Pour into a greased loaf pan (I line the bottom of mine with parchment paper). Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.
Notes
Nutrition
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I made this tonight on a whim, and I’m SO glad that I did! My 11-year-old daughter joined in, and Dad and sister were pleasantly surprised with this delicious snack when they got home. I have been looking for more recipes (especially baked goods) that include protein powder, and this one’s a keeper, for sure. Thanks, Lauren!
I use a different protein powder, Vega. As it doesn’t contain a milk product. any idea as to how this substitution may affect the recipe? Thanks!
We haven’t tested it with that particular brand, but it may impact the taste a little bit. Let us know how it goes!
I love the Tastes Better from Scratch recipes that I have tried, so I was excited to see a high-protein banana bread recipe. I didn’t have white whole wheat flour, so just used whole wheat flour and I think it turned out just fine as a substitute. I also used vanilla greek yogurt vs. plain. The end result is good, but definitely denser than other banana breads I have had/made. It does seem to be a healthier version, but still tasty so I would give it a try if you are looking to add more protein in your diet!
Can this be made with all purpose? Is there a substitute for the oats? I don’t have them on hand. Thanks!
Hi Marie, swapping the oats for all purpose flour may alter the texture a little bit. If you do it, start with 1/2 cup all purpose, then add more if needed for the right batter consistency. Or try out our healthy banana bread recipe that uses all purpose flour: https://tastesbetterfromscratch.com/skinny-banana-bread/.
Easy to make.
Love it , thanks
Thanks, Lauren! I’m learning to bake with protein powders and I LOVE banana bread, so when I saw this recipe I had to try it. It’s super! It’s going into the regular rotation.