Your new favorite healthy breakfast bread is here! This Protein Banana Bread recipe is packed with diet friendly macros, moist, filling, easy to make with just a few common ingredients, and packed with bananas. If you’re looking to start your morning right then this is the one to try!
For this recipe you’re going to need a food processor or blender, 2 mixing bowls, and your preferred banana bread dish or pan!
You’re going to start by making some homemade oat flour. To do this simply blend or process 1 1/4 cups of rolled oats until they look like flour. Easy, right?
In the bowl for your dry ingredients add your oat flour, 1/2 cup of your choice sweetener, 3 scoops of a vanilla or banana protein powder, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 3 teaspoons of ground cinnamon, and 2 ounces of optional nuts (I like pecans, walnuts, or almonds).
Mix those dry ingredients together.
Taste tip? For more of a chocolate banana taste you could use a chocolate protein powder!
In the bowl for your wet ingredients add 2 large egg whites, 1/4 cup of unsweetened milk substitute or milk, 3 teaspoons of vanilla extract, 3 ripe medium bananas, and 1/2 cup of unsweetened apple sauce.
Mix those wet ingredients together.
Slowly add your dry ingredients into your wet ingredients while mixing everything together until your protein banana bread mix is smooth. I like using a regular mixer or hand mixer to speed this step up.
Take out your bread dish or pan (I used a 9” one), coat it with some non-stick cooking spray, and pour your mix in.
Banana Bread Topping
Before the oven you could add on some crushed up nuts, chocolate chips, pieces of banana, and so on. Think outside the box and use whatever toppings that’ll satisfy your cravings and/or fit your macros that week!
Put your protein banana bread into the oven on 350F/176C for around 35-40 minutes or until a toothpick inserted into the center of it comes out clean. Remember that your baking time may change depending on the size of your dish or pan.
Take your bread out of the oven, let it cool, and pop it out. I cut mine into 8 protein banana bread slices!
My favorite way to eat this? Topped with some of our High Protein Frosting!
You could also use some whipped cream or topping, peanut butter, flavored Greek yogurt, or cream cheese. Let us know some of your favorite healthier toppings for this in the comments below!
Protein Banana Bread
What We Used
- Oven
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Ingredients
- 1 ¼ Cups Rolled Oats - Turned into Oat Flour
- ½ Cup Sweetener
- 3 Scoops Protein Powder - Vanilla or Banana
- ½ Teaspoon Baking Soda
- 1 ½ Teaspoons Baking Powder
- 3 Teaspoons Ground Cinnamon
- 2 Ounces Nuts - Pecans, Walnuts, Almonds, etc
- 2 Large Egg Whites
- 2 Ounces Milk Substitute - or Milk
- 3 Teaspoons Vanilla Extract
- 3 Medium Bananas
- ½ Cup Unsweetened Apple Sauce
Instructions
- Turn your Rolled Oats into Oat Flour by blending or processing them until they look like flour
- Take out a bowl and mix your dry ingredients in it
- Take out another bowl and mix your wet ingredients in it
- Slowly mix your dry ingredients into your wet ingredients
- Coat a bread pan with some non-stick cooking spray
- Bake your bread on 350F/176C for around 35-40 minutes
Video
Notes
- Calories: 1108
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 1053mg
- Carbs: 163g
- Fiber: 22g
- Sugar: 54g
- Protein: 96g
Nutrition
65 Comments
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This recipe calls for 3 scoops of protein. Does this mean 3 servings? My protein powder is 2 scoops for a serving because it’s a smaller scoop
90g total which you can always see by clicking “Metric” within the recipe card. Hope this helps Mackenzie!
Excellent recipe, love the cinnamon flavor! I used avocado spray in the pan, but it stuck really bad. Is there something else you recommend that you know works better to get the bread out of the pan? Thanks!
Hi Judy! Parchment paper always does the trick for me! I’m glad you liked the recipe and thanks for your review.
Would it work to simply omit the applesauce? I don’t have any.
Can you substitute it?
Excellent!!! I just fixed this. I wanted a different macro, so I only used 2 bananas, 1 teaspoon banana extract. I also had to use .30 cup chopped pecans for fat difference. I made 4 muffin tops. They were 270 calories and delish! Thank you
Love it Suzi!!!
Is that a large size muffin pan?
This recipe is amazing, my go to banana bread recipe.
I was wondering if I could make blueberry lemon version of this recipe.
What would you suggest I swap bananas with to keep the same volume of the recipe?
Hi Taki! How about my Protein Blueberry Bread recipe with some lemon added?
Made this last night and omg it’s amazing!! I wanted to ask though is it safe to consume that much sweetener everyday? I’m having 3 slices of this for breakfast with yogurt but wanted to know if they’ll be side effects 🙂 x
I’ve never had any issues though this could change depending on the sweetener you’re using (some have a laxative effect). Hope this helps!
Lovely recipe! I used chocolate protein powder and greek yogurt instead of applesauce and it turned out really good still. I would definitely make this again!!
Forgot to add a rating!
Love it Eva! Thank you
Just came across your site and made this banana bread. I substituted pureed fresh peaches for the applesauce, but this was the most delicious and moist banana bread. Putting into my rotation for breakfast and snacks! Also, made in my air fryer and it was perfect (make sure it’s covered while baking), makes four mini loaves with four slices each.
Thanks Jennifer! Glad you liked it!!!
Amazing!! I forgot to buy eggs so I looked up substitutes and used half a teaspoon of xanthan gum which I blended with the bananas, applesauce and milk. I used myprotein liquid vanilla flavoured sweetener, chocolate brownie flavoured whey protein, and erythritol, and added cinnamon and sugar free chocolate chips. The bread rose really well and it tastes absolutely divine. More like cake than bread.. so moist in the middle and chewy/crispy on the top/ends, this is going to be my dessert, breakfast and snack over the next few days… if I can make it last that long. Thank you!
oh and should have added I used oat bran and instant oats mixed which I blended to a powder.. no idea if that helped, but it is delicious!
I want to know what you would recommend for me, I try not to eat anything that is not fruit sweetened and I only use flavorless protein isolates, can I use Date paste or an extra banana as my sweetener? and what would your recommend for the protein powder, two scoops of whey and one of casein or something else?
I’ve used both whey and casein with success here. Date paste sounds like a delicious option!
Can I use plant based protein powder instead of whey protein powder?
Hi Beth! As long as it tastes good, absolutely.
Derek where you been! Missing your videos man, made this for the first time, was delicious.
Super impressed with the texture of this bread considering the oat flour. I’m not a huge fan of oat flour just because it’s rather bland but this has a lot of flavor. I made this in both the standard banana bread and also swapped out the banana for sweet potato for a sweet potato bread. Both were amazing!
I just tried the recipe and it didn’t raise as well as the pic. I did use the proper amounts of baking powder and baking soda. I only had quick oats on hand and may e that made the difference? Overall yummy flavor though!
This was good minus mine rose and then collapsed. Maybe because the PEScience Casein/Whey mix doesn’t have enough strength to keep the structure? If I added a tiny bit of xanthan gum would it help keep the shape? I did use both Baking Powder/Soda.
Morning Andrew! Yes, that could be the culprit. Make sure not to mix everything for too long either.
I made this last night with 2 minor changes. I needed 12 packets of Sugar-in-the-Raw to equal 1/2C, but I only had 10 packets left, so I added 2 tspns Splenda Brown Sugar. I also added 1 extra tspn if Vanilla ((I do this to all recipes). I made banana bread muffins instead of loaf, which made a qty of 16. They were absolutely DELISH! The texture was fabulous and the actual taste was out of this world! My hubby thought they were better than traditional banana bread. Looking now to see what Blueberry recipe you might have ..
How is your bread so high, mine didn’t came up
Hi Chantalle! Did you remember to add both baking soda and baking powder? What protein did you use?
I literally just put this in the oven. It’s my third time making it and my family and I can’t get enough. Thank you so much for this delicious recipe! I don’t often make things but this empowers me to be more active in the kitchen!
Should the bread be really moist all around or dry when you cut into it? It’s somewhat wet when I touch it but not really raw. Kind of the consistency of bread pudding if that makes sense. I was able to cut it into 8 pieces with the bread holding its shape. I put it in the oven at 350 for almost an hour. Followed the ingredients and your instructions pretty well. Not sure what I could have done wrong.
Thanks,
LJ
Excited to try this! What kind of sweetener should I use? Could I omit it and it still come out good? My protein powder is pretty sweet and the vanilla. Not a fan of artificial sweetener any ideas before I just go for it?!
You should if your protein is sweet, I added sweetener to mine and it was unbearably sweet because my protein was already sweet.
Made these and they were awesome! Even my 2 year old kept wanting more. I used 4 Tbs of egg whites instead of whole eggs, and sprinkled unsweetened coconut on top. Also, I made it into 16 muffins. Thanks for the recipe I will be making again!
Made this last night. Typically, anytime I cook or bake anything it’s a disaster, and since I’m baking at altitude I didn’t expect this to come out quite right the first time or two. I did have to bake for a little longer than 40 minutes, but other than that I followed the recipe exactly, and it came out perfect and actually tastes great.
I used chopped walnuts in the blender and added them to the batter, and added whole walnuts to the top before baking. Also, used ON Gold Standard Whey protein powder, banana cream flavor, and a stevia baking blend for the sweetener. Really impressed by this recipe, thanks Derek!
Sounds awesome Alec! Glad it worked out for ya and thanks for the feedback!!!
Just made it. Substituted nonfat Greek yogurt for the applesauce to cut more sugar and boost protein. Added some dark chocolate chips, and man it was good.
It was surprisingly light and fluffy (without the nuts). Very delicious, thanks for the recipe!
AWSOME! Must have in our kitchen…
We make a chocolate-version once in a while so it doesn’t get boring over the weeks but the original is great anyway!
Love it Carlotta! Thank you
Tried it tonight – really excellent – lovely texture, and quite satiating as well!
Just made this banana bread & OMG! So so good & filling too! I added all spice & made my own apple sauce with cloves to control the sugar content… Yum! You’re a legend TPC!
What can I use in place of the egg whites? I am allergic to eggs and flax seed. Would applesauce or xanthan gum work in place? And if so how much?
Hey Derek, could you use this as a base for like a banana-walnut French toast? It’s hard to find bread thick enough to hold up when cooking French toast sometimes. I was thinking with this bread, you’re able to control the thickness of the bread. Yay or nay? I’ll definitely be referencing your apple-cinnamon French toast too for inspiration! haha. Stay studly man!
I just finished baking this and for some reason when it was cooking some of the mixture down one end almost overflowed out of the pan and was uncooked after 35 minutes while the other end was cooked through! Still delicious though! will definitely make again and again!
Hey Derek , was just curious, if I don’t use the nuts, are the calories the only thing thar decreases or does fat and protein as well?
Yes, the overall calories/macros are going to change. I’ll be doing another video on this that’ll offer both versions in the future!
I just made this since I had all the ingredients on hand. Amazing!! Thank you so much for the recipe, and keep them coming!! 🙂
Thank you Ana! I’ll do my best 🙂
I originally found this recipe on you tube. Tried it today and it is GREAT. After trying the first piece, I made a second loaf to freeze. Trying to stay on a low carb, low calorie, high protein diet can be challenging, so thanks so much for sharing this very easy to make recipe. I will enjoy this with my evening coffee.
Thanks LJ! Glad you liked it and really appreciate your comment/support!
I just tried my first recipe on your website, and used the chocolate whey protein powder and threw a couple of chocolate chips right before baking !!!! Yes it was moist and delicious ! Have to stop myself from eating way too much! Now I’m a fan and can’t wait to make more yummy recipes!! I totally stumbled upon you looking for an healthy recipe for my ripe bananas !! So thankyou
Hi Kim! I’m so glad it came out to your liking! 🙂 Thanks for the wonderful feedback. Let me know how you like anything else you try too!
Just put it in the oven can’t wait to try it!!! I’ll let you know , only had choc whey protein on hand . I think I’ll get my chocolate fix!!! Smells yummy
Hey I made this a couple of times, first time was good but a little bit bland, 2nd time I doubled the whey protein and almond milk to even things out and also added about 6 drops of ez sweetz liquid sweetner and a pinch of salt. Man, was that tasty. Thanks for the recipes, I’m planning on trying out some of the cupcakes next. Awesome website, keep up the great work!
Awesome! Glad you fixed it to your liking. I’ve definitely been incorporating liquid sweetener a lot more – great stuff. Thanks for the kind words 🙂
Has anyone tried cooking this in an instant pot?
I don’t have an oven so I would love to try this in my instant pot