PROTEIN Banana Bread Recipe! (Low calorie/Nuts optional)

Protein Banana Nut Bread Recipe
Written by The Protein Chef

Not only the best banana bread you will ever make, but high in protein and extremely filling as well! This protein banana bread recipe will leave your sweet-tooth in the dust!

Here is the recipe:

  • 90g Rolled Oats (1.25 cups) turned into Oat Flour (90g)
  • 3 Teaspoons Ground Cinnamon
  • 90g Protein Powder (Vanilla or Banana)
  • ½ Cup Sweetener
  • 2oz Nuts (Pecan, Walnut, Almond, etc or don’t use nuts)
  • 1 ½ Teaspoons Baking Powder
  • 3 Teaspoons Pure Vanilla Extract
  • ½ Teaspoon Baking Soda
  • 2 Large Egg Whites
  • 4oz Unsweetened Apple Sauce
  • 3 Medium Bananas
  • ¼ Cup Unsweetened Vanilla Almond Milk (or milk substitute)

Mix your dry ingredients in one bowl and your wet ingredients in another bowl. Use a mixer/blender/whisk to mix together the wet ingredients. Slowly add in the dry ingredients. Spray a 9” bread dish with non-stick cooking spray and then throw it in the oven on 350 for around 35:00-40:00. Let cool. Cut into 8 pieces and devour!

Tips: Use fat free whip cream/cool whip/cream cheese/peanut butter/fruit to top it
Add in chocolate/peanut butter chips or anything else to the recipe
Be sure not to overcook it!

Calories in the WHOLE recipe:

  • Calories: 1108
  • Fat: 8g
  • Saturated Fat: 2g
  • Sodium: 1053mg
  • Carbs: 163g
  • Fiber: 22g
  • Sugar: 54g
  • Protein: 96g

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


  • 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!

  • 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

  • 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

  • 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.

  • 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?

  • 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, 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!

  • 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!

  • 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!

  • 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.

  • 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!

  • 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!

  • 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?!

  • 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.


    • Is the correct texture there? Baking times will vary depending on oven calibration. If it looks like bread, feels like bread, and tastes like bread then you’re good to go!!! Haha

  • 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!

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