Protein Banana Bread

10 Slices111 cals

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!

Protein Banana Nut Bread Recipe

Protein Banana Bread

One of the best and healthiest banana bread recipes you will ever make. This Protein Banana Bread recipe will leave your sweet-tooth in the dust!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: banana bread,, healthy, protein banana bread
Servings: 10 Slices
Calories: 111kcal
Cost: $3.20
Course: Dessert
Cuisine: American
Keyword: banana bread,, healthy, protein banana bread
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10 Slices
Calories: 111kcal
Cost: $3.20

What We Used

Ingredients

  • 1 ¼ Cups Rolled Oats90g
  • 3 Teaspoons Ground Cinnamon
  • 3 Scoops Protein Powder90g Vanilla or Banana
  • ½ Cup Sweetener
  • 2 Ounces NutsPecans, Walnuts, Almonds, etc
  • 1 ½ Teaspoons Baking Powder
  • 3 Teaspoons Vanilla Extract
  • ½ Teaspoon Baking Soda
  • 2 Large Egg Whites
  • 4 Ounces Unsweetened Apple Sauce
  • 3 Medium Bananas
  • ¼ Cup Milk Substituteor Milk (2 Ounces)

Instructions

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

Nutrition

Calories: 111kcal | Carbohydrates: 16.3g | Protein: 9.6g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 105.3mg | Fiber: 2.2g | Sugar: 5.4g

Equipment

Ingredients

  • 1 ¼ Cups Rolled Oats 90g
  • 3 Teaspoons Ground Cinnamon
  • 3 Scoops Protein Powder 90g Vanilla or Banana
  • ½ Cup Sweetener
  • 2 Ounces Nuts Pecans, Walnuts, Almonds, etc
  • 1 ½ Teaspoons Baking Powder
  • 3 Teaspoons Vanilla Extract
  • ½ Teaspoon Baking Soda
  • 2 Large Egg Whites
  • 4 Ounces Unsweetened Apple Sauce
  • 3 Medium Bananas
  • ¼ Cup Milk Substitute or Milk (2 Ounces)

Instructions

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

Nutrition

Calories: 111kcal | Carbohydrates: 16.3g | Protein: 9.6g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 105.3mg | Fiber: 2.2g | Sugar: 5.4g

30 Comments

  1. iqb on March 1, 2013 at 12:00 am

    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!

    • Derek Howes on March 1, 2013 at 12:00 am

      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 🙂

  2. Kim on May 24, 2013 at 12:00 am

    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

  3. Kim on May 24, 2013 at 12:00 am

    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

    • Derek Howes on May 24, 2013 at 12:00 am

      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!

  4. LJ on September 3, 2013 at 12:00 am

    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.

    • Derek Howes on September 4, 2013 at 12:00 am

      Thanks LJ! Glad you liked it and really appreciate your comment/support!

  5. Ana on February 22, 2014 at 12:00 am

    I just made this since I had all the ingredients on hand. Amazing!! Thank you so much for the recipe, and keep them coming!! 🙂

    • Derek Howes on February 23, 2014 at 12:00 am

      Thank you Ana! I’ll do my best 🙂

  6. Jackie on July 24, 2014 at 12:00 am

    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?

    • Derek Howes on July 25, 2014 at 12:00 am

      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!

  7. Jessica on August 26, 2014 at 12:00 am

    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!

  8. Chris Dudenbostel on December 13, 2014 at 12:00 am

    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!

  9. Karly Earsman on November 17, 2015 at 12:00 am

    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!

  10. KD on January 8, 2016 at 12:00 am

    Tried it tonight – really excellent – lovely texture, and quite satiating as well!

  11. Carlotta on February 1, 2016 at 12:00 am

    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!

  12. Kyra on May 7, 2016 at 12:00 am

    It was surprisingly light and fluffy (without the nuts). Very delicious, thanks for the recipe!

  13. Timothy on September 2, 2016 at 12:00 am

    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.

  14. Alec on January 17, 2017 at 12:00 am

    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!

    • Derek Howes on January 17, 2017 at 12:00 am

      Sounds awesome Alec! Glad it worked out for ya and thanks for the feedback!!!

  15. Shaelyn on June 22, 2017 at 12:00 am

    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!

  16. Christy on July 30, 2017 at 12:00 am

    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?!

  17. LJ on October 13, 2017 at 12:00 am

    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

  18. Natalia Ramirez on February 6, 2018 at 12:00 am

    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!

Leave a Comment