Protein Banana Bread

10 Slices111 cals

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 Nut Bread Recipe

Protein Banana Bread

Start your mornings with some Protein Banana Bread! This high protein and healthy bread recipe is easy to make and packed with bananas.
4.7 from 23 votes
Print Pin Rate Save Recipe
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

The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Ingredients

  • 1 ¼ Cups Rolled Oats - 90g
  • ½ Cup Sweetener
  • 3 Scoops Protein Powder - 90g 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
  • ¼ Cup Milk Substitute - or Milk (2 Ounces)
  • 3 Teaspoons Vanilla Extract
  • 3 Medium Bananas
  • 4 Ounces Unsweetened Apple Sauce

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

34 Comments

  1. Penny Wafford on October 20, 2020 at 3:37 pm

    5 stars
    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 ..

  2. Chantalle on June 5, 2020 at 11:21 am

    How is your bread so high, mine didn’t came up

    • Derek Howes on June 16, 2021 at 6:52 pm

      Hi Chantalle! Did you remember to add both baking soda and baking powder? What protein did you use?

  3. 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!

  4. 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

  5. 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?!

  6. 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!

  7. 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!!!

  8. 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.

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

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

  10. 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!

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

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

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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 🙂

  17. 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!

  18. 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!

  19. 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

  20. 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 🙂

      • Paul Wooten on April 25, 2021 at 9:58 am

        5 stars
        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



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