Easy High Protein Banana Bread (13g per slice)
I am a fan of banana bread and a fan of protein and this protein-packed banana bread checks all the boxes. This bread is fluffy, moist and perfectly sweet despite being made with no added sugar, whole wheat flour, and the addition of protein powder. It tastes just like banana bread but has a whopping 13 grams of protein per slice.
This moist banana bread has a traditional banana bread taste but is made with whole wheat flour, non-fat Greek yogurt, and vanilla whey protein powder to making a perfect way to up your protein intake. It is free of any added sugar and sweetened with applesauce, honey and ripe bananas to make it low in fat and calories.
I promise you, this banana bread is every bit as satisfying and delicious as the real deal and the perfect healthy snack. Try it, you won’t be sorry! If you’re looking for protein powder free, try my Greek Yogurt Banana Bread with Chocolate Chips.
Why you’ll love this recipe
- Less than 150 calories and 13 grams of protein per slice with no added sugar.
- Perfect use of those overripe bananas.
- Can add chocolate chips, walnuts or blueberries for flavor.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this protein banana bread.
Bananas: the most important ingredient! For best results, make sure to use overripe bananas. It sweetens the bread and mashes well. I like mashing the banana on a cutting board prior to adding to the bowl vs. trying to mash along the side of the bowl.
Greek yogurt: I used plain non-fat Fage but any plain yogurt will work. Use dairy-free alternatives if desired. This may result in a different texture.
Applesauce: make sure it’s unsweetened to avoid adding refined sugar. 1/4 a cup is almost (not quite) a single pack of sauce so I like to buy the cups so I don’t waste.
Honey: can also use sugar substitutes like Stevia for even fewer calories.
Flour: I use whole wheat flour. You can substitute with all-purpose flour at 1:1 ratio or with oat flour at 1 cup: 1 1/3 cup ratio. I prefer whole wheat in this.
Protein Powder: this recipe is best Gold Standard Whey Vanilla Ice Cream or PEScience. You can substitute a whey-based protein powder for a similar same texture.
Optional add-ins: dark chocolate chips, walnuts or blueberries.
Variations
- For a salty nutty crunch add in 1/2 cup of chopped walnuts.
- To make this a little more decadent and rich, add in dark chocolate chips and top with maple syrup.
- If you want something low calorie but to sweeten it up a bit, add 1/2 cup of frozen blueberries (fresh works too) so the juices go into the bread as it bakes.
- Drizzle nut butter on top like peanut butter or almond butter.
Dietary Modifications
- To make gluten-free, use Bob’s Red Mill GF 1:1.
- Use flax eggs as needed.
How to make Protein Banana Bread
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan with non-stick cooking spray or line it with parchment paper.
Step 2: mix wet ingredients
In a large bowl, combine the mashed bananas, Greek yogurt, applesauce, honey (or sugar substitute), eggs, and vanilla extract (image 1).
Mix until fully combined (image 2).
Step 3: mix dry ingredients
In a separate bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and cinnamon (image 3). Whisk to combine.
Step 4: combine ingredients
Gradually add the dry ingredients to the wet ingredients (image 4).
Add and mix until just combined (image 5). If using, fold in the chopped walnuts, dark chocolate chips or blueberries.
Step 5: pour the batter
Pour the batter into the prepared loaf pan, smoothing the top with a spatula (image 6). Bake for 50-60 minutes (more if needed), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover the bread with a piece of aluminum foil.
Step 6: cool and serve
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Expert Tip!
No ripe bananas? No problem. Using a fork poke holes in the banana peels and microwave for 30-second intervals until desired softness. I have done this many times and it works great!
Recipe FAQs
I’d instead make my greek yogurt banana bread. It’s very similar to this recipe without protein powder.
Add whatever you want! I love chocolate chips, walnuts, pecans and even drizzling peanut butter between layers of batter.
Slice into 10 equal slices at about 75g per slice. The nutrition info is an estimate and does not reflect any optional add-ins or substitutions.
Store your protein banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Sure! Use chocolate protein powder for a chocolatey version. Just be sure to use one you love the flavor of because it will directly affect the taste. This has not been tested with plant-based protein powder or vegan protein powder.
This recipe has not been tested with almond flour or coconut flour which will result in a very different bread than this recipe.
Check out some of our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Protein Banana Bread
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Ingredients
- 1.5 cups mashed overripe bananas 400g
- 1 cup plain non-fat greek yogurt 224g
- 1/4 cup unsweetened applesauce 67g
- 2 Tbsp. honey
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup whole wheat flour 120g
- 1 cup vanilla whey protein powder 90g
- 1.5 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
Optional Add-Ins
- 1/2 cup walnuts chopped
- dark chocolate chips
- 3/4 cup blueberries
Instructions
- Preheat your oven to 350 degrees fahrenheit and prepare a loaf pan with non-stick cooking spray or line it with parchment paper.
- In a large mixing bowl, combine the mashed bananas, Greek yogurt, applesauce, honey (or sugar substitute), eggs, and vanilla extract.
- In a separate bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as it can result in a dense bread. If using, fold in the chopped walnuts or dark chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-60 minutes (more if needed), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover the bread with a piece of aluminum foil halfway through.
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store leftover protein banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Nutrition facts do not include walnuts, chocolate chips or blueberries.
- If you do not use the recommended protein powder and the batter seems too thick, try adding a dash of milk to your desired consistency.
- Slice into 10 equal slices at approximately 75 grams per slice.
- I prefer a whey casein blend protein powder like PEScience or Gold Standard Whey protein.
This has become a staple at our house. The recipe as directed is fantastic. You can also sub monk fruit for honey and it works beautifully. I did try it once with some vegan vanilla protein and it was a lot less tasty, so I’d stick with the vanilla whey protein recommendation. I also add a pinch of cloves for some extra spice.
It came out pretty good. I used unflavored whey and added more cinnamon and vanilla extract. I substituted agave for honey as well. I wish I used more bananas. The bottom got browner than I thought it would. Overall, it was tasty though.