High Protein Banana Bread (12g 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 with the addition of whole wheat flour for a little extra protein, non-fat Greek yogurt, and vanilla whey protein powder to making a perfect way to up your protein intake.
If you’re looking for protein powder free, try my Greek Yogurt Banana Bread with Chocolate Chips. This recipe has been revised and multi kitchen tested in 2025 to reflect feedback of varying baking issues.
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.
Maple Syrup: can also use honey but this will change the taste and texture.
Flour: a combination of whole wheat flour and all-purpose flour.
Coconut Oil: melted.
Protein Powder: this recipe is best with PEScience Gourmet Vanilla, use code OHSNAP to save. You can substitute a whey-casein based protein powder for a similar texture.
Variations
- For a salty nutty crunch add in 1/2 cup of chopped walnuts.
- Add dark chocolate chips or blueberries.
- To make this a little more decadent and rich, add in dark chocolate chips and top with maple syrup.
- Drizzle nut butter on top like peanut butter or almond butter.
How to make Protein Banana Bread (a step-by-step guide):
Step 1: preheat and prep
Preheat your oven to 325 degrees. Spray the bread pan and place a piece of parchment inside with flaps hanging on the long sides of the pan to create “handles.” This will be easier to pull the bread out once it’s baked.
Step 2: mix dry ingredients
In a medium bowl, mix together the dry ingredients: whole wheat flour, all purpose flour, vanilla whey protein powder, baking soda, salt, and cinnamon (image 1). Whisk to fully combine (image 2).
Step 3: mix wet ingredients
In another medium bowl, whisk together wet ingredients: mashed overripe bananas, nonfat Greek yogurt, coconut oil, maple syrup, vanilla extract, and eggs (image 3). Mix to fully combine (image 4).
Step 4: combine ingredients
Pour the dry ingredients into the wet ingredients (image 5) and mix until just combined (image 6). Do not over mix!
Step 5: pour batter & bake
Pour the batter into the bread pan and let it sit at room temperature for at least 10 minutes. Tap the pan on the counter a few times to remove air bubbles (image 7), then bake for 50-60 minutes or until the bread is golden brown and a toothpick inserted comes out clean.
Step 6: cool and serve
Remove from the oven and let cool for 10 minutes before removing from the pan and letting it cool for another 30 minutes. Slice, serve, and enjoy!
Expert Tip!
Room temperature ingredients work best for this recipe to ensure the bread cooks evenly!
Recipe FAQs
I have used half frozen and half fresh and it took my bread close to 80 minutes to bake due to the added moisture from the frozen bananas. I would highly suggest using all fresh bananas so you do not risk burning the tops to make up for the moisture.
I’d instead make my greek yogurt banana bread. It’s very similar to this recipe without protein powder.
Nuts: You can easily add ½ cup of nuts of choice into your bread! Almonds, walnuts, pine nuts, pumpkin seeds, pecans!
Spiced: Nutmeg, cloves, cardamom, ginger, and all-spice are great spices you can add to your bread!
The bread can be stored at room temperature for up to 2 days and does not need to be in a container. You can also store it in an airtight container in the refrigerator for up to 7 days.
To freeze, tightly wrap in plastic, then in foil. It will last up to 3 months. To defrost, leave on the counter for 1 day. Slice and enjoy or heat in the microwave or toaster oven to your liking.
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
- 1/2 cup whole wheat flour 76g
- 1/2 cup all-purpose flour 76g
- 1 cup vanilla whey protein powder (PEScience) 93g
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 4 overripe bananas, mashed 500g
- 1/2 cup plain non-fat Greek yogurt 112g, room temperature
- 1/4 cup coconut oil, melted 50 ml
- 1/4 cup maple syrup 80 ml
- 1 tsp. pure vanilla extract
- 2 large eggs room temperature
Instructions
- Preheat your oven to 325 degrees. Spray the bread pan and place a piece of parchment inside with flaps hanging on the long sides of the pan to create “handles.” This will be easier to pull the bread out once it’s baked.
- In a medium bowl, mix together the dry ingredients: whole wheat flour, all purpose flour, vanilla whey protein powder, baking soda, salt, and cinnamon.
- In another medium bowl, whisk together wet ingredients: mashed overripe bananas, nonfat Greek yogurt, coconut oil, maple syrup, vanilla extract, and eggs.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Do not over mix!
- Pour the batter into the bread pan and let it sit at room temperature for at least 10 minutes. Tap the pan on the counter a few times to remove air bubbles, then bake for 50-60 minutes or until the bread is golden brown and a toothpick inserted comes out clean. *Additional baking notes below*
- Remove from the oven and let cool for 10 minutes before removing from the pan and letting it cool for another 30 minutes. Slice, serve, and enjoy!
Notes
- Nutrition facts are an estimate and will change with any substitutions.
- The recommended protein powder is PEScience gourmet vanilla (code OHSNAP to save) for the best taste and texture. Using others will result in varying results.
- * Fresh ripe bananas are preferred. Frozen will lengthen your bake time and you will risk the top cooking faster than the inside. When I use half frozen, half fresh it takes around 80 minutes to fully bake.
Wat size loaf pans do use
Standard 8 1/2 x 4 1/2 or 9 x 5 work fine!
How many grams of mashed banana would you recommend since all banana are different sizes?
1.5 cups – approximately 400 grams.
So moist and the flavor was incredible!!
WOW. I’ve tried baking with protein powder before and the consistency would always come out dry and taste kinda off and I had honestly given up on baking with it. But MAN did this recipe make me a believer again! My bread came out super moist and it didn’t have any weird after taste, I don’t think I would be able to notice if I compared it to a standard banana bread recipe and I just used Great Value vanilla protein. I could literally eat this whole loaf by myself! Danielle absolutely crushed this recipe and I highly recommend it to anyone needing a sweet carb fix! This will be a staple in our home now!
I made this and was really pleased with how light and fluffy it turned out! I have made protein goods in the past and I found them to be quite dry but this was remarkably fluffy. The fat macros are nice and low so I can add some peanut butter to it.
Have you tried adding peanut butter? And if so, how much and did it turn out nicely?
No, I have not.
This one is a keeper. I used white flour with mini chocolate chips mixed in for a yummy treat!
So so so good! And my daughters loved it too! I used coconut protein to give it a “tropical” feel aka that was all I had on hand a new I needed to try this recipe ASAP!
Have made this several times and comes out delicious every time! I do have to say, I had to reduce the bake time, but I just kept a close eye on it and it turned out perfect. Will continue to make over and over again.
How many grams of chocolate chips & walnuts would you recommend if using both?
I’d do anywhere from 15-30 grams small, chopped walnuts and up to 1/4 cup of chocolate chips mixed in. Or you can sprinkle both over the top instead of mixing it, whatever works best for you!
Would frozen blueberries work?
Sure, just fold them in before baking.
Turned out perfect! Kid and husband approved.
Only thing is perhaps my bananas were larger because I ended up with more batter than fit in the standard loaf pan (I made 2 muffins with the extra and still had batter leak over the edges of the loaf pan while it cooked). The only change I’ll make next time (because there WILL be a next time) is to use a larger loaf pan.
Delicious! Kid approved, and love that they are getting extra protein. Will make again.
Do you think I can use Greek yogurt instead?
What size loaf pan did you use for this recipe? I didn’t see it noted.
Standard 8 ½ x 4 ½ x 2 ½
Can the wheat flour be substituted for almond or coconut flour?
I have not personally tried with either. Both would change the taste and texture of the bread. I’d opt for all almond.
I tried with almond and had great results
Love to hear that!