This protein banana bread gives you classic banana bread flavor and texture, yet no one will be able to taste the difference that it is a protein version.
The texture is absolutely perfect – moist and dense but not heavy. It’s full of banana flavor that complements the chocolate so well. Plus, it’s lightly sweetened with just 2 tablespoons of maple syrup, plus the addition of ripe bananas and chocolate chips.
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I love this protein chocolate chip banana bread as a snack, healthy dessert, or especially as a pre- or post-workout snack. I usually enjoy a slice with some greek yogurt for a little extra protein and a drizzle of peanut butter – it’s the perfect combo! Make a batch for meal prep to enjoy all week.
Why you’ll love this high protein banana bread recipe
- made from 12 simple ingredients, and so delicious!
- one slice has 9 grams of protein!
- macro-friendly and balanced – a good ratio of carbohydrates, protein, and healthy fats for balanced blood sugar and to avoid those spikes and crashes that traditional banana bread can cause.
Is banana bread healthy?
Banana bread is usually prepared with a decent amount of sugar, fat, and refined flour, and can be calorie-dense. It does contain bananas, which have vitamins, minerals, and fiber, but it is still a sweet bread. Of course, all foods can be enjoyed in moderation.
Unlike traditional sweet breads, adding protein helps slow down digestion and can prevent blood sugar spikes and crashes. And by making them at home, you can easily customize them to fit your liking and nutrition goals.
Can you bake with protein powder?
Protein powder is an easy way to increase the protein content in baked goods. I find that when replacing some of the flour, using a plant-based protein works best, as it’s thicker and helps absorb the liquid ingredients like traditional flour. Do not try to replace all the flour, though. Baking with protein powder does take some trial and error to get the consistency right, but following a recipe is beneficial for the best results.
Ingredients
- gluten-free baking flour – make sure to use a 1:1 gluten-free baking flour. I love Bob’s Red Mill.
- plant-based vanilla protein powder -plant-based works best as it’s thicker and helps act as a “flour”.
- cinnamon
- baking powder
- salt
- brown/spotted bananas – for some natural sweetness, and they help keep the bread moist.
- milk
- eggs
- maple syrup
- vanilla bean paste
- chocolate chips
- walnuts
How to make protein banana bread
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Mix your dry ingredients.
Add your flour, protein powder, cinnamon, baking powder, and salt to a medium bowl and whisk to combine.
Mash bananas.
In a separate bowl, mash bananas until smooth.
Mix your wet ingredients.
Add your milk, eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. Fold in the chocolate chips and walnuts.
Bake!
Pour mixture into your greased loaf pan and bake for 40-45 minutes until golden brown on the top.
How brown should bananas be for banana bread?
To make banana bread, bananas should be soft and yellow with lots of brown spots or almost entirely brown. The more brown the peel is, the sweeter the bread will be.
How to ripen bananas for banana bread?
If your bananas are not ripe enough, you can ripen them in a couple of different ways. For quick, same-day results, place bananas in the oven and bake at 350 for 10-30 minutes until the peels are brown. If you have a couple of days before you want to bake, you can put them in a paper bag and allow them to ripen that way.
Storage and reheating
Substitutions and additions
- 1:1 gluten-free baking flour – all-purpose flour will work the same. You could try whole wheat flour or oat flour, but I am not sure if the texture will come out the same. Coconut flour and almond flour will not work as their consistency is very different.
- plant-based protein powder – feel free to substitute your favorite flavor (chocolate protein powder would be delicious). As for using another kind, I find plant-based works best as it is thicker. I have tried whey protein powder, and it does not work.
- brown bananas – make sure you are using ripe bananas with brown spots, so they add some natural sweetness.
- milk – dairy or non-dairy milk will work.
- eggs – I haven’t tried an egg substitute, so I’m not sure if they will work. Eggs also bump up the protein content, so that would change if you switch them out.
- maple syrup – any kind of liquid sweetener will work the same (honey, agave…). I have not tried a granulated sugar (brown sugar, coconut sugar…), but they should work. I would add a tad more milk if making a swap.
- vanilla bean paste – vanilla extract will work the same.
- chocolate chips – semi-sweet or dark chocolate chips work. Use dairy or dairy-free ones, depending on your preferences.
- walnuts – pecans would be a good substitute. Leave them out to make this nut-free.
Add-ins for protein powder banana bread:
- fresh or dried fruit – strawberries, raspberries, or blueberries would all be great.
- cacao powder – to make it extra chocolatey, stir some cacao powder into the batter.
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Protein Banana Bread
equipment
- bread pan
ingredients
- 1 cup 1:1 gluten-free baking flour (148 grams)
- 3/4 cup plant-based vanilla protein powder (75 grams)*
- 1 1/2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 medium brown/spotted bananas (200 grams/about 2/3 cup mashed)
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons vanilla bean paste
- 1/3 heaping cup chocolate chips (use more if you like)
- 1/3 heaping cup walnuts, chopped (40 grams)
instructions
- Preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper or spray it with cooking spray and sprinkle a little flour in there. I used a 9-inch loaf pan.
- Mix your dry ingredients. Add your flour, protein powder, cinnamon, baking powder, and salt to a medium bowl and whisk to combine.
- Mix your wet ingredients. In a separate medium-large mixing bowl, mash bananas until smooth. Add your milk, eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. The batter should be pretty thick. Fold in the chocolate chips and walnuts. I like to save 1-2 tablespoons worth of both to sprinkle on top.
- Bake. Pour mixture into your greased loaf pan and bake for 40-45 minutes until golden brown on the top. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs.
- Enjoy! Let cool, slice, and enjoy!
notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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