This protein banana bread is a healthy snack that is so easy to make. With protein from greek yogurt, eggs and protein powder, this simple gluten free banana bread is perfect to meal prep for the week!
I’ve been so in love with my protein banana muffins lately so I had to make a bread version!
This protein banana bread is so soft and tender, gluten free and has over 10 grams of protein per serving, compared to 2-3 in traditional banana bread.
All you need is one bowl, about 10 minutes of prep time and a few simple, pantry staple ingredients to make this recipe.
It’s perfect for a quick on the go breakfast, post-workout snack or even a healthy dessert. It requires no fancy equipment, just one bowl and a whisk!
Key ingredients & substitutions
Banana. Very ripe and spotty brown bananas are what you need for this recipe. The riper the better, which means your bananas will be very sweet.
Greek Yogurt. The greek yogurt will add a lot of moisture to the bread as well as add a lot of protein. You can use dairy free or regular. I do not recommend non-greek yogurt as it is much more watery.
Eggs. You need three large eggs for this recipe, which will add a lot of protein and help this healthy banana bread rise. They also add a really fluffy texture and prevent the bread from getting dense.
Protein powder. Any protein powder you like will work, but I recommend one that is vanilla flavored and ideally stevia sweetened. I used pea protein but you can also use whey protein.
Sugar. I used light brown sugar, but any kind of granulated sugar will do. You can use white sugar to keep it simple, or coconut sugar for a refined sugar free version. If you use coconut sugar this protein banana bread will be much darker than pictured.
Flour. You need a mix of blanched almond flour and gluten free all purpose flour. If you are not gluten free, you can use regular all purpose flour, but still use the almond flour.
Butter or oil. I recommend butter (either dairy free or regular) or coconut oil. To avoid any coconut flavor, be sure to use refined coconut oil.
How to make protein banana bread
Step 1: Whisk together all wet ingredients until smooth. Be sure to puree your banana first, then measure out 1 1/2 cups worth.
Step 2: Whisk in the dry ingredients, making sure to spoon and level the flours and protein powder, don’t scoop right from the bag.
Step 3: Add in any optional mix ins. I used chocolate chips for this recipe, but you can used chopped walnuts or just leave it plain!
Step 4: Bake until a toothpick comes out clean. If you notice the top browning too much, tent it with some foil.
Step 5: Remove from the oven and let cool completely before slicing to prevent any crumbling. Enjoy!
Can I make it vegan?
Unfortunately, since this recipe calls for 3 whole eggs, I do not recommend subbing for flax eggs or any other egg substitute.
The eggs are really important for the overall texture and structure of the bread, so for best results, please follow the recipe as written!
For a vegan option, try my chocolate chip banana bread instead!
How to store banana bread
I always find that any recipe made with a lot of banana or apple sauce can get quite mushy if left out at room temperature for too long.
Banana bread can definitely be left at room temperature, but I prefer to store it in the fridge.
Be sure to let it cool completely, then slice and add to a container and keep in the fridge for up to 5 days. You can eat it cold, or warm it up in the microwave for a few seconds so it’s good as new!
Frequently asked questions
Can you use protein powder instead of flour?
You can do this in some recipes, but gluten free baking is so tricky that I recommend sticking with a recipe that already calls for protein powder.
Oftentimes you can sub 1/3 cup for every 1 cup of flour for protein powder, but it’s so much easier following a recipe that already calls for it.
Protein powder acts similarly to flour in baked goods and helps absorb excess moisture. I don’t find that it gives a grainy texture at all, this banana bread is very soft and fluffy!
Can I make it nut free?
This recipe calls for 1 cup of almond flour, but you can likely sub with equal parts oat flour. I have not tested this protein banana bread without almond flour, but oat flour is generally a safe bet!
How do I keep it moist?
I promise you will have no issues keeping this bread moist! Be sure you don’t over-bake it as that can easily dry it out. Also make sure you measure the flour properly to prevent a dry loaf.
More banana recipes you’ll love!
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Protein Banana Bread
by: claire cary
Ingredients
Wet
- 1 ½ cups banana puree about 3 large, ripe banans
- ⅓ cup melted butter or coconut oil
- ½ cup granulated sugar of choice light brown, coconut or white all work
- 3 large eggs
- ½ cup greek yogurt
- 1 teaspoon vanilla extract
Dry
- 1 cup gluten free all purpose flour can sub regular AP flour
- 1 cup blanched almond flour
- ½ cup vanilla protein powder
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spray and line a 9×5 loaf pan and set aside.
- Puree the bananas and measure out 1 1/2 cups and add to a large mixing bowl.
- Whisk in all remaining wet ingredients until smooth.
- Whisk in the dry ingredients, making sure to spoon and level the flours, don't scoop right from the bag.
- Whisk until smooth.
- Fold in the chocolate chips if using, you can also used chopped walnuts.
- Transfer to your prepared loaf pan and top with additional chocolate chips if desired.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Because of the nature of almond flour, you may notice the top browning before the center is done. I usually just leave as is, but you can tent the top with foil if desired.
- Remove from the oven and let cool in the pan for 10 minutes, then carefully lift out from the pan and let cool on a wire rack for at least 1 hour before slicing.
- Slice and enjoy as is or with melted butter or nut butter.
Bea says
I’m really interested in making this banana bread. I’ve just been wondering if you used full fat almond flour as in very finely ground almonds?
Where I live, almond flour is usually ‘defatted’ and is very dry, binding more liquid similar to coconut flour.
Thank you for the inspiration 🙂
Claire Cary says
Oh, interesting! Never heard of that. You definitely want the full fat almond flour that is just finely ground almonds.
Brette says
This honestly turned out better than the regular banana bread recipe I made recently. I’m shocked. Here I was thinking I’d make a healthier version and just deal with a less tasty banana bread, but it was way better! So moist and delicious! I used coconut oil and 1/2 coconut sugar 1/2 brown sugar. I only had fat free Greek yogurt, so that’s what I used for the yogurt. I also split my batter up between two smaller loaf pans and made one with chocolate chips and the other plain, but topped with pecans and brown sugar. Both loafs are incredible! Definitely saving this recipe- yum!
Claire Cary says
Makes me so happy to hear that! Thanks Brette!
Jill says
This was soooo good, very moist and filling!!! I added walnuts and it taste like a desert so I save my macros to have this as a treat yummy!!!!
Claire Cary says
Love the walnuts! Thanks, Jill!
Becca says
I’m excited to try this! Can I sub almond flour for AP flour?
Claire Cary says
You can try subbing the 1 cup of almond flour for an additional 1/2 cup of all purpose flour! So 1 1/2 cups total of all purpose flour.
Jean says
Absolutely delicious- the best part I can’t taste or smell the protein powder! Moist and smells like chocolate chip cookies.
Claire Cary says
Perfect, so happy you enjoyed it!
Samantha says
Can I omit the alternative flour and use all AP flour instead?
Claire Cary says
You can sub the GF all purpose flour for regular all purpose flour, but I don’t recommend subbing the almond flour for all purpose 1:1. You can try subbing the 1 cup of almond flour an additional 1/2 cup of AP flour.
Sandra says
Really liked it. Cooked it for 55 minutes and it was done! Surprised how heavy the loaf is, however, I found it quite moist and light tasting. Will definitely be making this again!
Claire Cary says
Amazing, thanks Sandra!
Lauren says
The taste is great but mine came out pretty dry, and I only baked for 50 minutes. I’ll try 45 minutes next time. And I think a decimal point was missed in the carbohydrates. Most banana bread is about 30 – 60 per slice. 331 is crazy high.
Claire Cary says
The dryness could be because of the specific protein powder you used. Also be sure to measure the flour properly. Glad you still enjoyed it!
Ashleagh says
This was so delicious! I only had regular all purpose flour so I used that, and I also used coconut flavoured protein powder instead as that’s what I had on hand, and it was so good! I even halved the sugar as the powder and banana were already sweet. Very moist and would highly recommend 🙂
Claire Cary says
Amazing, so happy you enjoyed it!