Oh! So Good Banana Bread (with Protein Powder)

This healthy, homemade banana bread with protein powder is oh, so good and easy to make. Made with oat and almond flour, Greek yogurt, and protein powder, this blood-sugar-balancing banana bread packs 14 grams of protein per slice! Add it to your weekend meal prep and enjoy a healthy snack or sweet breakfast all week.

Since hiring a fitness coach last year, I have been on a mission to create high-protein versions of some of my favorite baked goods, and a high-protein banana bread was at the top of the list!

Adding protein-packed ingredients like Greek yogurt, eggs, egg whites, cottage cheese, and protein powder makes it easy to increase the protein content in recipes like pancakes, French toast, energy bites, oatmeal, and muffins. Because let’s be honest, a girl doesn’t always want to eat egg white muffins and tuna egg salad, lol!

Unlike traditional banana bread, which offers 3 grams of protein per serving, this healthy banana bread, packed with 14 grams per slice, keeps your blood sugar balanced and your appetite in check. Protein can also help support muscle maintenance, keep your hormones happy, and leave you feeling super satisfied after eating.

Let’s talk about the ingredients you’ll need

My protein banana bread recipe is filled with simple, wholesome ingredients. It bakes up light and moist and is, oh! so good. I love to enjoy it for a healthy snack or an addition to brunch or breakfast! Here’s everything you’ll need to make it:

• Oat flour is naturally gluten-free and packs more protein than traditional wheat flour. It’s super easy to make homemade oat flour (just blend up some rolled oats), or you can buy it at the store.
• Almond flour is naturally sweet, gluten-free, and offers 24 grams of protein per cup. It’s easy to make homemade almond flour, or you can save time by buying it at the store. This is my go-to almond flour for baking.
• Protein powder: I recommend whey protein(fast digesting) or casein protein (slow digesting) when baking to create the best texture, but plant-based protein can be used if preferred.
• Coconut sugar: A natural sweetener used in place of refined sugar.
• Baking staples: You’ll need baking soda and baking powder to ensure this bakes properly and has plenty of lift.
• Ground cinnamon adds a warm, cozy flavor to this recipe. Its ability to help regulate blood sugar is an added bonus!
• Bananas! The browner your bananas, the sweeter they will be! So choose super ripe bananas, mash them, and then measure 1 cup.
• Vanilla extract: As far as I’m concerned, all baked goods need some vanilla.
• Low-fat Greek yogurt adds moisture and another boost of protein. You can swap in vanilla or full-fat yogurt, which would be delightful.
• Whole eggs are super nutrient-dense and help to keep this banana bread nice and moist.
• Egg whites contain all of the protein inside an egg, so I’m adding them here to help keep the protein count high and the banana bread nice and light.
• Chocolate chips are sprinkled over the top! If needed, you can use dairy-free chocolate chips. Feel free to swap the chocolate chips for other banana bread mix-ins, like pecans, walnuts, or raisins.

How to make banana bread with protein powder

Start the recipe by preheating the oven to 350°F (180°C) and lining a loaf pan with parchment paper or spraying it with cooking spray. (Be sure to watch the video below to learn the easiest way to line your loaf pan!)

Then, in a large mixing bowl, combine the dry ingredients: oat flour, almond flour, protein powder, coconut sugar, baking soda, baking powder, and cinnamon.

Next, whisk together the wet ingredients in a separate mixing bowl: Greek yogurt, mashed bananas, vanilla extract, egg, and egg whites.

Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in chocolate chips.

Transfer the batter to the prepared loaf pan. Sprinkle with additional chocolate chips.

Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Check at 25 minutes and cover with tin foil to prevent the top from browning too much.

Helpful tips

• You can use frozen bananas! Just be sure to thaw them completely and drain the excess liquid so the loaf doesn’t become too wet.
• After 25 minutes, check the bread. If it seems to be browning too much on top, cover it with tin foil and continue baking. I always do this step!
• To ensure that the banana bread is fully baked, insert a toothpick or a knife into the center of the loaf. The bread is ready if it comes out clean or with a few moist crumbs. If there’s still wet batter on the tester, bake for a few more minutes and check again.
• Let the bread cool for about 20 minutes before slicing so it isn’t too crumbly. It’s great served warm, at room temperature or even chilled. I love to drizzle it with almond butter or peanut butter!

PROTEIN BANANA BREAD RECIPE VIDEO

More healthy, high-protein breakfast recipes

• Green Breakfast Smoothie
• Healthy Vegetable Frittata
• French Toast
• Spinach Frittata
• Cottage Cheese Pancakes

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!