This is the ultimate protein banana bread recipe you’ve been searching for. It’s unbelievably moist, packed with flavor, and loaded with protein to fuel your day. Forget everything you know about dry, dense protein bakes; we’ve cracked the code for a perfectly tender and delicious loaf that works as a healthy breakfast, a satisfying snack, or a post-workout refuel. If you’re looking for a simple way to boost your protein intake without sacrificing taste, this is it.
We’ll walk you through not just the steps, but the secrets to achieving that perfect texture every single time. Get ready to make your new favorite healthy treat!
Why You’ll Love This Protein Banana Bread Recipe
This isn’t just another banana bread. Here’s why this high-protein version will become a staple in your kitchen:
Packed with Protein: Each slice boasts a significant protein boost (around 20g!), making it incredibly satisfying and great for muscle recovery.
Unbelievably Moist: We use a few key ingredients to guarantee a tender, moist crumb that rivals any traditional banana bread.
Easy & Quick to Make: With simple ingredients and straightforward steps, this recipe comes together in one bowl in just minutes.
Naturally Sweetened: Ripe bananas provide most of the sweetness, supplemented with just a touch of maple syrup. No refined sugars needed.
Perfect for Meal Prep: Bake a loaf on Sunday and enjoy perfectly portioned, healthy snacks all week long.
The Secret to Moist Protein Bakes
The number one complaint about baking with protein powder is that it can result in a dry, rubbery texture. Protein powder is highly absorbent and can suck the moisture right out of a recipe. So, how do we fix it?
The answer is to counterbalance it with moisture-rich ingredients. In this recipe, we rely on three power players:
Very Ripe Bananas: The spottier, the better! Overripe bananas are sweeter and have a higher moisture content, which is crucial for a tender crumb.
Greek Yogurt: This is our MVP. Not only does it add extra protein, but its creaminess and acidity produce an incredibly moist and tender loaf.
A Healthy Fat: We use melted coconut oil, which adds richness and ensures the bread stays soft for days.
Key Ingredients You’ll Need
Here’s a look at the simple, wholesome ingredients that make this protein banana bread so special. You likely have most of them in your pantry already!
Simple, wholesome ingredients are the key to this high-protein banana bread.
Ripe Bananas: You’ll need three large, very ripe bananas. The blacker the peels, the better the flavor and moisture.
Protein Powder: Vanilla whey protein powder works wonderfully here, providing great flavor and texture. See my notes below on other types.
Flour: I use a combination of all-purpose flour and whole wheat flour for the perfect balance of structure and nutrition.
Greek Yogurt: Plain, full-fat or low-fat Greek yogurt is essential for moisture.
Eggs: Two large eggs help bind the ingredients and provide lift.
Maple Syrup: A touch of pure maple syrup for natural sweetness.
Coconut Oil: Melted coconut oil adds necessary fat and moisture.
Leavening & Spices: Baking soda, cinnamon, and a pinch of salt round out the flavors.
Choosing the Best Protein Powder for Baking
Not all protein powders are created equal when it comes to baking. For this recipe, a whey or whey-casein blend will yield the best, most moist results. Plant-based protein powders (like pea or brown rice) are more absorbent and can sometimes make the bread a bit denser. If using a plant-based powder, you may need to add an extra tablespoon of milk or oil to the batter.
How to Make The Best Protein Banana Bread
Ready to bake? It’s as simple as mix, pour, and bake. Here’s how you do it:
Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork until they are mostly smooth, with a few small lumps remaining.
Mix Wet Ingredients: Add the Greek yogurt, eggs, melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
Combine Dry Ingredients: In a separate, smaller bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, baking soda, cinnamon, and salt.
Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. If you’re adding any mix-ins, gently fold them in now.
Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15 minutes of baking.
Cool: Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This step is important, as it will be easier to slice once fully cooled.
Ready to slice and serve! This protein banana bread is perfect for meal prepping.
Tips for the Perfect Protein Loaf
Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. Mix only until the ingredients are just combined.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, resulting in a dry loaf.
Let It Cool Completely: I know it’s tempting to slice into it right away, but letting the bread cool completely allows the crumb to set, making for cleaner slices and a better texture.
Variations & Add-Ins
Feel free to customize this recipe! Here are a few delicious ideas:
Chocolate Chip: Fold in 3/4 cup of semi-sweet or dark chocolate chips. For a lower-sugar option, use sugar-free chocolate chips. This variation is similar to a classic chocolate chip banana bread but with a healthy twist.
Nutty Crunch: Add 3/4 cup of chopped walnuts or pecans for a delightful crunch, much like in a traditional delicious banana nut bread.
Cinnamon Swirl: After pouring half the batter into the pan, sprinkle a mixture of 1 tablespoon coconut sugar and 1 teaspoon cinnamon. Top with the remaining batter and swirl gently with a knife before baking.
Ingredient Substitutions
Need to make a swap? Here’s a handy guide. For a version without any protein powder, be sure to check out my classic healthy banana bread recipe.
To make it vegan (also use dairy-free yogurt and plant-based protein). Mix 2 tbsp ground flaxseed with 5 tbsp water.
Storage & Freezing Instructions
One of the best things about this recipe is how well it keeps!
To Store: Keep the banana bread in an airtight container at room temperature for up to 3 days. To extend its life, you can store it in the refrigerator for up to a week.
To Freeze: This bread freezes beautifully. For best results, slice the loaf first, then wrap each slice individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. You can thaw slices at room temperature or toast them directly from frozen.
FL Recipes
Protein Banana Bread Recipe (Extra Moist & Easy!)
This is the ultimate protein banana bread recipe! It’s unbelievably moist, packed with flavor, and loaded with protein (20g per slice!) to fuel your day. Made with ripe bananas, Greek yogurt, and whey protein for a perfectly tender and delicious loaf.
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas. Add the Greek yogurt, eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk everything together until well combined.
In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, baking soda, cinnamon, and salt.
Pour the dry ingredients into the wet ingredients. Mix with a spatula until just combined. Do not overmix. If using mix-ins like chocolate chips or nuts, fold them in now.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with foil.
Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition
Calories: 245kcalProtein: 20gFat: 9gFiber: 3g
Notes
Protein Powder Note: Whey or whey-casein blends provide the best texture. If using a plant-based protein, you may need to add an extra tablespoon of milk or oil as they are more absorbent. Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freezing: Wrap individual slices and freeze in a freezer-safe bag for up to 3 months.
Keyword healthy banana bread,high protein snack,protein banana bread
Whey or a whey-casein blend works best as it helps keep the bread moist. Plant-based protein powders can also be used, but you may need to add an extra tablespoon of liquid (like milk or oil) as they are more absorbent.
The key is moisture! This recipe uses very ripe bananas and Greek yogurt to counteract the drying effect of protein powder. Also, be careful not to overbake it—check for doneness with a toothpick just before the timer goes off.
Yes! You can substitute the all-purpose and whole wheat flour with 1.5 cups of a 1-to-1 gluten-free baking flour blend for great results. Almond flour also works well but may create a denser loaf.
This recipe contains approximately 20 grams of protein per slice, though the exact amount will vary depending on the specific brand of protein powder and Greek yogurt you use. It’s a fantastic post-workout snack or high-protein breakfast.
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes beautifully! Just wrap individual slices and freeze for up to 3 months for a quick snack.
More Banana Bread Recipes to Try
If you loved this recipe, explore some of our other banana bread variations! We have a recipe for every occasion and dietary need.
I hope you love this moist and delicious protein banana bread! It’s truly a game-changer for healthy snacking. If you try it, please leave a comment below and let me know what you think. And don’t forget to save it to your favorite board on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
