This Protein Banana Bread is everything you love about classic banana bread, with extra protein! It's soft, moist and naturally sweetened with ripe bananas and maple syrup, with no butter or oil needed. Perfect for prepping ahead for easy breakfasts or snacks throughout the week!
As a registered dietitian, one of my favorite things to do is take recipes I already know and love and find ways to give them a little nutrition boost! And if there's one thing I love, it's banana bread. From my Protein Banana Muffins and Banana Bread Overnight Oats to my Banana and Chocolate Chip Cookies, I've shared quite a few recipes inspired by those classic flavors, so I figured it was finally time to add a Protein Banana Bread to the collection!
Why This Recipe Is Dietitian Approved
- 10g of protein per slice. Made with Greek yogurt, eggs and protein powder or collagen for a higher-protein breakfast or snack that helps keep you satisfied.
- No butter or oil and naturally sweetened. This protein banana bread is naturally sweetened with ripe bananas and maple syrup, while the banana and Greek yogurt help create a soft, moist loaf without adding butter or oil.
- Easy to meal prep. Bake once, slice and freeze for easy grab-and-go breakfasts and snacks throughout the week!
Protein Banana Bread Recipe
Ingredients, Swaps, & Tips
Bananas: The riper the better. Brown, spotty bananas are sweeter and mash easily. You'll need about 2-3 medium bananas for 1 cup mashed.
Milk: Any milk works, dairy or non-dairy.
Greek yogurt: Adds protein and keeps the loaf moist without any oil or butter. Plain 0% or 2% both work.
Maple syrup: Natural sweetness that pairs well with banana and cinnamon. Honey works too.
Eggs: Add protein and give the loaf structure so it slices cleanly.
Vanilla extract: Rounds out the flavor.
All purpose flour: Gives a classic, tender banana bread texture. Spoon and level it rather than scooping, so the loaf doesn't turn out dense.
Protein powder or collagen: Use an unflavored powder so it doesn't compete with the banana. Whey, collagen and plant-based powders all absorb liquid differently, so batter thickness can vary a little by brand.
Baking soda: Reacts with the acidity in the yogurt and banana to help the loaf rise.
Cinnamon: Adds warmth. Optional if you're not a cinnamon fan.
Salt: Balances the sweetness. Don't skip it!
Chocolate chips (optional): Mini chips or chopped chocolate are lighter than regular chips and stay spread through the loaf instead of sinking.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 350°F and line a 9x5" loaf pan with parchment paper (or grease it well).
- In a large bowl, whisk together the mashed banana, milk, Greek yogurt, maple syrup, eggs and vanilla until smooth.
- In a separate bowl, whisk together the flour, protein powder or collagen, baking soda, cinnamon and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick. Don't overmix.
- If using chocolate chips, fold them into the batter. Save a few to press on top.
- Pour the batter into the prepared pan, smooth the top and sprinkle on the reserved chocolate chips.
- Bake for 50-55 minutes, until a toothpick inserted in the centre comes out clean. If the top is browning too quickly, loosely tent it with foil for the last 15 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Substitutions
Gluten Free
I haven't tested a gluten-free version yet. A 1:1 gluten-free baking flour is the most likely swap, but the texture may be denser.
Nut Free
This recipe is naturally nut-free though I always recommend checking that your protein powder and chocolate chips are made in a nut-free facility.
Equipment
Storage
Room temperature: Store cooled banana bread in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container in the fridge for up to 5 days.
Freezer: To freeze, slice the cooled loaf and wrap each slice individually, or separate the slices with parchment paper in a freezer-safe bag. Freeze for up to 3 months.
When you're ready to enjoy, thaw a slice on the counter or warm it in the microwave or toaster oven.
Top Tips for Success
Keep the batter thick and get it in the oven right away. Try not to overmix the batter as overmixed batter will fall flat in the oven. Also let the loaf cool fully before slicing; protein breads can seem gummy when cut warm.
Frequently Asked Questions
This is a thinner batter than a traditional banana bread so if the chocolate is sinking it is usually a sign the chocolate was too heavy. I recommend using mini chocolate chips or chopping regular size chips until they are in nice and small pieces before adding!
Yes. Use an unflavored version of either. Different powders absorb liquid differently, so if your batter looks runny, add an extra tablespoon or two of flour.
You can replace the protein powder with an equal amount of all purpose flour. It will still be moist and delicious but lower in protein.
Vanilla protein powder works if that's what you have, but it will make the loaf sweeter, so you may want to reduce the maple syrup slightly.
I recommend making my protein banana muffins instead!
A toothpick inserted in the center should come out clean or with a few dry crumbs. Ovens vary, so start checking at 50 minutes.
Yes, it freezes really well. Slice it first so you can grab one piece at a time, and freeze for up to 3 months.
More Staple Baked Goods From a Dietitian
If you liked this protein banana bread, try these recipes:
- Chocolate Chip Zucchini Loaf
- Chai Banana Bread
- Easy Cinnamon Crunch Banana Bread
- Easy Gluten Free Pumpkin Bread
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these this protein banana bread, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Protein Banana Bread
Ingredients
- 1 cup mashed ripe banana (about 3 medium bananas)
- ¼ cup milk (dairy or non-dairy)
- ⅓ cup plain Greek yogurt
- ⅓ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- ½ cup unflavored protein powder or collagen
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional:
- ¾ cup mini chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350°F and line a 9x5" loaf pan with parchment paper (or grease it well).
- In a large bowl, whisk together the mashed banana, milk, Greek yogurt, maple syrup, eggs and vanilla until smooth.
- In a separate bowl, whisk together the flour, protein powder or collagen, baking soda, cinnamon and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick. Don't overmix.
- If using chocolate chips, fold them into the batter. Save a few to press on top.
- Pour the batter into the prepared pan, smooth the top and sprinkle on the reserved chocolate chips.
- Bake for 50-55 minutes, until a toothpick inserted in the centre comes out clean. If the top is browning too quickly, loosely tent it with foil for the last 15 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nicole Addison, RD, MHSc says
Such a great option for a little protein boost- I promise you won't even notice a difference!