ULTIMATE HIGH-PROTEIN BANANA BREAD
This ultimate high-protein banana bread is a deliciously nutritious treat, offering an impressive 30 grams of protein per serving to fuel your day and support muscle recovery. Rich in wholesome ingredients like ripe bananas and protein-packed additions, it provides a satisfying balance of moist, tender crumb and a subtly sweet, banana flavor that melts in your mouth. The dense texture is complemented by a hint of natural sweetness, making it a perfect indulgence that aligns with your fitness goals. With its balanced macros—high in protein and moderate in healthy carbs and fats—it’s ideal for post-workout recovery or a nourishing on-the-go snack. You can enjoy this bread warm with a smear of almond butter or sliced fresh, or even use it as a portable breakfast for busy mornings. For those with dietary restrictions, it can easily be made gluten-free by using almond or coconut flour, and vegan options are simple by substituting plant-based protein powders and flax eggs. For best results, ensure your bananas are very ripe for maximum sweetness and moisture, and don’t overmix the batter to keep the bread light and tender. This versatile loaf is perfect for meal prep, allowing you to batch cook and have a high-protein snack ready to go anytime hunger strikes.
GET THE PRINTABLE PACK
Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
- 250g ripe bananas
- 80g whey protein isolate (unflavored)
- 50g micellar casein (vanilla)
- 60g almond flour
- 40g coconut flour
- 3 large eggs
- 100g Greek yogurt
- 50g erythritol or sweetener of choice
- 2 tsp baking powder
- 1 tsp cinnamon
STEP-BY-STEP INSTRUCTIONS
Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly.
Combine Wet Ingredients
In a large bowl, mash the bananas. Whisk in the eggs and Greek yogurt until smooth.
Combine Dry Ingredients
In a separate bowl, combine whey protein, casein, almond flour, coconut flour, sweetener, baking powder, and cinnamon.
Mix Batter
Gently fold the dry ingredients into the wet ingredients until just combined. The batter will be thick.
Bake to Perfection
Spread the batter into the prepared pan and bake for 30-35 minutes. Check for doneness with a toothpick.
Cool and Enjoy
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
TROUBLESHOOTING GUIDE
Slice is too dry
Try reducing baking time by 2-3 minutes, or add an extra tablespoon of Greek yogurt to the batter.
Not rising properly
Check that your baking powder is fresh (less than 6 months old). Also avoid overmixing the batter.
Gummy texture in center
This usually means under-baking. Use a toothpick to test - it should come out with just a few moist crumbs.
Too dense
Make sure you're measuring protein powder correctly. Too much protein powder can make baked goods dense.
SUBSTITUTION MATRIX
| Original | Swap With | Macro Impact |
|---|---|---|
| Whey Protein | Casein or Pea Protein | +10% Liquid Required |
| Greek Yogurt | Cottage Cheese (Blended) | Higher Protein + Sodium |
| Oat Flour | Gluten-Free 1-to-1 Blend | Neutral |
| Liquid Egg Whites | 2 Whole Eggs | +10g Fat / +90 Cal |
NUTRITION FACTS
10 slices per container
Serving size 1 slice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
PRO TIPS
Store in an airtight container at room temperature for up to 5 days.
For best results, use a kitchen scale to measure ingredients in grams.
Let cool completely before storing to prevent sogginess.
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