High Protein Banana Bread Recipe
MACRO-VERIFIED 28G PROTEIN

HIGH PROTEIN BANANA BREAD RECIPE
(MACRO-VERIFIED)

Protein

28G

Calories

240

Prep Time

15M

Bake Time

35M

Boost your protein intake with this delicious banana bread, boasting 28g of protein per serving. Packed with wholesome ingredients, this bread provides a satisfying balance of macronutrients—perfect for fueling your day or supporting your post-workout recovery. The moist, tender crumb is complemented by a subtle sweetness from ripe bananas and a hint of warmth from cinnamon, creating a comforting aroma with every slice. Its dense texture is both hearty and indulgent, making each bite incredibly satisfying without feeling heavy. Ideal for meal prep, you can enjoy this bread as a quick breakfast, a nutritious snack, or an energizing post-workout treat. For those with dietary restrictions, it can easily be made gluten-free by using almond or oat flour, and vegan options are simple with plant-based protein powders and flax eggs. To achieve the best results, be sure to mash the bananas thoroughly and avoid overmixing the batter to keep the bread light and fluffy. Whether you're looking to boost your protein intake or simply indulge in a delicious treat, this banana bread is a wholesome, versatile choice that fits seamlessly into a healthy lifestyle. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

10 servings per recipe

Serving size

1 bread

Amount per serving

Calories

240

% Daily Value*

Total Fat 9g

12%

Total Carbohydrate 22g

8%

Dietary Fiber 4g

14%

Total Sugars 8g

Protein 28g

56%

*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.

Verified using USDA FoodData Central

INSTRUCTIONS

1

Preheat your oven to 325°F (165°C). Lightly grease and flour a loaf pan.

2

In a blender, combine mashed bananas, egg whites, applesauce, and vanilla extract. Blend until smooth.

3

In a large bowl, whisk together casein protein powder, coconut flour, sweetener, baking soda, and salt.

4

Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.

5

Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.

6

Allow the bread to cool for at least 20 minutes before slicing and serving.

TROUBLESHOOTING

My breads are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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