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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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
10 servings per recipe
Serving size
1 bread
Amount per serving
Calories
240
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
Preheat your oven to 325°F (165°C). Lightly grease and flour a loaf pan.
In a blender, combine mashed bananas, egg whites, applesauce, and vanilla extract. Blend until smooth.
In a large bowl, whisk together casein protein powder, coconut flour, sweetener, baking soda, and salt.
Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
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.
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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