BANANA BREAD WITH PROTEIN POWDER
(MACRO-VERIFIED)
Protein
26G
Calories
230
Prep Time
15M
Bake Time
30M
Enhance your banana bread with a scoop of protein powder for a 26g protein boost, making it the perfect guilt-free treat to fuel your day. Rich in satisfying texture, this bread boasts a moist, tender crumb with just the right balance of sweetness and banana flavor, complemented by a subtle protein-rich richness that keeps you full longer. Packed with wholesome ingredients, it offers a balanced macro profile—ideal for post-workout recovery or a nutritious snack on busy mornings. The dense yet fluffy texture makes each bite incredibly satisfying, while the natural sweetness of ripe bananas ensures a delightful, comforting taste. Whether enjoyed warm with a smear of almond butter or sliced and packed into your lunchbox, this bread is versatile and crave-worthy. It’s easy to customize—using gluten-free oats or vegan protein powder makes it suitable for various dietary needs. For best results, fold the protein powder gently into the batter to maintain a light texture, and avoid overmixing to prevent a dense loaf. Perfect for meal prep, this high-protein banana bread provides a delicious way to stay energized and on track with your health goals. 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
230
Total Fat 8g
10%
Total Carbohydrate 21g
8%
Dietary Fiber 3g
11%
Total Sugars 11g
Protein 26g
52%
*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 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large bowl, mash the ripe bananas. Stir in the eggs, maple syrup, and almond milk.
In another bowl, whisk together the protein powder, whole wheat flour, baking powder, and nutmeg.
Add the dry ingredients to the wet ingredients and stir until just moistened. Do not overmix.
Pour the batter into the prepared loaf pan. Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean.
Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
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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