Banana Bread with Protein Powder
MACRO-VERIFIED 26G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

10 servings per recipe

Serving size

1 bread

Amount per serving

Calories

230

% Daily Value*

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

1

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

2

In a large bowl, mash the ripe bananas. Stir in the eggs, maple syrup, and almond milk.

3

In another bowl, whisk together the protein powder, whole wheat flour, baking powder, and nutmeg.

4

Add the dry ingredients to the wet ingredients and stir until just moistened. Do not overmix.

5

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.

6

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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