My protein banana bread has a moist, fluffy texture and tastes just like regular banana bread! This easy recipe is gluten-free, low in carbs and contains over 12 grams of protein per slice.
I have been adding more protein to my diet because it improves my energy levels, inside and outside the gym. And I am sure you all know that I'd never be content with just eating more eggs to achieve this.
I love baking, and I love a healthy treat!
That's why adapted my recipe for keto banana bread and turned it into this high protein banana bread. I added protein powder and a good measure of peanut butter (which is also naturally high in protein).
I am so happy with how this bread turned out! It is gently sweet, has a moist yet light texture and oodles of banana flavor. We have been eating it for breakfast and as a healthy afternoon and post-workout snack.
Also try my coconut flour banana bread and these protein muffins.
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What's To Love About This Recipe
My protein banana bread contains over 12 grams of protein per slice.
It is also naturally gluten-free because we are using almond flour and whey protein instead of regular flour.
Last but not least, the bread is low in sugar and carbs with just 6g net carbs per slice. This means you can safely enjoy it as part of a low carb diet.
Ingredients
Here are the ingredients you'll need:
- Bananas - It is essential that the bananas are overripe. The skins should be thin and have many brown specks. Mash it well with a fork.
- Almond Flour - I use blanched ground almonds, which is the same as regular almond flour in the US. For super-fine almond flour, reduce the amount by 2 tablespoons.
- Whey Protein Powder - My go-to is unflavoured whey protein powder by Pulsin.
- Eggs - I use large eggs. Make sure they are room temperature to help with a better rise.
- Peanut Butter - I prefer smooth peanut butter, but crunchy will also work. Stir it well before using so it is nice and creamy.
- Sweetener - My go-to is allulose, which is a zero carb sugar alternative.
- Baking Powder
- Flavorings - Cinnamon and vanilla extract add that essential banana bread flavor.
- Chocolate Chips - Optional. I use sugar-free chocolate chips to keep the sugar content low. Or use chopped 90% dark chocolate such as Lindt.
See the recipe card for full information on ingredients and quantities.
Instructions
It is simple to make a high protein banana bread recipe. Here are the basic steps.
Scroll down to the recipe card for the detailed method, ingredient amounts and nutrition information.
STEP 1
Using an electric mixer, beat the eggs until they have doubled in size.
STEP 2
Add the mashed banana, peanut butter and vanilla and whisk again until just combined.
STEP 3
Stir together the dry ingredients in a separate bowl - almond flour, whey protein powder, allulose, cinnamon and baking powder.
STEP 4
Add the dry ingredients to the banana mixture and blend until just combined.
STEP 5
Fold in the chocolate chips (if using) with a spatula, reserving some to sprinkle on top.
STEP 6
Fill the banana bread batter into a 9x5 inch full size bread pan lined with parchment paper. Top with the remaining chocolate chips.
STEP 7
Bake in the preheated oven on the middle shelf until the bread is golden on top.
Katrin's Top Tips
#1 Don’t over-beat the dough mixture. We want to keep as many air bubbles in the bread as possible so it is light and fluffy.
#2 Check the bread at 20 minutes. If the top is already brown enough, loosely place aluminium foil over it so it does not burn.
#3 My protein banana bread is fragile when hot and firms up as it cools. Let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Variations
Dairy-free - Substitute the whey protein powder with egg white protein or a vegan protein powder, for example pea protein or hemp protein.
No peanut butter - You can replace the peanut butter with almond butter or any other nut or seed butter.
Add-ins: Feel free to swap out the chocolate chips for chopped walnuts or pecans.
Protein banana muffins: Fill the batter into a muffin pan lined with paper cups and bake for around 25 minutes.
Serving Suggestion
I love the banana protein bread gently warmed in the microwave. It tastes wonderful all on its own, but sometimes I add a dollop of Greek yogurt (see picture above).
You could also top it with more peanut butter or with blended cottage cheese to add even more protein!
Recipe FAQs
No. Collagen peptides mare not a substitute for whey protein powder. The banana bread would lose its fluffiness.
I have not tested the recipe with any other flour than almond flour. Oat flour could work, but it may change the texture of the bread.
Monk fruit sweetener, Bocha Sweet or xylitol are all possibilities. If carbs are not a concern, yoou can also use coconut sugar, maple syrup or honey.
Storage
Protein banana bread stays fresh in an airtight container at room temperature for a couple of days. Or, store it in the fridge for up to one week.
You can also freeze it for up to 3 months. I do this with all my almond flour cakes and muffins. I pre-slice the bread and layer parchment paper between the slices so they do not stick together.
That way, I can simply take out one slice at a time and defrost it overnight.
More High Protein Recipes
- Cottage Cheese Pizza Bowl20 Minutes
- Low Carb Protein Bars Recipe30 Minutes
- Protein Pudding3 Minutes
- Spinach Feta Omelette8 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
High Protein Banana Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 9x5 inch rectangular bread pan
Ingredients
- 2 ¼ cups almond flour 225g
- ½ cup whey protein powder 50g
- 5 eggs large, room temperature
- ¼ cup peanut butter 65g, smooth
- 1 cup mashed banana 250g / 2 bananas. Must be overripe.
- ⅓ cup allulose 70g, or sweetener of your choice
- 2 teaspoon baking powder
- 1 tablespoon cinnamon powder
- 2 teaspoon vanilla extract
- ⅓ cup sugar free chocolate chips 60g, optional, or use dark chocolate with a minimum of 85% cocoa solids
Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan.
- Using an electric mixer, beat the eggs together until light and fluffy, about 2 minutes.
- Add the mashed banana, peanut butter and vanilla and whisk again until just combined.
- In another bowl, stir together the dry ingredients - almond flour, whey protein powder, allulose, cinnamon and baking powder. Add to the bowl with the wet mix and blend until combined. Don’t overbeat or it will make the banana bread denser.
- Last, stir in the chocolate chips with a spatula, reserving some to sprinkle over the top of the bread.
- Line a large loaf pan loaf tin with parchment paper and scoop in the dough. Sprinkle the leftover chocolate chips on the top.
- Bake for approximately 50 minutes or until a knife inserted comes out clean. Check the bread at 20 minutes and if the top is already brown enough, loosely place aluminium foil over it so it does not burn.
- Let the banana bread cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Kay
Pretty good. A bit dry but that might have been my subs - almond butter for peanut butter and egg white protein for whey. I did add a big pinch of salt to the batter, too
Katrin Nürnberger
Egg white protein is normally quite a good substitute for whey protein. It could have been that the measurements were off by a little or your oven bakes hotter than mine. Next time, take a look at the batter consistency and compare it with mine in the images to doublecheck there is enough moisture. Then, check for doneness a bit earlier. That should sort it out.
Annette
Easy to make delicious recipe. Used Pea Protein powder as I have an intolerance to dairy. Thank you Katrin. Your recipes never fail.
Sneha
Absolute winner of a recipe! I used a keto speculoos spread in place of the peanut butter and walnuts instead of the choc chip. Turned out magically moist and light! Thank you for these fool-proof recipes, Katrin!
Archie
Turned out great. Another delicious recipe. I added raisins and most of them went to the bottom. any suggestions how to avoid that in the future ? Thanks
Katrin Nürnberger
Glad you liked it! If you folded the raisins last into the batter and still had problems with them sinking, try adding them to the batter in the bread pan.
Debra
I made this yesterday, easy to make this moist, sweet, delicious banana nut bread
Kate
I made this today! Absolutely delicious! I really needed a freezable cake that's high protein, filling and tasty and this certainly ticks all the boxes. I followed the recipe exactly except I only had vanilla protein powder so I just added 1 tsp of vanilla extract instead of 2. I did try not to over mix the banana as advised, but it still came out as quite a dense cake which I think is also due to the protein powder and peanut butter. However I love that, it's very filling and seems to take longer to eat than a lighter cake. I also spread a slice with your keto nutella that I already had in the fridge and it was just heavenly and very indulgent. I'd quite like to try a version with grated orange zest and maybe just a couple of tablespoons of freshly squeezed orange juice as I love the banana , chocolate and orange flavour combo. Adding that small amount of orange wouldn't increase the carb count by very much at all. I know I'll be making this bread regularly now, thanks for all your wonderful recipes they never fail! 🙂
Katrin Nürnberger
What a great idea to add some orange flavour!
Lee
Made these as muffins and they turned out perfectly! Thanks for a great recipe!