With 9.4 grams of protein per slice, this high protein banana bread is a delicious treat the whole family will love. Enjoy this healthy banana bread recipe with breakfast, brunch, or lunch.
The recipe is gluten-free, dairy-free, high protein, and vegetarian.
Who loves banana bread? How about one that has been boosted with energy-giving protein that will take your bread to a new level?
This is it! Grab your apron and whip up this Best Protein Banana Bread in minutes. One of the protein powder recipes you won’t be able to stop eating!
This Protein Banana Bread is not just a great, healthy treat, but it’s functional, and it’s ready to give you loads of energy.
Protein powder banana bread is just a healthier twist on a traditional recipe that will help you increase muscle mass. Traditional banana bread often uses whole wheat flour, we’re substituting it with almond meal, which is high in fiber, protein, and healthy fats.
Not only that, but this recipe is also perfect for vegetarians and anyone avoiding gluten!
Can I Add Protein Powder to Banana Bread?
Yes! It adds bulk to make a recipe work, it adds fuel for your day, and if you are using a vanilla-flavored protein powder, it will add some great taste too.
You can use your protein powder in other recipes too, to boost your bake!
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Ingredients You’ll Need
These pretty common ingredients are all gluten-free and have loads of health benefits.
Almond flour – make sure this is a fine texture to create the best results. You can get ground almonds, and almond flour so try and use the finest.
Vanilla protein powder – there are loads of protein powders to choose from, so use your favorite. You don’t have to use a vanilla flavored one. In fact, any kind of protein powder will do, whether it’s vegan protein powder or chocolate, or wheat.
Use what you have at home just make sure it doesn’t have a ton of sugar in it. You can always add vanilla extract on top.
Baking powder – this is going to help your banana bread rise and add some super airiness to your bake.
Xanthan gum – This is a great little helper in gluten-free baking as it adds a softer texture to cakes and bread, which can sometimes be missing without regular flour. You only need a little, and it lasts a while, so worth getting.
Coconut sugar – This sugar has a lovely, tasty, deep caramel flavor and is nothing like coconut. It’s not as sweet as regular sugar, but the banana will be making up for that!
Sea salt – Salt adds a perfectly balanced sweet/savory balance to your quick bread, so always add!
Coconut oil – melt your oil briefly if yours is solid, so it can be easily mixed into your ingredients to create a smooth batter. Extra virgin or virgin varieties are better than refined ones.
Eggs – use large eggs and free-range if you can. These will be perfect for your Banana Bread
Bananas – you could use some really ripe ones here for ultra-sweetness, but any ‘just’ ripe ones would be great. Choose small ones for this recipe.
Poppy seeds – these tasty little seeds will boost your bread with calcium, magnesium, and iron, all minerals that are essential for many body functions.
How to Make Healthy Protein Banana Bread
Preheat the oven to 325F and grease your loaf pan with oil. A non-stick pan like this would be a good fit.
Next, place the almond flour, protein powder, baking powder, xanthan gum, and sea salt in a separate smaller bowl, combine well and set aside this flour mixture.
You can use whey protein powder, chocolate protein powder, or gluten-free protein powder in case of sensitivities.
If your coconut oil is solid, place it in the microwave for increments of 30 seconds to melt. Make sure you end up with ¾ cup of coconut oil when melted.
Pour your coconut oil into a large bowl and add the coconut sugar. Whisk together to combine.
Crack the eggs in one at a time and continue to whisk.
Next, mash the bananas well to get a smooth mixture. Make sure you’re using overripe bananas for easier mashing.
Add the mashed bananas to the oil, sugar, and eggs, and stir well.
Gradually add the already combined flour, protein powder, baking powder, xanthan gum, and salt to the bowl, stirring until smooth.
Fold in the poppy seeds but don’t over stir here. If you don’t have any poppy seeds, you could also just dark chocolate chips, they won’t spike your blood sugar as much as milk chocolate.
Transfer the dough into the greased loaf pan and level it out. I’m using a 9-inch loaf pan here. Use parchment paper if you may but it’s not necessary.
To grease the pan you can use olive oil, vegetable oil, coconut oil, or even butter at room temperature.
Bake in the oven for 50-60 minutes.
Start checking the banana bread when 50 minutes have passed using a fork, skewer, or toothpick, and bake until they come out clean.
Feel free to leave it on a wire rack to cool down before eating.
Watch: How to Make Protein Banana Bread
Best Protein Powder for Baking
They are lots of protein powders to choose from, and they can produce different textures. A good all-rounder for baking would be whey protein, as it has little taste unless you are avoiding dairy.
An unsweetened and unflavored protein powder is the most versatile – so if you would like to add protein powder to other things (try soups, smoothies, and porridge!) it may be better to get 1 packet of this.
Other protein powders that could be used are pea, hemp, soy, and rice – these can have stronger tastes and are a little heavier, but they would still be great!
How Much of Protein in a Slice of Banana Bread?
There is 9.4g of protein in a slice of this Protein Banana Bread, so it’s a super-duper boost of energy!
Shop brought protein bars are processed, can contain less protein, and have lots of added ingredients that are unnecessary. They are also expensive so give this a whirl!
Basic protein powder, almond flour, and poppy seeds give you all the protein you need in this Banana Bread.
How to Store and Freeze Banana Bread?
Store this in the fridge for 4-5 days, and it will be just as good as first cooked. Make sure you keep this delicious banana bread in an airtight container as it will last longer.
If you want to freeze it, slice and wrap it in individual packets/containers so you can grab one serving at a time – perfect for when you rush out the door. It would defrost in no time!
Best Protein Banana Bread Recipe
This Protein Banana Bread Recipe is easy to make, delicious, and full of nutrition. Perfect gluten-free banana bread for breakfast and dessert.
- 2 1/2 cups almond flour
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1 tsp xantham gum
- 1/2 tsp sea salt
- 3/4 cup coconut oil (melted)
- 1/2 cup coconut sugar
- 2 eggs
- 3 small bananas (or 2 large bananas) (1 cup when mashed)
- 1 tbsp poppy seeds
- Preheat the oven to 325F. Grease your loaf pan with oil.
- Combine almond flour, protein powder, baking powder, xanthan gum, and sea salt in a separate smaller bowl.
- 3. Melt coconut oil in the microwave in increments of 30 seconds. Make sure you end up with ¾ cup of coconut oil when melted.
- Transfer coconut oil into a large empty bowl. Then, stir coconut sugar into the coconut oil and mix until smooth.
- Crack in the eggs one at a time, constantly mixing.
- Stir in mashed bananas until one smooth texture.
- Slowly add the mixture of dry ingredients (from step 2) into wet ones stirring throughout until smooth.
- Add in poppy seeds and mix but do not over-stir.
- Transfer the dough into the greased loaf pan and level it out.
- Bake in the oven for 50-60 minutes. Start checking the banana bread when 50 minutes pass with a toothpick and bake until the toothpick comes out clean.
Nutrition Information:Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 333Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12.1gCholesterol: 32mgSodium: 156mgCarbohydrates: 18gNet Carbohydrates: 14.4gFiber: 3.6gSugar: 11gProtein: 9.4g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.