This High Protein Banana Bread is naturally sweet and packed with protein! Made with simple, wholesome ingredients, it’s the perfect recipe for a delicious breakfast or snack break.
This banana bread is as moist and delicious as my favorite Gluten-Free Banana Bread. It’s also SO easy to whip up and great for meal prep.
Feel free to absolutely make this recipe your own. Add cinnamon, chopped nuts like walnuts or pecans, or drizzle it with peanut butter or almond butter.
There are so many ways to enjoy this chocolate protein banana bread! I just know your whole family will love it!
Ingredients
- Flour — I use equal parts oat flour and almond flour, which are both gluten-free.
- Whey Protein powder — Feel free to use your go-to protein powder. For the best flavor, I like this vegan protein powder or you can also use this pea protein.
- Baking essentials — Baking soda and baking powder make it light and fluffy.
- Sea salt — Helps enhance all the flavors in this high protein banana bread.
- Greek yogurt — I use full-fat Greek yogurt for even more protein.
- Maple syrup — Pure maple syrup is the perfect sweetener for this recipe, but you can also use honey.
- Ripe bananas — The more ripe your bananas are the sweeter they’ll be!
- Eggs — Gives the banana bread structure and binds everything together.
- Vanilla — You can never go wrong with a splash of pure vanilla extract.
- Regular or dark chocolate chips — I use Lily’s chocolate chips because they taste great.
Instructions
- Preheat your oven to 350°F and prep your loaf pan with melted coconut oil or parchment paper.
Dry ingredients:
- Add the dry ingredients to a large mixing bowl and stir well to combine.
Wet ingredients:
- In a separate bowl, whisk the wet ingredients together until smooth.
Combine the two:
- Add the wet ingredients into the dry ingredients and stir until they’re just combined, without overmixing the batter.
- Then, carefully fold in the chocolate chips so they’re evenly distributed.
Bake:
- Pour the protein banana bread batter evenly into your prepared loaf pan.
- Sprinkle extra chocolate chips on top. (Optional, but highly recommended!)
- Bake in your preheated oven for 50-60 minutes or until it cooks through.
Cool and enjoy:
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes.
- Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy this fluffy and chocolatey protein-packed banana bread!
Olivia’s Recipe Tips
- When measuring the flour, use the “spoon and level” method instead of scooping it from the bag. Fluff and spoon the flour into your measuring cup, then level the top with the back of a butter knife.
- For the best flavor, use old, extremely ripe bananas with brown spots on them.
- If your bread starts browning too quickly, you can cover the top with foil.
- Use the toothpick trick to check if your banana bread is done. Insert a toothpick into the center of the loaf and if it comes out clean, it’s ready! If it has batter on it, let it cook a bit longer.
To Store: You can keep it in a sealed container on the counter for 3 days. Alternatively, you can store it in the fridge for up to a week.
To Freeze: This recipe also freezes well for up to 3 months! I like to slice it first, but you can also freeze it as a full loaf. Then, wrap it in plastic wrap and store it in a freezer bag. Thaw it in the fridge when you’re ready to enjoy!
Coffee or tea: This recipe is perfect with a cup of coffee or herbal tea.
Nut butter: Top it with nut butter or my Homemade Nutella Spread.
Fresh fruit: I love to pair it with a light fruit salad.
Mix-ins: Add whatever mix-ins you like! Dried fruit, chopped nuts, or peanut butter chips would all be delicious and feels like a dessert!
Double chocolate: Enjoy twice the chocolatey flavor by using chocolate protein powder instead.
Make muffins: Bake this in a muffin tin! Just be sure to adjust the cooking time if you do.
More Gluten-Free Baking Recipes
Protein Banana Bread
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ½ cup protein powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup full fat Greek yogurt
- ½ cup maple syrup
- 1 cup mashed ripe bananas 3 medium bananas
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅔ cup chocolate chips plus more for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the oat flour, almond flour, protein powder, baking soda, baking powder, and sea salt. Mix well to combine.
- In a separate bowl, mix Greek yogurt, maple syrup, mashed bananas, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle additional chocolate chips on top if desired.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the banana bread from the oven. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy!
Notes
- Recipe adapted from Eating Bird Food.
- It’s important to take the bread out of the pan to finish cooling, so it doesn’t get dry.
- Be careful not to overmix the batter, or it can make the bread tough.
- For the best flavor, use pure maple syrup and not pancake syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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