This protein banana bread recipe is hearty, lightly sweet, and packed with protein. A healthier twist on classic banana bread that is perfect for breakfast, a snack, or meal prep.
I am always looking for ways to add a healthy twist to recipes when I can. We are always trying to get good protein where we can, and adding it to this banana bread is a simple way to make it more satisfying and keep you full longer. Our son is always looking to get more protein in, and now that he is living away from home during this school year, I am always trying to make things that he can take back to his place when he stops at home. He is the kid who will not bake or put much effort into meals, so anytime I can put some food together for him, I do.
For this recipe, I had 8 overly ripe bananas, so it made a big batch. It yielded two bread pan loaves and 12 muffins. Half the recipe below if you want less. I tried to find a recipe but had to improvise with what I had, and we liked how they turned out.
I love the Ballerina Farm Vanilla Protein Powder. It’s made with clean, simple ingredients and includes more than just protein, which I really appreciate. Each scoop packs 24 grams of protein from a blend of whey, collagen peptides, hemp protein, and calf-first bovine colostrum. There’s none of the extra “junk,” and I love that it adds even more nutrients to what we’re already eating.
This recipe doesn’t use any added sugar, maple syrup, or honey. The bananas bring all the natural sweetness. It still tastes like classic banana bread, just not overly sweet. I actually love that about it, since I tend to reach for salty snacks over super sweet treats anyway. If you prefer a sweeter loaf, you can always experiment by adding a little sugar or syrup to taste.
Ingredients for Protein Banana Bread:
- 8 bananas
- 3 eggs
- 2 cups vanilla protein powder
- 3 c. flour (I used 2 c. all-purpose and ran out, so I used almond flour for the remaining cup)
- 1 TBSP. baking powder
- 1 tsp. baking soda
- 1 c chocolate chips
- 1 TBSP. vanilla
Instructions:
Preheat oven to 350°. Grease your loaf pans or muffin tins (again, this batch made 2 loaves for me and 12 muffins).
Mix the bananas, eggs, and vanilla. Add the protein, flour, baking powder, and baking soda, and mix well. Fold in the chocolate chips. Pour the mixture into the greased pans and bake until a toothpick inserted comes out clean. For me, the muffins took about 12 minutes, and the bread pans took about 25 minutes.
At the end of the day, this is just a simple, feel-good recipe that’s easy to keep in rotation. It’s filling, not overly sweet, and a great option when you’re trying to sneak in a little extra protein without making things complicated.
If you give it a try, I’d love to hear what you think!
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