Protein Banana Nut Bread - Andréa's Protein Cakery
Breads and Muffins

Protein Banana Nut Bread

April 7, 2014

Prot: 13 g, Carbs: 8 g, Fat: 2 g, Cal: 105


I recently got a tweet from a blog reader asking for a Protein Banana Nut Bread recipe. And after making such fluffy protein pancakes with Warrior Blend protein from the Vitamin Shoppe, I thought I’d try using it for the banana bread as well. I have to say, it was a great idea! :)


I tried out a couple of versions of this to get the proportions right. And once I figured that out, I included some True Yacon, a prebiotic sweetener/supplement I received in my box of goodies from the Vitamin Shoppe. It adds a little extra sweetness and fiber.


Per serving of Protien Banana Nut Bread there is only 3/8 teaspoon of True Yacon, which is approximately the supplement serving size. With or without it, though, this Protein Banana Nut Bread is great! And like most of my recipes, it is gluten-free and grain-free!


I also tried using Sun Warrior’s rice protein instead of the Warrior Blend, and it wasn’t nearly as good. I ate a piece and tossed the rest. So if you are wondering if it is worth the purchase of the Warrior Blend protein just for baking, trust me, it is! I have already made Chia Almond Protein Cookies and Vanilla Protein Pancakes with Chocolate Syrup with it, and I’m sure I’ll be creating more recipes, too!


This Protein Banana Nut Bread is definitely going to be one of my favorites. It is an easy recipe, and it even tastes better the next day. It freezes well, too!

I hope you’ll give it a try! And if you like the recipe, please consider sharing it!

5.0 from 2 reviews
Protein Banana Nut Bread
Nutrition Information
  • Serves: 8
  • Serving size: ⅛ loaf
  • Calories: 105
  • Fat: 2g
  • Carbohydrates: 8g
  • Sugar: 4g
  • Fiber: 2g
  • Protein: 13g
Prep time: 
Cook time: 
Total time: 
Makes one loaf (8 pieces).
  • 6 large egg whites (198g)
  • 1 cup Warrior Blend Vanilla protein powder (100g)
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon True Yacon (optional)
  • ½ teaspoon baking powder
  • 2 medium bananas, mashed (236g)
  • 2 tablespoons chopped walnuts (15g)
  1. Preheat oven to 325F (163C).
  2. Line a loaf pan with parchment paper (if not using a silicone pan).
  3. Mix egg whites, Warrior Blend, cinnamon, True Yacon, and baking powder.
  4. Fold in bananas.
  5. Fold in walnuts.
  6. Pour batter into pan.
  7. Bake for about 40 minutes at 325F (163C), until a toothpick comes out clean.
  8. Let cool, then slice and enjoy!
  9. Store in the refrigerator or freezer.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.

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  • Reply chris irizarry April 14, 2014 at 12:36 PM

    this is so easy and tastes like a banana nut bread!!!! I used the same recipe and made muffins too….thanks for sharing and keep up the good seriously keep it up, I want more lol.

    • Reply Andréa April 14, 2014 at 1:24 PM

      :) Lots more on the way! And I love this recipe, too. Just made myself a double batch to have some to freeze for busy days!

  • Reply Lemon Lavender Protein Cake - Andréa's Protein Cakery April 17, 2014 at 4:14 PM

    […] been wanting to try the Warrior Blend protein powder in a cake, after being so happy with my Protein Banana Nut Bread recipe. So here I present to you Lemon Lavender Protein […]

  • Reply Double Chocolate Chunk Protein Banana Bread - Andréa's Protein Cakery May 17, 2014 at 12:51 PM

    […] basic recipe is similar to my Protein Banana Nut Bread. Instead of using chunks of chocolate for this recipe, I’ve made the macros even better by […]

  • Reply Banana Berry Protein Pancakes - Andréa's Protein Cakery May 31, 2014 at 1:32 AM

    […] Warrior Blend protein powder is really amazing for baking! I’ve also used it for a delicious Protein Banana Nut Bread and Chia Almond Protein Cookies. I hope you’ll give these recipes a try! Banana Berry […]

  • Reply Carly July 1, 2014 at 4:10 PM

    Love how easy this recipe was. I wish my bananas were a little more ripe but I couldn’t wait! I followed the recipe exactly, baked for 45 minutes and it was perfect. Really delicious! So grateful to find a grain free banana bread. Thank you!

    • Reply Andréa July 1, 2014 at 5:51 PM

      So happy to hear that, Carly. :) Thanks for writing in!

  • Reply Rose July 28, 2014 at 1:55 PM

    Can I use Chia Seeds instead of eggs to make it vegan?

    • Reply Andréa July 28, 2014 at 5:50 PM

      Hi Rose,
      I just tried it with chia egg-replacer (chia seeds + water) and it was delicious, but it didn’t set up properly as bread. The outside was formed, but the inside was more like a banana bread custard. The uncooked batter was also delicious, so I’m now inspired to make something of it! A proper vegan treat!
      Thanks for writing in,

  • Reply Alexis February 1, 2015 at 6:08 PM

    Hi Andrea!
    I have a bunch of leftover pumpkin (I actually just made the Pumpkin Protein Cookies and they’re amazing!) so could I use this recipe but sub the banana with pumpkin to make a pumpkin bread? Thanks for all the incredible recipes!!

    • Reply Andréa February 4, 2015 at 4:22 PM

      Absolutely, Alexis! I’ve done that, too! You might want to add a little sweetener, though, since pumpkin isn’t as sweet as banana.
      Glad you are enjoying the recipes!

  • Reply Tim Yarrow March 7, 2015 at 1:34 PM

    Had a day of training and ended up doing this banana loaf. Really easy to do (I haven’t baked since school and now 43!!), sat down with a coffee and promptly devoured half of it. Well I am on a re-feed day :)

    • Reply Andréa March 7, 2015 at 7:18 PM

      Hi Tim,
      I’m glad to hear you enjoyed the recipe! I have an “easy” tag here on lots of recipes. Click the link and you can find lots more to make!
      Thanks for writing in. :)

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