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    Home > Blog > Protein Bread Recipes

    BEST Protein Banana Bread (Gluten Free, Nuts Optional)

    Updated: Apr 1, 2023 · Published: Apr 7, 2014 · By Andréa Marchese · This post may contain affiliate links · 13 Comments

    Jump to Recipe Jump to Video Print Recipe

    For this high protein banana bread recipe, I started with a traditional recipe and made some healthier swaps. The result is a delicious gluten free banana bread that you won't believe is healthy. Seriously. It's that good!

    a sunlit bitten piece of protein banana bread being pulled off a stack, with a banana in the background.
    Protein Banana Nut Bread

    The traditional banana bread recipe I started with already had some healthier swaps, like whole wheat flour instead of all purpose, and Greek yogurt instead of sour cream. One of the swaps I made was to use low glycemic coconut sugar in place of brown sugar. While coconut sugar is calorically equivalent to refined sugar, it provides a much slower increase in glucose, preventing sugar highs and lows. I did try using erythritol as a substitute in this recipe, but the change in taste is noticeable. If you can spare the added sugar and carbs, go with coconut sugar for sure!

    In place of the wheat flour, we're using a mix of whey protein and oat flour in this healthy protein banana bread recipe. The protein powder gives the structure that gluten traditionally provides, so we particularly don't want flour with gluten in it. Any type of wheat flour, including all purpose flour, will make this banana bread too tough. (Yes, I tried it.)

    Since protein powder is not a direct substitution for flour in baked goods, we do need some kind of flour here, too. I used oat flour in this recipe (made by blending gluten free rolled oats in my nutribullet). Combined with the protein powder, it gives this banana bread a wonderfully soft texture that will rival any traditional recipe!

    loaf of protein banana bread with a slice fallen in front, on a cutting board next to a banana.
    Protein powder banana bread

    We're using whey protein powder in this delicious banana bread recipe, and it's important to note that the results will be different if you use a different kind of protein powder. Different types of protein powder bake very differently, and I've written an article about that here: The Best Protein Powders for Baking.

    Ingredients for protein-packed banana bread

    photo of ingredients for protein banana bread.
    Ingredients for protein-packed banana bread

    mashed bananas - For the best results, use ripe or overripe bananas (lots of brown spots). This will give the best taste and texture, since these are softer and sweeter than yellow bananas without spots.

    Greek yogurt - I use non-fat Greek yogurt, but any fat percentage will work.

    coconut sugar - coconut sugar is a minimally processed, low glycemic sugar, and it doesn't add any coconut taste to the banana bread.

    vanilla extract - I like this baking vanilla.

    coconut oil - I use refined coconut oil since it doesn't taste like coconut. Light tasting olive oil would also be a great choice here.

    egg - I haven't tried using flax eggs or vegan egg replacer, but I expect it would make the banana bread just a little more dense.

    oat flour - I made homemade oat flour by blending rolled oats in a high powered blender (I use a nutribullet). I've also made this many times with store-bought oat flour, and that works well also.

    protein powder - I use unflavored whey protein powder, but vanilla protein powder (whey) also works well. I do not recommend other types of protein powder in this recipe because different types of protein powder bake very differently

    baking soda - different from baking powder, baking soda works well for leavening with the combination of remaining ingredients in this recipe

    ground cinnamon - I recommend Vietnamese cinnamon for the best flavor.

    chopped nuts - I love pecans, so that's what I've used here. Walnuts or macadamia nuts would also be great choices.

    Equipment

    photo of equipment needed for protein banana bread recipe.
    Equipment needed to make this protein banana bread
    • large bowl
    • fork or whisk
    • rubber spatula
    • loaf pan - mine is this 8 ½ in x 4.5 in x 2.5 in pyrex loaf pan
    • parchment paper or non-stick cooking spray
    • wire rack for cooling (optional, can use a wire trivet or keep on the stove top)

    Instructions

    1. Preheat oven to 325F (163C).
    2. Line a loaf pan with parchment paper or spray it with non-stick cooking spray.
    3. In a large mixing bowl, mix bananas, yogurt, coconut sugar, and vanilla until combined.
    bowl of mashed bananas.
    mashed bananas
    bowl of mashed bananas mixed with coconut sugar and Greek yogurt.
    mashed bananas mixed with coconut sugar and Greek yogurt
    1. Add coconut oil and egg. Mix well.
    bowl of mixed wet ingredients for protein banana bread before the dry ingredients are added.
    after adding coconut oil and egg
    1. Add the oat flour, whey protein, baking soda, and cinnamon to the wet ingredients. Mix well.
    bowl of protein banana bread batter before adding nuts
    after adding oat flour, whey protein, baking soda, and cinnamon
    1. Fold in chopped nuts.
    batter of protein banana bread after adding the chopped pecans.
    after folding in the chopped nuts
    1. Pour the banana bread batter into the loaf pan, using the rubber spatula to get all the batter out of the bowl.
    protein banana bread batter in a glass pyrex loaf pan.
    protein banana bread batter in loaf pan
    1. Bake for 45-50 minutes or until a toothpick or fork inserted in the center of the loaf comes out clean.
    2. Let it cool in the loaf pan for 10 minutes, then remove the banana bread from the pan and let it cool completely to room temperature on a wire rack.
    top view of a loaf of protein banana bread in a glass baking pan on a wire cooling rack.
    baked protein banana bread on cooling rack
    1. Slice and enjoy!

    Substitutions

    Flours - I would not try using other flours to replace the oat flour. Flours with gluten (including all purpose flour) will make the banana bread too tough. I suppose this would also be true for gluten free flour blends that have gums in them to mimic gluten. Flours like almond flour or coconut flour bake differently than oat flour, and are not recommended in this recipe.

    Protein powder - This recipe was specifically designed for whey protein powder. Since different types of protein powder bake very differently, I would not recommend other types of protein powder. In particular, casein or a whey/casein blend in this recipe would make the banana bread tough and dry. Plant-based protein powder would likely make this recipe wet and dense.

    Oil - I used refined coconut oil in this recipe, but light-tasting olive oil would also be a great choice. Other oils that work for baking should also be fine here.

    Sweetener - Using coconut sugar in this recipe is what makes it taste comparable to classic banana bread. I tried using erythritol in its place, and it tasted noticeably different. Since coconut sugar is low glycemic, it does not have the same effect on blood sugar as refined sugar. If coconut sugar is something you can incorporate into your diet, definitely use it here!

    sunlit stack of banana bread pieces with a banana in the background.
    Protein banana nut bread

    Variations

    Chocolate chip protein banana bread - Replace the chopped nuts with stevia-sweetened chocolate chips! Or if you'd like to include both chocolate chips and nuts (YUM!), I'd recommend ¼ cup of each.

    Chocolate protein banana bread - I would use chocolate protein powder (whey) and swap ¼ cup cocoa powder in for ¼ cup of the oat flour (reducing the amount of oat flour to ¾ cup)

    Storage

    Store the banana bread in the refrigerator about 5-7 days, wrapped tightly in plastic wrap or in an airtight container. For longer storage, I suggest freezing individual slices.

    This protein banana bread freezes very well! Wrap individual slices tightly in plastic wrap, and store them in a freezer ziploc or an airtight container in the freezer for up to 3 months. Slices can go from freezer to microwave, or they can be defrosted in the refrigerator.

    Top Tip

    For best results, don't sub other types of protein powder and don't use sugar substitutes.

    a sunlit bitten piece of protein banana bread being pulled off a stack, with a banana in the background.
    Protein banana bread

    FAQ

    Can I add protein powder to banana bread?

    Adding protein powder to banana bread isn't as simple as adding a scoop or two and keeping the rest of the recipe the same. But generally speaking, you could probably safely replace ⅓ of the flour called for in the recipe with whey protein powder. For best results, however, to use a recipe (like this one!) that is designed to have protein powder included in the batter. Read more info on baking with protein powder.

    How much protein is in homemade banana bread?

    This easy protein banana bread recipe has 11 grams of protein per ⅛ loaf. Traditional banana bread would have ~3g protein per serving.

    loaf of protein banana bread, partially sliced, on a cutting board with bananas in the front.
    High Protein Banana Bread

    More protein powder recipes you may enjoy

    • Banana Walnut Protein Cake with Cream Cheese Frosting
    • Protein Rice Pudding Recipe with Cooked Rice
    • Banana Peanut Butter Cookies
    • Chocolate Chip Protein Cookies (Soft, with Almond Flour)

    🥣 Recipe

    a sunlit bitten piece of protein banana bread being pulled off a stack, with a banana in the background.

    BEST Protein Banana Bread (Gluten Free, Nuts Optional)

    Makes one loaf (8 pieces).
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 8 slices
    Calories: 288kcal
    Author: Andréa Marchese
    Prevent your screen from going dark

    Ingredients

    • 3 medium ripe bananas, mashed 354g
    • ¼ cup non-fat Greek yogurt 57g
    • ½ cup coconut sugar 96g
    • 1 teaspoon vanilla extract
    • ¼ cup coconut oil, melted 56g
    • 1 whole large egg 50g
    • 1 cup oat flour 120g
    • ¾ cup unflavored whey protein powder 60g
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ⅓ cup chopped nuts 36g

    Instructions

    • Preheat oven to 325F (163C) and spray a loaf pan with non-stick cooking spray.
    • Mix bananas, yogurt, coconut sugar, and vanilla until combined.
    • Add coconut oil and egg. Mix well.
    • Add oat flour, whey protein, baking soda, and cinnamon. Mix well.
    • Fold in chopped nuts and pour into pan.
    • Bake for 45-50 minutes or until a toothpick inserted comes out clean.
    • Let cool in pan for 10 minutes, then remove from pan and let cool completely.
    • Slice and enjoy! Store refrigerated or frozen.

    Video

    Notes

    Substitutions
    Flours - I would not try using other flours to replace the oat flour. 
    Protein powder - This recipe was specifically designed for whey protein powder. Since different types of protein powder bake very differently, I would not recommend other types of protein powder. 
    Oil - I used refined coconut oil in this recipe, but light-tasting olive oil would also be a great choice. Other oils that work for baking should also be fine here.
    Sweetener - Using coconut sugar in this recipe is what makes it taste comparable to classic banana bread. I tried using erythritol in its place, and it tasted noticeably different. Since coconut sugar is low glycemic, it does not have the same effect on blood sugar as refined sugar. If coconut sugar is something you can incorporate into your diet, definitely use it here!
    Variations
    Chocolate chip protein banana bread - Replace the chopped nuts with stevia-sweetened chocolate chips! Or if you'd like to include both chocolate chips and nuts (YUM!), I'd recommend ¼ cup of each.
    Chocolate protein banana bread - I would use chocolate protein powder (whey) and swap ¼ cup cocoa powder in for ¼ cup of the oat flour (reducing the amount of oat flour to ¾ cup)
    Storage
    Store the banana bread in the refrigerator about 5-7 days, wrapped tightly in plastic wrap or in an airtight container. For longer storage, I suggest freezing individual slices.
    This protein banana bread freezes very well! Wrap individual slices tightly in plastic wrap, and store them in a freezer ziploc or an airtight container in the freezer for up to 3 months. Slices can go from freezer to microwave, or they can be defrosted in the refrigerator.
    Nutrition without the nuts: Serving: 1slice | Calories: 257kcal | Carbohydrates: 33g | Protein: 11g | Fat: 9g | Fiber: 3g | Sugar: 18g

    Nutrition

    Serving: 1slice | Calories: 288kcal | Carbohydrates: 33g | Protein: 11g | Fat: 12g | Fiber: 3g | Sugar: 18g
    Tried this recipe?Mention and tag us! @proteincakery

    More Protein Bread Recipes

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      Gluten Free Blueberry Bagels
    • everything protein bagels sliced with cream cheese inside on a white plate
      Protein Bagels (Flourless, Gluten Free)
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      Rosemary Protein Focaccia Bread

    Reader Interactions

    Comments

    1. Andréa

      March 07, 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. :)
      Andréa

    2. Tim Yarrow

      March 07, 2015 at 1:34 pm

      5 stars
      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 :)

    3. Andréa

      February 04, 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!
      :)
      Andréa

    4. Alexis

      February 01, 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!!

    5. 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,
      Andréa

    6. Rose

      July 28, 2014 at 1:55 pm

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

    7. Andréa

      July 01, 2014 at 5:51 pm

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

    8. Carly

      July 01, 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!

    9. 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!

    10. chris irizarry

      April 14, 2014 at 12:36 pm

      5 stars
      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 work..no seriously keep it up, I want more lol.

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

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