Protein Banana Bread
This protein banana bread is incredibly moist, easy to make, and seriously delicious. The perfect high-protein breakfast or snack!
Servings: 8 slices
Calories: 288kcal
Equipment
- large mixing bowl
- whisk or fork, to mix the batter
- rubber spatula to get all the batter out of the bowl
- loaf pan - mine is a 8.5 in x 4.5 in x 2.5 in pyrex loaf pan
- parchment paper to keep the banana bread from sticking to the pan
- wire rack for cooling
Ingredients
- 3 medium ripe bananas, mashed
- ¼ cup non-fat Greek yogurt
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted
- 1 whole large egg
- 1 cup oat flour
- ¾ cup unflavored whey protein powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅓ cup chopped nuts
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.3 medium ripe bananas, mashed, ¼ cup non-fat Greek yogurt, ½ cup coconut sugar, 1 teaspoon vanilla extract
- Add coconut oil and egg. Mix well.¼ cup coconut oil, melted, 1 whole large egg
- Add oat flour, whey protein, baking soda, and cinnamon. Mix well.1 cup oat flour, ¾ cup unflavored whey protein powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon
- Fold in chopped nuts and pour into pan.⅓ cup chopped nuts
- 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
Ingredient Notes:
Whey protein powder - I recommend using unflavored whey concentrate rather than whey isolate because it has a better baked texture. 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 would make the banana bread tough and dry. Plant-based protein powder would likely make this recipe wet and dense.
Oat Flour - Do not replace this with other types of flour.
Coconut Oil - I used refined coconut oil in this recipe, but any light-tasting oil that works for baking would be fine here.
Coconut Sugar - Using coconut sugar in this recipe is what makes it taste comparable to classic banana bread.
Chopped Nuts - I love pecans, so I've used them here. Walnuts and macadamia nuts would also be great choices!
Expert Tips:
For best results, do not sub other types of protein powder or flour, and do not use sugar substitutes.
Use bananas with brown spots (ripe or over-ripe bananas) for the sweetest flavor.
Oat flour can be made from processing rolled oats in a blender.
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 high 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
