Protein Banana Bread Recipe

Introduction

This Protein Banana Bread is a delicious twist on the classic favorite, packed with extra protein to keep you energized. Moist and flavorful, it’s perfect for breakfast, a snack, or a healthy dessert.

Ingredients

• 1 1/2 cups banana puree (about 3 large, ripe bananas)
• 1/3 cup melted butter or coconut oil
• 1/2 cup granulated sugar of choice (light brown, coconut, or white all work)
• 3 large eggs
• 1/2 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup gluten free all purpose baking flour (can substitute regular all purpose flour)
• 1 cup blanched almond flour
• 1/2 cup vanilla protein powder
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup chocolate chips (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: Spray and line a 9×5 loaf pan and set aside.
3. Step 3: Puree the bananas and measure out 1 1/2 cups. Add them to a large mixing bowl.
4. Step 4: Whisk in the melted butter (or coconut oil), sugar, eggs, Greek yogurt, and vanilla extract until smooth.
5. Step 5: In a separate bowl, whisk together the gluten free baking flour, almond flour, protein powder, baking powder, cinnamon, and salt. Be sure to spoon and level the flours rather than scooping directly from the bag.
6. Step 6: Gradually whisk the dry ingredients into the wet mixture until the batter is smooth and well combined.
7. Step 7: Fold in chocolate chips or chopped walnuts if using.
8. Step 8: Transfer the batter to your prepared loaf pan and optionally top with additional chocolate chips.
9. Step 9: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil to prevent over-browning.
10. Step 10: Remove from the oven and let cool in the pan for 10 minutes. Then carefully lift the bread out and let it cool completely on a wire rack for at least 1 hour before slicing.
11. Step 11: Slice and enjoy plain or spread with melted butter or nut butter.

Tips & Variations

• For a different flavor, try adding chopped nuts or dried fruit instead of chocolate chips.
• You can substitute the almond flour with more all-purpose flour if preferred, but the texture will be slightly different.
• If you want a sweeter bread, increase the sugar by a few tablespoons according to your taste.
• Using very ripe bananas enhances the natural sweetness and moisture of this bread.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped in foil and a freezer bag for up to 3 months. To reheat, warm slices gently in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour in equal amounts. The texture may be slightly different, but it will still taste delicious.

What kind of protein powder works best?

Vanilla-flavored whey or plant-based protein powders work well in this recipe, adding flavor without overpowering the banana taste.

Protein Banana Bread Recipe

Print Recipe

★★★★★

5 from 142 reviews

This Protein Banana Bread is a delicious and nutritious twist on the classic banana bread, packed with protein from Greek yogurt and vanilla protein powder. Utilizing both gluten-free all-purpose flour and almond flour, it offers a moist texture and rich flavor, enhanced by optional chocolate chips or walnuts. Perfect for a healthy snack or breakfast, this bread balances sweetness with wholesome ingredients and is easy to prepare with straightforward steps.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes to 1 hour 20 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bake
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 1/2 cups banana puree (about 3 large, ripe bananas)
• 1/3 cup melted butter or coconut oil
• 1/2 cup granulated sugar of choice (light brown, coconut, or white)
• 3 large eggs
• 1/2 cup Greek yogurt
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup gluten free all-purpose baking flour (can substitute with regular all-purpose flour)
• 1 cup blanched almond flour
• 1/2 cup vanilla protein powder
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Optional Additions

• 3/4 cup chocolate chips or chopped walnuts

Instructions

1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature while you prepare the batter.
2. Prepare the pan: Spray and line a 9×5 loaf pan with parchment paper or non-stick spray and set it aside.
3. Puree the bananas: Mash or puree the ripe bananas until smooth and measure out 1 1/2 cups. Place the banana puree into a large mixing bowl.
4. Mix wet ingredients: Whisk in the melted butter or coconut oil, granulated sugar, eggs, Greek yogurt, and vanilla extract into the banana puree until the mixture is smooth and fully combined.
5. Combine dry ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, blanched almond flour, vanilla protein powder, baking powder, cinnamon, and salt. Be sure to spoon and level the flours instead of scooping directly to avoid compacting.
6. Incorporate dry into wet: Gradually whisk the dry ingredients into the wet mixture until you achieve a smooth, uniform batter without lumps.
7. Add chocolate chips: Fold in the chocolate chips or chopped walnuts if using, distributing them evenly throughout the batter.
8. Transfer to pan: Pour the batter into the prepared loaf pan and level the top. You may sprinkle additional chocolate chips on top if desired for a decorative touch.
9. Bake the bread: Bake in the preheated oven for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully cooked.
10. Cover with foil if needed: If the top browns too quickly before the center is fully baked, tent the pan loosely with aluminum foil to prevent over-browning while the bread finishes baking.
11. Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully lift it out and transfer to a wire rack to cool completely for at least 1 hour before slicing.
12. Serve: Slice the banana bread and enjoy it plain or with a spread of melted butter or nut butter for extra richness.

Notes

• You can substitute regular all-purpose flour for gluten-free flour if you do not require a gluten-free diet.
• Using ripe bananas is essential for sweetness and moisture.
• For a dairy-free version, substitute Greek yogurt with a non-dairy yogurt and use coconut oil instead of butter.
• Chocolate chips can be replaced with chopped nuts like walnuts for added crunch.
• Storing banana bread in an airtight container at room temperature is recommended for up to 3 days or refrigerate for longer freshness.
• Adding protein powder increases the bread’s protein content, making it a great post-workout snack.

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