This protein-rich, sweet, soft, and fluffy banana bread is one of my favorites for breakfast or a healthy snack.
Easy protein banana bread ingredients
Ripe bananas and protein powder, flour, and baking powder are required. You can also add vanilla extract and any liquid sweetener you like.
This recipe is egg-free by nature. Use a dairy-free yogurt or the yogurt-free option to make it vegan. Choose a plant-based protein powder instead of whey and casein.
Choose a protein powder brand or flavor that you know you will enjoy. I use pea protein powder that is unflavored and unsweetened (like This protein powder) because I find flavored powders have an artificial taste.
White all-purpose, whole grain Spelt, Oat Flour, and gluten-free mixes are some of the best flour options. Whole wheat pastry flour produces a denser product than I like, but technically it works. Coconut flour and almond flour are not recommended.
Add chopped nuts, such as almonds, pecans, or walnuts. Also, you can use mini chocolate chips, raisins and hemp hearts.
Make protein banana bread
Grease a 9×5-inch loaf pan. I like to line my pan bottom with parchment paper to make it easier to remove the baked loaf.
Pre-heat the oven to 350 degrees Fahrenheit and mix all the ingredients in a large bowl. This recipe can be made in one bowl.
The bananas should be mashed with a fork in the bowl, and then the wet ingredients added. The dry ingredients can be added directly to the bowl or combined in another bowl before adding. Don’t overmix.
Spread the protein batter in the baking pan. Bake it for 40 minutes on the middle rack.
Please close the door of the oven, but don’t open it. Continue to bake the banana bread for five more minutes in the range that has been turned off.
If the top is golden, but the toothpick inserted in the middle does not come out cleanly, add a layer of aluminum foil and bake the bread for another five to ten more minutes.
Allow the baked goods to cool completely, then invert them onto a large plate and go around the edges with a sharp knife.
Cover loosely with paper towels or cloth and place on the counter overnight. After the excess moisture evaporates, the food’s taste and texture will be much better.
The recipe can be stored and served in a variety of ways
It is delicious on its own. Serve it with almond butter or peanut butter. You can also top it with Vegan cream cheese, homemade Nutella, pumpkin butter, or Homemade Nutella.
A slice of banana bread with a teaspoon of peanut butter has roughly 15 grams of protein. What a healthy treat!
Because the ingredients are perishable, I recommend storing leftovers in a covered container. The pieces should be suitable for four days.
Slice leftover banana bread and freeze in an airtight container for up to 3 months. Place a piece of parchment paper between each slice to prevent them from sticking together. Thaw the slices before serving.
Gram measurements
Here are the measurements to use if you want to make this protein quickbread utilizing a food scale rather than the cup measurements listed below:
One hundred eighty grams of flour, 60 g protein powder, 120 g each of pure maple syrup, honey or agave, yogurt, 60 grams of oil or water, and 10 grams of pure vanilla extract.
Remember to add the ingredients not measured in grams: baking powder, baking soda (salt), optional cinnamon, and baking soda.
Ingredients
Try this Almond Flour Banana bread.
Half a cup of protein powder (60g).
1 tsp of baking soda
1/4 tsp of baking powder
1/4 tsp. salt
Half a teaspoon cinnamon
Overripe bananas mashed to 1 1/2 cups
Add 1/2 cup of yogurt or banana
Pure maple syrup, honey, or agave nectar.
Use 1/3 cup of oil or water
2 tsp pure vanilla extract
Optional chocolate chips, nuts, coconut, etc.
Instructions
Grease and line a loaf pan with parchment paper. Pre-heat the oven to 350 F. Mix all ingredients, smooth out the batter in the pan and bake for 40 minutes. Close the oven door and turn off the stove. Keep the protein banana loaf in the oven closed for five more minutes. This is the time I always use. If it’s still soft at the center, for whatever reason (weather, an uncalibrated or inefficient oven, etc.), cover the top with tin foil and continue baking until a toothpick inserted into the middle comes out mostly clean. Cover the top of the cake with tin and bake until the toothpick in the center comes out almost clean. Allow to cool, and then invert the cake onto a plate. The taste and texture is even better the following day if you can wait!