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Protein Banana Bread Recipe

Protein Banana Bread Recipe
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★★★★★

4.9 from 26 reviews

This Protein Banana Bread combines the natural sweetness of ripe bananas with the boost of protein powder and the wholesome texture of almond and gluten-free flours. Perfect for a nutritious breakfast or a satisfying snack, this moist and flavorful loaf offers a healthier twist on classic banana bread, enhanced with optional chocolate chips for extra indulgence.

Ingredients

Scale

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 (light brown, coconut, or white sugar)
  • 3 large eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 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

Optional Add-ins

  • 3/4 cup chocolate chips (optional, can substitute with chopped walnuts)

Instructions

  1. Preheat: Preheat the oven to 350 degrees Fahrenheit (175°C) to ensure it reaches the right temperature for even baking.
  2. Prepare Pan: Spray and line a 9×5-inch loaf pan with parchment paper or nonstick spray and set aside.
  3. Puree Banana: Puree about 3 large ripe bananas until smooth; measure out 1 1/2 cups and add to a large mixing bowl.
  4. Mix Wet Ingredients: Whisk in the melted butter or coconut oil, sugar, eggs, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free baking flour, almond flour, vanilla protein powder, baking powder, cinnamon, and salt. Make sure to spoon and level the flour for accurate measurement.
  6. Incorporate Dry into Wet: Gradually whisk the dry ingredients into the wet mixture until fully integrated and smooth.
  7. Add Chocolate Chips: Fold in chocolate chips or your choice of nuts gently to keep the batter airy.
  8. Transfer Batter: Pour the batter into the prepared loaf pan and optionally sprinkle extra chocolate chips on top for decoration.
  9. Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with foil to prevent burning.
  10. Cool: Remove the bread from the oven and cool in the pan for 10 minutes. Then carefully lift it out and place it on a wire rack to cool completely, about 1 hour, before slicing.
  11. Serve: Slice and enjoy as-is, or spread with melted butter or your favorite nut butter for extra flavor.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • Almond flour adds moisture and richness but causes quicker browning; tent with foil if necessary.
  • Protein powder can be any vanilla-flavored whey or plant-based powder.
  • For gluten-free baking, ensure your baking powder is gluten-free certified.
  • Substitute chocolate chips with nuts like walnuts or pecans for a different texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freeze sliced bread for up to 3 months; thaw at room temperature before serving.

Nutrition

Keywords: protein banana bread, healthy banana bread, gluten free banana bread, protein powder baked goods, almond flour banana bread, high protein snack, healthy breakfast bread

Find it online: https://yumwithmia.com/protein-banana-bread-recipe/