This High-Protein Banana Bread is naturally gluten-free and perfect for breakfast or as an afternoon snack.
On a scale of one to never, how sick are you of banana bread? Not sick at all? Okay, good. Because we have yet another banana bread recipe coming at you. This time, it’s packed with protein.
Protein is an important macronutrient that helps our joints, builds our muscles, and helps keep us feeling full and satisfied. In order to transform the classic banana bread loaf into something with a high-protein content, we made two key swaps. First, we swapped some of the flour for protein powder to give this recipe an easy pump-up. Then, we added almond flour, which contains even more protein and has a nice nutty taste, making this bread naturally gluten-free.
Is High-Protein Banana Bread Healthy?
This high-protein banana bread can definitely be a healthy addition to your diet, depending on your needs and goals. Almond flour boosts the healthy fat content while keeping it lower in refined carbs (especially compared to traditional banana bread made with regular flour). Coconut sugar adds sweetness and has a lower glycemic index than white sugar. Bananas provide natural sweetness, potassium, and fiber. However, it’s still a calorie-dense treat due to ingredients like almond flour and coconut oil, so portion control is key!
Mixing It Up
Even though this recipe is excellent as is, you could certainly add some mix-ins to make it even yummier! For example, if you want a little crunch, this high-protein banana bread would be great with chopped almonds mixed in or added on top! You could drizzle it with some homemade nut butter, fold in some chocolate chips, or even turn the batter into muffins instead of a loaf.
How To Make Ahead And Store
Once it’s baked, allow the bread to cool completely on a wire rack to prevent any moisture from accumulating. You can wrap the loaf tightly in plastic wrap or place it in an airtight container and keep it at room temperature for up to 2 days. You can also refrigerate it for up to 1 week. If you want to freeze it, slice the loaf first, then wrap individual slices in plastic wrap or foil and place them in a freezer-safe bag or container for up to 3 months.
Serving Suggestions
Top with a heaping spoonful of homemade Cashew Butter, Almond Butter, or Pumpkin Seed Butter for a delightful post-workout snack. And if you’re a true lover of banana bread, be sure to try our Low-Carb Keto Banana Bread, Sugar-Free Banana Bread, and Paleo Coconut Flour Banana Bread.
Recipe
Ingredients
- 2 1/4 cups almond flour (225 grams)
- 1/2 cup vanilla whey protein powder (43 grams)
- 1/4 cup coconut sugar
- 1 tablespoon cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons coconut oil melted
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 cup mashed banana (270 grams, or about 2 large bananas)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9-inch loaf pan with parchment paper, rubbing the sides with coconut oil.
- In a medium bowl, whisk the flour, protein powder, sugar, cinnamon, baking soda, and salt.
- In a separate large bowl, whisk the oil, eggs, and vanilla. Add in the mashed banana and whisk until combined.
- Add the dry ingredients to the wet and whisk until combined.
- Pour into the prepared pan and bake until dark-brown and a toothpick inserted in the center comes out clean, about 55 minutes to 1 hour.
- Let cool in the pan completely before slicing and eating.
I made it yesterday. I wasn’t a fan of gluten free bread/cake before but i made it just because i had over ripe bananas and i didn’t want to waste them. I was also looking for a healthier subs for some ingredients and i found this recipe on google!
First of all, thank you for making this best healthy banana bread ever! It turned out so soft and moist, i can eat it all in one go 😜
Instead of putting the batter in a loaf pan, i used muffin pan instead so I didn’t have to cut the bread after baking. It worked a treat!
I also subbed the coconut sugar to stevia brown sugar and subbed the coconut oil to melted butter 👍🏻
They worked just as well.
I added some chopped walnuts for a bit more texture and also dark chocolate 😍
I could tell my husband’s face as soon as he took the first bite. It was amazing 😂 flavour wise, it was not very sweet, the sugar doesn’t overpower the banana flavour. Just enough. ❤️
Hi Indhira – Thank you so much for your very kind message! I agree walnut and dark chocolate work great with this recipe! Please do let me know if you try any other recipe
Such a good receipe! I used chocolate whey protien and yummm! What is the serving size though? That’s one thing you don’t specify. Is it 1 slice?
Hey Jennifer! I’m so glad you enjoyed the recipe using chocolate whey protein – that sounds delicious! Regarding the serving size, this recipe is for a 9-inch loaf pan. Usually, a 9-inch loaf yields about 10-12 slices, depending on how thick you slice them. So, the serving size would be 1 slice if you divide the loaf into 10-12 portions. Enjoy your tasty and healthy treat!
Just made this, came out delicious. I added more protein than asked so I added butter to avoid dryness. Very good
Awesome!
I love it! It tastes great and easy to make. I added a few chopped almonds. I used all ingredients as mentioned except cane sugar instead of coconut sugar. I weighed ingredients and baked in glass loaf pan and it was perfect-45 minutes. Will make again. Thank you so much.
I’m thrilled you enjoyed the recipe and made it your own! Happy baking! 🍌🍞😊
If I don’t have protein powder, could I use something else? more almond flower? I’m not so concerned about the amount of protein per serving, I just want to make sure the consistency is correct.
Hi Chris, I haven’t tried but I think it should work. You will probbaly need to adjust the amount to achieve the right batter thickness.
I made this recipe exactly as stated and after 55 mins in the oven, my loaf was black on the top – completely burned. The inside was fine, just dry. I hope to remake this recipe again but not cook it for so long. Be warned, if your oven runs slightly hot, do not cook it for 55 mins!!!
Thanks for your comment! Glad to hear you’ll make it again.
Thanks for this! Is the batter (once all mixed together) suppose to be dry?
It’s definitely not pouring out of my mixing bowl
Hi Kathy, The batter should be thick but not overly dry. It should still be spreadable. If it seems too dry, you can try adding a little bit of milk or water to reach the right consistency.
This is without a doubt the best banana bread I’ve ever made, bar none (beating even the ones made with regular flour, etc). It’s easy to make, moist and cooks to the perfect density. My son who works out regularly is all over it. SERIOUSLY impressed. Thank-you for posting!
So glad to hear you enjoyed this recipe! Thanks for reading.
This looks so yummy! I am working with my coach on macros and losing weight. I do not eat gluten free, but I have almond flour in my freezer gifted to me that I need to use. I would love to make this, but I only get so many fat macros, so 15 grams on one slice of bread is a lot. It looks so delicious though! Any chance of reducing the fat by subbing in some regular flour instead of using all almond flour, or using whole milk cottage cheese in place of some of the oil, so maybe the protein will outweigh the fat? Do you have any other suggestions on what I can do? Thanks so much!
Hi Amy, You could definitely swap some almond flour for regular flour or try using cottage cheese instead of some of the oil. Enjoy!