High Protein Banana Bread Recipe

This protein banana bread delivers an impressive 10 grams of protein per slice while tasting exactly like the classic version your family already loves. I discovered this game-changing recipe during my own quest to sneak more protein into my teenagers’ breakfast routine without sacrificing the flavors they crave.

Last month, I watched my son devour three slices of regular banana bread for breakfast and realized I was missing a huge opportunity. After countless kitchen experiments with protein powders that either tasted chalky or turned my beloved banana bread into a dense brick—unlike my high-protein banana pancakes, which stay perfectly fluffy. I finally cracked the code. This protein banana bread recipe proves you don’t have to choose between nutrition and taste – you can absolutely have both in every single bite.

Why You’ll Love This Protein Banana Bread Recipe

I’ve tested this recipe dozens of times with my own family, and it passes the ultimate test – my teenagers actually request it by name. The protein powder integrates seamlessly without creating that artificial aftertaste that ruins so many high-protein baked goods. You’ll get all the soft, fluffy texture and naturally sweet banana flavor of traditional banana bread while secretly boosting the protein content. This one-bowl recipe comes together in minutes, making it perfect for busy mornings—especially when served with a side of easy homemade protein granola for crunch. The recipe works beautifully with different flour types and can easily be made vegan, giving you flexibility for various dietary needs. Best of all, it actually tastes better the next day, so you can meal prep breakfast for the entire week.

Storage & Serving Tips

Store your protein banana bread covered at room temperature for one day, then transfer to the refrigerator for up to four days in a covered container. Pro tip: I recommend slicing the entire loaf after it cools completely, then storing slices with parchment paper between them for easy grab-and-go portions. For longer storage, freeze individual slices for up to three months – they thaw perfectly for quick breakfasts. This bread tastes amazing plain, but you can boost the protein even higher by spreading almond butter or peanut butter on top, adding an extra 5 grams of protein per tablespoon. I usually toast leftover slices lightly to restore that perfect tender-crispy contrast that makes each bite irresistible.

Conclusion

This protein banana bread proves that healthy eating doesn’t require sacrificing the foods you love most. With 10 grams of protein per slice and that familiar comfort-food taste, it’s become a weekly staple in my kitchen. Give this recipe a try, and you’ll discover how easy it is to boost your family’s nutrition without anyone missing the “old” version.

Protein Banana Bread

High protein banana bread with 10 grams of protein per slice that tastes exactly like regular banana bread

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Bread, Breakfast, Snack

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups white flour or spelt or oat flour
• 0.5 cup protein powder 60g, use a flavor you like
• 1 teaspoon baking soda
• 0.75 teaspoon baking powder
• 0.75 teaspoon salt
• 0.5 teaspoon cinnamon
• 1.5 cups mashed overripe banana
• 0.5 cup yogurt or additional banana
• 0.5 cup pure maple syrup honey, or agave
• 0.33 cup oil or water
• 2 teaspoons pure vanilla extract

Equipment

• 9×5 inch loaf pan
• Large mixing bowl
• Parchment paper

Method

 

1. Grease a 9×5 loaf pan and line the bottom with parchment paper. Preheat oven to 350°F.
2. Stir all ingredients together in a large mixing bowl. Do not overmix.
3. Smooth the batter into the prepared pan.
4. Bake for 40 minutes.
5. Turn the oven off but do not open the door. Leave the bread in the closed oven for an additional 5 minutes.
6. If still soft in center, cover with foil and continue baking until toothpick comes out mostly clean.
7. Let cool completely, then go around sides with knife and invert onto plate.

Notes

Use a protein powder brand and flavor you already like. Recipe works with white all-purpose, whole grain spelt, oat flour, or some gluten-free mixes. For vegan version: use dairy-free yogurt and plant-based protein powder. Taste and texture are better the next day.