This High Protein Banana Bread is naturally gluten free and packed with protein! Moist, tender, easy to make and so delicious! The best snack or breakfast!
PIN High Protein Banana Bread
On a scale of 1 to never, how sick are you of banana bread?
I know, I know. We just had low carb keto banana bread, sugar free banana bread AND paleo coconut flour banana bread and now here we are with this protein banana bread recipe not even a month later. Spoiler alert: might even make some Vegan Gluten Free Banana Bread for you soon.
Has bananas. Not afraid to use them. <– That my new slogan for life.
Healthy Swaps
Protein is a SERIOUSLY important macro nutrient that many of us are deficient in. Protein helps our joints, build our muscles and helps keep us feeling full and satisfied, among a whole bunch of other things! To make this a banana bread we’re using 2 ingredients:
Protein powder – this is pretty self-explanatory. Instead of some of the flour, we’re using protein powder to give this easy healthy banana bread recipe a little protein pump up!
Almond flour – instead of making this a whole wheat banana bread, we’re using a nut-based almond flour because almonds are naturally higher in protein. They also had a nutty taste and make this bread naturally gluten free!
Getting enough protein is something I’m passionate about, which is why I wrote the post how to increase protein intake, how to use protein powder 3 ways AND Mr. FFF and I did a protein bar review. But, I figured you might want an even easier way to get protein which is why this protein powder banana bread is HERE FOR YOU.
High Protein Banana Bread Ingredients
The ingredients to this recipe are pretty similar to a normal paleo banana bread, but with added protein:
- Almond flour
- Protein Powder
- Coconut Sugar
- Cinnamon
- Eggs
- Vanilla
- Baking soda/salt
- Coconut oil
- Banana (duh)
What kind of protein powder to use?
When I tested this recipe, I used whey-based protein powder as I do not have a dairy allergy and this is my preferred protein. Make sure to use grass-fed dairy whey protein powder if you want to make this banana bread paleo friendly!
I am sure you could also use a plant-based protein powder IF you are accustomed to the earthy taste of it. I personally am not, so it’s not something I would recommend. But, if you are, give it a shot and let me know how it goes!
Mix it up
This is one of the best healthy banana bread recipes I’ve made (what can I say, I like protein) but I’m thinking you could add some mix ins to make it even yummier!
Add some nuts – if you want a little crunch, this high protein banana bread would be great with diced almonds mixed in or on top!
Drizzle with nut butter – mix yourself up some homemade almond butter and slather a THICK layer on top of a fresh slice of banana bread. You’re welcome.
Chocolate chips – want to be a little extra? I’m all about a hefty handful of dairy free chocolate chips swirled into your banana bread. I don’t think you’ll regret it!
Make them muffins – Want to make them single serve? Bake the batter in a muffin tin for banana protein muffins!
I was just about to promise you that this will be the last banana bread for awhile but then I looked at my counter and saw some spotty bananas…
Until then friends, until then.
Other Healthy Banana Recipes
Easy Peanut Butter Oatmeal Banana Cookies
Banana Peanut Butter Overnight Oats
Ingredients
- 2 1/4 Cups Almond flour (225g) *
- 1/2 Cup Vanilla whey protein powder (43g)
- 1/4 Cup Coconut sugar
- 1 Tbsp Cinnamon
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3 Tbsp Coconut oil, melted
- 2 Eggs
- 1 1/2 tsp Vanilla
- 1 Cup Mashed banana (270g or about 2 large bananas)
Instructions
- Pre heat your oven to 350 degrees and line a 9 inch loaf pan with parchment paper, rubbing the other sides with coconut oil.
- In a medium bowl, whisk the flour, protein, sugar, cinnamon, baking soda and salt.
- In a separate large bowl, whisk the oil, eggs and vanilla. Add in the banana and whisk until combined.
- Pour the dry ingredients into 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 an hour.
- Let cool in the pan COMPLETELY.
- Once cool slice and DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 6. OLD POINTS: 5
(per 1/10 of the bread)
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Naomi says
Hi!
I’m planning to make this banana bread as a breakfast for my 6 day hike in the mountains, I was wondering if you know how long this will stay fresh? Also, since I’m allergic to almonds, is it possible to use normal flour of peanut flour in this recipe?
Taylor Kiser says
Hi Naomi, as far as flour substitutions, I can’t tell you because recipes are only tested as written. I do have a whole wheat banana bread recipe if you’d prefer to use that instead. You can find the recipe here: https://www.foodfaithfitness.com/whole-wheat-banana-bread/
And if wrapped tightly and stored in an airtight container, I would say the banana bread will stay fresh up to a week.
Hope this helps!
Jessie says
Hi! Can this be vegan/no oil? Sub with applesauce for oil and flax egg maybe?
Taylor Kiser says
Hi, Jessie! I can’t tell you because recipes are only tested as written, but let me know if you try it!
Jess says
You can do chia seeds as egg sub as well
JULIE TIJERINA says
This was so good and so easy. I didn’t have any cinnamon, so I subbed pumpkin pie spice in an equal amount. I would TOTALLY make this on a weekly basis for a tea time snack. Yum! Well done.
Taylor Kiser says
Thank you, Julie! I’m so glad you loved it!
manoj says
Hi, can kids eat this? asking because of the protein powder being added.
Taylor Kiser says
It’s up to you.
Jessica says
Can you use a different protein powder instead of whey?
Taylor Kiser says
I can’t tell you because recipes are only tested as written, but let me know if you try it!
KElly says
Holy. Whoa. I blended all of my wet ingredients in my blendtec before mixing (all at room temperature) only because I wanted to blend some spinach to it…so yes it was green but delicious, and it was PHENOMENAL. Even my friends who tried it who don’t do “alternative” diets devoured this. Will absolutely make again and again.
Taylor Kiser says
Yaayyy! So glad to hear this Kelly! Thanks for the feedback!
Jordan says
Hi there! I was just wondering for the calories, what serving portion is that based on! Thank you!
Taylor Kiser says
Hi Jordan! The recipe serves 10 portions.
Kelly says
Phenomenally DEE-LICIOUS! Five stars from this family (2 parents plus 11 & 9 yr old kiddos!) we did sub applesauce for coconut oil! Being a celiac household, we bake & cook A LOT, and this recipe definitely stands out! AND it’s nicely stacked with protein🥳. Thank you 🙏🏻
Taylor Kiser says
Thank you for the feedback Kelly! So glad to hear this was a big hit with you and your family!
Hafsa Ehtasham says
Hi, I dont have almond flour easily available. How can
I replace whole wheat or all purpose flour, in this exact recipe.
Taylor Kiser says
I can’t tell you because recipes are only tested as written. Sorry!
aMY says
This recipe worked out great for me. I doubled it and made 2 large loafs. My kids (one of which is a super picky eater with texture sensitivities) loved it! They wanted to eat it for dinner! Glad I made doubled the recipe! Next time I’ll probably triple it. I used Orgain Simple Vanilla protein powder. Thank you for the recipe, I think this will be a favorite I end up making a lot!
Taylor Kiser says
So glad to hear this was a hit! Thanks, Amy!