This banana protein bread is moist, fluffy, and packed with protein thanks to almond flour, Greek yogurt, and protein powder. It’s a healthier twist on classic banana bread and makes the perfect snack or breakfast on the go!

Protein Banana Bread
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If you love banana bread but want a version with extra protein, this recipe is for you! Each slice has 15g of protein and it’s naturally sweetened with ripe bananas and maple syrup. The protein powder and Greek yogurt boost the protein content, making it a great option for breakfast or an afternoon snack.

Ingredients and Substitutions

  • Almond Flour – This keeps the bread gluten-free and adds a soft, tender crumb. It also adds healthy fats to this recipe, which help keep you full!
  • Protein Powder – I used vanilla whey protein powder. Make sure to use one you enjoy the taste of since it adds flavor to the bread. I like Clean Simple Eats vanilla protein. Keep in mind that plant-based protein powder may yield different results.
  • Baking Soda & Baking Powder – Both are needed to help the bread rise and create a light texture.
  • Salt – Balances the sweetness and enhances the flavor.
  • Bananas – Ripe bananas are key! The spottier, the better. They add sweetness and moisture.
  • Almond Milk – I used almond milk, but any milk (dairy or non-dairy) will work.
  • Greek Yogurt – I used fat-free plain Greek yogurt, but you can substitute whole milk or 2% for extra richness.
  • Eggs – Eggs provide structure and help the loaf rise.
  • Vanilla Extract – This helps enhance the overall flavor, but if you don’t have it, you can leave it out. (The vanilla protein powder will also add a vanilla flavor.)
  • Coconut Oil – This helps keep the bread moist. You can substitute with avocado oil or vegetable oil if you prefer.
  • Maple Syrup – This adds natural sweetness. You could also use honey or agave.

Frequently Asked Questions

What protein powder should I use? I used vanilla whey protein powder. The key is to use one you already enjoy, since the flavor carries into the bread. I really like Clean Simple Eats vanilla protein powder.

How should I store banana protein bread? Store leftovers in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months.

Can I make this into muffins? Yes! Divide the batter into muffin tins and bake at 350 degrees for 18–22 minutes — or until a toothpick comes out clean.

Can I add some mix-ins? Yes! Try it with chopped walnuts or chocolate chips to add a little extra flavor!

More High-Protein Recipes

If you’re looking for more protein-packed breakfast recipes, try these!

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High Protein Banana Bread

Protein Banana Bread

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This banana protein bread is moist, fluffy, and packed with protein thanks to almond flour, Greek yogurt, and protein powder. It’s a healthier twist on classic banana bread and makes the perfect snack or breakfast on the go!

Ingredients

Units Scale
  • 1 cup mashed ripe bananas (2-3 bananas) 220g
  • 1/3 cup almond milk
  • 1/2 cup fat free plain Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon coconut oil, melted
  • 1/4 cup maple syrup
  • 2 1/2 cups almond flour (280g)
  • 1/2 cup vanilla whey protein powder (60g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 325 degrees.
  2. Line a 9×5″ loaf pan with parchment paper and spray with non-stick spray
  3. In a large mixing bowl, combine the mashed banana, almond milk, Greek yogurt, eggs, vanilla, coconut oil, and maple syrup until completely mixed.
  4. Add the almond flour, protein powder, baking soda, baking powder, and salt. Stir until combined.
  5. Transfer to the prepared loaf pan,
  6. Bake for 60-70 minutes or until a toothpick inserted comes out clean. (If it starts to get too brown on top, cover loosely with foil while it continues to bake.)