high protein banana bread — Makes: *6 Servings*
Per Serving: *18g Protein | 322 Cal*

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I have yet to find a banana bread anywhere that packs 18 grams of protein PER PIECE and actually TASTES like banana bread! Guys, I am so proud of this recipe — after many iterations, I finally cracked the code!

Overripe bananas are made for banana bread. Whether you let them ripen too much intentionally or you forgot about them and let them hang out on the counter a bit too long by accident, you can make lemonade out of lemons with this high-protein banana bread recipe.

Made with wholesome ingredients, naturally sweetened, and packed full of protein, this banana bread is cozy, but still healthy, helping you hit your protein goals without sacrificing the fluffy, comforting baked goods I know you crave.

Whether you’re looking for an easy breakfast, an afternoon pick-me-up, or a grab-and-go post-workout treat, this high-protein banana bread is your answer. Freezer-safe and great for meal prepping, you’re going to absolutely love this recipe

Why You’ll Love This High-Protein Banana Bread Recipe

High in Protein: With 18 grams of protein per each slice of banana bread, thanks to the addition of Greek yogurt and whey protein, this banana bread packs a punch. Regular banana bread can't do that.
Naturally Sweetened: This recipe uses maple syrup or honey as an optional additional sweetener to amp up the natural sweetness of the ripe bananas—no white sugar here.
Can Be Made Gluten-Free: If you or someone you’re baking for has a gluten intolerance or allergy, you can make this banana bread gluten-free with certified gluten-free oat flour. Make sure you read the other ingredient labels as well to ensure there’s no hidden gluten in anything.
Super Moist & Tender: While some high-protein baked goods have a tendency to taste dry or chalky, this recipe isn’t like that. The Greek yogurt and eggs help keep things moist.
Easy to Customize: This recipe can be made with all kinds of mix-ins, like chocolate chips, nuts, hemp seeds, dried fruit, or whatever else you’d like.

Ingredients

2 medium ripe bananas (about 160g) - the riper, the better
2 large whole eggs
1/2 cup plain Greek yogurt
1/4 cup maple syrup or honey, optional
1 teaspoon vanilla extract
1 cup oat flour
1/2 cup (45g/1.5 scoops) vanilla whey protein powder - I used Clean Simple Eats (Code PROTEINSNACKQUEEN for 10% off)
1 scoop (30g) casein protein powder - I used Naked Casein
1/4 cup almond flour
1/4 cup walnuts (mixed in)
1/4 cup raisins (mixed in)
1 teaspoon baking soda
1 teaspoon cinnamon
1 tsp cardamom powder
1/4 teaspoon salt
Optional mix-ins: chocolate chips

Instructions

Preheat the oven: Set the oven to 350 degrees F. Line a loaf pan with parchment paper or lightly grease it with nonstick spray.
Mix the wet ingredients: Mash the bananas in a large mixing bowl. Add the eggs, plain Greek yogurt, honey or maple syrup (if using), and vanilla extract.
Mix the dry ingredients: In a separate bowl, whisk together the oat flour, protein powder, almond flour, baking soda, cinnamon, and salt.
Mix the batter: Add the dry ingredients to the large bowl with the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the batter.
Add your mix-ins: Gently fold in walnuts and raisins. Keep a few walnuts to include as toppings!
Pour into the pan: Pour the batter into the prepared loaf pan and smooth the top of the batter with a butter knife or mini offset spatula. Add walnuts to the top!
Bake the banana bread: Transfer the pan to the preheated oven and bake for about 40-45 minutes, or until the toothpick inserted into the center of the loaf comes out clean.
Cool the bread: Let the banana bread cool for a few minutes in the pan, then lift the loaf out and transfer it to a wire rack. Let the banana bread cool to room temperature before you slice into it for the best texture.

Nutrition Info (Per Serving - Makes 6 Servings)

Calories: 322
Protein: 18g
Carbs: 43g
Fat: 8g

Swaps & Substitutions

Don’t have protein powder? You can sub in some extra oat flour (about ¼ cup) and 1-2 tablespoons of nut butter.
Make it dairy-free: Instead of the Greek yogurt and whey protein powder, use a dairy-free yogurt and vegan protein powder.
Make protein banana muffins: If you’d like to make banana muffins instead of a loaf of banana bread, spoon the batter into a muffin tin lined with parchment paper or cupcake liners and bake for about 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Consider adding mix-ins: Try chocolate chips, walnuts, pecans, nut butter, crystallized ginger, raisins, or whatever else you like.
No Greek yogurt: If you don't have Greek yogurt (or don't like it), try using blended cottage cheese instead. Just use a blender, food processor, or immersion blender to blend until smooth before adding it to the batter.

How to Store Leftover Banana Bread

In the fridge: Store the banana bread in an airtight container for up to 5 days.
In the freezer: Either wrap each slice individually in plastic wrap or aluminum foil and then place in a freezer-safe bag or airtight container or wrap the whole loaf and store it in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to eat, thaw the banana bread overnight or gently warm them in the microwave or oven.

FAQs

No, you definitely do not need to add protein powder if you don’t want to, but your banana bread won’t be as high in protein without it. If you’re not going to include the protein powder, add an extra ¼ cup of oat flour and a tablespoon or two of your favorite nut butter (almond butter, cashew butter, or peanut butter would all be good here). This will help keep the texture consistent.
It’s best to use a whey or whey-casein protein powder because those kinds of powders will make the crumb moister and more tender than a vegan protein powder. If you need to use a plant-based protein powder, start by using a little bit less than the recipe calls for and then adjust—these kinds of protein powders can make the bread a bit denser or grittier if you use too much.
Oat flour helps keep the texture of this bread soft—and adds a little fiber. If you want to use another flour instead of oat flour, try all-purpose flour. It’ll change the texture a bit, but it’s a better choice than something like coconut flour, which isn’t a good 1:1 substitution for oat flour. You’d need to adjust the proportions of the other ingredients in order to make it work.
When it comes to banana bread, the riper the bananas, the better your results. Look for bananas with plenty of brown spots on them for best results. Overripe bananas will be sweeter than perfectly ripe bananas. They’re also easier to mash and add to your batter, which will help keep the banana bread moist.
You sure can! In fact, it's perfect for longer storage. Make sure the banana bread has cooled completely before you slice or store it. When you’re ready to freeze it, slice the loaf of banana bread and then wrap each slice tightly in plastic wrap or aluminum foil. Place the wrapped slices in a freezer bag or airtight container and freeze. When you’re ready to eat the banana bread, let the bread thaw overnight or gently reheat it in the microwave or oven.
If you want to make banana muffins instead of a full loaf of banana bread, spoon the batter evenly into a muffin tin that’s been lined with parchment wrappers or sprayed with nonstick spray. Bake the muffins at 350 degrees F for about 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Cool them on a wire rack before enjoying.
You can absolutely make this recipe gluten-free. You’ll need to use certified gluten-free oats or oat flour and check the other ingredient labels to make sure that the rest of the ingredients are also certified gluten-free.

Keeping this high-protein banana bread on hand means always having a healthy breakfast, snack, or dessert in the house when you need one. It’s cozy and comforting, but still extremely wholesome. Plus, because the ingredients are fairly simple, you may already have them in your kitchen—perfect for whenever that banana bread craving strikes.