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GET IT NOWMy High Protein Banana Bread Recipe Is Ridiculously Moist
I’ve made lots of high protein recipes over the years, and so many loaves of banana bread. This protein banana bread is my latest creation combining both. I made it mainly because I had overripe bananas to use up, but completely didn’t expect my kids and their friends to devour it so fast. When they came back for seconds, I knew I had something special. Here’s why:
- Ridiculously moist texture – This is hands-down the moistest banana bread I’ve ever made. That includes my already very moist almond flour banana bread, my keto banana bread, and even regular versions with white flour. It stays soft for days, but it’s also sturdy and doesn’t crumble apart.
- Real food ingredients, with no sugar added – I used real bananas and my zero sugar maple syrup for natural sweetness. No white flour or refined sugar in sight, and no weird aftertaste, either.
- 9 grams of protein per slice – For being pretty light on calories, gluten-free, and refined sugar-free, I was amazed at how long this high protein banana bread kept me full. I had it for breakfast one morning and wasn’t hungry until a late dinner. And even my kids didn’t ask for more snacks for hours.
If you want a healthy breakfast or post-workout snack that will actually keep you full and give you a protein boost, but you’re tired of the same shakes or eggs, give my protein banana bread recipe a try. Make it with me and see how long it keeps you full!
Ingredients & Substitutions
Here I explain the best ingredients for my high protein banana bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ripe Bananas – You want them very ripe… like actually-turning-brown ripe. These make the bread naturally sweet and super moist. Got extras? I blend them into my banana smoothie, too.
- Wholesome Yum Blanched Almond Flour – This is the one I always use. It’s super fine for a soft, fluffy texture. Many brands are too coarse and can turn out gritty.
- Cottage Cheese – The secret protein ingredient! I’ve made this protein banana bread with both cottage cheese and ricotta cheese, although Greek yogurt might also work. The result is very similar, but the flavor differs slightly. The ricotta version has a hint of sourdough to it. Either whole milk or 2% cheeses work well, but I don’t recommend fat-free.
- Protein Powder – For more protein and structure! I prefer this protein powder because it has no fillers, it’s unsweetened, and most importantly, it actually improves the texture of the bread. Some types of protein, such as egg white, can leave the bread too dense. If you want a plant-based option, pea protein powder should work well.
- Wholesome Yum Zero Sugar Maple Syrup – I used it to sweeten the bread and help it stay moist. I don’t recommend swapping in a granulated sweetener, because this will mess up the wet/dry ratio of the batter. But, my natural sugar-free honey works great (that’s what I use in my almond flour banana bread).
- Unsalted Butter – If you need an alternative, coconut oil works just as well, or see my tips below.
- Eggs – For structure and lift. Flax eggs will work, but the bread won’t rise as much.
- Baking Powder, Cinnamon, Vanilla Extract, & Sea Salt
- Chocolate Chips – Totally optional, but I love folding some into the batter and sprinkling a few on top before baking. I use these sugar-free ones. You can also swap them with nuts, like walnuts or pecans, or even sunflower seeds.
How To Make Protein Banana Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, protein powder, cinnamon, baking powder, and sea salt.
- Blend the wet ingredients. In a blender, combine the bananas (I mash them first so I can measure out 1.5 cups), eggs, maple syrup, melted butter, cottage cheese, and vanilla. Blend until smooth.
- Combine wet and dry. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Fold in the chocolate chips if you’re using them.
- Pour the batter into a loaf pan lined with parchment paper. I like to give it a gentle stir in the pan to spread out the chocolate chips, then sprinkle more on top.
- Bake the high protein banana bread. Once the top is lightly golden and domed, I cover it with foil for the rest of the baking time, so it doesn’t get too dark. It’s ready when a toothpick comes out clean.
My Recipe Tips
- I use these precut parchment paper sheets to line the pan. The size is meant for small sheet pans, but it’s perfect for this loaf pan I use and leaves just the right amount hanging over the sides.
- For best results, measure your bananas by volume. The right amount is 1.5 cups mashed, which is about 3 medium ones or 2 1/2 large ones. You don’t actually need to mash them to blend, but I always do to get the right measurement.
- Want to lighten up this protein banana bread? This is one of those rare cases where you can actually omit the butter without any replacement. I left it out by accident once and the bread was still surprisingly good and not too dry!
- Don’t have a blender? You can use a food processor, or stir everything by hand. I’ve done it by hand, but liked the texture a lot more when blended. If you’re mixing entirely by hand, I recommend ricotta over cottage cheese.
- This bread only rises about halfway through baking, and this is normal. Your sign to cover it is when it rises into a dome shape and it’s just a little golden. It’ll still darken more even when covered
- Be careful not to underbake. If you do, the protein banana bread will sink as it cools.
- Cooling completely is crucial. If you cut into the protein banana bread too soon, it can crumble and stick. Cooling gives you nice, clean slices.
- Want protein banana bread muffins? Pour the batter into a lined muffin pan, filling each about 3/4 full. Bake at the same temperature for 18-22 minutes, until the tops are golden and a toothpick comes out clean.
Protein Banana Bread (Super Moist)
My protein banana bread recipe is super moist, naturally sweet, and gluten-free, with no refined sugar. Perfect for breakfast or a snack!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line a 1-pound loaf pan with parchment paper, so that the paper hangs over two opposite sides.
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In a large bowl, whisk together the almond flour, protein powder, cinnamon, baking powder and sea salt.
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In a blender, combine the mashed bananas, eggs, maple syrup, melted butter, cottage cheese, and vanilla. Blend until smooth.
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Pour the wet ingredients into the bowl with the dry ingredients. Stir together until just combined. Fold in the chocolate chips, if using.
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Pour the batter to the lined loaf pan. Stir gently to disperse the chocolate chips. Sprinkle the top with more chocolate chips if you like.
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Bake for 30-35 minutes, until the top of the loaf is barely golden and it has risen into a dome shape. Cover with foil, then bake for 15-20 more minutes, until an inserted toothpick comes out clean.
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Let the protein banana bread cool completely before removing from the pan and slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 1/2-inch slice
- Tips: Check out my recipe tips above to help you get the best texture in this protein banana bread, my time-saving shortcut, and ways to lighten it up or turn it into muffins.
- Storage & meal prep: You can keep the bread in an airtight container at room temperature for 1 day or maybe two, but it’s very moist so is better in the fridge. It lasts at least a week refrigerated for me.
- Freeze: You can freeze the entire loaf whole, but I prefer to slice it and line parchment paper between the slices, so I can grab them one at a time. They’ll last up to 3-4 months in the freezer.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Protein Banana Bread
16 Comments
Holli
0Can’t wait to try this! My family isn’t keto so I will make this for them just using regular maple syrup. This will be healthier for them with the protein and almond flour ! Thanks 😊 I can count on your recipes. Also your vanilla cake is so good!
Korie Meyer
0Would a beef based protein powder work just as well? I have a sensitive tummy and beef protein powders are better for me. Hoping it would be a good sub b/c I LOVE me some healthy banana bread!
Maya | Wholesome Yum
0Hi Korie, I haven’t tried that kind here so am not sure. Please let me know how it goes if you try!
Pam K
0Hi, I don’t like bananas, so am wondering if applesauce would yield similar results. thanks!
Maya | Wholesome Yum
0Hi Pam, I’m sorry, I don’t think so because banana is a significant part of the flavor in this bread. Bananas are also more dense than applesauce, so the batter might be too wet with applesauce.
Marj
0Hi Maya, I wish to apologize for the question regarding ChocZero. I now realize that in Canada your links go all over the place. The chocolate chips from the link all contained sugar or syrup so we never know what you are suggesting. Regards Marj
Marj
0Hi Maya, you don’t seem to use ChocZero much anymore, is there a specific reason for that. I love it but have not ordered it for a while so wondered if it has changed! Thanks Marj
Maya | Wholesome Yum
0Hi Marj, That’s still the brand of chocolate chips I currently use.
Janee
0Is there something that can be substituted for the whey protein powder? Your recipe sounds delicious, Maya!
Maya | Wholesome Yum
0Thank you, Janee! Unfortunately no, it’s a main ingredient and key here to the right texture. You can make my other almond flour banana bread if you don’t want the protein.
Linda
0Your link to your ‘favorite’ protein powder takes you to an Amazon page with dozens of protein powders. How about being a little more specific….
Maya | Wholesome Yum
0Hi Linda, I linked the specific brand I like, not a page with dozens of powders. Are you outside the U.S. maybe? Sometimes Amazon changes the links in other countries.
Susan
0What can be substituted for the sugar free maple syrup? I plan to order some but my bananas are very ripe right now and I’m eager to try this recipe.
Maya | Wholesome Yum
0Hi Susan, Regular maple syrup works (but adds sugar), or my zero sugar honey.
Adam Gary
0Finally, a healthy twist that doesn’t sacrifice the soul of banana bread. I was skeptical. As someone who loves classic, moist banana bread, I thought “protein” would mean dry and chalky. I was wrong. This recipe (I used vanilla whey protein) kept all the comforting flavor and dense texture I love. It’s not my grandma’s bread, but it’s a worthy and satisfying modern update that keeps the spirit intact.
Wholesome Yum D
0I love hearing that, Adam! I’m so glad the recipe surprised you in the best way. It means a lot that it lived up to the classic while still feeling like a modern twist.