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Protein Banana Bread Recipe

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3.9 from 8 reviews

This Protein Banana Bread recipe is a delicious and nutritious twist on a classic favorite, made with gluten-free flour and plant-based vanilla protein powder. Perfect for a healthy breakfast or snack, it combines ripe bananas, warm cinnamon, and a sweet touch of maple syrup, with optional chocolate chips and walnuts for added texture and flavor. Easy to prepare and naturally gluten-free, this banana bread blends wholesome ingredients to create a moist, flavorful loaf that’s packed with protein and perfect for anyone looking for a tasty, nutritious treat.

  • Total Time: 50-55 minutes
  • Yield: 9 servings

Ingredients

Dry Ingredients

  • 1 cup 1:1 gluten-free baking flour (148 grams)
  • 3/4 cup plant-based vanilla protein powder (75 grams)
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 medium brown/spotted bananas (200 grams/about 2/3 cup mashed)
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla bean paste

Add-ins

  • 1/3 heaping cup chocolate chips (use more if you like)
  • 1/3 heaping cup walnuts, chopped (40 grams)

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch loaf pan by lining it with parchment paper or spraying it with cooking spray and lightly sprinkling some flour to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, plant-based vanilla protein powder, cinnamon, baking powder, and salt until fully combined and evenly distributed.
  3. Mix wet ingredients: In a separate medium-large mixing bowl, mash the brown, spotted bananas until smooth. Add in the milk, eggs, maple syrup, and vanilla bean paste. Mix well to combine all wet ingredients thoroughly.
  4. Combine wet and dry: Add the dry ingredient mixture into the wet ingredients bowl and stir gently until combined. The batter will be thick. Then fold in the chocolate chips and chopped walnuts, reserving 1-2 tablespoons of each to sprinkle on top of the batter.
  5. Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips and walnuts over the top. Bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool and serve: Allow the bread to cool in the pan before slicing. Serve and enjoy your protein-packed banana bread!

Notes

  • You can substitute regular milk with any plant-based milk for a vegan variation, but make sure to use egg substitutes if needed.
  • Adjust the amount of chocolate chips and walnuts according to your preference or leave them out for a simpler bread.
  • This bread keeps well in an airtight container at room temperature for up to 3 days and freezes well for up to 3 months.
  • For a tighter crumb or higher rise, ensure your baking powder is fresh and your oven temperature is accurate.
  • If using ripe bananas that are very soft or mushy, reduce the milk slightly to maintain the right batter consistency.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/protein-banana-bread-recipe/