if you love banana bread but want a version that keeps you full and fueled, this high-protein banana bread is the perfect choice!
packed with over 16 grams of protein per slice, it’s soft, moist, and naturally sweetened with ripe bananas and a touch of maple syrup.
whether you enjoy it as a quick breakfast, a post-workout snack, or a satisfying treat, this recipe is a must-try.
taste & texture
this banana bread has the perfect balance of sweetness from bananas and maple syrup, a nutty depth from peanut butter protein powder, and warm cinnamon spice.
the texture is soft, tender, and slightly dense, thanks to the oat flour and dairy-free yogurt, but still light enough to feel like a classic banana bread.
the protein powder also adds a slightly thicker, more satisfying bite, making it a filling option for any time of day.
why this banana bread is a game-changer
- high in protein: each slice delivers over 16 grams of protein, making it a great option for muscle recovery, satiety, and overall balanced nutrition.
- gluten-free & dairy-free: made with oat flour and dairy-free yogurt, this banana bread is perfect for those with dietary restrictions.
- customizable with protein powder flavors: while peanut butter protein powder adds a rich, nutty taste, you can switch things up with vanilla, chocolate, peanut butter or even a chai-spiced protein for a fun flavor twist.
- naturally sweetened: no refined sugar here—just ripe bananas and a bit of maple syrup for the perfect sweetness.
- easy to make: one bowl, simple ingredients, and minimal effort—just mix, pour, and bake!
how to make it vegan
if you want to keep this recipe vegan, swap the eggs for flax eggs (3 tablespoons ground flaxseed mixed with 8-9 tablespoons water) or a store-bought egg replacer.
this keeps the bread moist and helps bind everything together. the texture will be different but it will still be delicious!
add-in options
want to take this banana bread to the next level? try mixing in:
- chopped nuts (walnuts, pecans, or almonds) for extra crunch and healthy fats
- dairy-free chocolate chips for a sweeter, dessert-like treat
- hemp or chia seeds for even more protein and omega-3s
- shredded coconut for a tropical twist
storage tips
this banana bread stores beautifully:
- room temperature: keep it in an airtight container for up to 2 days.
- refrigerator: store in the fridge for up to a week—just warm it up before eating.
- freezer: slice and freeze in an airtight bag for up to 2 months. pop a slice in the toaster or microwave for an easy grab-and-go option!
are you going to make my High Protein Delicious Banana Bread (16g Protein Per Slice!)?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
High Protein Delicious Banana Bread (16g Protein Per Slice!)
Course: Breads, Breakfast
Prep time 15 minutes
APPROXIMATE MACROS-excluding frosting
calories: ~255 kcal
protein: ~16.5g
carbs: ~30.1g
fat: ~8.1g
Ingredients
-
1 cup gluten-free oat flour
1 cup peanut butter, vanilla, or chocolate protein powder (used Truvani)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
3 large overripe overripe bananas
1/3 cup thick dairy-free yogurt (coconut or almond-based)
1/4 cup coconut oil or avocado oil
1/4 cup maple syrup
1 tsp pure vanilla extract
3 large eggs -
optional frosting
-
1/2 cup dairy free cream cheese
1/4 cup creamy peanut butter
1 tbsp maple syrup
1/2 tsp vanilla extract
Directions
- preheat your oven to 350°f (175°c) and grease a loaf pan or line it with parchment paper.
- in a large bowl, whisk together the oat flour, peanut butter protein powder, baking powder, baking soda, salt, and cinnamon.
- in a separate bowl, mash the bananas, then mix in the dairy-free yogurt, melted coconut oil, maple syrup, vanilla extract, and eggs until smooth.
- gradually add the wet ingredients to the dry ingredients, stirring until just combined. if the batter seems too thick, add a splash of dairy-free milk.
- pour the batter into the prepared loaf pan and smooth the top.
bake for 45-48 minutes, or until a toothpick inserted in the center comes out clean. - let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
