Healthier Protein Banana Bread

Banana bread is a classic and a great way to use over-ripe bananas.

However, most banana bread recipes call for white flour, a fair amount of sugar and lack much nutrition other than ALL the carbs!

But, banana bread is delicious, so what’s a girl or guy to do when they have brown bananas and a hankering for delicious banana bread?

THIS!

Instead of a traditional recipe, why not make this delicious, protein packed, whole wheat version of the bread that’s really a dessert staple.

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Healthier Protein Banana Bread

Instead of a traditional recipe, why not make this delicious, protein packed, whole wheat version of the bread that's really a dessert staple.
Servings: 12

Ingredients

  • 1 1/2 scoops chocolate protein powder
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 ripe bananas mashed
  • 2 egg whites
  • 2 tbsp vanilla greek yogurt
  • 1/2 cup oats

Topping

  • 1/3 cup oats
  • 2 tbsp brown sugar
  • drizzling of honey
  • sprinkling cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C) and then mix dry bread ingredients in a medium size bowl. Add bananas, egg whites, and greek yogurt, and mix well.
    Banana-Bread-mixing
  2. Spray a bread pan with nonstick spray, then pour mixed ingredients into the pan. (Or use parchment paper for a healthier option)
  3. In the same bowl (which should now be mostly empty), mix topping ingredients with clean hands. Be sure to sprinkle enough honey into the mix so that the topping begins to stick/clump together. Sprinkle topping over the bread mix.
  4. Put in the oven for 30-40 minutes, or until a toothpick comes out mostly clean (the topping will still be gooey, but the bread should be solid and clean).
    banana-bread-finished

Macros (per serving)

CARB
12
PROTEIN
5
FAT
0.6
CALORIES
80
FIBER
1.5

Just remember that this banana bread is still a dessert, not really a type of bread so don’t go eating it as a sandwich or anything.

Instead, enjoy it as a weekend treat with a good cup of coffee (That’s my favorite way to eat it, anyway).

This recipe was originally developed by recipe writer, Carly Taylor, on Createliveblog.com

22 Comments

  1. Katie 3 weeks ago

    Currently have vanilla protein powder, should be fine right?

    Reply
    • Ted Kallmyer 3 weeks ago

      Yes, it will probably make it even better.

      Reply
  2. Melinda 3 weeks ago

    First loaf I made I followed the recipe exact. 2nd loaf I made I used UMP cookies and cream as protein powder, added a banana, and put a teaspoon of sweetleaf. Turned out great! I have mine with coffee in the morning.

    Reply
    • Ted Kallmyer 3 weeks ago

      Thanks for the tips/improvements, Melinda. Sounds delicious.

      Reply
  3. Stephanie 11 months ago

    What type of protein powder…whey, rice, hemp??

    Reply
    • Ted 11 months ago

      You can use whichever you prefer, but it could change the amount of protein in the final product.

      Reply
  4. misky 11 months ago

    Could I use fromage frais with some vanilla essence instead of vanilla greek yogurt?

    Reply
    • Ted 11 months ago

      You could try it. I’m not 100% sure it will work but seems logical.

      Reply
  5. Tristen-Lee Gagné 12 months ago

    How much is a scoop and a half? A table spoon measurement please

    Reply
    • Ted 12 months ago

      It’s referring to the scoop that comes in a container of protein powder.

      Reply
      • Tristen-Lee Gagné 12 months ago

        I know but not every scoop is the same size

        Reply
        • Ted 12 months ago

          Just use the scoop you have, it won’t make a difference in the final product other than protein amount , which always depends on the brand of protein powder you like.

          Reply
          • Tristen-Lee Gagné 12 months ago

            Thanks

  6. Thomas Rosales

    Can I use whole eggs? What happens if I use whole eggs?

    Reply
    • Ted

      You can Thomas, it will just increase the fat content and calories of the banana bread, but won’t change the how the recipe tastes.

      Reply
      • Thomas Rosales

        Perfect Thanks! More fat the better.

        Reply
  7. Amanda

    Macros?

    Reply
    • Ted

      I just calculated the macros and listed them above per slice. You may need to refresh the page to see the changes.

      Reply
  8. Guest

    would using almond meal, flaxseed meal, coconut flour, or all-purpose flour work for a subsitute

    Reply
    • Ted

      All purpose flour would work, but if you want a good gluten free alternative use a good gluten free all purpose blend for the right texture.

      Reply
  9. Rebecca

    This was delicious! I skipped the chocolate and the topping. I baked it for 30 minutes. It’s perfect.

    Reply
  10. spectra311

    Hmm…I may have to try this. My husband loves banana bread but he’s trying to eat healthier, so next time I have a couple of ripe bananas that I want to use up, I’ll have to try this recipe. Thanks!

    Reply