Healthier Protein Banana Bread

By Ted KallmyerUpdated August 21, 2022

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?


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


Healthier Protein Banana Bread

Print Recipe
Instead of a traditional recipe, why not make this delicious, protein packed, whole wheat version of the bread that's really a dessert staple.
Course Dessert
Servings 12
Calories 80


  • 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


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


  • 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.
  • Spray a bread pan with nonstick spray, then pour mixed ingredients into the pan. (Or use parchment paper for a healthier option)
  • 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.
  • 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).


Calories: 80kcal | Carbohydrates: 12g | Protein: 5g | Fat: 0.6g | Fiber: 1.5g

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

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