Healthier Protein Banana Bread To Die For Recipe

protein-banana-bread recipe

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 banana’s 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.

Here’s What You’ll Need

(For Bread)

  • 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
  • 1/3 cup oats

Optional: 1/3 cup chocolate chips (if you want it really chocolatey – I skipped this step)

(For Topping)

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

Quick and Easy Step by Step Directions

Step 1: Preheat oven to 350 and then mix dry bread ingredients in a medium size bowl. Add bananas, egg whites, and greek yogurt, and mix well.

Step 2: Spray a bread pan with nonstick spray, then pour mixed ingredients into the pan. (Or use parchment paper for a healthier option)


Step 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.

Step 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).


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).

Nutritional Breakdown

per serving with 12 servings per loaf

Total Calories: 80


  • Protein: 5 grams
  • Net carbs: 12 grams
  • Fat: .6 grams
  • Fiber: 1.5 grams

This recipe was originally developed by recipe writer, Carly Taylor, on


  • 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!

  • Rebecca

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

  • Guest

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

    • 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.

  • Amanda


    • Ted

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

  • Thomas Rosales

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

    • 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.

      • Thomas Rosales

        Perfect Thanks! More fat the better.

  • Tristen-Lee Gagné

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

    • Ted

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

      • Tristen-Lee Gagné

        I know but not every scoop is the same size

        • Ted

          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.

          • Tristen-Lee Gagné


  • misky

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

    • Ted

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

  • Stephanie

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

    • Ted

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