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.

banana-bread-finished
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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

Ted Kallmyer is an ISSA certified Specialist in Fitness Nutrition and is our lead macro coach. If you need help reaching your weight loss/fitness goals see our personal coaching options.
Last Updated: June 28, 2018

34 Comments

  1. Aileen 9 months ago

    Any suggestions to make it more light and moist?

    Reply
    • Ted the Macro Coach 9 months ago

      Usually, this is from baking it too long and mixing it too much. Bake at a shorter time and mix ingredients until just combined.

      Reply
  2. Maria 11 months ago

    Hi! Would it be ok to use quick cooking oats?

    Reply
    • Ted the Macro Coach 11 months ago

      Yes it would.

      Reply
  3. Pati

    How many grams in a serving, do you think?

    Reply
    • Ted Kallmyer

      That’s a tough one without making it and measuring a 1/12 serving.

      Reply
      • Pati

        What is a serving exactly?

        Reply
        • James

          If you cut the loaf into 12 slices, each slice constitutes a ‘serving’.

          Reply
  4. Katie

    This recipe is great – I used 3 bananas and raw Amazonia vanilla protein powder and it tasted very sweet. I am going to try without the brown sugar next time.

    Reply
  5. Roberto Rodriguez

    I made the recipe above and found it to be too dry and dense for my liking.

    Reply
  6. Sam

    Is this typically a very moist banana bread? I’ve been looking to try a healthier version for my brother, but moisture is very important of course!

    Reply
  7. Heather

    Very good! Used vegan chocolate protein powder and you can’t even taste it. Did a drizzle of honey in the batter instead of on top and came out with the perfect amount of sweetness.

    Reply
  8. Katie

    Currently have vanilla protein powder, should be fine right?

    Reply
    • Ted Kallmyer

      Yes, it will probably make it even better.

      Reply
  9. Melinda

    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

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

      Reply
  10. Stephanie

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

    Reply
    • Ted

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

      Reply
  11. misky

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

    Reply
    • Ted

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

      Reply
  12. Tristen-Lee Gagné

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

    Reply
    • Ted

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

      Reply
      • Tristen-Lee Gagné

        I know but not every scoop is the same size

        Reply
        • 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.

          Reply
          • Tristen-Lee Gagné

            Thanks

  13. 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
  14. 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
  15. 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
  16. Rebecca

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

    Reply
  17. 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