This High-Protein Banana Bread is naturally gluten-free and perfect for breakfast or as an afternoon snack.
On a scale of one to never, how sick are you of banana bread? Not sick at all? Okay, good. Because we have yet another banana bread recipe coming at you. This time, it’s packed with protein.
Protein is an important macronutrient that helps our joints, builds our muscles, and helps keep us feeling full and satisfied. In order to transform the classic banana bread loaf into something with a high-protein content, we made two key swaps. First, we swapped some of the flour for protein powder to give this recipe an easy pump-up. Then, we added almond flour, which contains even more protein and has a nice nutty taste, making this bread naturally gluten-free.
Is High-Protein Banana Bread Healthy?
This high-protein banana bread can definitely be a healthy addition to your diet, depending on your needs and goals. Almond flour boosts the healthy fat content while keeping it lower in refined carbs (especially compared to traditional banana bread made with regular flour). Coconut sugar adds sweetness and has a lower glycemic index than white sugar. Bananas provide natural sweetness, potassium, and fiber. However, it’s still a calorie-dense treat due to ingredients like almond flour and coconut oil, so portion control is key!
Mixing It Up
Even though this recipe is excellent as is, you could certainly add some mix-ins to make it even yummier! For example, if you want a little crunch, this high-protein banana bread would be great with chopped almonds mixed in or added on top! You could drizzle it with some homemade nut butter, fold in some chocolate chips, or even turn the batter into muffins instead of a loaf.
How To Make Ahead And Store
Once it’s baked, allow the bread to cool completely on a wire rack to prevent any moisture from accumulating. You can wrap the loaf tightly in plastic wrap or place it in an airtight container and keep it at room temperature for up to 2 days. You can also refrigerate it for up to 1 week. If you want to freeze it, slice the loaf first, then wrap individual slices in plastic wrap or foil and place them in a freezer-safe bag or container for up to 3 months.
Serving Suggestions
Top with a heaping spoonful of homemade Cashew Butter, Almond Butter, or Pumpkin Seed Butter for a delightful post-workout snack. And if you’re a true lover of banana bread, be sure to try our Low-Carb Keto Banana Bread, Sugar-Free Banana Bread, and Paleo Coconut Flour Banana Bread.
Ingredients
- 2 1/4 cups almond flour (225 grams)
- 1/2 cup vanilla whey protein powder (43 grams)
- 1/4 cup coconut sugar
- 1 tablespoon cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons coconut oil melted
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 cup mashed banana (270 grams, or about 2 large bananas)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9-inch loaf pan with parchment paper, rubbing the sides with coconut oil.
- In a medium bowl, whisk the flour, protein powder, sugar, cinnamon, baking soda, and salt.
- In a separate large bowl, whisk the oil, eggs, and vanilla. Add in the mashed banana and whisk until combined.
- Add the dry ingredients to the wet and whisk until combined.
- Pour into the prepared pan and bake until dark-brown and a toothpick inserted in the center comes out clean, about 55 minutes to 1 hour.
- Let cool in the pan completely before slicing and eating.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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