Moist and fluffy Protein Banana Bread full of banana flavor and packed with 9 grams of protein. This easy, one bowl recipe is also naturally sweetened!

If you like to grab a muffin and go, try my protein banana muffins.

Sliced protein banana bread, banana slices and butter piece of bread on a counter.

Everyone knows I love baking with bananas. This protein banana bread made with ripe bananas and applesauce is soft, tender, and perfectly sweet. With no added sugar of any kind!

We love traditional banana bread so naturally my banana protein bread is a new household favorite made with no added sugar, loaded with more protein, and gluten free!

Protein cookies, protein muffins, and protein waffles are more of our favorite treats made with protein powder.

Ingredients and Notes

You’ll need wholesome ingredients and pantry staples to make this protein banana bread recipe.

Bananas, eggs, maple syrup, whey protein powder, oat flour, maple syrup, salt, applesauce, cinnamon, baking soda, vanilla, baking powder.
  • Ripe bananas: The riper the banana, the sweeter it is. Overripe bananas are the best for this no sugar recipe. Choose ones that are yellow with many brown spots or patches. Ripe frozen bananas will work as well.
  • Eggs: Add moisture, fluffy texture and bind the ingredients.
  • Applesauce: Used instead of oil and sugar. I like to use unsweetened applesauce.
  • Maple syrup: Adds natural sweetness.
  • Baking staples: Pure vanilla extract, cinnamon, baking powder, baking soda, and salt enhance flavors and help protein banana bread rise.
  • Whey protein powder: I used vanilla protein powder this time. You can use any whey protein powder keeping in mind vanilla flavored will add sweetness.
  • Oat flour: Adds to the fluffy, chewy texture. You can use store-bought oat flour or follow this easy tutorial on how to make oat flour.

How to Make Protein Banana Bread

This easy banana bread with protein comes together in one bowl and with 10 minutes of prep.

Start by preheating your oven to 350 F and line a 9×5 loaf pan with parchment paper.

Step by step process how to make protein banana bread from scratch.
  • Add wet ingredients and baking staples: Peel bananas, add them to a large bowl and mash until smooth. Add in eggs, applesauce, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, salt and whisk until dry ingredients are not visible.
  • Finish protein banana bread batter: In the same bowl combine protein powder and oat flour, stirring gently with a spatula.
  • Bake: Carefully pour batter into the prepared pan and place in the oven. To see if bread is ready, insert a toothpick at the center and it should come out clean. I baked mine for about an hour.
  • Cool and serve: Keeping the protein banana bread in the pan and let it cool for 10 minutes. Remove and cool for another hour on a cooling rack. Slice with a serrated knife and enjoy!

What Is the Best Protein Powder to Use for Baking?

The key to baking with protein powder is finding the right brand. Whey 17 , Terra’s Whey and Garden of Life are excellent, use minimal ingredients and milk that is organic or grass fed.

I have not tried baking with collagen protein powder but it is safe to bake with. The nutritional value doesn’t change in high temperatures, it’s tasteless, and shouldn’t change the texture too much.

Tips for Best Results

Here are some baking tips to make your banana protein bread super moist and fluffy.

  • Use whey protein powder: Plant-based protein powders are very moisture absorbent and will not work for this banana bread recipe. Whey protein will give you moist high protein banana bread every time.
  • Do not overbake the bread: The total bake time may vary depending on your oven. Always test with a toothpick and remove quick bread from the oven as soon as the toothpick comes out clean. Over baking results in dry bread.
  • To make into muffins: Use this protein powder banana bread recipe, fill your muffin pan and bake for 20-22 minutes. I think you’ll also like my banana protein muffins recipe.
  • Don’t use any other flour: For best results follow the recipe and do not sub or swap flours.
Protein banana bread loaf on parchment paper.

Variations of Protein Banana Bread

This protein banana bread recipe is delicious as is but there are so many ways to change it up. Here are some easy variations to try.

  • Chocolate: There are a few ways you can add the semi-sweet flavor of chocolate. Fold in some mini chocolate chips, add cocoa powder in with the baking staples, or use chocolate protein powder.
  • Nuts: Add some crunch with walnuts, pecans, hazelnuts, almonds, or even cashews. Mix them in with the batter, add them on top, or both!
  • Glaze icing: Make a protein-packed dessert by drizzling a homemade glaze on top. Soft cream cheese or creamy nut butter are other delicious options. I like melted peanut butter, or almond butter.
  • Berries: Frozen or fresh berries are a great addition. Blueberries, blackberries, and raspberries are great individually or mixed together.
  • Dried fruit: Cranberries, blueberries, and raisins pair well with banana. Stir in 1/2 cup to 3/4 cup just before pouring into the loaf pan.

Bananas are one of my favorite year round fruits. You can enjoy these banana snacks any season and any time of day.

How to Store and Reheat It

Store: Once cooled you can store banana bread with protein in an airtight container for up to 3 days. It’s best to keep in a cool dry place. If you still have leftovers you can refrigerate it for another 3 days.

Freeze: This gluten-free banana bread is great for meal prep! After it’s baked and cool, place the loaf in a large Ziploc container, let out as much air as you can and seal. Keep in the freezer for up to 3 months and thaw at room temperature before serving.

I recommend freezing protein banana bread unsliced to retain moisture. If you prefer to freeze it sliced, adding a piece of parchment paper between each slice makes it easier to grab and go.


Can I add protein powder to banana bread?

Baking with protein powder is tricky and can not be added to just any banana bread. Follow this recipe I developed to be perfectly sweet and moist. Protein powder can make baked goods dry.

Can I use any protein powder?

No. I’ve only tested this recipe with whey protein powder. If you substitute with a plant-based protein, it will not work.

Can I use protein powder instead of flour in baking?

Protein powder and flour are 2 different ingredients. Protein powder does not have the same attributes as flour, so you need to use flour in baking.

How can I ripen the bananas quickly?

Place bananas on a baking sheet and bake at 300F for 20-30 minutes. Let them cool, peel and mash. Here is full tutorial how to ripen bananas fast.

If you have more time, put your unripened bananas in a brown paper bag with a few ripened bananas or apples. Close tightly and wait 1-2 days. The ethylene gases from the ripened fruit will speed up the ripening.

More Banana Bread Recipes to Try

More Protein Recipes to Try

Closeup of protein banana bread slices.
Protein banana bread loaf on parchment paper.

Protein Banana Bread Recipe

Moist, fluffy Protein Banana Bread full of banana flavor and with 9 grams of protein. This easy, one bowl recipe is also naturally sweetened!
5 from 8 votes
Servings 10 slices
Calories 195
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes



  • Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add bananas and mash with a fork or masher. Then add eggs, applesauce, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt. Whisk until combined.
  • Add whey protein powder and oat flour, stir gently with spatula to combine.
  • Pour batter into previously prepared loaf pan and bake for 60-65 minutes or until the toothpick inserted in the middle comes out clean.
  • Remove protein banana bread from the oven and let cool off for 10 minutes. Then remove bread from a loaf pan, transfer to a cooling rack and let it cool for another hour or so.
  • Slice with serrated knife, it works best with breads to keep them from falling apart.


  • Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
  • Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.


Serving: 1slice | Calories: 195kcal | Carbohydrates: 33g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 238mg | Fiber: 3g | Sugar: 13g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    I made this and the only thing I did differently was substitutes apple sauce with Greek yogurt
    It came out amazing delicious and moist

    1. Hi Daniela. You could replace it with yogurt but be ready for less sweet bread. Or possibly replace it with more mashed banana. I hope the bread will be not too wet, I think it should be fine.

  2. 5 stars
    This came out so Gud Olena..
    Yes did it in my regular glass cake pan ..
    1 quest though… y didn’t you use almond flour here❤️
    Just curious 🥰

  3. Hi Olena..
    If it’s a cake pan can I bake in that & what’s the measurement i use.. like a banana cake 🥰

    1. Hi Sherry. I am pretty sure you can bake it in a cake pan. Check in the center was a toothpick until it comes out clean at about 30 minutes mark. The measurements for a recipe remain the same.

    1. Just thaw your frozen bananas and use the same amount, including the liquid from thawing. I do it all the time!

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