This Protein Banana Bread is nutty, packed with protein, and full of banana flavor. The cinnamon sugar crust is the piece de resistance! At 13g of protein in a slice, this bread is an easy breakfast or protein-packed snack.
This high protein banana bread is moist and full of banana flavor. The cinnamon sugar crust is really what sets this recipe above the rest. Not only is this banana bread delicious, but the simple cinnamon-sugar crust on top is reminiscent of churros.
Banana bread made with Kodiak Cakes Pancake Mix, is it good? It is nutty, hearty, and addictive. This pancake mix is made of whole wheat flour, whey protein isolate, whey protein concentrate, and milk protein concentrate. What does this mean? It is packed with protein. In just one ½ cup there is 14g of protein.
I hope you enjoy this healthy protein banana bread recipe as much as we do. The cinnamon sugar crust is really what makes it for me and I hope it brings the same satisfaction to you. Enjoy this for breakfast, as a snack, or a protein-packed dessert. It's delicious with butter or softened cream cheese slathered over the top too.
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Why You Will Love This Banana Bread Recipe
- Packed with Protein - At 13g of protein a slice, this banana bread is a hearty snack or an easy meal replacement for breakfast.
- Easy Breakfast - Bake a loaf at the beginning of the week for easy breakfast on busy mornings. Serve room temperature or warm.
- Delicious - We can all agree that banana bread is delicious. This bread is perfectly nutty and sweet in flavor. The walnuts add a lovely crunch and the cinnamon sugar on top is both sweet and spicy.
- Yummy Protein Muffin Recipes -
Ingredients and Substitutions
- Dry - Like my other protein muffin/bread recipes, this bread starts with a Kodiak Cakes Protein Pancake Mix. It adds a lovely nuttiness and overall body to this bread. You will also find additional protein powder in this kodiak cakes banana bread recipe. Use a neutral-flavored or vanilla protein powder. There is baking soda for leavening and salt as well.
- Wet - You will need two eggs (room temperature) and oat milk. Use any milk in substitution (preferably not nonfat) or Greek yogut.
- Sweeteners and Flavorings - This banana bread is sweetened with light brown sugar. In addition, cinnamon sugar (made with ground cinnamon and granulated sugar) is added to the top of the batter before baking. The cinnamon is in the batter as well.
- Fats - The fat in this recipe is coconut oil. Substitutes for this oil include melted butter or any neutral-flavored oil.
- Bananas - Of course, there are bananas in this banana bread. This recipe requires three bananas. The key is to use ripened bananas, so they can be easily incorporated into the batter. *Ripe bananas are also sweeter.
- Inclusions - Walnuts are optional but they add a desirable textural element to the bread.
How to Make Protein Banana Bread
1 - Preheat your oven to 350 degrees F. Grease a 9-by-5-in loaf pan and set aside.
2 - In a large bowl, mash your bananas.
3 - Add the eggs, oat milk, coconut oil, and vanilla extract. Whisk until combined, do not over-mix.
4 - In a medium bowl, whisk together the pancake mix, protein powder, light brown sugar, baking soda, salt, and ground cinnamon.
5 - Add the dry ingredients into the wet and mix just until combined and a smooth batter has formed. Fold in the walnuts.
6 - Pour the batter into the prepared loaf pan. Smoothing out the top.
7 - In a small bowl, combine the granulated sugar and ground cinnamon.
8 - Sprinkle cinnamon sugar over the batter, making sure all the surface is covered. *Tip: Press the cinnamon sugar into the batter for best results.
9 - Bake for 45- 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool completely before slicing.
Equipment You Will Need
- Mixing Bowls - You will need a large and medium mixing bowl to make this recipe. I love this Pyrex Tempered Glass Mixing Bowl Set. It has three ideal sized bowls for most baking recipes. Not to mention, it is nice to see that the batter is properly mixed through the glass.
- Large Whisk - I have this OXO Good Grips 11-inch Balloon Whisk and I use it regularly without issue. The comfortable handle makes whisking a breeze.
- Loaf Pan - You will need a loaf pan to make this recipe. (This recipe is for one loaf of bread.) This Amazon Basics Nonstick Baking Bread Loaf Pan Set is affordable and all you need.
Tips
USE RIPE BANANAS - There are many reasons to use ripe bananas in banana bread. Firstly, they are softer in texture which means they are easier to incorporate into the batter. Secondly, they are significantly sweeter. As bananas ripen, the starch turns into sugar, hence the sweeter flavor. *Black peel bananas work great too! Do not throw them out.
PRESS THE CINNAMON SUGAR INTO THE BATTER - Some of the cinnamon sugar has the tendency to fall off when flipping this bread out of its pan. For best results, after sprinkling the cinnamon sugar over the batter, press it in with your fingers.
*Tip: Use a disposable glove to avoid mess when pressing the sugar mixture into the batter.
DO NOT OVER-MIX - Mix only until the wet and dry ingredients marry into a batter. Over-mixing develops too much gluten which results in tough bread.
Variations
- Add semi-sweet chocolate chips. Fold in with the walnuts.
- Use chopped pecans instead of walnuts.
- Incorporate ⅓ cup of cocoa powder into the dry ingredients for an easy chocolate protein banana bread.
Make-Ahead, Storing, and Freezing
- MAKE-AHEAD - This is a great make-ahead breakfast option, especially for on-the-go breakfast. The shelf-life is up to one week. Bake one loaf on a Sunday for easy breakfast throughout the entire week.
- STORE - Transfer slices to an airtight container. Store at room temperature for up to 5 days or up to one week in the refrigerator.
- FREEZE - Transfer cooled loaf {or slices} to a freezer-safe zip-top bag. Line layers with wax or parchment paper if freezing in slices. Freeze for up to 3 months.
FAQ
The top will be golden brown and when a toothpick is inserted into the center, it will come out clean.
Accurate measuring is key in baking and that goes for this bread too. Make sure to measure the pancake mix (otherwise flour) accurately. Too much flour will throw off the wet-to-dry balance resulting in dry bread.
Related Recipes
📖 Recipe
Protein Banana Bread with Cinnamon Sugar Crust
Ingredients
Protein Banana Bread
- 3 ripe bananas sliced and mashed
- 2 large eggs room temperature
- ⅓ cup coconut oil melted
- ½ cup oat milk
- 1 teaspoon pure vanilla extract
- 2 cups protein pancake mix
- 2 tablespoon protein powder vanilla flavored
- ¾ cup light brown sugar packed
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup walnuts chopped
Cinnamon Sugar
- 1 tablespoon granulated sugar
- ¾ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350° F. Grease a 9-by-5-in loaf pan and set aside.
- In a large bowl, mash your bananas.
- Add the eggs, oat milk, coconut oil, and vanilla extract. Whisk until combined, do not over-mix.
- In a medium bowl, whisk together the pancake mix, protein powder, light brown sugar, baking soda, salt, and ground cinnamon.
- Add the dry ingredients into the wet and mix just until combined and a smooth batter has formed. Fold in the walnuts.
- Pour the batter into the prepared loaf pan. Smoothing out the top.
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Sprinkle cinnamon sugar over the batter, making sure all the surface is covered. *Tip: Press the cinnamon sugar into the batter for best results.
- Bake for 45- 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before slicing.
Notes
- MAKE-AHEAD- This is a great make-ahead breakfast option, especially for on-the-go breakfast. The shelf-life is up to one week. Bake one loaf on a Sunday for easy breakfast throughout the entire week.
- STORE- Transfer slices to an airtight container. Store at room temperature for up to 5 days or up to one week in the refrigerator.
- FREEZE- Transfer cooled loaf {or slices} to a freezer-safe zip-top bag. Line layers with wax or parchment paper if freezing in slices. Freeze for up to 3 months.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
Post Updated 2/24/22: Process shots added, content updated, and recipe adjustments made.
Jules
Could you use chocolate protein powder instead of vanilla?
Katelyn Ryan
Yes, any protein powder will do. I always suggest vanilla because it has a neutral flavor. I have previously used peanut butter protein powder and it turned out great!