Protein Banana Bread is packed with protein and full of banana flavor. This easy recipe yields moist, fluffy banana bread with a tender crumb. At 13g of protein per slice, this bread is a leisurely breakfast or snack when you need a protein boost.
Banana bread made with Kodiak Cakes Pancake Mix, is it good? It is nutty, hearty, and nutrient dense. This pancake mix comprises 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.
This high-protein banana bread is moist and full of banana flavor. Not only is this banana bread delicious but it is protein-packed too.
I hope you enjoy this healthy protein banana bread recipe as much as we do. The cinnamon sugar crust makes it for me, and I hope it brings the same satisfaction to you. Enjoy this for breakfast, a healthy snack, or a protein-packed dessert. It's delicious with butter, or softened cream cheese slathered over the top.
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Best Protein Banana Bread Recipe
As we all know, banana bread is a great way to use up overripe bananas. Use up those bananas with this protein bread recipe. Each slice contains protein and healthy fats. Here is why you will love it:
- Packed with Protein - At 13 grams of protein a slice, this banana bread is a hearty snack or a leisurely meal replacement for breakfast.
- Make-Ahead Breakfast - Protein-packed banana bread is excellent for meal prep, especially for on-the-go breakfast. Bake a loaf at the beginning of the week for a leisurely breakfast on busy mornings. Serve at 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.
Ingredients
- Protein Pancake Mix - This bread starts with a Kodiak Cakes Protein Pancake Mix.
- Light Brown Sugar (packed)
- Protein Powder - Use a neutral-flavored or vanilla protein powder. See below for suggestions.
- Baking Soda
- Salt
- Ground Cinnamon
- Ripe Bananas - This recipe requires three ripe bananas. Ripe bananas are softer, making them easier to incorporate into the bread batter. In addition, as the bananas sit, they become sweeter. The starch breaks down into sugar, giving them a sweet flavor that is irresistible in baked goods.
- Large Eggs (room temperature)
- Coconut Oil (melted)
- Milk - Any time of milk will do.
- Pure Vanilla Extract
- Walnuts (roughly chopped) - Walnuts are optional but add a desirable textural element to the bread.
- Granulated Sugar (for the topping) - The cinnamon sugar crust is optional but delicious.
See the recipe card for the ingredient quantities.
Ingredient Substitutions
- Light Brown Sugar - Dark Brown Sugar, Granulated Sugar, Coconut Sugar, Maple Syrup (add maple syrup with the wet ingredients)
- Coconut Oil - Canola Oil, Vegetable Oil, Avocado Oil, Melted Unsalted Butter
- Walnuts - Almonds, Pecans
- Add-Ins - Flax Seeds, Chia Seeds, Chocolate Chips, Sunflower Seeds, Hemp Seeds
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 to 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.
Best Protein Powder for Baking
Ultimately you can use any protein powder for this banana bread recipe. While popular, whey protein powder tends to dry out baked goods. Reach for casein, a casein blend, or plant-based protein powder for the best results.
Expert Tips
- USE RIPE BANANAS - There are many reasons to use ripe bananas in banana bread. Firstly, they are softer in texture, making them 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 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
- Chocolate Chip Banana Bread - Add semi-sweet chocolate chips. Fold in with the walnuts.
- Chocolate Banana Bread - Incorporate ⅓ cup of cocoa powder into the dry ingredients and use chocolate protein powder.
- Vegan Protein Banana Bread - Use plant-based Kodiak pancake mix. Make sure to use dairy-free milk and vegan protein powder. Finally, swap the eggs for flax eggs. To make two flax eggs, combine two tablespoons of flax meal and six tablespoons of water and allow the mixture to sit for five minutes before use.
Storage
- STORE - Transfer slices to an airtight container. Store in the refrigerator at room temperature for up to 5 days or up to one week.
- 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.
Delicious Protein Recipes
- Banana Protein Muffins
- Carrot Cake Protein Muffins
- Peanut Butter Protein Muffins
- Apple Cinnamon Protein Muffins
- Blueberry Oat Protein Muffins
What To Serve With Banana Bread
Enjoy a slice of banana bread at room temperature or warm. For additional protein, slather a piece of bread in nut butter like almond butter or peanut butter. For other protein-based toppings, reach for Greek yogurt or cottage cheese, then drizzle the slice with honey.
Frequently Asked Questions
The top will be golden brown, and when a toothpick is inserted into the center, it will come out clean.
Accurate measuring is vital for baking. 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.
Generally, banana bread is not a particularly good source of protein, but this bread has 13g of protein per slice, making it a protein-packed option.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 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? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
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!