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–+ servings
Banana bread slices on a parchment-lined cutting board.

Protein Banana Bread with Cinnamon Sugar Crust

Katelyn Theofanis
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. 
4.67 from 3 votes
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Prep Time 15 minutes
Bake Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices
Calories 348 kcal

Equipment

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

Calories: 348kcalCarbohydrates: 40gProtein: 13gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 57mgSodium: 436mgPotassium: 189mgFiber: 3gSugar: 25gVitamin A: 111IUVitamin C: 1mgCalcium: 174mgIron: 2mg
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