This Protein Banana Bread is the ultimate healthy bake for anyone craving something sweet without derailing their goals. Soft, moist, and studded with chocolate chips, it’s the perfect high-protein treat to enjoy for breakfast, a snack, or dessert — all with just 176 calories per slice.
If you love macro-friendly baked goods, don’t miss our Chocolate Protein Brownies for more indulgent, high-protein option!
Protein Banana Bread
If you’re after a high-protein bake that tastes like the real deal, this Protein Banana Bread has you covered. It’s soft, sweet, and studded with chocolate chips — perfect when you want something comforting without blowing your macros.
We mash ripe bananas with vanilla whey protein, oats, and fat-free yoghurt, then bake it low and slow for a moist, fluffy loaf that’s packed with flavour. Each slice has just the right amount of indulgence, with melty chocolate chips in every bite.
Each serving delivers 10g of protein and just 176 calories, making it ideal for breakfast, meal prep, or an afternoon snack that feels like a treat.
Why We Love this Recipe
- High in Protein: Each slice packs 10g of protein to help you hit your goals without relying on shakes.
- Low in Calories: At just 176 calories per slice, it’s perfect for a guilt-free treat any time of day.
- Perfect for Meal Prep: Bake once, slice into eight, and you’ve got snacks or breakfasts sorted for the week.
What Is Protein Banana Bread?
Protein banana bread is a high-protein twist on the classic recipe, often made using whey or plant-based protein powder. It keeps the deliciously soft and moist texture you expect from banana bread but adds extra protein — perfect if you’re trying to meet your daily intake without resorting to shakes.
By using blended oats instead of refined flour, fat-free yoghurt for moisture, and a mix of sweetener and ripe bananas, this version stays lower in calories without sacrificing flavour.
Protein Banana Bread Nutrition
This high-protein Protein Banana Bread strikes the perfect balance between sweet indulgence and smart snacking. With a soft, moist texture and rich banana flavour in every bite, it’s a wholesome treat that fits easily into your day. Here’s the nutritional breakdown per slice:
Calories: 176
Protein: 10g
Carbs: 24g
Fat: 5g
Ingredients
- Bananas: Ripe bananas provide natural sweetness, moisture, and that unmistakable banana bread flavour.
- Vanilla Whey Protein Powder: The key to boosting protein without affecting texture.
- Eggs: Help bind the ingredients and add structure.
- Milk: Adds lightness and keeps the batter smooth.
- Fat Free Yoghurt: Makes the loaf moist and ups the protein content.
- Blended Rolled Oats: A wholesome flour replacement, rich in fibre and slow-digesting carbs.
- Sugar Free Maple Syrup: Adds sweetness with fewer calories.
- Cinnamon, Baking Powder, Baking Soda Vanilla Extract: For flavour and lift.
How to Make Protein Banana Bread
See recipe card for ingredient quantities and full instructions.
Start by preheating your oven to 180°C (fan) and lining your loaf tin with baking paper.
In one bowl, mash the bananas and mix in the eggs, semi-skimmed milk, yoghurt, vanilla extract, and sugar-free maple syrup. I use an electric whisk to keep it light and fluffy.
In a second bowl, stir together the blended oats, whey protein powder, cinnamon, baking powder, baking soda, sweetener, and salt.
Combine the two mixtures gently, folding until just incorporated. Then stir through most of the chocolate chips, reserving a few to sprinkle on top.
Pour into the prepared tin, top with the remaining chocolate chips, cover fully with tin foil, and bake for 40–45 minutes. Once done, let it cool in the tin for 10 minutes before slicing into 8 protein-packed pieces.
Tips
- Cover with foil: This traps moisture and stops the top from burning before the inside is cooked.
- Use very ripe bananas: The more brown spots, the better — they’ll add sweetness and depth of flavour.
- Cool before slicing: It firms up as it cools, making cleaner slices.
Recipe Variations & Substitutions
- Swap the chocolate chips: Use chopped nuts, dried fruit, or dark chocolate chunks instead.
- Go dairy-free: Use almond or oat milk and a plant-based yoghurt.
- Switch the Protein Flavour: Vanilla works perfectly, but chocolate, cinnamon, or even caramel protein powder can change up the flavour profile.
Storage
Store your protein banana bread in an airtight container in the fridge for up to 4 days.
You can also freeze individual slices: wrap in cling film and pop in a freezer-safe bag.
To reheat, just microwave for 20–30 seconds for a warm, gooey treat.
Frequently Asked Questions
Yes, just replace the protein powder with an equal amount of oat flour. It won’t be as high in protein, but the texture will stay soft and moist.
Yes, just thaw it slightly before blending so it mixes smoothly with the protein powder.
This can happen if the batter is a little too runny or the chips are too heavy. To help prevent this, lightly coat the chocolate chips in a bit of oat flour before folding them into the batter.
More High Protein Dessert Recipes
After you try this Protein Banana Bread Recipe, let us know your thoughts! Follow us on Instagram for more high protein, low calorie recipe ideas.
Protein Banana Bread
Equipment
- Oven
- Aluminium foil (Aluminum Foil)
- Baking paper (Parchment Paper)
- Electric Whisk
- Mixing Bowls
- Loaf Tin (Loaf Pan)
Ingredients
Wet Ingredients
- 3 Ripe Mashed Banana
- 2 Large Eggs
- 60 ml Semi Skimmed Milk (2% Milk)
- 60 ml Fat Free Greek Yoghurt
- 60 ml Sugar Free Maple Syrup
- 1 tsp Vanilla Extract
Dry Ingredients
- 2 scoops Vanilla Protein Powder
- 80 g Rolled Oats (blended into oat flour)
- 1 tsp Ground Cinnamon
- 2 tsp Sweetener
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 50 g Chocolate Chips
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) and line a loaf tin with baking paper.
- Mash the bananas in a mixing bowl until smooth.
- Whisk together the wet ingredients: Add eggs, milk, yoghurt, vanilla extract, and maple syrup to the mashed bananas. Use an electric whisk to combine.
- Mix the Dry Ingredients: In a separate bowl, mix the protein powder, oat flour, ground cinnamon, sweetener, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and fold in most of the chocolate chips, saving some for the topping.
- Pour into the Tin: Pour the batter into the prepared loaf tin, spreading it out evenly. Sprinkle the remaining chocolate chips on top.
- Bake: Cover the top of the tin loosely with tin foil to prevent over-browning. Bake in the preheated oven for 40-45 minutes, or until a knife inserted into the centre comes out clean.
- Cool: Remove from the oven and allow the banana bread to cool in the tin for 10 minutes.
- Serve: Slice into 8 pieces and enjoy as a protein-packed snack or dessert.
Notes
Banana Bread Tips:
• This banana bread keeps well in the fridge for up to 4 days and can also be frozen in individual slices.• Use extra ripe bananas for maximum natural sweetness.
