Baking with protein powder can be really difficult because of its density, lack of gluten, and taste, but this banana bread is one of my favorite and boasts about 90 grams of protein per loaf! It does make a large loaf (9×5″) though, so depending on your pan size you may have a little extra batter.

I highly recommend using mini chocolate chips for this loaf — distributing the chocolate well might help disguise any lingering protein flavor (to be honest, I didn’t even remember I had put protein powder in it until after I’d had a few slices) (and, to be fair, I’ve never tried this without mini chocolate chips).

Protein Banana Bread

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Keyword: banana bread


  • 4 browned bananas (medium-large sized)
  • 3 tbsp oil (any)
  • 90 grams sugar
  • 1 egg
  • 1 tsp vanilla extract (optional)
  • 64 grams almond flour
  • 60 grams protein powder (I like unflavored pea protein)
  • 125 grams all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 oz mini chocolate chips and/or coconut flakes


  • Preheat oven to 350˚F. Butter the loaf pan.
  • Mash and mix oil, sugar, and bananas into a bowl. Don't waste the stringy parts.
  • Add in egg and vanilla.
  • Add the almond flour and protein powder and mix into the bowl.
  • Combine the all purpose flour, baking soda, and baking powder in a measuring cup, then add to the mix. Add any add-ins you'd like. Stir batter until just combined. 
  • Pour into loaf pan and bake at 350˚F for about 55 minutes.
  • Don't worry if it sinks a bit. Best taste if cooled completely!


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