Made with the highest quality whey protein powder and nothing but natural, healthy ingredients, this High-Protein Banana Bread is a dream come true. Super moist and flavorful, it is also gluten-free, flourless, and super easy to make!
This is not a sponsored post. All the ideas, images and opinions here are my own.
I’ve been wanting to make a protein banana bread for some time now, and now that it’s done, I’m far from disappointed. It was so damn good!
The good part about recipe testing is that we now have enough healthy banana bread in the freezer for the next 6 months… and we’ll have to eat it in 3. #bloggerproblems
Why You’ll Absolutely Love this Protein Banana Bread Recipe
- Very Moist and Flavorful. Making this recipe, I made damn sure that the bread would be moist on the inside and crispy on the outside, because that is what you want of a good banana bread recipe, right? It also has just the right amount of sweetness. Love it.
- 100% Sugar-Free. I am using erythritol as a sweetener, sugar-free chocolate chips and the whey protein powder I am using (Vanilla Crème Prostar Whey) is low-carb and low-fat. (Use this link for 15% off!)
- Protein-Packed. Each slice of this delicious flourless banana bread contains 12 grams of protein (if sliced in 8 equal parts, click on the number of servings in the recipe card to change the amount ).
- Perfect Lunchbox Filler. This is a perfect recipe to include in your meal-prep routine. Wrap 1-2 slices in plastic (ideally separated by a piece of parchment paper) and place them in your lunchbox, you’ll thank me later.
Why is my Banana Bread Too Moist?
There are a few reasons why this might happen, the most common reason being that the oven temperature was too high.
Why is that? Well, if you bake banana bread at too high of a temperature, the crust will be ready before the center, so you will either end up with mushy banana bread or a charred crust. 325f is ideal, don’t rush it.
Another reason is simply that there are either too much liquid or too little dry ingredients.
Follow the measurements very closely, this is very important, especially for a banana bread recipe.
How do I Know When my Banana Bread is Done?
Start checking your banana bread at least 10 minutes before the end of the instructed baking time. Insert a toothpick or cake tester in the middle. When it comes out clean, it is ready.
Baking time will vary, so monitor your banana bread closely during the last 20 minutes if it is the first time making this particular recipe in your oven. Banana bread can be tricky, you don’t want to end up with charred crust and dry interior.
How do You Keep Banana Bread Moist?
Wrap the banana bread slices in plastic wrap, individually or in stacks, then place them in a sealed container for up to 2 days on the counter, up to a week in the fridge and up to three (3) months in the freezer.
If wrapping 2 or more slices together, it is best to place a piece of parchment paper in-between the slices.
Is my Banana Bread Batter Supposed to be Thick?
The batter should be thick enough that you need to use another spoon to scrape the batter off your mixing tool. Like a muffin recipe, you don’t want to over-mix your banana bread batter either. Small pockets of flour are ok.
Which Protein Powder did You Use for This Recipe?
For this recipe, I used Ultimate Nutrition’s Prostar Vanilla Crème Whey Protein Powder. (Use this link for 15% off!) I like the product very much, it tastes great and is very low in carbs and fat (2g carbs & 1g fat per scoop).
More Banana-Flavored Snacks
- Banana Protein Muffins
- Banana Oatmeal Protein Pancakes
- 3-Ingredient Banana Oatmeal Cookies
- Banana Caramel Chocolate Cups
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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High-Protein Banana Bread
This High-Protein Banana Bread is extra moist and very tasty! Entirely sugar-free and flourless, it contains 12 grams of protein per slice. This is the perfect post-workout treat.
- 2 1/2 cups almond flour
- 1/2 cup vanilla whey protein powder (Prostar Whey, 15% OFF through this link!)
- 1/2 cup erythritol
- 1 tsp baking powder
- 1 tsp xantham gum (Optional (for "gluten-like" elasticity))
- 1/2 tsp sea salt
- 3/4 cup sugar-free chocolate chips
- 1 cup banana (mashed (about 2 large bananas))
- 1/2 cup coconut oil (measured liquid)
- 2 eggs
Preheat oven to 325F.
Grease a banana bread pan using cooking spray.
Dry Ingredients. Stir 2 1/2 cup almond flour, 1/2 cup whey protein powder, 1 tsp baking powder, and 1 tsp xantham gum (optional) together in a large mixing bowl until well incorporated.
Wet Ingredients. Melt 1/2 cup coconut oil in the microwave, 45 to 60 seconds. In a large mixing bowl, pour the melted coconut oil then stir in 1/2 cup erythritol, mix until smooth. Crack the eggs in, one at a time, constantly stirring, until very smooth. Stir in the mashed banana, mix until smooth.
Mixing it all together. Pour the wet ingredients into the dry ingredients and stir slowly about 6 to 8 times. Gently fold in 3/4 cup sugar-free chocolate chips (You can keep a handful to decorate the top), mix until just incorporated. Do not over-stir. Small pockets of flour in the batter are ok. Pour the batter evenly into your greased pan.
Bake for 60 to 70 minutes. Start checking the banana bread at the 50-minute mark by inserting a toothpick in the center, it is ready when it comes out clean. Check it every 3 to 5 minutes if it is your first time baking this recipe in that particular oven.
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I use and trust!
I’d love to try to make this vegan. I don’t bake as much as I cook so I’m wondering, if I substitute vegan protein powder and flax eggs for the regular eggs, do I need to do anything else? Or just sub one for one and see how it goes?? Thinking about using apple sauce instead of the oil as well..
One Clever Chef says
Whey and plant-based protein powder behave very differently, so if you are not familiar with baking with it, I would not recommend it!
Love this recipe. I made this 3 times already. It’s so delicious!!! And I don’t feel guilty to eat it. Thank you for sharing.
One Clever Chef says
So glad! Thanks for stopping by! =)
I see that you mention 3 different amounts of protein which one is true? 10, 12 or 15 g per slice. I use an 9×5 loaf pan turned out awesome but I want to know what the macros would be, Protein, Carb and fat? TIA