You’re going to fall in love with this easy, one-bowl Protein Banana Bread! It tastes like classic banana bread but with a much better nutritional profile!

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I have the best protein banana bread recipe that’ll give you a moist, fluffy, yummy, and protein-filled bread loaf in under 60 minutes. Letting overripe bananas go to waste feels wrong, so making bread is the hack we all opt for. I love a classic banana bread recipe, but usually they fall into dessert category.

But what if I told you can turn banana bread into a healthy snack and enjoy over 11 grams of protein per slice? We’ll swap the traditional banana bread recipe for a high-protein version and have a snack that’s actually balanced AND sweet. Plus, it’ll taste just like regular banana bread so you can feel great about having a healthy snack that still tastes amazing.

Let’s bake this beauty together.

Why You’ll Love This Protein Banana Bread

The sweet goodness and fluffy texture of this cottage cheese banana bread makes it a comfort snack for times when you crave something filling. But if you want banana’s natural sweetness with extra protein folded into individual slices of a heart-filling loaf, this is the recipe for you.

Extra Protein Without Extra Work: I add cottage cheese for an easy protein lift. I also use some whey protein powder and almond flour to give it even more protein. Ripe bananas with brown spots give natural sweetness, so the tangy cottage cheese blends right in. You get a smooth texture that keeps everyone asking for more.

Simple to Prepare: You only need a few dry ingredients from the pantry and keep everything at room temperature for a consistent batter. You can then skip white sugar and rely on a little coconut sugar with the banana sweetness, which makes the recipe diet-friendly.

Moist Texture: Cottage cheese adds a soft crumb, along with three bananas that make it extra moist—you can also use whole eggs to ensure even baking. This bread isn’t crumbly, so it slices neatly for lunch boxes or quick breakfasts.

Perfect Snack for anytime: I grab a moderate serving size for breakfast or a post-workout treat. Leftovers keep their flavor with longer storage in the fridge or freezer.

Family-Friendly and Quick: I aim for the best results without extra fuss. The recipe doesn’t involve fancy steps, and everyone in my house loves the taste. It’s easy to whip up a loaf when we want something sweet but nutritious.

Gluten free and lower sugar: Almond flour makes this gluten free and we use a small amount of coconut sugar compared to a traditional banana bread recipe.

Ingredients Needed for this High Protein Banana Bread Recipe

The standard dry and wet ingredients you use for packing, slices of fresh fruit, and add-ons like chocolate chips, peanut butter, and any liquid sweetener will give you moist banana bread you’ll love. Here’s what you need to bake a whole loaf of protein bread:

Mashed bananas: They keep the bread moist and sweet without extra sugar. Make sure they are plenty ripe!
Large eggs: They bind the mixture and help with a light crumb, and of course they add to the protein amount.
Cottage cheese: It boosts protein levels. You can swap it with plain greek yogurt if that’s what you have on hand. It gives a slightly tangy taste but still helps add protein.
Vanilla extract: It complements the rest of the ingredients and increases the bread’s aroma.
Almond flour: It adds healthy fats and protein to your loaf!
Vanilla protein powder: It delivers extra protein without extra effort. I recommend one without added sugar. My favorite is this Just Ingredients Vanilla Bean Protein Powder.
Coconut sugar: Coconut sugar has a lower glycemic index than refined white sugar and gives a depth of flavor similar to maple syrup.
Baking powder: It raises the loaf so it doesn’t stay dense at the bottom of the pan.
Cinnamon: It gives a gentle warmth that pairs well with bananas. Cinnamon also helps keep your blood sugar balanced and has anti-inflammatory properties. (SOURCE)
Optional Add-ins: Dark chocolate chips, walnuts, or blueberries give flavor twists. I also bake banana protein muffins from the same batter for a quicker treat.

How to Make this Healthy Banana Bread Recipe

You’ll be surprised how easy this recipe is. You just need one bowl and no special equipment. For printable instructions, scroll down to the recipe card.

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
In a medium bowl, combine the mashed bananas, eggs, cottage cheese, and vanilla extract.
Add the almond flour, vanilla protein powder, baking powder, and cinnamon. Stir until combined.
Fold in any add-ins you are using.
Transfer the batter to the loaf pan. Bake for 50 minutes.
Allow to cool on a baking rack for 10 minutes before removing from pan and slicing to serve. Enjoy!

Variations You Can Try With this Banana Bread

I enjoy testing different spins on this recipe. If you want a gluten-free banana bread loaf or wish to go for a vegan protein powder, you can tweak this recipe to your liking. Here are some variations you can try in this recipe and still have the best taste plus a filling protein serving:

Swap the Protein Powder

You can replace whey with a plant-based blend or go with chocolate protein powder for a richer taste. Some people skip powders altogether and focus on other protein sources. I treat this approach like my other favorite things in baking because it offers flexibility. You can stick with the mild cottage cheese flavor or boost it with a stronger powder. I also adapt the same batter into protein banana muffins for quick snacks.

Make the Bread Vegan

You can replace eggs with flax eggs and use almond butter or non-dairy yogurt in place of cottage cheese. It’ll keep the loaf soft and remove animal products. But you still get a moist texture without dairy or regular eggs. I also have a dedicated vegan banana bread recipe if you want to try that one!

Make it Egg Free

If you have an egg allergy or are having trouble finding eggs in your area right now, use one of my vegan egg substitutes. I recommend the flax or chia eggs first as both will still provide some protein.

Customize with Add Ins

My family liked this best with chocolate chips. I use stevia-sweetened chocolate chips to avoid adding more sugar. Other add in ideas are walnuts, blueberries, strawberries, or even white chocolate chips. Have fun!

FAQs

Can I freeze this banana bread?

Yes. I slice it and store it in a freezer-safe container—it saves time because you can thaw a single slice for a quick snack. I reheat it in the microwave or a toaster oven.

Do I need extra bananas for more sweetness?

I don’t think it’s needed at all! You can add another half banana if you want an even sweeter taste. Overripe bananas work best because they have more natural sugar.

What’s the best way to prevent a dry loaf?

Follow the recipe as written! I measure the wet ingredients and dry ingredients carefully and use ripe bananas. I check the bread a few minutes before the recommended baking time. If the crust darkens too fast for your liking, cover it loosely with foil so the center stays moist. Don’t overcook your banana bread, either.

I hope you love this Protein Banana Bread as much as we do! If you try it (or any of my healthy recipes), please leave a comment and star rating–it’s so helpful! Share a photo of these on Instagram so I can see and I’d love to feature you.

Comments

cluster rush says

April 2, 2025 at 5:17 am

This information is useful.

Emily says

March 18, 2025 at 8:35 am

When I downloaded the ingredients list for this weeks meals, AP flour is listed and in parenthesis it says for the banana bread. Almond flour is not listed on there, so just wanted to double check that this recipe uses it, not all purpose flour.

- Maryea says
  
  March 18, 2025 at 3:34 pm
  
  Oh man! That was definitely a mistake. AP flour should not have been listed on the grocery list; almond flour is correct. Thanks for pointing this out!
  
Denice Swinnen says

February 11, 2025 at 3:01 pm

I’m sensitive to almonds. Can this be made with regular flour?

- Maryea says
  
  February 14, 2025 at 2:20 pm
  
  You can experiment, but it won’t be a 1-to-1 substitute. You’ll need less regular flour or it will be very dry.

Protein Banana Bread