Protein Banana Bread (Protein Powder)

Protein banana bread is delicious, super easy to make and has lots of extra protein (versus a normal banana bread). It is great as a post workout snack or a tasty way to add more protein to your diet. This recipe uses protein powder as an easy way to add protein & different flavors to a banana bread.

Protein Banana Bread – Made With Chocolate Flavored Plant-Based Protein

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

You can use plain, chocolate or vanilla protein powder to make my protein banana bread. Personally, I think chocolate protein banana bread tastes best! Just make sure use UNSWEETENED protein powder. My protein banana bread recipe works well with either plant-based protein powder or whey protein powder.

Of course, you can add even more protein to your protein banana bread by throwing in some chopped walnuts or chopped pecans.

Protein Banana Bread – Made With Plain Whey Protein

This protein banana bread recipe takes a little bit longer than many of my other banana bread recipes. Why? Because you need a little extra time to let the protein powder absorb some moisture during the mixing process. See the details in the instructions & tips section below.

Ingredients

• 2 Cups – Mashed Bananas (Ripe) – 2 cups of mashed bananas equals ROUGHLY 4 large bananas. However, use exactly 2 cups of mashed bananas for the best results (so banana bread is not too dry or wet).
• 1/2 Cup – Vegetable Oil – Use a neutral tasting vegetable oil such as corn, canola or light/mild olive oil
• 2 – Large Eggs – Not extra large or jumbo eggs
• 1 Cup – Light Brown Sugar – Use 3/4 cup of light brown sugar if you prefer less sweet banana breads
• 1/2 Cup – Protein Powder (Unsweetened) – You can use plain, chocolate or vanilla unsweetened protein powder. I like chocolate the best! FYI – Do not use sweetened protein powder or the banana bread will come out too sweet!
• 1 1/2 Cups – All Purpose Flour
• 1 Teaspoon – Vanilla Extract
• 1 Teaspoon – Baking Soda
• 1 Teaspoon – Baking Powder
• 1/2 Teaspoon – Salt
• Optional – 1 Teaspoon – Ground Cinnamon – Some people really like to add ground cinnamon to the batter, especially if their bananas are not super ripe. Also adds more flavor to banana breads made with plain protein powder.
• Optional – 1/2 Cup – Chopped Walnuts (or Chopped Pecans) – Chopped walnuts or pecans adds even more protein!

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 inch metal bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Protein Powder – Plant-Based Protein or Whey Protein

Whey Protein Powder, Mashed Bananas & Brown Sugar – Before Being Mixed Together

Instructions

• Preheat oven to 325 degrees F.
• Mash bananas with a fork.
• Lightly beat eggs.
• Mix bananas, vegetable oil, eggs, sugar and protein powder together in a large mixing bowl. Stir until completely mixed.
• After mixing, let this mixture rest for at least 5 minutes (before adding any other ingredients). Why? The protein powder needs this extra time to absorb some moisture. Otherwise, the finished banana bread will taste dry. See the tips section below for more info.
• After the 5+ minutes, mix in the remaining ingredients. Stir until the batter is fully mixed. FYI – I prefer to use a large spoon to mix the batter. An electric mixer can overmix the batter and this can lead to gummy & rubbery banana breads.
• Optional – Mix 1/2 cup of chopped walnuts into the batter.
• Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Bake in an oven at 325 F for 60 to 65 minutes.
• Take out of the oven and let the banana bread cool down in the bread pan for 12-13 minutes. Do not remove the banana bread from the bread pan during this 12-13 minute cool down period. Use oven mitts as the bread pan will be very hot. FYI – Protein powder banana breads need a slightly longer “cool down” process than regular banana breads.
• After the 12-13 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1 to 2 hours. FYI – Longer is better as protein powder banana breads are structurally weaker than regular banana breads (so they are more likely to crumble or turn gummy if cut when warm). Moreover, a longer resting time means more time for the protein powder to absorb moisture.
• Please READ the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems.

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Helpful Tips

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as chocolate chip banana bread, Greek yogurt banana bread and blueberry banana bread.

• I recommended using either plain (non-flavored), chocolate or vanilla flavored protein powder.
• FYI – I like the chocolate flavored protein banana breads best.
• I would NOT recommend using more exotic flavored protein powders (e.g. fruity flavors) because protein powder’s chemical flavoring can react poorly to baking. The banana bread is more likely to come out tasting weird, bitter, etc.
• This recipe is based on using unsweetened protein powder. Do NOT use sweetened protein powders (e.g. made with sugar, stevia or artificial sweeteners). If you use sweetened protein powder, the banana bread will come way too sweet. The baking process can also make some artificial sweeteners come out tasting strange or bitter.
• Visitors – What protein powder flavor do you think works best when making protein powder banana bread? Please leave your protein powder flavor tips & suggestions in the comment section below.

• The protein powder measurement in my recipe is based in using a standard kitchen measuring cup and NOT the cup (scoop) included in many protein powder containers.
• I am not adding gram weight measurements to this recipe because the weights vary by type of protein powder (animal-based versus plant-based). However, my recipe works with volume-based measurements (based on using a kitchen measuring cup).
• 1/2 cup of protein powder adds ROUGHLY 20 to 30 grams of protein. The variance in grams is due to differences between protein powder types (animal-based versus plant-based), brands, etc.
• Optional – For even more protein, you can add 1/2 cup of chopped walnuts or chopped pecans to the batter.
• Optional – Another way to boost the protein in this banana bread (instead of using chopped walnuts), you can add a 1/2 cup of hulled (shell-less) & unsalted sunflower seeds.
• Visitors – What extras do you like to add your protein banana breads? Chopped nuts? Fruit? Chocolate chips? Please post your protein banana bread variations & tips in the comment section below.
• Visitor variations – Lexy turned this into a gluten free banana bread and “used Bob’s Red Mill Gluten Free 1:1 Baking Flour”.

• With my recipe, the protein powder is mixed in with the wet ingredients. Why? Because protein powder takes longer to absorb moisture than all purpose flour. Moreover, after mixing the wet ingredients, sugar and protein powder together, you need to let this mixture rest for 5+ minutes (so the protein powder can absorb more of the recipe’s moisture) before adding the remaining ingredients (e.g. all purpose flour).
• Do NOT skip this 5+ minute “rest” period for the mixture or your banana bread will come out dry tasting after it is baked.
• Protein powder banana breads taste good after the 1 to 2 hour cool down. However, I think they taste better with a longer cool down time (e.g. 2 or more hours). Why? This means more time for the protein powder to absorb moisture.
• Moreover, I often find that my protein banana breads taste even better the second day after baking (as the protein powder has had even more time to absorb moisture).

• I have tested my recipe with whey protein powder as well as plant-based protein powder (see picture above). However, I have not tried it with casein protein or egg white protein-based powders.
• Protein powders are usually made from whey (a dairy-based protein), plant-based proteins (such as peas), casein or egg whites.
• Whey-based protein powders are dairy-based and are made from whey (a byproduct of making cheese).
• Plant-based protein powders are made from plants such as peas, soy, rice, hemp, etc.

• Protein powder requires more moisture than all purpose flour. Why? Because they absorb more moisture than all purpose flour. Thus you can not just substitute protein powder for the all purpose flour in your favorite banana bread recipe. You will also need to add some extra moisture (e.g. more mashed bananas, milk, etc.).
• Given the “dryness” issue with protein powder, my banana bread needs more mashed bananas. Therefore, this recipe uses 2 cups of mashed bananas versus many of my other banana bread recipes which use 1 1/2 cups of mash bananas. Nevertheless, more bananas = more banana flavor!
• Do NOT add more than 1/2 cup of protein powder to this recipe or the banana bread will come out tasting very dry. Protein powder acts differently than all purpose flour.

• Why add protein to banana bread? Protein is an essential nutrient that helps to build and repair muscles. Many people like to eat protein banana bread as a fun post-gym/workout snack.
• Others like to increase the protein in their diet because they think it makes them feel “fuller” and thus eat less.
• Visitors – Why do you want to make protein banana bread? To build muscle? Not getting enough protein in your diet? It makes you feel full & helps to control your appetite? Other? Please leave your reasons for using protein powder in the comment section below.

• Be aware that protein banana breads made with whey protein differ from protein banana breads made with plant-based proteins.
• Whey protein has a more neutral flavor whereas plant-based proteins often add some flavor based on the underlying plant ingredient used to make the powder. So use a protein powder that you like the taste of!
• Banana breads made with plant-based proteins may also be a little drier than those made with whey protein (given different moisture absorption rates). However, I think my recipe works well with both plant-based protein powders and whey-based protein powders.
• Protein powder banana breads might not rise as high and/or may crack more on the top crust (versus banana breads made with all purpose flour). Why? Some protein powders are gluten free and thus a protein powder banana bread might less structural “strength” (versus banana breads made with gluten). Gluten helps hold a banana bread to together as the banana bread rises.
• For other banana bread recipes with a little extra protein (and that do not use protein powder), you might want to check out my recipes for Almond Flour Banana Nut Bread (uses almond flour instead of all purpose flour), Easy Banana Nut Bread (made with chopped walnuts) and Greek Yogurt Banana Bread.

• Use RIPE bananas for the BEST flavor. Ripe bananas are soft and have a yellow peel covered with many small black spots. Hard yellow/green(ish) bananas are too starchy and have much less banana flavor. FYI – A beautiful pure yellow banana (without any spots) is not fully ripe!!
• Using UNRIPE bananas will result in a very bland banana bread (with little banana flavor).
• To avoid any recipe problems (e.g. the banana bread is too dry or too wet), you should use EXACTLY 2 cups of mashed bananas.

• Have only 1 1/2 cups of mashed bananas (and not the required 2 cups)??? You can make up the missing 1/2 cup of mashed bananas with Greek yogurt. Many people like to use Greek yogurt as a substitute for mashed bananas (given similar textures & moisture content).
• Therefore, instead using of 2 cups of mashed bananas to make this recipe, you would use 1 1/2 cups of mashed bananas and 1/2 cup of Greek yogurt (based on a measuring cup – not Greek yogurt container). This results in less banana flavor but more protein (as Greek yogurt is a nice source of protein).
• FYI – 1/2 cup of Greek yogurt has roughly 9 to 12 grams of protein. However, this can vary by brand, whether the Greek yogurt contains sugar & fruit, etc.

• Use a neutral-flavored vegetable oil (e.g. corn oil or canola oil) for the best results when making this protein banana bread. Strongly flavored oils (such as extra virgin olive oil) can negatively impact the flavor of the protein banana bread.
• If you want to use olive oil (e.g. for health reasons), I would recommend using a “mild” or “light” olive oil as it would have the least impact on the flavor of the protein powder banana bread.
• Some of my visitors like to use avocado oil in order to make their banana breads. Avocado oil has a neutral flavor and is high in monounsaturated fats. However, as you are probably aware, avocado oil is usually significantly more expensive than corn oil.

• Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy.
• Make sure to use level teaspoons & tablespoons when measuring ingredients (such as flour and baking soda). You can level off the ingredients in a measuring spoon or cup with the flat back of a butter knife or similar utensil. No “mountains” of ingredients in your measuring spoons & cups!! Adding too much of an ingredient can lead to recipe problems (such as too much flour can result in overly dry baked goods).

• To prevent your banana bread from sticking to the bottom of the bread pan, you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick pan or lining the interior of the bread pan with baking parchment paper.
• If you have trouble getting banana bread out of a bread pan and/or smudging the top of the banana bread when removing it from a bread pan, you can try using baking parchment paper (lining the interior of the bread pan). Baking parchment paper makes it easy for you to lift the banana bread out of the bread pan (without having to flip the bread pan upside down, etc.).
• Baking parchment paper is NOT regular paper. It is a specialty paper designed for use with baking.

• This doesn’t happen often but if the top of the banana bread looks too moist or undercooked, you should try the “toothpick test”. Gently push a long wooden skewer into the top of the bread and see if any batter sticks to the wooden skewer. If batter is sticking to the skewer then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with the wooden skewer.
• Instead of the “toothpick test”, some people like to use a bread thermometer to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200-205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.
• Problem with a sunken or collapsed middle in your banana bread? Then check out my Why Does My Banana Bread Sink In The Middle? page for reasons & potential solutions.

• Make sure that your oven has been completely preheated. If the oven has not been properly preheated, this quick bread could come out undercooked. I like to use a hanging oven thermometer to check my oven temperature and ensure the oven has been properly preheated.
• It takes roughly 10-20 minutes to preheat most ovens with some variability due to the size of the oven, planned baking temperature (hotter takes longer), etc.
• FYI – Do not open your oven during the baking process in order to “check” on the banana bread. This will allow the hot air to escape & cold air to rush in and this can cause your banana bread to collapse.

• Always try to use relatively FRESH baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your walnut banana bread.
• Store your ingredients (e.g. flour & sugar) in airtight containers to avoid “funky” flavors & smells being added to your baked goods. Airtight containers also prevent contamination by moisture (in the air), dust, pests, etc.
• Flour absorbs moisture from the air (if kept in an open bag and not an airtight container). This extra moisture can throw off recipes and leads to overly wet batter and/or underbaked banana bread. You know there is a problem when the flour looks “lumpy” and pours out with many clumps of flour. FYI – Sometimes, even new flour can have an excess moisture problem if the paper package is not tightly sealed. I occasionally have this problem with “generic” supermarket brand flour.

• This recipe uses all purpose flour. Do not use bread flour to make banana breads or they are more likely to turn out dense and/or gummy. Banana bread recipes work best with all purpose flour.
• Since this recipe uses all purpose flour (wheat based), it is not gluten free.
• Long-term storage – If you want to keep your banana bread for more than 1-2 days (depending on your home’s temperature & humidity), you will need to freeze it. Please read Bread Dad’s How To Freeze Banana Bread for more details.

• In case, you didn’t see this in the “equipment used to make this recipe” section, this recipe is based on using a standard 9 by 5 inch bread pan. This means that the interior of the bread pan (not exterior) measures 9 inches in length, 5 inches in width and 2 1/2 inches in depth/height. Of course, Bread Dads are crazy about exact measurements… thus the use of measuring tapes! Ha!
• Please use the suggested 9 x 5 bread pan to make this recipe. If you start using different sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior crust ratios (thus the need for different baking lengths), smaller pans are more likely to overflow, etc.

• My recipes are based on using a metal bread pan and NOT a glass bread pan. Glass bread pans bake faster than metal bread pans. If you use a glass bread pan for my recipes, you are more likely to overbake your banana bread (e.g. burnt crust).
• My recipes are based on using a regular oven and NOT a convection oven. Convection ovens bake faster than regular ovens and require less baking time than what is stated in my recipes.
• Place your banana bread in the middle of your oven. If you place it on the top or bottom racks, the banana bread may be too near the oven’s heating element and bake faster than expected.
• The nutrition information listed in my recipe “widget” below uses an estimate for protein powder based on whey protein powder. The nutrition information will be different if you use other types of protein powder (e.g. plant-based protein powder). Please read the labels on your ingredient packages for more accurate nutrition information.

• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• Always wear oven mitts/gloves when dealing with a hot oven and bread pan.
• For more delicious banana bread recipes (e.g. chocolate chip banana bread, cranberry banana bread or blueberry banana bread), please visit Bread Dad’s section on easy Banana Bread Recipes.

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Reference Sources

1. Wikipedia, Banana Bread
2. Wikipedia, Protein Supplement
3. Wikipedia, Whey Protein

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