High Protein Banana Bread
by Sommer Collier — last updated on Aug 14, 2025 
This easy recipe for high protein banana bread with chocolate chips uses protein powder and skips the sugar for a nutritious and delicious breakfast treat or anytime snack with 17 grams of protein per slice! Plus, it’s lower carb and super satisfying!
Sommer’s Recipe Notes
Banana bread is one of my all-time favorite comfort foods. It offers natural sweetness and fruity, earthy undertones. Plus, its moist-carby texture is so appealing. Add in some chocolate chips, chopped nuts, or other goodies, and whoo, I am a happy camper!
However, even though banana bread contains fresh fruit, it is not exactly a healthy food. Today I’m sharing my favorite “Healthy” Chocolate Chip Banana Bread recipe made with protein powder… It’s leaning towards low carb, and can be made with your favorite sugar-free sweetener.
Why You’ll Love This High Protein Banana Bread Recipe
- Allergen-Friendly – With just a few swaps, you can easily make this recipe with your favorite sugar-free sweetener, and it can also be made gluten-free, nut-free, and dairy-free as well!
- Easy to Customize – Keep things super simple with a classic bread, or mix in all kinds of tasty extras. We’ve got some pretty sweet ideas in the Ingredients section below!
- Absolutely Scrumptious – The family is going to pounce on this golden, lightly crisp and chewy, fluffy and tender and moist bread! It tastes just as good – if not better – than traditional banana bread studded with chocolate chips.
Note: We are titling this recipe “Protein Banana Bread” not a low-carb banana bread because bananas themselves are high carb. Even if all the other ingredients are low-carb there will still be carbs in this recipe. However, it does contain much fewer carbs than traditional banana bread, and is balanced out well with a boost of vanilla protein powder.
Ingredients You Need
- Dry Ingredients – A combo of all-purpose flour, vanilla-flavored protein powder, keto sweetener alternative (like erythritol), baking powder and salt.
- Wet Ingredients – Melted and slightly cooled butter, large eggs, and milk.
- Extras – Here we’re using unsweetened shredded coconut for some nice texture, plus chocolate chips.
Recipe Variations & Dietary Swaps
- Gluten-free – Swap all-purpose flour with your favorite GF-friendly alternative. Oat flour will also work.
- Dairy-free – Use a plant-based butter substitute and nut milk, like almond or soy milk.
- Vegan – Use plant-based swaps for the butter and milk, then use vegan egg substitute like flax and water.
- Protein powder – Choose any type you like, made with your preference of protein (like soy, pea, or whey protein powder) in vanilla or chocolate flavor.
- Sweetener – Depending on dietary preferences you can use keto-friendly erythritol, maple syrup, coconut sugar, or regular cane sugar if you like.
- Banana bread add-ins – In place of or in addition to milk or dark chocolate chips and coconut you can try other goodies like peanut butter or white chocolate chips, chopped walnuts or pecans, or dried fruits.
How to Make High Protein Banana Bread with Chocolate Chips
Tips for Success – You can serve banana bread shortly after baking, but it cuts better when it is allowed to cool all the way to room temperature.
Find the full High Protein Low Carb Banana Bread recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Wrap the loaf tightly in plastic wrap, or place it in a freezer bag that’s sealed with all of the air squeezed out. Keep on the counter at room temperature for up to 5 days. For longer storage, you can keep the bread in the fridge, and it will last for up to a week or two.
- Freezing – This is a great recipe for baking and freezing! After the baked loaves have cooled completely, wrap them tight in plastic wrap and then in a layer of aluminum foil. Or place it in an airtight container. Store in the freezer for up to 3 months. Thaw the bread in the fridge overnight.
Serving Suggestions
I love to smear a soft pat of butter on a warm slice of banana bread. Or add a dollop of peanut butter, almond butter, pistachio butter – or your favorite nut butter!
If you aren’t too concerned with sugar or calories, you can’t go wrong with a spread of Nutella on a slice.
High Protein Banana Bread Recipe
Video
Ingredients
- 1 ½ cups all-purpose flour or GF baking mix
- ¾ cup vanilla flavored protein powder any variety
- ½ cup keto sweetener erythritol
- ½ cup melted unsalted butter slightly cooled (or coconut oil)
- 2 large eggs
- 2 very ripe bananas brown to black
- ¼ cup milk any variety
- 1 ½ teaspoons baking powder
- ½ teaspoon salt*
- ½ cup unsweetened shredded coconut
- ¾ cup chocolate chips keto chips
Instructions
- Preheat the oven to 350°F. Set out a standard 5×9-inch bread pan. Grease the bottom and sides of the pan well and set aside.
- Set out a large stand mixer, or a mixing bowl and hand mixer. Combine the keto sweetener, melted butter, and eggs in the mixer. Beat until well combined. Then peel the bananas and add the overly ripe fruit to the mixture. Beat again until mostly smooth.
- Scrape the bowl with a rubber spatula, then turn the mixer on low. Beat in the milk, baking powder, and salt. Then slowly add in the flour and protein powder, a little at a time. Once the mixture is smooth, scrape the bowl with a rubber spatula. Then turn on low, once again, and mix in the shredded coconut, and ½ cup of chocolate chips. *Reserve 2-4 tablespoons of chocolate chips to sprinkle over the top of the bread.
- Scoop the banana bread batter into the prepared pan, smoothing it into an even layer if needed. Sprinkle the remaining chocolate chips over the top.
- Bake in the center of the oven for 40 minutes. Then cover the top loosely with a piece of foil and continue to bake for another 15 to 20 minutes. *The foil protects the top from turning too dark.
- The banana bread is done when a toothpick inserted deep into the center of the bread comes out clean. Carefully run a knife around the edges of the pan to loosen the sides. Then allow the banana bread to cool in the pan for another 10 to 15 minutes before flipping it out onto a cooling rack.
- You can serve banana bread right away, but it cuts better when it is allowed to cool all the way to room temperature.
Notes
- Storing Leftovers – Wrap the loaf tightly in plastic wrap, or place it in a freezer bag that’s sealed with all of the air squeezed out. Keep on the counter at room temperature for up to 5 days. For longer storage, you can keep the bread in the fridge and it will last for up to a week or two.
- Freezing – This is a great recipe for baking and freezing! After the baked loaves have cooled completely, wrap them tight in plastic wrap and then in a layer of aluminum foil. Or place it in an airtight container. Store in the freezer for up to 3 months. Thaw the bread in the fridge overnight.
Nutrition
Frequently Asked Questions
Typically no. Banana bread is one of those classic good but not quite good-for-you morning items like breakfast pastries and muffins. Sure, they give you a nice burst of energy and, yes, are more nutritious than other baked goods like cookies and cakes. However, like all things that contain sugar (or alternative), this high protein chocolate chip banana bread should be enjoyed in moderation.
Each slice contains about 17 grams of muscle-building protein. However, the exact protein ratio in each slice will be determined by the type of protein powder that you choose. You can use whey protein, or plant-based protein powder like soy protein, or pea protein from any brand. All of these vary in their protein contents, so our nutritional facts may vary as well, based on what you select.
Excellent recipe. I swapped milk for Fairlife vanilla protein milk. I made them into muffins..for portion control, because I have been known to eat a whole loaf. Highly recommend this recipe, and will make again.
This is such an amazing banana bread! I will definitely make it again and again!
Why haven’t I ever thought to add protein powder to this!? I love making banana bread and now when we have it for breakfast, I feel sooo much better about it. Thank you!
Everyone in the house is addicted to this high protein banana bread! With the chocolate chips, we all had fun. Kids even topped it with whipped cream while me and my parents love serving it with our fave tea!
Holy bananas! My nutritionist told me to get more protein in my diet, and sometimes that really hard, and the last thing I want is to eat more chicken. haha so thank you so much for sharing this recipe!