High Protein Banana Bread
by Sommer Collier — last updated on Jan 15, 2026 
I love sweet snacks and breakfast items, and this High Protein Banana Bread is one that I can actually feel good about. It’s moist, sweet, and totally comforting. Plus, it’s packed with a whopping 17 grams of protein per slice!
Banana bread is one of my all-time favorite comfort foods. I love its 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 good-for-you chocolate chip banana bread recipe made with protein powder… This version leans more low-carb than my oat banana bread, and it can be made with your favorite sugar-free sweetener.
Sarah Shipp – ⭐⭐⭐⭐⭐ 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.
Sommer’s Recipe Highlights
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! Sounds like a win all around in my book.
Easy to Customize – Keep things super simple with a classic bread, or mix in all kinds of tasty extras like chopped nuts or coconut shreds. I’ve got some pretty sweet ideas in the ingredients section below!
Absolutely Scrumptious – The family is going to pounce on this golden, lightly crisp, fluffy, and tender bread! It tastes just as good – if not better – than traditional 2 banana bread recipe studded with chocolate chips.
Key Ingredients and Tips
- All-purpose flour – To get that traditional fluffy texture, I use a classic all-purpose flour. But sometimes I switch it up, and I use a gluten-free alternative.
- Bananas – I cannot stress how important it is to use very ripe bananas! To get the best version of this banana bread, I always use softened bananas with brown to black peels.
- Vanilla flavored protein powder – To get that serious boost of protein and subtle vanilla flavor, I love to add my favorite vanilla flavored protein powder.
- Erythritol – The ripe bananas give this bread that classic banana flavor, and to amplify the sweetness, I use a pinch of erythritol, which is a keto sweetener.
- Milk – I use whatever kind of milk I have on hand – whether that’s dairy or plant-based. It helps loosen the batter just a bit, so that the bread doesn’t come out too thick.
- Shredded coconut – For a subtle, crunchy texture, I add unsweetened shredded coconut. It gives a slight tropical twist without overpowering the rest of the flavors.
- Chocolate chips – And is banana bread really banana bread without some gooey chocolatey-ness? I love to stir in a handful of keto chocolate chips.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the oven and pan – The first thing I do is preheat the oven to 350 degrees Fahrenheit. I grab my baking pan, which is usually a standard 5×9-inch version, and I grease it with a little bit of butter.
Mix the wet ingredients – Then I blend the sweetener, melted butter, and eggs in a large mixing bowl, and once those are combined, I add in the ripe bananas and mix again. I basically blend all the ingredients until they’re perfectly smooth.
Combine the dry ingredients – Once the bananas are blended in, I add the rest of the dry ingredients and the milk. I like to use an electric mixer, and I set it to beat on low during this step. Once the batter is smooth, I add in the shredded coconut and half of the chocolate chips.
Pour the batter – It’s almost baking time, but first, I pour the batter into the greased loaf pan and top it off with a sprinkle of the remaining chocolate chips.
Bake – Next, I slide that pan right into the prepped oven, and let it bake for 40 minutes. Then I cover it with some aluminum foil and I bake it for another 15-20 minutes.
Cool and serve – I always use the toothpick test to check if the banana bread is ready. Once it comes out clean, I let the bread rest on a cooling rack for 15 minutes. Once it’s cooled down, I slice it up and dig right in!
Recipe Variations
- Flour – Swap all-purpose flour with your favorite GF-friendly alternative or oat flour, which also works great!
- 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. This will change the dietary facts below.
- 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.
Serving Suggestions
I love to enjoy this protein-packed version of banana bread at any point during the day. Whether it’s for breakfast, a midday snack, or an indulgent dessert, here are some of my favorite ways to dress it up:
- A smear of butter
- A dollop of your favorite nut butter — homemade peanut butter, almond butter or pistachio butter.
- Pair it with some Greek yogurt and fresh berries
- A drizzle of Nutella
Frequently Asked Questions
The quickest way to ripen bananas is by baking them unpeeled at 300 degrees Fahrenheit for 15-30 minutes until the peels darken. Check out my Make sure to let them cool before peeling.
That’s probably because you overmixed the batter, so the best way to avoid a dense banana bread is by mixing just until the ingredients are combined.
Yeah! Separate the batter into a lined muffin tin and bake them for about 22 minutes at 350 degrees Fahrenheit. These are great for meal prepping, too.
Storing
Wrap the baked 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.
This is a great recipe for baking and freezing! After the baked loaves have cooled completely, wrap them tightly 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.
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More Banana Bread Recipes You Might Like:
High Protein Banana Bread
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.
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!