High Protein Banana Bread with Chocolate Chips – This customizable recipe uses protein powder and skips the sugar for a nutritious and delicious breakfast treat or anytime snack that is low(er) carb but super satisfying!

Loaf of high protein banana bread with chocolate chips. 1 slice is cut in front of the loaf.

Why We Love This Recipe

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 health 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. It can also be made gluten-free, nut-free, and dairy-free as well.

You bread-er believe this recipe is a keeper!

Nutrition Notes

Please 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 healthy dose of vanilla protein powder.

The exact ratio of protein 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 and their protein contents so our nutritional facts may vary as well based on what you select.

Loaf of high protein banana bread with chocolate chips. 3 slices are cut in front of the loaf.

Ingredients You Need

  • All-purpose flour – for a lighter and fluffier crumb versus bread flour
  • Vanilla-flavored protein powder – any variety you like (no vanilla extract needed!)
  • Keto sweetener – like erythritol
  • Butter – melted and slightly cooled
  • Eggs – room temperature
  • Bananas – very ripe, brown to black in color
  • Milk – any type
  • Baking powder – leavening agent to get that classic light spongey texture
  • Salt – a pinch to balance the sweetness
  • Unsweetened shredded coconut – optional, but adds a great texture and lightly nutty sweet taste
  • Chocolate chips – optional, your choice of regular or keto chips
Thick slice of healthy chocolate chip banana bread on a white plate, with a pat of butter on top.

How to Make Banana Bread with Protein Powder

Preheat the oven to 350°F. Set out a standard 5×9-inch loaf 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.

Metal bowl with batter, mixing paddle in the bowl.

Scrape the bowl with a rubber spatula, then turn the mixer on low. Beat in the milk, baking powder, and salt.

Get the Complete (Printable) Healthy Protein Banana Bread Recipe + Video Below. Enjoy!

Metal bowl of batter.

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.

Hand with measuring cup adding sweetener to the batter.

Then turn on low, once again, and stir 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.

Batter smoothed out in a white loaf pan.

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.

Baked loaf of low carb high protein banana bread with chocolate chips in a white loaf pan.

Then allow the banana bread to cool in the pan for another 10 to 15 minutes before flipping it out onto a cooling rack.

Pro Tip: You can serve banana bread right away, but it cuts better when it is allowed to cool all the way to room temperature.

Loaf of high protein banana bread with chocolate chips. 3 slices are cut in front of the loaf.

Recipe Variations

  • Gluten-free – for gluten free banana bread 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
  • Vegan – use plant-based swaps for the butter and milk, then use vegan egg substitute
  • Protein powder – choose any type you like, made with your preference of protein (like soy, pea, or whey protein powder) in vanilla or cinnamon flavor
  • Sweetener – depending on dietary preferences you can use keto-friendly erythritol, coconut sugar, or regular cane sugar if you like
  • Protein 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
Thick slice of healthy chocolate chip banana bread on a white plate, with a pat of butter on top.

Frequently Asked Questions

What to put on banana bread?

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, or your favorite nut butter!

Is banana bread considered healthy?

Typically no. Banana bread is one of those classic not-so-healthy morning items like breakfast pastries and muffins… Sure, they give you a nice burst of energy and, yes, are healthier than other baked goods like cookies and cakes. However, like all things that contain sugar (or alternative), this healthy chocolate chip banana bread should be enjoyed in moderation.

What is the best way to store homemade banana bread?

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.

Can you freeze banana bread?

Yes, 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.

Thick slice of healthy chocolate chip banana bread on a white plate, with a pat of butter on top.

Looking for More Low Carb Recipes? Be Sure to Also Try:

Loaf of high protein banana bread with chocolate chips. 1 slice is cut in front of the loaf.
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High Protein Banana Bread (Lower Carb!) Recipe

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
This customizable chocolate chip banana bread recipe uses protein powder and skips the sugar for a nutritious, healthy, and delicious breakfast treat or anytime snack that is low(er) carb but super satisfying!
Servings: 12 slices

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.

Video

Notes

*Salt – It’s come to our attention that some protein powders contain higher sodium than others. Originally, I added 1 tsp of salt to this recipe, but have lowered it to make sure the bread isn’t overly salty with your protein powder. If using salted butter (instead of unsalted) you can omit the salt completely.
Wrap the loaf tightly in plastic wrap, or place in a zipper 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 tight in plastic wrap and then in a layer of aluminum foil. Store in the freezer for up to 3 months.

Nutrition

Serving: 1slice, Calories: 303kcal, Carbohydrates: 35g, Protein: 17g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 80mg, Sodium: 145mg, Potassium: 227mg, Fiber: 2g, Sugar: 11g, Vitamin A: 369IU, Vitamin C: 2mg, Calcium: 104mg, Iron: 2mg
Course: Breakfast, Dessert, Snack
Cuisine: American, Low Carb
Author: Sommer Collier
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