High Protein Banana Bread

5 stars (5 reviews)

I love a delicious pastry, 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!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American, Low Carb

Servings: slices

Calories: 303kcal

Author: Sommer Collier

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

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out a standard 5x9-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.

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