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This protein banana bread is moist, fluffy, and full of rich banana flavor with melted chocolate chips in every bite. It’s a gluten-free, dairy-optional loaf that delivers 9 grams of protein per slice without sacrificing taste or texture. Whether you need a post-workout snack, breakfast boost, or meal prep win, this is the high protein banana bread recipe you’ve been looking for.
Why You’ll Love This Recipe
If you've struggled with protein banana bread recipes that turn out dry, dense, or oddly textured, this one's for you. Using overripe bananas for natural sweetness, Greek yogurt for moisture, and your favorite vanilla protein powder, the result is a moist protein banana bread recipe that tastes just like your favorite bakery loaf-without the added sugar or gluten.
The combination of pantry staples, chocolate chips, and just the right balance of wet and dry ingredients creates a protein-packed banana bread that's perfect for a quick breakfast, a healthy snack, or a meal prep protein banana bread option for busy weeks. If you love my Chocolate Protein Cheesecake, you'll definitely want to try this next!
Ingredients You’ll Need
- Gluten-free 1:1 flour - King Arthur or Bob's Red Mill work well. Only use blends labeled 1:1 for best results.
- Baking soda + salt - Helps the bread rise and enhances flavor.
- Vanilla protein powder - Choose a clean, neutral-tasting whey or vegan blend. The type of protein you use can impact texture and taste. Whey isolate creates a softer crumb, while plant-based powders may absorb more moisture and result in a denser loaf.
- Overripe bananas - The riper, the better! They add moisture and natural sweetness.
- Coconut sugar + maple syrup - Keeps the loaf refined-sugar-free with deep flavor.
- Eggs - Bind the ingredients and add structure.
- Coconut oil - Adds healthy fat and softness. Can sub with avocado oil or melted butter.
- Plain Greek yogurt - Boosts moisture and protein. For a dairy-free protein banana bread, use a plant-based yogurt.
- Vanilla extract - Enhances sweetness.
- Dark chocolate chips - Optional, but recommended for that classic chocolate chip banana bread flavor!
How To Make Protein Banana Bread
Step 1: Preheat oven to 350°F. Line a loaf pan with parchment or grease it. In a large mixing bowl, whisk together gluten-free flour, baking soda, salt, and protein powder.
Step 2: In a separate bowl, mash the bananas well.
Step 3: Add coconut sugar, maple syrup, eggs, coconut oil, yogurt, and vanilla to the mashed bananas. Mix until fully combined.
Step 4: For a smoother texture, blend with an immersion blender until creamy (optional).
Step 5: Gently fold the dry ingredients into the wet until just combined.
Step 6: Stir in chocolate chips, reserving a few for the top of the bread.
Step 7: Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top.
Step 8: Bake for 55-60 minutes, or until a toothpick comes out clean. Cool completely on a wire rack before slicing.
Expert Tips
- Try cinnamon or pumpkin spice for a cozy seasonal variation-this loaf adapts well year-round.
- For a fluffier loaf, don't overmix once you add the flour.
- Let it cool fully to avoid a gummy center.
- If using plant-based protein, consider adding an extra tablespoon of yogurt to improve moisture.
- Swap in almond butter or peanut butter for a nutty twist.
Recipe FAQs
Whey isolate or casein blends work well for texture. If dairy-free, choose a smooth plant-based option like pea protein.
Dryness usually means too much protein powder or overbaking. Stick with the ratios in the recipe and check for doneness at 55 minutes.
Yes! Use a smaller loaf pan and bake at 325°F for 25-30 minutes. Check frequently.
Absolutely. Slice and freeze in individual bags for a quick protein banana bread snack on the go.
Whey protein tends to create a softer crumb. Plant-based proteins often absorb more liquid, which can dry out the bread or create a rubbery texture if not balanced with extra moisture.
This easy protein banana bread recipe is everything you want in a healthy loaf-moist, macro-friendly, and totally satisfying. If you try it, leave a comment or rating, and let me know your favorite add-ins or protein powder picks. Looking for more fitness snacks? Check out my Healthy Chocolate Protein Mug Cake next!
More High-Protein Recipes
Easy Vegan Baked Oats with Protein Powder
Easy Healthy Banana Protein Muffins Recipe
Best Gluten-Free Protein Banana Bread with Chocolate Chips
Equipment
- loaf pan
Ingredients
- 1 ⅔ cups Gluten Free 1:1 Measure for Measure Flour, I like King Arthur Baking brand
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup vanilla protein powder
- 3 medium ripe bananas
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 2 large eggs, room temperature
- ¼ cup coconut oil, melted and cooled
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- ¾ cup dark chocolate chips
Instructions
- Preheat oven to 350. Line a loaf pan with parchment paper or grease with cooking spray.
- Combine the gluten free flour, baking soda, salt, and protein powder in a bowl and set aside.
- Add the bananas to another bowl and mash. Add in the coconut sugar, maple syrup, eggs, oil, yogurt, and vanilla. Mix until combined. I like to blend with an immersion blender to get it nice and smooth.
- Add the dry ingredients into the wet ingredients and fold until just combined.
- Add chocolate chips, saving a few for the top.
- Pour batter into your loaf pan and sprinkle more chocolate chips on top.
- Bake for 55-60 minutes or until a toothpick comes out clean. Let it cool COMPLETELY before slicing. Enjoy!
Notes
Expert Tips
- Mix-ins: You can add chopped walnuts, almonds, pecans, or another nut if desired. Omit the chocolate chips if preferred.
- Variations: Swap the gluten-free flour blend for all-purpose flour if you're not gluten-free. If desired, you can try using chocolate protein powder instead of vanilla.
- Muffins: If you're looking for a muffin version, check out these Protein Banana Muffins.
- Substitutions: To make this recipe dairy-free, use non-dairy yogurt, vegan protein powder, and dairy-free chocolate chips.
- Flour: I don't recommend substituting almond flour, oat flour, or coconut flour in this recipe. Only a 1:1 gluten-free baking flour is recommended as various flours require different amounts of moisture, and this recipe has not been testing with alternatives.
Serving Tips
Serve your slice of protein banana bread by itself or with a little butter. Serve warm or cold, depending on your preferences.Storage Tips
Store leftovers in an airtight container and keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, let your bread cool completely. Slice, then store the individual slices in a freezer-safe container or Ziploc bag and freeze for up to 2-3 months. For longer storage, wrap each slice in plastic wrap before storing.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This is really good and easy to make! I am on a low FODMAP diet, so I made my dairy-free and it was still delicious. Highly recommend.
Delicious and wonderful texture! My kids love this recipe!!
This was delicious!
I’m not sure which I enjoyed more – this recipe, or that none of my measuring cups felt left out when making this (literally used every single one of them lol) – I made the dairy free version, subbed unsweetened applesauce for the coconut oil, and added cinnamon – it was delicious! Will definitely be making this again! Thank you for another great recipe!
This recipe was easy to follow and the result was a moist, satisfying texture that is sometimes hard to get with GF recipes. I’m enjoying it for breakfast, but would be a satisfying snack or even dessert.
Hi, can you sub regular sugar here?
I used regular sugar and got a great result.
Can you use vital proteins collagen in place of the protein powder?
Yes!
This was delish!!
Thank you!!
Delicious! Love the extra protein and didn’t last a day in our house. Already making my second loaf!
Thank you!!