This High Protein Banana Bread is a delicious and nutritious twist on the classic banana bread recipe. Made with vanilla protein powder and ripe bananas, this bread is soft, moist, and perfect for breakfast or a quick snack. It’s sweetened with a keto-friendly sweetener like erythritol, so it’s low in sugar and ideal for those following a low-carb or keto diet. The optional additions of shredded coconut and chocolate chips add extra flavor and texture, making this bread even more enjoyable. Whether you eat it fresh out of the oven or as a post-workout snack, this high-protein banana bread is sure to keep you satisfied!
INGREDIENTS
- All-purpose flour: 1½ cups, or use gluten-free baking mix for a GF option.
- Vanilla protein powder: ¾ cup, adds a protein boost to the bread.
- Keto sweetener: ½ cup, such as erythritol, to keep the bread low in sugar.
- Unsalted butter: ½ cup, melted, or use coconut oil for a dairy-free option.
- Eggs: 2 large, to bind the ingredients together.
- Bananas: 2 ripe, for natural sweetness and moisture.
- Milk: ¼ cup, any variety, for added moisture.
- Baking powder: 1½ tsp, for leavening.
- Salt: ½ tsp, to balance the flavors.
- Shredded coconut (optional): ½ cup, for added texture.
- Chocolate chips (optional): ¾ cup, for extra indulgence.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and grease a 5x9-inch loaf pan.
- Step 2:
- In a bowl, whisk together ½ cup keto sweetener, ½ cup melted butter, and 2 eggs until smooth. Add in the mashed bananas and mix well.
- Step 3:
- Stir in ¼ cup milk, 1½ tsp baking powder, and ½ tsp salt, ensuring everything is well combined.
- Step 4:
- Gradually fold in 1½ cups flour and ¾ cup protein powder, mixing until the batter is smooth. Stir in ½ cup shredded coconut and half of the chocolate chips, if using.
- Step 5:
- Pour the batter into the prepared loaf pan, then sprinkle the remaining chocolate chips on top.
- Step 6:
- Bake for 40 minutes, then cover with foil and continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7:
- Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Serving and Storage Tips
- This banana bread is best enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- For an extra protein boost, enjoy a slice with a slather of nut butter or Greek yogurt.
Helpful Notes
- To ensure your bread rises well, be sure to use fresh baking powder.
Tips from Well-Known Chefs
- Chef Emily recommends using a blend of almond and coconut flour for a low-carb and gluten-free option with added flavor and texture.
How to Make Perfect High Protein Banana Bread
To make the perfect high-protein banana bread, be sure to use ripe bananas as they provide natural sweetness and moisture to the bread. Mixing the wet and dry ingredients separately ensures that the batter comes together smoothly, and folding in the protein powder last helps maintain the soft, moist texture of the bread. If adding optional mix-ins like chocolate chips or shredded coconut, gently fold them in to avoid overmixing the batter.
FAQs
Can I use plant-based protein powder?
Yes, you can use any type of protein powder, including plant-based varieties, to suit your dietary preferences.
Can I make this bread without the protein powder?
Yes, you can omit the protein powder and replace it with an additional ¾ cup of flour or a gluten-free baking mix.