I love a good banana bread, but when it’s also packed with protein and naturally sweetened, it becomes a go-to for both breakfast and post-workout fuel.
This protein banana bread recipe gives you two irresistible versions: a soft, cinnamon-spiced classic, and a cozy carrot cake twist with warming spices and pecans.
Whether you’re looking for a gluten-free snack, meal prep treat, or just a healthy way to use up overripe bananas, this loaf delivers on every level – flavor, texture, and nutrition.
Why You’ll Love This Recipe
Two flavors, one recipe – Classic banana or spiced carrot cake? You choose!
Naturally gluten-free – Made with oat flour and wholesome ingredients.
High in protein – Protein powder adds staying power and muscle fuel.
Not overly sweet – Lightly sweetened with banana and maple syrup.
Great for meal prep – Freezes well and travels perfectly.
What You’ll Need (Ingredient Highlights)
Oat flour: Gluten-free and fiber-rich, giving the bread a tender crumb.
Protein powder: Adds a nutritional boost; choose vanilla, chocolate, or peanut butter.
Overripe bananas: Provide natural sweetness and moisture.
Dairy-free yogurt: Coconut or almond yogurt keeps the loaf soft and tangy.
Coconut or avocado oil: Healthy fats that add richness.
Maple syrup: Natural sweetness with a warm, caramel-like flavor.
Carrot cake add-ins: Grated carrots, pecans, and warm spices like cinnamon and nutmeg.
Dairy-free frosting: Optional, but delicious – made with cream cheese and peanut butter or vanilla paste.
Pro Tips Before You Start
Use overripe bananas with brown spots for best flavor and sweetness.
Whisk dry ingredients well to evenly distribute leavening agents.
Don’t overmix the batter – stir until just combined for a tender loaf.
If the batter seems thick, add a splash of dairy-free milk to loosen it.
Let the loaf cool completely before slicing or frosting for best texture.
How to Make Protein Banana Bread (Two Ways)
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together oat flour, protein powder, baking soda, baking powder, salt, and cinnamon (plus ginger and nutmeg for carrot cake version).
Step 3: Combine the Wet Ingredients
Mash the bananas in a separate bowl.
Add dairy-free yogurt, melted coconut or avocado oil, maple syrup, vanilla extract (or paste), and eggs.
Mix until smooth.
Step 4: Make the Batter
Gradually fold the wet mixture into the dry ingredients.
Stir just until combined. If needed, add a splash of plant-based milk to loosen the batter.
For the carrot cake version, gently fold in shredded carrots and chopped pecans.
Step 5: Bake the Bread
Pour the batter into your prepared loaf pan.
Bake for about 48 minutes (classic version) or 50 minutes (carrot cake), until a toothpick inserted into the center comes out clean.
If using a larger or smaller loaf pan, adjust baking time accordingly.
Step 6: Cool Before Frosting
Let the bread cool in the pan for 10 minutes.
Then transfer to a wire rack and cool completely before slicing or adding any frosting.
Optional: Add Frosting
Mix together dairy-free cream cheese, maple syrup, peanut butter or vanilla bean paste, and a pinch of salt.
Spread on cooled loaf before serving.
What to Serve It With
A hot cup of coffee or chai latte
Sliced fruit or a dollop of coconut yogurt
Nut butter drizzle for extra protein
Crumbled into a smoothie bowl for texture
Variations / Substitutions
Change the flavor: Use chocolate protein powder for a richer twist.
Add mix-ins: Stir in dairy-free chocolate chips, chopped walnuts, or shredded coconut.
Use different yogurt: Any thick plant-based yogurt works—avoid runny types.
Make muffins: Pour batter into muffin tins and reduce bake time to 18–22 minutes.
No frosting? Sprinkle cinnamon sugar or chopped nuts on top before baking.
Storage & Leftovers
Room temperature: Store unfrosted loaf in an airtight container for up to 3 days.
Fridge: Keep in the fridge up to 6 days for longer freshness.
Freezer: Wrap slices individually and freeze for up to 2 months.
Thaw overnight or microwave briefly before eating.
FAQs
Can I use regular flour instead of oat flour?
Yes, but the texture may be more dense. Oat flour keeps it soft and gluten-free.
Can I skip the protein powder?
You can, but replace it with ¾ cup flour and adjust sweetness to taste.
Is this bread sweet?
It’s mildly sweet from bananas and maple syrup—perfect for breakfast or snacks.
Can I make this egg-free?
Try using flax eggs or a vegan egg replacer. Texture may vary slightly.
How do I toast pecans?
Spread them on a baking sheet and toast at 350°F for 6–8 minutes.
Can I use honey instead of maple syrup?
Yes, but it will change the flavor and isn’t vegan.
Does it taste like protein powder?
Not at all if you use a clean, high-quality brand like Truvani or similar.
Final Thoughts
This protein banana bread recipe proves that healthy eating can still be delicious and comforting.
It’s soft, fluffy, and full of flavor – whether you go with the classic banana version or spice things up with the carrot cake twist.
With optional frosting and endless mix-in potential, this loaf is one you’ll come back to again and again.
Protein Banana Bread
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Grease or line a loaf pan with parchment paper.
- In a large bowl, whisk together oat flour, protein powder, baking soda, baking powder, salt, and spices.
- In another bowl, mash bananas and mix in yogurt, oil, maple syrup, vanilla, and eggs until smooth.
- Add wet ingredients to dry, stirring gently until just combined.
- For carrot version, fold in carrots and pecans.
- See full steps with tips & photos → https://theboatshedcafe.com/protein-banana-bread/
