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Protein Banana Bread

This protein banana bread recipe takes everyone’s favorite quick bread and transforms it into a satisfying breakfast or snack. Moist, delicious, and loaded with chocolate chips in every bite!

Overhead view of protein 4 banana bread slices laying on countertop next to remaining loaf

People always joke about how banana bread is good for you because it’s made with bananas, but protein banana bread actually DOES have nutritional value. Greek yogurt, protein powder, eggs, and hemp seeds pack in the protein without making big changes to the flavor or texture you love.

So basically, not only are you getting all the deliciousness of moist, chocolate chip banana bread, you're also giving your body a boost with added protein. That’s a win to me!

Protein banana bread loaf cut to show moist interior and chocolate chips

Why You’ll Love This Protein Banana Bread Recipe

  • A delicious way to get your protein fix. Protein shakes day after day can start to get boring and they don’t always taste very good either. Recipes like protein banana bread, chocolate protein oatmeal, and matcha protein balls are things you’ll actually look forward to eating!
  • Customizable. Just like all the best banana bread recipes, there are so many options with this recipe! I share some of my favorite ideas below, but feel free to get creative with mix-ins and toppings.
  • Satisfying. Not only is protein banana bread delicious, but the added protein will leave you feeling satisfied and full for longer.
  • Perfect for any time of day. Enjoy a slice for breakfast, as a snack to get you over that afternoon slump, or with a dollop of sweetened whipped cottage cheese for dessert at the end of the day.
Overhead view of protein banana bread loaf with 3 cut slices

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Mashed banana – No need to get out the food processor; mashing it with a fork is just fine.
  • Greek yogurt – Greek yogurt adds protein and keeps the banana bread moist.
  • Eggs – Let these come to room temperature; they’ll mix more smoothly into the batter.
  • Vanilla extract
  • Sugar
  • Flour – I use all-purpose flour, but a measure-for-measure gluten-free flour should also work well.
  • Protein powder
  • Baking powder and baking soda
  • Salt
  • Hemp seeds – A super seed packed with protein, fiber, and essential fatty acids.
  • Chocolate chips – Use mini chocolate chips for more evenly-distributed chocolate flavor, or regular chocolate chips for bigger pockets of chocolate.

What Is the Best Protein Powder to Bake With?

Whey protein powder has a nice, neutral flavor that blends in well with baked goods and other recipes, but you can use any variety of protein powder you like in this recipe. What’s most important is that you choose one that’s either unflavored or vanilla for that classic banana bread flavor.

How to Make Protein Banana Bread

  • Prepare. Preheat your oven to 350ºF and line a loaf pan with parchment paper.
  • Mix the wet ingredients. Beat the banana, yogurt, eggs, vanilla, and sugar in a mixing bowl.
  • Finish the batter. Stir in the dry ingredients, then fold in the chocolate chips.
  • Bake. Pour the batter into the prepared pan. Bake for 50 to 60 minutes.
  • Cool and serve. Let the protein banana bread cool in the pan for 5 minutes, then use the parchment paper to lift it out. Let it finish cooling on a wire rack before slicing and serving.

Tips for Success

  • Use a very ripe banana. This recipe works best with overripe bananas that are brown and soft. The riper the banana, the more flavor and sweetness it will add to the bread.
  • Don't overmix. Over-mixing quick bread batter can result in a tough and dense loaf, so only mix until just combined.
  • Know when it’s done. A toothpick or cake tester should come out clean, but also look for the edges to pull away slightly from the pan. The top will be golden brown too.
Two stacked slices of protein banana bread next to standing slices


  • Add nuts. Swap some or all of the chocolate chips with chopped walnuts, almonds, or pecans for added texture and nuttiness.
  • Glaze it. I love using melted coconut butter as an alternative to traditional glazes on quick breads and muffins.
  • Top it. Sprinkle chocolate chips, Demerara sugar, or pepitas on top of the bread before baking for some additional texture and flavor.

Serving Suggestions

To add even more protein to this banana bread, top slices with almond butter. I also like to make it into a parfait by cutting a slice into cubes and layering it with yogurt, honey granola, and banana slices.

Sliced loaf of protein banana bread with chocolate chips

How to Store

Store protein banana bread wrapped tightly or in an airtight container at room temperature for up to 3 days. You can store it in the refrigerator for up to a week, but it’s more prone to becoming dry in the fridge.

Can I Freeze This Recipe?

For longer storage, wrap the entire loaf or individual slices in plastic wrap and then place them in a freezer-safe bag or airtight container. Squeeze out as much air as possible before sealing to prevent freezer burn. Freeze for up to 3 months, then thaw overnight at room temperature before serving. Individual slices can also be heated in the microwave.

Overhead view of two slices of protein banana bread, with bite taken out of one piece

More Protein-Packed Recipes

Protein Banana Bread

Protein banana bread is moist, delicious, and loaded with chocolate chips in every bite, but it's also higher in protein than the original!
author: Alyssa
yield: 12 slices
Overhead view of protein 4 banana bread slices laying on countertop next to remaining loaf
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour



  • Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
  • Beat together the banana, yogurt, eggs, vanilla and sugar.
  • Add the remaining ingredients (minus chocolate chips) and stir together to form a batter. Fold in the chocolate chips.
  • Pour the batter into the loaf pan and bake for 50 – 60 minutes until a cake tester comes out clean.
  • Allow to cool in the pan for 5 minutes, then remove and cool completely before slicing.


Calories: 182kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 33mg | Potassium: 119mg | Fiber: 1g | Sugar: 19g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
cuisine: American
course: Breakfast, Dessert, Snack

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