Protein Banana Bread

Make a high Protein Banana Bread without any protein powder. One slice has over 9g of protein and it is still soft, fluffy and delicious!

Weeknight-easy

Beginner friendly

You’ll Learn: How to add cottage cheese without affecting the texture

Worth It: It’s a satisfying, protein-forward option that actually keeps you full

Bonus: Muffin variation

Why You’ll Love This Recipe

• High protein version of a classic – This is an easy way to add more protein to a classic banana bread recipe. The eggs and cottage cheese add tons of protein while still keeping the bread soft and fluffy.
• No protein powder needed – Many protein packed desserts require the use of a protein powder. This protein banana bread recipe is high protein without using protein powder
• Perfect for meal prep! – I love keeping a loaf of this banana bread in my fridge for quick snacks all week long. With 9 grams of protein, it so satisfying to have a slice as a post workout or even for breakfast.

Serving suggestions

This high protein banana bread recipe is the ultimate afternoon snack. I like to serve it alongside some fresh fruit and this chocolate fruit dip. It is also perfect with a little coffee like a simple iced shaken espresso.

Serve it as part of a healthy brunch spread with air fryer breakfast potatoes and this cheeseburger breakfast casserole.

For another high protein option, try these high protein overnight oats or greek yogurt waffles.

Ingredients

• Large ripe bananas – grab two large bananas and let them get very ripe. You will know they are ready when they have brown spots all over them. Instead of using mashed bananas, blend the bananas with the eggs and cottage cheese for a perfect taste and texture.
• Eggs – four eggs add lots of protein to this banana bread and help make it light and fluffy.
• Cottage cheese – low fat cottage cheese is the secret protein power house in this bread. It gets blended up so that the curds do not affect the texture of the bread.
• Vanilla extract – a couple teaspoons of vanilla add lovely flavor and balance to this sweet bread.
• All purpose flour – plain all purpose flour allows this bread to have a classic banana bread texture.
• Granulated sugar – the extra ripe bananas carry a lot of natural sweetness so we need just 1/2 cup of sugar to sweeten this loaf.
• Baking powder and baking soda – the mix of these two leavening agents give the loaf a nice fluffy rise.

Ingredient Substitutions

To make this recipe gluten free you can use a 1:1 gluten free flour blend in place of the all purpose flour. Also, check to make sure your baking powder and baking soda gluten free.

I use a low fat cottage cheese for an ideal calorie to protein ratio, but you can use a higher fat cottage cheese for a more satisfying bread.

Mix in some ground cinnamon, ground nutmeg or even pumpkin pie spice to up the flavor of this delicious snack. You can also mix in some chocolate chips, slivered almonds, pecans or walnuts.

Change up the sweetener and use some coconut sugar, honey, or maple syrup in place of the granulated sugar in this high protein banana bread recipe. If you use a liquid sweetener, you may need to use a bit more flour.

Topping Ideas

Add even more protein to this high protein banana bread by adding toppings to each slice. I personally love to add a swipe of creamy peanut butter, flakey salt and fresh banana slices.

Plain greek yogurt is a protein power house. Add a dollop of greek yogurt and some fresh berries to your slice. You can even add a small scoop of whey protein powder and maple syrup to the greek yogurt for even more protein.

How to make

Step 1: Blend wet ingredients and Mix Dry

To begin, preheat oven to 350F. Line or grease a loaf pan.

Then, blend bananas, eggs, cottage cheese, and vanilla extract in a high speed blender or with an immersion blender until smooth (Image 1). Make sure the cottage cheese is completely blended in.

Pour liquid ingredients into a large mixing bowl. In a small bowl, whisk together all purpose flour, sugar, baking powder and baking soda (Image 2).

Step 2: Fold Batter Together and Bake

Then, pour dry ingredients into wet and mix with a flat spatula (Image 3). Pour batter into prepared loaf pan (Image 4).

Bake at 350F for 55 minutes. Lightly cover the top of the loaf with a piece of aluminum foil when there are 20 minutes left to prevent top from getting too brown.

Allow to cool completely before removing from the pan and cutting into slices.

Make it into muffins

Pour the batter into a 12 slot muffin mold instead of a loaf pan. Bake at 350F for 30 minutes. Insert a toothpick into the center of the muffin to ensure doneness before removing from the oven.

Storage, reheating and Freezing

Allow the cooked banana bread to cool completely. Then, wrap tightly in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days. You can cut into slices or leave whole prior to placing in the fridge.

If you want to eat warm, reheat in the toaster or on the stove top until warmed through and crispy on the edge.

Freeze the loaf whole or in slices. Freeze for up to 3 months. Defrost slices or whole loaf in the fridge or on the counter at room temperature.

Check out these other High Protein recipes

• Protein Baked Oatmeal
• Protein Waffles
• Whipped Cottage Cheese Dip
• Peanut Butter Apple Dip

If you’re looking for a more decadent banana bread, try this Brown Butter Banana Bread next! It is made with salted browned butter which adds a delightful nutty and rich flavor to the bread.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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Recipe

Protein Banana Bread

4.91 from 10 votes

Make a delicious and filling high protein banana bread without using an protein powder.

Recipe By: Madeline

Prep: 10 minutes minutes

Cook: 55 minutes minutes

Print Review Pin It SaveSaved!

Servings: 8 slices

1x2x3x

Ingredients

• ▢ 2 large ripe bananas
• ▢ 4 eggs
• ▢ 1 cup low fat cottage cheese
• ▢ 2 tsp vanilla extract
• ▢ 1 and 1/2 cups all purpose flour
• ▢ 1/2 cup granulated sugar
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda

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Instructions

• Preheat oven to 350F. Line or grease a loaf pan.
• Blend bananas, eggs, cottage cheese, and vanilla extract in a high speed blender or with an immersion blender until smooth – make sure the cottage cheese is completely blended in. Pour liquid ingredients into a large mixing bowl.
• In a small bowl whisk together all purpose flour, sugar, baking powder and baking soda. Pour dry ingredients into wet and mix with a flat spatula.
• Pour batter into prepared loaf pan. Bake at 350F for 55 minutes – lightly cover top with a piece of aluminum foil when there are 20 minutes left to prevent top from getting too brown.
• Allow to cool completely before removing from the pan and cutting into slices

Recipe Notes

• Use 1:1 gluten free flour blend to make this gluten free
• You can use a higher fat cottage cheese
• Add greek yogurt or peanut butter as a topping for even more protein

Nutrition Information

Serving: 8g, Calories: 130kcal (7%), Carbohydrates: 21g (7%), Protein: 9g (18%), Fat: 3g (5%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 83mg (28%), Sodium: 336mg (15%), Potassium: 162mg (5%), Fiber: 1g (4%), Sugar: 17g (19%), Vitamin A: 149IU (3%), Vitamin C: 3mg (4%), Calcium: 61mg (6%), Iron: 1mg (6%)

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.