This mini Gluten Free Protein Banana Bread is moist, fluffy, and packed with protein all while staying gluten and refined sugar free! It's made with ripe bananas, vanilla bean whey protein, and Greek yogurt for a perfect healthy breakfast or post workout treat. I love making this healthy banana bread because it is packed with 15 grams of protein per slice!
Quick Look: Protein Banana Bread
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍌 Servings: 10 slices
- ⚡ Calories: 218 calories per serving
- 🍂 Flavor Profile: Deep notes of banana and sweet chocolate chips
- 👌 Difficulty: Easy - This one will have everyone begging for seconds
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These make for a perfect post workout snack or an easy option when you need protein to-go. By adding protein powder, you can make sure you are keeping your hunger satisfied longer rather than indulging in one that's filled with sugars. My recipe also measures the gluten free flour which ensures that your gluten free banana bread turns out perfect every time. I've cooked enough to know a few tricks to save you hours yourself!
You can also make it a sweet addition to a larger breakfast or brunch with savory options like this Chicken and Egg Breakfast Casserole or these Gluten Free Egg Muffins. The rich banana flavor of this bread also pairs well with fruity smoothies like these Blueberry Bliss Tropical Smoothie and Strawberry Mango Smoothie varieties.
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Why You'll Love This Recipe
- Better for You: This protein packed bread recipe is made with healthy ingredients like Greek yogurt, protein powder, and natural sweeteners.
- Convenient: This a freezer-friendly recipe, so you can save extra loaves for later! It's also a great recipe for a quick breakfast or on-the-go snack.
- Customizable: Tweak this bread to suit your taste by adding nuts, omitting the chocolate chips, or even making it dairy free.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Ripe Bananas: Ripe bananas give banana bread its signature flavor.
- Levels Vanilla Bean Whey Protein: Levels Vanilla Bean protein powder adds a punch of protein along with rich vanilla flavor.
- Vanilla Greek Yogurt: Vanilla Greek yogurt adds moisture and tang just like sour cream but with more protein and less unhealthy fat.
- Vanilla Extract: I prefer Singing Dog vanilla extract for its deep vanilla flavor, quality, and purity.
- Chocolate Chips: Chocolate chips are a classic banana bread mix in that add more flavor. I am using a dairy and refined sugar free chocolate chip in this banana loaf cake.
Flavor Variations
- Go Dairy Free: Use plant-based yogurt and dairy free chocolate chips.
- Add Toppings: Add your favorite chopped nuts for more flavor and crunch.Honey adds natural sweetness with no refined sugar.
- Switch Up Your Chips: Milk, semi-sweet, or dark chocolate chips all work in this recipe.
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"These super cute mini loaves really caught my eye! Gave the perfect ratio of slightly caramelized crust and soft insides. The addition of protein is fantastic to also feel good about eating sweets!"
- Sonja J.
How to Make Gluten Free Protein Banana Bread
Step 1. Mash the bananas in a large mixing bowl. Then, add the remaining wet ingredients. Now, add the vanilla whey protein and other dry ingredients to the wet and mix with a spatula until fully combined. Don't forget to weigh your flour for the perfect texture.
Step 2. Fold in the chocolate chips and any other toppings into the batter. Using a large cookie scoop, divide the batter evenly between five of the mini loaf pans.
Step 3. Bake the protein banana bread for 17 to 22 minutes or until a toothpick inserted into the center comes out clean. When done, remove from the oven and allow it to cool before serving. Enjoy!
Expert Tips
- Use Ripe Bananas: They give your bread more banana flavor and helps the banana protein loaf keep its moisture. Coat the inside of your mini loaf pan with a thin layer of coconut oil to prevent sticking.
- Warm Your Ingredients: Let the eggs and Greek yogurt warm to nearly room temperature before using them. I learned this after years of making the recipe and it now is SO much better. .
- Use A Scoop: A large cookie scoop is the easiest way to evenly distribute your batter between the mini loaves without making a big mess.
Gluten Free Protein Banana Bread FAQ's
Protein powder can make baked goods dry, so it's important to use an adequate amount of healthy fats to prevent this. Greek yogurt is an excellent option to keep your baked goods with protein powder both healthy and moist.
Yes, it is! Levels whey protein routinely receives high ratings for its flavor and quality on Amazon and other sites.
Bananas should be as ripe as possible when used in baking. In fact, as long as they're not spoiled they can't be too ripe. Try to use bananas with skin that's at least covered in brown spots. However, you get the best flavor from bananas that are so ripe the skin has turned brown or even black.
Knowing the difference between a super ripe banana and a spoiled one is vital in baking. A super ripe banana should be dark brown or even black. A spoiled banana may have that same color, but it could also have an off odor, mold on the skin, or even ooze.
Greek yogurt functions the same way as sour cream in baking, adding moisture, flavor, and texture. However, it's a much healthier alternative, and it tastes almost the same!
Most gluten-free flours measure their size by weight and not by normal cups and tablespoons. When baking with gluten free flours always weigh them to unsure your cake is moist and is not too dry from the extra ingredients.
★ Did you make this recipe? Don't forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Instagram, Pinterest, Facebook, and TikTok for more delicious recipes.
📖 Recipe
Protein Banana. Bread
Video
Ingredients
- 2 medium bananas spotted skin
- ½ cup Levels Vanilla Bean Protein
- ¼ cup honey
- ¾ cup vanilla Greek yogurt room temperature
- 1 ¼ teaspoon Singing Dog vanilla
- 1 ¼ teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs room temperature
- 1 teaspoon baking powder
- 1 ¼ cup cassava flour
- 1 cup chocolate chips plus extra for the top of the bread
Instructions
- Preheat the oven to 350 degrees and lightly brush the inside of the mini loaf pan with coconut oil.
- Mash your bananas in a large bowl. Then, add the eggs, yogurt, honey, and vanilla extract and mix until fully combined and no longer chunky.
- Add the cassava flour, cinnamon, protein powder, and salt, and mix with a rubber spatula until your batter is fully combined.
- When the batter is fully mixed, fold in the chocolate chips.
- Using a large cookie scoop, divide the batter evenly between five of the mini loaf pan wells.
- Bake the banana bread for 17 to 22 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Store at room temperature for up to 4 days in an airtight container.
- Freeze for up to 3 months wrapped in a double layer of plastic wrap and foil.
- Bring to room temperature on the counter before serving.
- Bring your cold ingredients to room temperature for easy mixing and the best texture.
- Mix your batter until just combined. Overmixing can make the bread tough.
- The riper the bananas, the better the flavor. Unless your bananas are oozing, smell off, or have mold, they cannot be too ripe.
Lisa says
So moist and doesn't taste like a "healthy" loaf at all. My sister couldn't tell it was gluten free. The protein powder blends right in. Will be making this again.
Nicole Kendrick says
Thank you, Lisa! I am so glad that you couldn't tell this loaf was packed with protein and left out the gluten. I am so glad you want to make it again!
Isa says
This banana bread is so delicious! I love that it is gluten free, refined sugar free, and packed with protein.
Nicole Kendrick says
Thank you, Isa! I like to call it a one hit wonder. It hits every box!
Amy says
I've been looking for a recipe with high protein for a while and I love the fact that you are using greek yogurt instead of protein powder for this recipe. I made this yesterday and it turned out amazing. We love the flavor of the banana and chocolate they go so good together!
Nicole Kendrick says
YES! I love the greek yogurt in this one too! Thank you so much for your very kind review!
Rachel says
I baked this protein banana bread for my post-workout snacks, and it’s surprisingly moist. Thanks for the recipe!
Nicole Kendrick says
Love a yummy post-workout snack! Enjoy the banana bread!
Sonja says
These super cute mini loaves really caught my eye! Gave the perfect ratio of slightly caramelized crust and soft insides. The addition of protein is fantastic to also feel good about eating sweets!
JC says
Yum! This was SO good. Perfect to fuel me during the school week!
Krystle says
Simply divine! The protein satifies you so you're eating one pieces and not a whole loaf.
Juyali says
Another great recipe from your website! This bread is moist, flavorful, and was perfect for breakfast. I can't believe how good it is! 🙂
Stephanie Westman says
I love this recipe! As someone who’s conscious of getting enough protein, this bread is a game-changer. Each slice packs a good amount of protein without feeling like you’re compromising on flavor or texture. It’s a great way to enjoy a treat while still staying on track with your fitness goals.
This Protein Banana Chocolate Chip Bread is a fantastic option for anyone looking to enjoy a sweet treat with some added nutritional benefits. It’s perfect for breakfast, a snack, or even dessert. I’ll definitely be making this again!
Anonymous says
This worked exactly as written, thanks!
Confused says
The actual recipe doesn’t have the levels protein powder though….??
NKendrick says
oh gosh, human error. Thank you! Fixing that now!
Robyn Kingsley says
How much vanilla whey? The detailed instructions mention this but recipe ingredients do not.
NKendrick says
Hi, its 1/2 cup!