Description
Banana bread lovers will savor this protein-packed High Protein Banana Bread that brings nutrition and deliciousness together in one wholesome slice. Moist crumb and rich banana flavor combine with muscle-building protein, making each bite a delightful healthy indulgence you’ll crave.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour (or gluten-free baking mix)
- 3/4 cup (180 milliliters) vanilla protein powder
- 1/2 cup (120 milliliters) keto sweetener (like erythritol)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 ripe bananas, mashed
- 1/2 cup (120 milliliters) melted unsalted butter (or coconut oil)
- 1/4 cup (60 milliliters) milk (any variety)
Optional Add-ins:
- 1/2 cup (120 milliliters) unsweetened shredded coconut
- 3/4 cup (180 milliliters) chocolate chips
Instructions
- Preheat the oven to 350°F and lightly coat a 5×9-inch loaf pan with cooking spray or butter to prevent sticking.
- In a large mixing bowl, whisk together sweetener, melted butter, and eggs until the mixture becomes smooth and well-integrated.
- Incorporate mashed bananas into the wet mixture, stirring until evenly distributed.
- Add milk, baking powder, and salt to the bowl, mixing thoroughly to create a uniform base.
- Gradually fold in flour and protein powder, stirring carefully to avoid overmixing and ensure a smooth, lump-free batter.
- Gently fold shredded coconut and half of the chocolate chips into the batter, distributing ingredients evenly.
- Transfer the batter to the prepared loaf pan, spreading it out to create an even surface.
- Sprinkle remaining chocolate chips across the top of the batter for additional flavor and visual appeal.
- Place the pan in the preheated oven and bake for 40 minutes, then cover with aluminum foil to prevent excessive browning.
- Continue baking for an additional 15-20 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the bread is fully cooked.
- Remove from oven and let the banana bread cool in the pan for 10-15 minutes to help it set.
- Carefully transfer the loaf to a cooling rack, allowing it to cool completely before slicing and serving.
Notes
- Customize Protein Powder by selecting a flavor that complements banana’s natural sweetness, like vanilla or unflavored, to enhance overall taste profile.
- Adjust Moisture by adding an extra mashed banana or reducing flour slightly if the batter seems too dry, ensuring a rich, tender texture.
- Swap Chocolate Chips with nuts or seeds for alternative dietary preferences, maintaining the recipe’s high-protein nutritional value.
- Store Banana Bread wrapped tightly in plastic wrap or sealed container at room temperature for 3-4 days, or refrigerate for extended freshness up to one week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg