This high-protein banana bread tastes just like the real deal—soft, sweet, and loaded with banana flavor. Bonus: it’s packed with protein from cottage cheese, Greek yogurt, and whey, making it a smart (and seriously delicious) snack.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Baking Recipes
If you’re looking for a banana bread that’s soft, moist, and just as comforting as the classic version—but with a sneaky boost of protein—this is it. It’s packed with cottage cheese, Greek yogurt, and whey protein powder, so you’re getting about 11 grams of protein per slice.
Perfect for meal prep, freezing, and making use of those overripe bananas that are sitting on your counter right now. I make this all the time, and somehow, it’s always gone in two days!
This isn’t one of those dry or chalky “protein” baked goods—it’s real banana bread with all the cozy, sweet, banana-y goodness, plus just enough cinnamon for warmth. You can mix in chocolate chips, nuts, or seeds if you want, but honestly, it’s so good as-is that you might not even need them.
👩🍳 You might also like: pumpkin banana muffins, healthy banana choc chip muffins, quinoa flour banana bread (vegan), paleo banana bread, or my paleo banana blueberry muffins.
What You’ll Need
Here is what you’ll need for this high-protein banana bread recipe. Find the full measurements in the recipe card below.
Wet ingredients
- Ripe bananas: The riper, the better! Adds natural sweetness and moisture.
- Cottage cheese & Greek yogurt: This is where a big chunk of the protein comes from while keeping the bread soft. Blend the cottage cheese for a smoother texture if preferred.
- Eggs: Help bind everything together and add extra protein.
- Melted butter: For richness and flavor. Can swap for coconut oil if you prefer.
- Brown sugar: Just enough to keep it sweet but not overpowering. I recommend brown over white here. Can swap for coconut sugar or a sugar substitute.
- Vanilla extract: Adds that classic baked-goods aroma.
Dry Ingredients
- Flour: Regular all-purpose flour works, but you can do half whole wheat for extra fiber. Gluten-free flour can also be used.
- Vanilla whey protein powder: Adds protein and a hint of extra vanilla flavor and some sweetness as most of them are sweetened. Regular unflavored vanilla protein powder can be used.
- Baking soda & baking powder: The duo that gives this bread the perfect rise.
- Cinnamon: Because bananas and cinnamon are a perfect match.
- Optional Mix-Ins: chopped walnuts, Pecans, or chocolate chips for texture and extra indulgence; chia seeds or flaxseeds, If you want a little nutrition boost.
How To Make High-Protein Banana Bread
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for high-protein banana bread.
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan (or line with parchment paper, which is my preferred method).
- Mash bananas in a bowl. Whip cottage cheese in a blender or with a blender stick if you like smooth texture, otherwise leave it chunky. Add cottage to bananas and mix in yogurt, eggs, melted butter, brown sugar, and vanilla until smooth.
- In another bowl, whisk together flour, protein powder, baking soda, baking powder, and cinnamon.
- Gently fold dry ingredients into the wet mixture—don’t over-mix!
- Pour batter into the loaf pan, smooth the top, and bake for 60 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
Watch The Video
Recipe Tips
- Blending cottage cheese – If the texture of cottage cheese weirds you out, just blend it first for a smooth result. I prefer it smooth, so you can’t tell there is any cottage cheese in the bread.
- Riper Bananas = Better Flavor – The darker and spottier, the sweeter your banana bread will be.
- Adjusting protein powder – Different brands absorb liquid differently. If your batter seems too thick, add a tablespoon of milk.
- Boost the fiber – Sub half the all-purpose flour for oat or whole wheat flour.
- Storage tips: Store in an airtight container for up to 3 days. Fridge: Keeps well for 5-7 days. Freezer: Slice and wrap individually—freezes for up to 3 months. Just pop a slice in the toaster to warm up.
Serving Suggestions
- Breakfast: Toast a slice and slather with peanut butter.
- Post-Workout: Pair with a protein shake or Greek yogurt bowl with berries.
- Dessert: Warm up and add a scoop of vanilla yogurt or drizzle with honey.
- Kid-Friendly: Add mini chocolate chips for extra fun!
💬 If you’ve tried this high-protein banana bread or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
- 3 ripe bananas about 1.1 lb or 520-550 grams with skin on, peeled and mashed
- 1 cup cottage cheese about 6.5 oz / 180 grams, blended for a smooth texture if preferred
- ¼ cup Greek yogurt plain, about 2 oz or 60 grams
- 2 large eggs mine were 65 grams each
- 3 oz melted butter about 100 grams or ½ cup
- ½ cup brown sugar about 3 oz or 100 grams
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour about 5.5 oz or 150 grams
- ½ cup vanilla whey protein powder about 1.5 oz / 40 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan. If you have a shorter pan, the batter will fill most of the pan and will rise above the top. If it looks like there is too much batter for a shorter pan, use ¾ in the pan and the rest in a muffin casings.
- If you prefer smooth cottage cheese, blend or whip it for a few seconds using a blender or a stick blender.
- In a bowl, mash bananas and mix in cottage cheese, yogurt, eggs, melted butter, brown sugar, and vanilla.
- In a separate bowl, whisk together flour, protein powder, baking soda, baking powder, and cinnamon.
- Gradually fold dry ingredients into wet ingredients—do not overmix!
- Pour batter into the prepared pan, smooth the top, and bake for 60 minutes (shorter pans might take longer).
- Let cool in the pan for 10 minutes, then transfer to a wire rack and cool for a little longer.
- Slice and enjoy!
Video
Notes
- Blending cottage cheese – If the texture of cottage cheese weirds you out, just blend it first for a smooth result. I prefer it smooth, so you can’t tell there is any cottage cheese in the bread.
- Riper Bananas = Better Flavor – The darker and spottier, the sweeter your banana bread will be.
- Adjusting protein powder – Different brands absorb liquid differently. If your batter seems too thick, add a tablespoon of milk.
- Boost the fiber – Sub half the all-purpose flour for oat or whole wheat flour.
- Storage tips: Store in an airtight container for up to 3 days. Fridge: Keeps well for 5-7 days. Freezer: Slice and wrap individually—freezes for up to 3 months. Just pop a slice in the toaster to warm up.
Nutrition
FAQs
Yes! Just note that some plant-based protein powders absorb more liquid, so you may need to adjust with a splash of milk.
You can, but you’ll lose some protein content. Just replace it with an extra ¼ cup of flour.
Yep! It’ll make the bread slightly denser, but half-and-half with all-purpose flour works great.
Absolutely! Bake at 350°F (175°C) for 20-22 minutes for perfect high-protein banana muffins.
Thank you for sharing this recipe