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.
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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.
Please note, after some feedback from the readers using a shorter loaf pan and after baking it a few times myself, I did further testing and made some adjustments to the recipe: slightly less mashed bananas, 30 grams or 1 oz more flour, 10 grams more protein powder and omitted baking powder. I also test baking in a shorter pan and without parchment paper. Below recipe is the updated version!
👩🍳 You might also like: pumpkin banana muffins, healthy banana choc chip muffins, quinoa flour banana bread (vegan), paleo banana bread, baked oats with chia seeds and berries, or my paleo banana blueberry muffins. Check out this banana recipe from these sourdough discard recipes.
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. If you have more leftover bananas, try making this frozen pb & j chocolate banana bark.
- 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: For that 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 8×4-inch loaf pan (or line with parchment paper, which is my preferred method). The 9×5 pan will give you longer but shorter banana bread, the other one will be shorter but taller. There are very small adjustments to cooking time!
- 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, 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. I suggest baking on a slightly lower rack to avoid the top from burning.
- Remove from the oven, let cool in the pan for 45-60 minutes, then transfer to a wire rack. Slice and enjoy!
Using 8 x 4-Inch Loaf Pan & Variations
If you are using a shorter loaf pan, the banana bread will be taller. I did a test without the parchment paper and sprayed the pan with olive oil (you can also grease it with butter). The cooking time was 60 minutes and the bread came out easily after cooling.
This version below was made with half brown and half white sugar as I was running low and slightly less ripe bananas (I got impatient). And unlike the above steps, for this bread I used an electric blender instead of the whisk. I wanted to show you that you can do either. One gives you a more rustic, banana-ish texture and darker color (pics above) and the other (below) is lighter with a smoother, more bread-like texture. Both versions are fluffy, moist and delicious!
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!
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Video
Ingredients
- 3 ripe bananas weight with skin on: about 1.1 lb (500 grams), weight of mashed bananas after peeling: about 11.5 oz or 320-330 g, see notes
- 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 (60 grams)
- 2 large eggs mine were 65 grams each
- 3 oz melted butter about 100 grams or ½ cup, unsalted
- ½ cup brown sugar about 3 oz (100 grams)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour about 6.5 oz or 185 grams
- ½ cup vanilla whey protein powder about 1.7 oz (50 grams), tightly packed
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1/4 teaspoon salt omit if using salted butter
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch or an 8×4-inch loaf pan. If you have a shorter pan, the batter will fill more of the pan and will rise above the top. I've baked this with and without parchment paper and both work fine.
- If you prefer smooth cottage cheese, blend or whip it for a few seconds using a blender or a stick blender. For this recipe, I blended it first.
- In a bowl, mash bananas and mix in cottage cheese, yogurt, eggs, melted butter, brown sugar, and vanilla. You can use a whisk or an electric blender on slow speed.
- In a separate bowl, whisk together flour, protein powder, baking soda, and cinnamon.
- Gradually fold dry ingredients into wet ingredients—do not overmix! You can use a whisk or an electric blender on slow speed.
- Pour batter into the prepared pan, smooth the top, and place the pan the rack that's in the lower third of the oven (to avoid the top of the bread from burning). Bake for 60 minutes. You can loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Remove the bread from the oven. Let it cool in the pan for 45-60 minutes, then transfer to a wire rack and cool for a little longer.
- Slice and enjoy!
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.
- Using slightly more wet ingredients: If you’re using more than 1.1 lb or 500 grams of bananas (with skin on) or 11.5 oz of mashed banana OR if your eggs are larger than 65 grams, you can add a little bit more flour.
- Brown sugar can be swapped with white sugar – white sugar will taste less caramelized and will give you a lighter colored banana bread. I’ve also baked it with half and half when I was running low on brown sugar. When possible, use brown sugar.
- 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.
Will make it again, thanks!
This banana bread recipe is absolutely perfect! I followed the instructions to a T, Other than throwing in a few chocolate chips. I don’t think I’ve ever had better banana bread….. I don’t even want to share it 😂. Thank you for this new favorite!!
Awww, love that you enjoyed this banana bread so much. It’s a good recipe, always takes people by surprise.
Your ingredient list only has baking soda listed, but your instructions say to mix in baking soda and baking powder. Can you clarify the discrepancy?
Hi Erica, thanks for letting me know. Just checked my recipe notes and I had baking powder and baking soda originally, but then when I did another trial, I changed it to baking soda only but I didn’t update the instructions, just the recipe ingredients. I have now updated!
Really nice and moist! I added chocolate chips but otherwise kept to recipe.
I’m so happy to have found a macro-friendly bread recipe that includes whey but not too much. Love the variety of protein sources, the taste and texture are both spot on.
Thanks, Jordan! That’s exactly what I was going for, I didn’t want it just be bananas and protein powder, and it doesn’t even taste like it has any, right?
This smelled great while baking but I must have done something wrong because it never got done. The inside remained very wet when I tested it with a toothpick
Hi Deena, what size baking pan did you use? I’ve heard from some that used a shorter/deeper pan, that theirs didn’t quite cook through and needed longer time.
Thank you for sharing this recipe