Baking is a productive therapy for some. Baking and cooking food is an expression and showing off our love. It’s super satisfying to know that you get to eat what you bake! This Protein Banana Bread is perfect for a post workout snack that helps your body build energy and muscles to have a speedy recovery. This delicious Protein Banana Bread is super moist, nutritious, and dairy free. It’s filling and packed with protein power, topped with an optional cashew cream cheese!
Best-Ever High Protein Banana Bread Recipe by Nutrition in the Kitch
What Makes This Banana Bread High Protein?
- Protein powder – Vanilla plant-based protein powder isn’t all created equal. It is best to stick with a powder that is either brown rice based, (organic) soy based, or pea based for this recipe. You can also use vanilla whey protein powder if dairy is not an issue.
- Egg whites – Egg whites are great, affordable source of protein that really adds to this recipe.
- Yogurt – If you are okay with dairy, you can opt for fat-free (0%) plain Greek yogurt, which also adds an additional boost of protein. If not, you can simply substitute it with coconut yogurt. However, you will lose a few grams of protein and the bread will turn out a bit denser and fudge-y with this option.
- Protein icing – Feeling a little extra? While the cashew cream cheese icing is optional, it brings up the protein a bit more as it contains both vanilla protein powder and cashew nuts.
Tips for this Banana Bread
- Yogurt type – You have the option to use either plain 0% Greek yogurt or coconut yogurt, which is higher in fat. The Greek yogurt will give the bread a lighter, airier consistency. The coconut yogurt is going to make the bread denser and fudge-y. You will also probably need to increase cooking time with the coconut yogurt again because the fat content is higher.
- Protein powder – The type and brand of protein powder you use in this recipe won’t really change the texture but it will affect the flavor as different brands taste differently. Just choose your favorite. (One exception: It’s not recommended to use coconut based protein powders as they’re too absorbent in this application.)
- Cooking time – It is best not to stray from the recipe too much with substitutions and cook the bread for as long as you need until a toothpick pulls clean from the center of the loaf, checking it often.
Protein Banana Bread
- 2 Ripe Bananas
- 3/4 cup oat flour
- 6 grams granulated stevia OR 1/2 cup coconut palm sugar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Vanilla Protein Powder whey or plant based
- 1 cup 0% fat Plain Greek yogurt OR 3/4 cup plain coconut yogurt
- 1/3 cup Egg Whites
- 1/4 cup Unsweetened Apple Sauce
- 2 tsp pure vanilla extract
Cashew Cream Cheese Frosting (Optional)
- 3/4 cup raw cashews, soaked in warm water for 20 minutes
- 2 tbsp Vanilla Protein Powder
- 1 tbsp pure maple syrup
- 1/4 cup unsweetened almond milk
- 1/4 tsp pure vanilla extract
- sliced banana
- crushed walnuts
- hemp seeds
- Preheat oven to 375 degrees.
- Pace bananas in a mixing bowl and mash until you have a thick pudding-like consistency.
- Add all remaining banana bread ingredients to bowl and mix until well combined.
- Grease two small loaf pans (8" x 2 1/2") with coconut oil or line with parchment paper (alternatively you can use one larger loaf pan but this will increase cooking time)
- Divide batter between both pans and bake for 25 minutes (if using 0% Greek yogurt) or 40 minutes (if using coconut yogurt) or until a toothpick pulls clean when tested.
- While the banana bread is baking prepare the cashew cream cheese by soaking the cashews then draining and adding to a high-speed blender with the remaining ingredients.
- Blend until completely smooth, transfer to a bowl then set in the fridge to chill.
- When the bread is done baking, remove from oven and cool completely before frosting with the cream cheese and garnishing.
- Slice, and enjoy!