This healthy, easy-to-make protein-packed banana bread is perfect for breakfast, snacks, or post-workout fuel. Made with ripe bananas, vanilla protein powder, cassava flour, and Greek yogurt, it’s a delicious gluten-free alternative to traditional banana bread. Sweetened naturally with honey and loaded with chocolate chips, this banana bread is both nutritious and indulgent. Whether you’re looking for a high-protein snack, a gluten-free treat, or a healthy dessert, this protein banana bread will satisfy your cravings while boosting your protein intake. Great for meal prep, it’s the perfect balance of flavor and nutrition!

Ingredients:
- 2 medium ripe bananas, mashed
- 1/2 cup Levels Vanilla Bean Protein powder
- 1/4 cup honey
- 3/4 cup vanilla Greek yogurt (room temperature)
- 1 1/4 teaspoons Singing Dog vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1 teaspoon baking powder
- 1 1/4 cups cassava flour
- 1 cup chocolate chips, plus extra for topping
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a mini loaf pan with coconut oil or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add the eggs, yogurt, honey, and vanilla extract, and mix until fully combined and no longer lumpy.
- Stir in the cassava flour, cinnamon, protein powder, and salt. Use a rubber spatula to mix the batter until smooth and well combined.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a large cookie scoop, divide the batter evenly among five wells of the mini loaf pan.
- Bake for 17 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool before removing it from the pan. Top with additional chocolate chips for extra sweetness if desired.
Why You’ll Love This Recipe
This Protein Banana Bread is a delicious and nutritious twist on a classic favorite! Packed with protein from the vanilla protein powder and Greek yogurt, it’s perfect for a satisfying snack or a post-workout treat. The natural sweetness from the bananas and honey, paired with the richness of chocolate chips, makes this banana bread both healthy and indulgent. Plus, it’s easy to make, naturally gluten-free, and great for meal prep.
Tips
- Banana ripeness: Use overripe bananas for the best flavor and natural sweetness. The more spots on the banana skin, the sweeter the bread will be.
- Consistency of batter: If the batter feels too thick, you can add a tablespoon of milk or water to achieve the right consistency.
- Storage: Store leftover protein banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Variations and Substitutions
- Flour alternatives: If you don’t have cassava flour, try using almond flour or oat flour, though the texture may change slightly.
- Sweetener swap: You can substitute honey with maple syrup or coconut sugar if preferred.
- Add-ins: For extra texture, try adding chopped nuts (like walnuts or almonds) or dried fruit (raisins, cranberries) in place of some of the chocolate chips.
FAQs
Can I make this recipe in a regular loaf pan?
Yes, you can. Just note that the baking time may increase. Start checking with a toothpick after about 30 minutes, and bake longer if necessary.
Can I use a different protein powder?
Yes, feel free to use a different type of protein powder. However, keep in mind that the flavor and texture may vary depending on the powder you use.
Can I freeze this protein banana bread?
Yes, you can freeze the bread for up to 2-3 months. Wrap slices in plastic wrap or foil, then store them in a freezer-safe bag.
Serving Suggestions
This Protein Banana Bread is perfect for breakfast, a snack, or as a post-workout meal. Enjoy it on its own, or spread almond butter or peanut butter on top for added protein. Pair it with a warm cup of coffee or tea for a comforting treat at any time of day!
Protein Banana Bread
20
servings10
minutes20
minutesIngredients
2 medium ripe bananas, mashed
1/2 cup Levels Vanilla Bean Protein powder
1/4 cup honey
3/4 cup vanilla Greek yogurt (room temperature)
1 1/4 teaspoons Singing Dog vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs (room temperature)
1 teaspoon baking powder
1 1/4 cups cassava flour
1 cup chocolate chips, plus extra for topping
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a mini loaf pan with coconut oil or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add the eggs, yogurt, honey, and vanilla extract, and mix until fully combined and no longer lumpy.
- Stir in the cassava flour, cinnamon, protein powder, and salt. Use a rubber spatula to mix the batter until smooth and well combined.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a large cookie scoop, divide the batter evenly among five wells of the mini loaf pan.
- Bake for 17 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool before removing it from the pan. Top with additional chocolate chips for extra sweetness if desired.
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