Protein Banana Nut Bread (Low Carb, Gluten Free)

This protein banana nut bread is a delicious and healthy twist on the classic banana bread. It is a great way to use up ripe bananas while also adding an extra boost of protein to your day.

Low-carb and gluten-free, this protein-packed banana bread boasts an irresistible tender texture and delicious flavor, with 14 grams of protein per serving!

high protein banana bread recipe

If you're anything like me, you've been guilty of hoarding frozen bananas in your freezer. I do this whenever I have overripe bananas, knowing they won't get eaten before they go bad. 

They're great for smoothies and also banana bread! With the latest stash, I made my Keto Banana Bread Recipe, which is essentially traditional banana bread but keto-friendly. It's super delicious and has a low sugar content.

But recently, I've been experimenting with other ingredients and trying to find ways to increase protein in baked goods, for myself and my kids. And thus, this protein banana nut bread recipe was born.

While this may be a healthy banana bread,  it still tastes like a treat. It's soft, moist, and packed with nutty flavor from the walnuts.

A warm slice with a bit of butter works as a healthy snack or even a grab-and-go breakfast! You'll satisfy those sweet cravings and get a little extra protein while you're at it.

why this recipe works

A low-sugar banana bread that is high in protein, low in carbs, and also tastes fantastic? I'll let you in on my secrets...

First, we need to think of how to make this an ultra-moist banana bread. The bananas are the obvious first step, but Greek yogurt takes it up a notch. It not only adds moisture but bumps up the protein content. 

Next, we have the sweetener. Since we aren't using traditional sugar or maple syrup found in regular banana bread, we need a low-carb sweetener that also adds volume.

My go-to is always granulated monk fruit sweetener with allulose. The golden flavor tastes like brown sugar, plus it's low in carbs, zero-calorie, and doesn't leave a strange aftertaste like other sweeteners. 

Now we have to think about the dry ingredients. All-purpose flour is a no-go for gluten-free and low-carb baked goods, so I use my tried and true combination of almond flour, oat fiber, and lupin flour.

Almond flour adds bulk and a bit of nutty flavor, oat fiber adds extra texture (and fiber!) to the bread, and lupin flour is high in protein. Add in your favorite protein powder, and you've got the best protein banana bread recipe!

My protein banana nut bread is:

• A great way to boost your protein intake while satisfying your sweet tooth
• Made with wholesome, low-carb ingredients that taste great
• Customizable with your choice of protein powder and add-ins
• Perfect for meal prep or a quick grab-and-go breakfast or snack with 14 grams of protein per slice!

the ingredients

• Overly ripe bananas. The riper, the better! This adds natural sweetness and moisture.
• Butter. I use melted unsalted butter to keep the bread moist and tender.
• Greek yogurt. Plain Greek yogurt at room temperature is best. It adds protein and moisture to the bread.
• Eggs. Room-temperature eggs are best for baking.
• Granulated monk fruit sweetener with allulose. This low-carb sweetener adds sweetness without the added carbs and sugar.
• Almond flour. Almond flour is our main low-carb flour. It adds a nutty flavor to the bread.
• Oat fiber. This low-carb, gluten-free ingredient gives a light, oat-y flavor and extra fiber to the bread, which brings down the total net carbs.
• Lupin flour. High in protein and low in carbs, lupin flour is a great addition.
• Protein powder. Adding in your favorite protein powder or collagen will boost the protein content of this bread even more!
• Ground cinnamon. A touch of cinnamon adds warmth and depth of flavor.
• Chopped walnuts. Walnuts add crunch, protein, and heart-healthy fats to this bread.

how to make protein banana bread

This protein banana nut bread is actually quite simple to make. Here are the steps, but be sure to check out the recipe card for all of the details.

To start, preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper. 

recipe tips for the best results

• Don't be afraid to experiment with this recipe and make it your own. You can add in some sugar-free chocolate chips for a more indulgent version. Or, top the bread with a drizzle of peanut butter or almond butter before baking for an extra protein boost.
• Feel free to use your favorite protein powder or collagen. If you're using vanilla protein powder, omit the vanilla extract. If the protein powder is sweetened, I recommend cutting the amount of monkfruit sweetener by half. My favorite is a whey protein powder with minimal/clean ingredients, but you can use any protein powder you like! 

storing

Once your banana bread is baked, you'll want to make sure it stays fresh for as long as possible. Here are some tips for storing your high-protein banana bread:

• Let the bread cool completely before storing it in an airtight container or wrapping it tightly in plastic wrap.
• Keep the bread at room temperature for up to 2 days or in the refrigerator for up to 5 days for longer storage.
• You can also freeze the bread for up to 3 months. Just make sure to wrap it in plastic wrap and then place it in an airtight container or freezer bag before freezing.

variations

• You can also bake this in a large skillet, 9-inch cake pan, or square 8x8 baking dish. The bake time will vary slightly, but it will be around 25-35 minutes based on the size of your baking dish. 
• For a chocolatey version, stir in some chopped dark chocolate or sugar-free chocolate chips. You can also swap the walnuts for other nuts like pecans or macadamia nuts.
• If you're not concerned about the sugar content, feel free to substitute the granulated monkfruit sweetener for coconut sugar. 
• You can swap the butter for melted coconut oil, if preferred. If you do so, it's extra important that all of the ingredients are at room temperature.

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