High Protein Banana Bread


High Protein Banana Bread is in the house!

In this recipe post, I’m featuring an oldie but a goodie – High Protein Banana Bread with Almond Flour!

A recipe tweaked by my BFF’s hubby to become the most awesomeness combo of delicious, nutritious and high protein snack.

I tried the almond flour out for a different taste and it’s really good. But you could use wheat flour if you prefer.

It’s dense though. No fluffy, muffin-style snack-stuffs here!


This High Protein Banana Bread recipe packs in about 100 grams of protein in just one loaf! That’s 8 grams of protein per slice. BOOM!

It’s also low in fat and can be made sugar-free.

I need to make another batch stat. I stocked up on bananas – strategically on Friday, buying super green, green-ish and ripe ones to fulfill the monkey-ness in my boys but they didn’t keep up their ape-like tendencies so I think my freezer will be quite stocked up with banana goodness soon.

Remember: when you freeze your bananas, peel them, cut them into chunks and freeze in Ziplock bags. No freezer full of brown, frozen and looking-dehydrated bananas for you my friend.

Hope you enjoy this recipe for High Protein Banana Bread!



  • 1 cup almond flour
  • 1 cup whey protein powder (plain or banana flavoured)
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 3 bananas, mashed
  • 3/4 cup sugar (or sugar substitute like Splenda)
  • ½ cup milk
  • ½ cup margarine, melted
  • 1 tsp vanilla
  • Optional: ¾ cup chopped walnuts


  1. In a large bowl combine the flour, protein powder, baking powder and baking soda.
  2. In a second bowl combine the bananas, sugar, milk, margarine and vanilla (and nuts if using). Add this mixture to first bowl and mix.
  3. Fill greased loaf pan (or muffin tins) with mixture and bake at 300 F for approximately 1 hour, 10 minutes (less for muffins).
  4. Tip: Use frozen bananas to save time mashing – freeze your bananas peeled, in chunks. Just take out of the freezer 15 minutes before you need them.

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