This High Protein Banana Bread is incredibly moist and tender, with rich banana flavor and just the right amount of natural sweetness. Each serving packs an impressive 25 grams of protein, yet it tastes like classic banana bread-not a protein-packed substitute. Made with ripe bananas, sweet Medjool dates, and creamy yogurt, it's naturally sweetened, oil-free, gluten-free, and completely vegan.
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Jump to:
- 🔍 Quick Look: High Protein Banana Bread
- 👩🏽⚕️ Dietitian's Note
- 👩🏼🌾 Ingredients
- 🍌 Substitutions
- 📝 How to Make High Protein Banana Bread
- ✔️ Storage & Meal Prep Tips
- 🥞 More High Protein Breakfast Recipes to Try
- 🙋🏽♀️ Recipe FAQs
- 🍞 More Banana Bread Recipes
- 👩🏽🍳 Made this recipe?
- ⚖️ Convert the Recipe to Metric (g & mL)
- High Protein Banana Bread Recipe
- 🛍️ Shop Recipe Cookware and Ingredients
- 💬 Comments
🔍 Quick Look: High Protein Banana Bread
- ⏱️ Prep Time: 10 minutes
- 🎛 Cook Time: 40 minutes
- 👥 Servings: 5
- 📊 Calories: ~367 kcal (based on nutrition panel)
- 💪🏼 Nutrition: 25 grams of protein, 13 grams of fiber, 648 mg of calcium
- 👩🏽🍳 Flavor Profile: Rich banana flavor with caramel-sweet dates and a moist, tender crumb.
- ⭐ Difficulty: Easy. Only 10 minutes of prep with simple ingredients and few steps.
👩🏽⚕️ Dietitian's Note
This is one of my highest-protein banana breads, with an impressive 25 grams of protein per serving. Protein supports muscle maintenance and growth, and getting enough becomes especially important as we age. Using higher-protein nondairy milk, Greek-style yogurt, and protein powder allows us to pack in protein while keeping the bread moist and tender.
It's also a smart choice for bone health. When made with calcium-fortified nondairy milk and yogurt, each serving provides calcium alongside protein and phosphorus-nutrients that work together to support strong bones. Oat flour, bananas, dates, and psyllium also add fiber, making this a much more satisfying breakfast than traditional banana bread.
Why You'll Love This Recipe:
Not only is this vegan protein banana bread incredibly moist and delicious, it's also:
- Packed with 25 grams of protein per serving for a satisfying breakfast or snack.
- Naturally sweetened with ripe bananas and caramel-sweet Medjool dates, with no refined sugar.
- Soft and tender with plenty of rich banana flavor, despite being oil-free.
- Made with wholesome ingredients including oat flour, yogurt, and psyllium husk.
- Easy to make ahead and freeze for a quick high-protein breakfast throughout the week.
- Vegan, gluten-free, dairy-free, and oil-free.
👩🏼🌾 Ingredients
Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.
- Bananas give this high protein banana bread its rich banana flavor, natural sweetness, and moist texture. Use very ripe, heavily spotted bananas for the sweetest, most flavorful loaf.
- Medjool dates add rich, caramel-like sweetness and help keep the crumb soft and moist without refined sugar. Deglet Noor dates also work, but they are firmer and less sweet.
- Vegan Greek-style yogurt adds creamy richness and moisture while boosting the protein. Choose a thick, high-protein yogurt for the best texture.
- Nondairy milk keeps the crumb soft and tender without making the batter heavy. Soy or pea milk adds even more protein, but almond, oat, or another nondairy milk also works.
- Vanilla extract rounds out the banana and caramel flavors and gives the loaf a sweeter, bakery-style aroma. Pure vanilla extract gives the best flavor.
- Protein powder packs this banana bread with protein without overpowering the banana flavor. I prefer a simple, unflavored protein powder for a more classic-tasting loaf. See my favorite brands.
- Oat flour creates a soft, hearty crumb with a mild flavor that lets the ripe banana shine. Use certified gluten-free oat flour to keep the recipe gluten-free.
- Psyllium husk binds the gluten-free batter and gives the loaf structure, helping create a moist, tender crumb rather than a dry or crumbly one.
- Cinnamon adds cozy warmth and brings out the natural sweetness of the bananas and dates. Ceylon or regular cinnamon both work.
See the printable recipe card below for quantities.
🍌 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Bananas - Swap with unsweetened applesauce or pumpkin purée for a different flavor.
- Dates - Use prunes or date syrup for natural sweetness.
- Vegan Greek-Style Yogurt - Any unsweetened yogurt works. Greek style adds much more protein.
- Nondairy Milk - Soy, hemp, and pea protien add more grams of protein. Almond, oat, and cashew milks, as well as most other milks, also work well.
- Protein Powder - Use any vegan protein blend you love, unflavored or vanilla.
- Oat Flour - Make your own by grinding oats in a food processor. Coconut flour works too.
- Cinnamon - Try pumpkin spice, nutmeg, or cardamom for variety.
- Psyllium Husks - Use whole or powder.
- Blueberries - Add berries to boost antioxidants.
- Chopped Nuts - Fold in chopped nuts for a crunch.
For more healthy breakfasts, visit my Vegan Breakfast Recipes page.
📝 How to Make High Protein Banana Bread
The complete recipe with exact amounts is below. These additional tips will help you get the best results.
- Soak the dates in hot water for 10 minutes if you do not have a high-speed blender. Then pit the dates-I find it better to pit your own, as pre-pitted dates are often less fresh.
- Skip mashing and measuring-just add two medium bananas to the blender with the pitted dates and liquid ingredients (yogurt, nondairy milk, and vanilla).
- Whisk the dry ingredients well to make sure they are evenly distributed. This is especially important for the baking soda and baking powder, so the bread rises evenly.
- Add the wet ingredients to the dry and mix, paying attention to the texture. (Add blueberries now if using.)
- The batter should be thick but scoopable, not runny. If it seems too dry, add a little more nondairy milk as needed.
- Pan Prep: Transfer the batter to a 9 × 5-inch nonstick loaf pan, or line with parchment paper, or lightly grease. You can also use mini loaf pans or make muffins!
Adjust for Pan Size: You can use a different size pan, but adjust the baking time accordingly. Wider pans where the batter is lower will need less cooking time, while deeper pans will need more. Muffins or mini loaves will require less baking time.
Shake the pan from side to side to evenly distribute the batter.
- Bake at a low temperature of 360°F (182 °C). The outside will brown and form a lightly crisp layer, while the inside stays moist with a dense, pudding-like texture. Test doneness by gently prodding the top-it should just bounce back. It's delicious!
See my favorite CLEAN CERAMIC BAKEWARE here.
- To cool, place the loaf on a cooling rack for at least 10 minutes. Slice and let it cool further to set before serving. A cooling rack allows air to circulate all around the loaf, preventing the bottom from getting soggy and helping it cool evenly and set properly.
✔️ Storage & Meal Prep Tips
These simple steps help this high protein banana bread preserve its flavor, texture, and nutrients.
- Room temperature: Store the banana bread in an airtight container at room temperature for up to 2 to 3 days. There's no need to refrigerate it, which can make the texture overly moist.
- Freeze for longer storage: Slice the loaf first, then freeze the individual slices in an airtight container for up to 3 months. This makes it easy to thaw only what you need.
🥞 More High Protein Breakfast Recipes to Try
These Protein Zucchini Muffins are moist and naturally sweet with caramel-like dates and pack 11 grams of protein per muffin.
This Protein Chia Pudding is thick and creamy with juicy blueberries, crunchy nuts and seeds, and contains 27 grams of protein and 15 grams of fiber per serving.
My Baked Protein Oats are rich and chocolatey with tender apples, caramel-sweet dates, warm cinnamon, and a creamy hint of nut butter.
🙋🏽♀️ Recipe FAQs
Yes! You can leave it out, but the bread will be lower in protein. You will want to replace it with almond flour or extra oat flour to maintain the right texture.
Absolutely! Bake at 360°F (182 °C) for 20-22 minutes for perfect high-protein banana muffins.
Add protein-rich ingredients such as protein powder, Greek-style yogurt, soy milk, nut or seed butter, nuts, and seeds. You can also replace some of the flour with higher-protein options like oat, chickpea, or almond flour. Just avoid adding too much protein powder without adjusting the liquid, as it can make baked goods dry or dense. In this High Protein Banana Bread, I combine protein powder with yogurt and nondairy milk to boost the protein while keeping the loaf moist and tender.
🍞 More Banana Bread Recipes
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High Protein Banana Bread Recipe
Ingredients
- 4 large Medjool dates
- 2 medium bananas (about 1 cup mashed)
- 1 cup unsweetened Greek-style yogurt (see notes)
- 6 tablespoons unsweetened soymilk or nondairy milk
- 1 teaspoon vanilla extract
- 1 cup protein powder (see notes)
- 1 cup oat flour or all-purpose, coconut flour, or other gluten-free
- 1 tablespoon psyllium husk (whole or powder)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon hemp hearts for topping (optional)
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EQUIPMENT
- Blender
- Oven or countertop oven
Instructions
- Soak the dates in hot water for 10 minutes if not using a high-speed blender. Remove the pits.
- Preheat the oven to 360ºF (182ºC).
- Blend: Add bananas, pitted dates, yogurt, nondairy milk, and vanilla extract to a blender. Blend until smooth.
- Whisk dry ingredients: Transfer the protein powder, oat flour, psyllium husk, baking powder, baking soda, and cinnamon to a bowl. Whisk well until evenly combined.
- Pour wet mixture into dry ingredients. Stir until thick but scoopable; add more milk if too dry.
- Optional: Top with hemp hearts for extra protein.
- Transfer batter to a nonstick, lightly greased, or parchment-lined loaf pan (about 9 x 5 inches).
- Bake at 360ºF (182ºC) for about 40 minutes on the middle rack, or until the top is a deep golden brown and lightly crisp. The top should bounce back when prodded.
- Cool on a rack for at least 10 minutes. Slice and let it cool further to set.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
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Scarlett says
Can I omit the psyllium husk if using all purpose flour instead of a gluten free flour?
Nisha Melvani, RDN says
Yes, that should work. Give it a try.
Alexis says
Can I used my flavored vanilla protein powder? Should I omit the vanilla?
Nisha Melvani, RDN says
You can use that and omit the vanilla.
Emma says
Hi!
Thanks for sharing the recipe. Can you use pea protein powder for this?
Thanks.
Nisha Melvani, RDN says
The taste will be too strong!
Sandra Sellani says
I’m making this for the second time in a week. It is fabulous and moist. I put chopped pecans on top and it’s perfect for breakfast on the go.
Nisha Melvani, RDN says
Love it with chopped pecans. So glad you are enjoying it. Thank you.
Kathy Obrien says
Can I substitute coconut flour for oat flour, or a nut flour?
Nisha Melvani, RDN says
Looks like the coconut flour worked!
Ellen says
I have made this many times during the past month. I typically hate a gooey banana bread, but this texture and structure are so unique that I liked this one! I typically add a smattering of chocolate chips on top.
Nisha Melvani, RDN says
Thank you for leaving a comment. I love this texture too! There is something about it that is addictive!
Claire says
Nisha,
I love your recipes as they’re tasty and so good nutritionally. I used coconut flour and pea protein. My bad as this made the texture too dry even with extra plant milk. Next time I will use oat flour! I’m eating it warmed as a dessert with extra yogurt and raspberries, which is great and very filling.
Nisha Melvani, RDN says
Sounds delicious! Yes, oat flour is better!
julie says
Do I have to slice it right away or can i leave it in a loaf and slice as needed?
Nisha Melvani, RDN says
You an leave it as a loaf though it cools faster when sliced.
Andra Hardin says
Sadly I did not have the same experience as others and wondering why? I do like most of your recipes so this has me perplexed. I followed it as is - used SKYR yogurt, not a greek, which you NOTE ok. Maybe it was the protein powder? Is there a specific "blend" that would work best? I used Earthchimp Vanilla. I cooked it for normal time and it was an uncooked mess in the middle. I then threw it back in - for another total of 30 minutes and still, just a harder outside and unrisen, uncooked inside. Would LOVE to try it again - any thoughts or hints?? Thank you - and for all the goodness you post, Nisha, to keep us healthy : )
Nisha Melvani, RDN says
If you're using a thinner yogurt, reduce the milk slightly—the batter should be thick and scoopable. I believe yours was too runny. I really like this one-ingredient protein powder. https://linksta.io/f5239279
Kayla Smith says
Wow I was so impressed by these Nisha!!! I made them in muffin size and they are perfect! Was worried they’d be dry but no way, very moist and delicious. Another banger!
Nisha Melvani, RDN says
So glad you enjoyed the texture of these banana muffins! Thank you for leaving a comment. Have a great day.
Terry says
Delicious! I used a muffin pan, but your instructions were perfect 20-22 minutes. I'm struggling with weight loss and digestive System issues and this is just what I wanted!! My protein is hemp protein and fiber unsweetened.
Thank you!
Nisha Melvani, RDN says
Hemp protein is great. Glad you enjoyed the muffins!
Liz says
I've tried a lot of loaf/muffin recipes with protein powder that have turned out claggy or too soft in texture. This recipe absolutely nails the texture and the flavour is lovely too! I used whey powder, and I added a couple extra dates for added sweetness plus half a cup of chopped walnuts for added texture/nutrition. For a treat, I toast a slice and top it with a bit of butter and honey and it makes for a fab breakfast!
Nisha Melvani, RDN says
Yours sounds delicious! Thank you for your detailed comment. So glad you enjoyed it.
Louisa says
Loving your recipes including protein powder (and particularly unsweetened and unflavoured as I consume). I use a blend I mix myself of faba bean, rice and pea protein. I made into 12 muffins and I did toss some sultanas (50g) into the mix as well for a touch more sweetness. These are perfect, thank you.
Nisha Melvani, RDN says
Sounds delicious! Thank you for sharing!
jody says
Thank you for this recipe! I made tweaks based on what I had on hand (and also not being vegan) and it is the BEST (more nutritious) banana bread that I’ve ever made…and I’ve tried a LOT of recipes! I subbed 1/4 cup of coconut flour for the oat flour and it worked perfectly. I’m planning to double the recipe next time and bake in a 9 x 13” pan…soooo good!!
Nisha Melvani, RDN says
Truly so happy you love this banana bread as much as I do! Thank you for taking the time to comment.
Kathy Obrien says
Awesome news. I wanted to try with Coconut flour. Glad it works.
Nisha Melvani, RDN says
Great to know! Thank you for sharing!
Julie says
Is it really 1 cup of protein powder? Thought maybe that was a misprint! I just bought your recommended protein powder. Can't wait to try it!
Nisha Melvani, RDN says
Yes, this serves 5 people (1 cup not scoop). If using my same protein powder, it is 4 scoops.
Emily says
If I don’t want to the dates can I sub maple syrup? What’s the date for?
Nisha Melvani, RDN says
Sweetness and fiber and packed with nutrients. Yes, use maple syrup instead.
Shireen says
What is the purpose of the psyllium other than the health reasons? I want to make this but don’t have any. Can I omit or sub something else? I have flax/chia.
Nisha Melvani, RDN says
It helps bind the bread. It is commonly used in gluten-free breads.
Ana says
Hi, can you please respond on the question if flax/chia (or?) can be used if you don't have psyllium husk? and measurements please. Thank you
Nisha Melvani, RDN says
Hi. Psyllium has unique binding qualities and is a healthy ingredient to have around. I eat 1 tbsp daily in oatmeal! I have not tested it with flax or chia as yet.
P says
So yumm!! Can’t wait to try it. What brand greek yogurt you used?
Nisha Melvani, RDN says
Thank you. Kite Hill Unsweetened Greek Style yogurt.
L says
Whole psyllium husks or psyllium husk powder?
Nisha Melvani, RDN says
Both work! I used whole.
Christina R says
Hi Nisha
Can almond flour be substituted for oat flour?
Looking forward to trying! Thank you!
Nisha Melvani, RDN says
Yes, but it will be more dense.
Marybeth says
This looks so good. I was wondering what type of psyllium husk you use - powder or whole? Is this recipe ok for toddlers. Thank you for all of your amazing recipes and sharing all your knowledge with us.
Nisha Melvani, RDN says
Hi! Use whole or powder. I used whole. Both work. This recipe should be fine for most toddlers.
Sai Mahalingam says
Hi Nisha, is it ok to use whey protein? Thank you
Nisha Melvani, RDN says
Yes!
Elfriede says
I added chopped walnuts and it was so good!
Nisha Melvani, RDN says
Awww yay! you made it!!! I can't stop eating it! Walnuts are a fabulous addition!
Caroline Edwards says
What is the sauce drizzled over the top in the photo please?
Nisha Melvani, RDN says
I mixed tahini with date syrup!
BurntG says
I baked it with only changes being 1/3 of almond flour and 2/3 of oat flour to replace protein powder and it turned out amazing! Wondering if the nutritional value is based on the whole loaf or a slice?
Thanks!!!
Nisha Melvani, RDN says
Hi, thanks for sharing your substitutions. The nutrition information is for one-fifth of the total recipe—so one slice if you cut it into 5 equal parts.