Protein Banana Bread Recipe

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When looking for a good, healthy bread to satisfy and satiate, I believe there is nothing better than a good, healthy protein banana bread. Get ready to be surprised by how simple making protein banana bread at home really is.

But you know what is usually missing from a banana bread? Protein! But by adding a scoop of Bone Broth Protein powder, you can take this recipe to the next level. My gluten-free protein banana bread is a recipe that everyone (even gluten eaters!) will enjoy. For an extra treat, try it with a scoop of Greek yogurt.

This protein banana bread recipe keeps all the best parts about banana bread while adding a protein punch — 10 grams per slice. We’ll use almond flour, a lower-carb alternative to all-purpose white flour. Plus, you'll enjoy the extra goodness of Bone Broth Protein powder.

Incorporating super-ripe bananas makes this protein powder bread sweet, but we’ll add maple syrup to make sure your sweet tooth is satisfied. Instead of butter, we’ll get that same silky texture with coconut milk. Now this is a protein-packed banana bread you can indulge in!

How to Make Protein Banana Bread

Fortunately, this is one of the easier recipes to make. Preheat the oven to 350 F.

In a mixing bowl, add the banana and mash it with a fork or potato masher. In a small bowl, beat and add to big bowl along with maple syrup, coconut milk and vanilla. Whisk together.

In a separate bowl, combine the dry ingredients and Vanilla Bone Broth Protein Powder.

Combine both mixtures with a whisk or wooden spoon, stirring until well incorporated.

Place the mixture in a well-greased loaf pan (use coconut oil or butter) and bake for 45–50 minutes. 

Remove from the oven and after a few minutes, empty on a wire rack and allow to cool. 


Pour the batter into a muffin tin to make protein banana bread muffins. Add some walnuts or pecans for some added nut protein.

You can also add zucchini for a veggie and protein-packed banana-zucchini bread. If you cannot eat almonds, almond flour can be substituted out for coconut flour, but as it is so absorbent, it is best to mix it 1:1, with something like tapioca flour.

Dr. Josh Axe, DC, DNM, CNS, is a doctor of chiropractic, doctor of natural medicine, clinical nutritionist and author with a passion to help people get well using food and nutrition. He operates leading natural health website and is co-founder of Ancient Nutrition, a health supplement company. He’s also author of the books Eat Dirt, Essential Oils: Ancient Medicine, Keto Diet, Collagen Diet and Ancient Remedies.