Get access to everything we publish when you sign up for Outside+.
Protein powder has been shown to increase muscle mass, improve strength and power and decrease fat mass. Unfortunately, many of us are stuck in a rut of using protein powder on repeat in our morning smoothie. You might be surprised to learn that protein powder is quite versatile, and there are many ways to use it besides your morning smoothie – including this protein-rich banana bread recipe.
In our recipe, we’ve mixed protein powder into a banana quick bread with eggs, Greek yogurt and warming spices for a satiating snack with 11 grams of protein per slice. Make it ahead and freeze individual slices for a quick grab-and-go breakfast or snack.
In our protein banana bread recipe, we used Garden of Life Raw Organic Protein Powder, but you can choose your favorite variety. You can also make it your own with add-ons like chocolate chips, nuts (such as walnut or pecans) or even top it with some banana slices before baking for a pretty presentation. With a little creativity (and this recipe in your back pocket), you can sneak in more protein powder into your diet, no smoothie required.
Need More Ways to Use This Versatile Ingredient?
If you’re looking to get creative with protein powder, here are three more ideas to try:
- Protein powder can be added to pancakes or waffles in place of up to 20% of the flour.
- Try making it into ice cream by stirring into vanilla yogurt with chopped strawberries and then freezing.
- Whisk it into hot milk or coconut milk for your morning latte.
Banana Protein Bread
1. Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan with oil and dust with flour, tapping out excess.
2. In a large bowl, whisk together all-purpose and almond flours, protein powder, baking powder, cinnamon, salt, baking soda and nutmeg.
3. In a separate large bowl, whisk together bananas, oil, coconut sugar, eggs, yogurt and vanilla until smooth. Pour banana mixture into flour mixture. Stir well until dry ingredients are incorporated. Transfer to prepared pan.
4. Bake for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in pan for 10 minutes then transfer loaf to a wire rack to cool completely. Cut into 10 slices. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Serving Size 1 slice
- Calories 309
- Carbohydrate Content 33 g
- Cholesterol Content 57 mg
- Fat Content 16 g
- Fiber Content 4 g
- Protein Content 11 g
- Saturated Fat Content 8 g
- Sodium Content 336 mg
- Sugar Content 18 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 2 g