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A thick, moist slice of protein banana bread cut from a loaf, showcasing a tender crumb for one of many protein banana recipes.

Moist Protein Banana Bread

myrecipe
Tired of dry, chalky protein treats? This Protein Banana Bread recipe uses brown butter and cottage cheese for an unbelievably moist, tender loaf that's packed with flavor and protein. The perfect healthy breakfast or post-workout snack.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 1 hour
Total Time 2 hours
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 304 kcal

Equipment

  • Light-colored saucepan
  • 1-pound loaf pan
  • Parchment paper
  • Large Bowl
  • Whisk
  • Blender
  • Spatula
  • Wire rack

Ingredients
  

  • 2 cups Wholesome Yum Blanched Almond Flour
  • 2/3 cup Whey protein powder
  • 1 tbsp Baking powder
  • 4 tsp Cinnamon
  • 1/2 tsp Sea salt
  • 3 medium Bananas very ripe; ~1.5 cups mashed
  • 3 large Eggs
  • 1/3 cup Wholesome Yum Zero Sugar Maple Syrup
  • 4 tbsp Unsalted butter or coconut oil
  • 1/2 cup Cottage cheese or ricotta cheese
  • 1/2 tbsp Vanilla extract
  • 2/3 cup Sugar-free dark chocolate chips optional; plus more for topping

Instructions
 

Create the Liquid Gold (Brown Butter)

  • In a light-colored saucepan, melt the butter over medium heat. Swirl the pan occasionally. After it foams, watch for golden-brown specks to form at the bottom and a rich, nutty aroma to develop. Immediately remove from the heat and set aside to cool slightly.

Prepare the Batter

  • Preheat your oven to 350°F (176°C). Line a 1-pound loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
  • In a large bowl, whisk together the almond flour, protein powder, cinnamon, baking powder, and sea salt until well combined.
  • In a blender, combine the mashed bananas, eggs, maple syrup, cooled brown butter, cottage cheese, and vanilla extract. Blend on high until the mixture is completely smooth and creamy.

Bake and Cool

  • Pour the blended wet ingredients into the bowl with the dry ingredients. Use a spatula to gently stir until just combined, with no dry streaks remaining. Do not overmix.
  • If using, gently fold in the sugar-free chocolate chips. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips over the surface.
  • Bake for 30-35 minutes, until the top is golden. Loosely tent a piece of aluminum foil over the pan to prevent over-browning.
  • Continue baking for another 15-20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Let the banana bread cool completely in the pan on a wire rack. This step is crucial for the bread to set properly. Do not slice while warm.

Notes

Storage Instructions: Store the bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze individual slices for up to 3 months.
Muffin Variation: To make muffins, portion the batter into a lined muffin tin, filling cups three-quarters full. Bake at 350°F (176°C) for 18-22 minutes, or until a toothpick comes out clean.
Baker's Tip: For the absolute best flavor and firmest texture, wrap the completely cooled loaf and let it rest overnight at room temperature before slicing.
Troubleshooting: If your bread sinks in the middle, it was likely underbaked. Ensure a toothpick inserted in the very center comes out completely clean. Also, check that your baking powder is not expired.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 304kcalCarbohydrates: 21gProtein: 14gFat: 22gSaturated Fat: 8gCholesterol: 68mgSodium: 150mgPotassium: 250mgFiber: 7gSugar: 8gVitamin A: 350IUVitamin C: 3mgCalcium: 80mgIron: 2mg
Keyword Gluten-free baking, healthy breakfast, High protein banana recipe, Protein banana bread
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