High Protein Banana Bread Recipe
User Reviews
5
High Protein Banana Bread Recipe
Description
This banana bread starts with beating together butter, erythritol sweetener, and eggs before adding ripe bananas for natural sweetness and moisture. Milk, baking powder, and salt are combined with all-purpose flour and vanilla-flavored protein powder to provide structure and protein enrichment. Shredded unsweetened coconut and chocolate chips are folded in to distribute flavor and texture throughout the bread.
The loaf is baked in a well-greased bread pan at 350°F until cooked through. Reserved chocolate chips sprinkled on top melt slightly, creating a subtle chocolate crust. The bread is moist from the bananas and fat, with a dense but tender crumb from the protein powder and flour blend.
Since protein powders vary in salt content, the salt quantity can be adjusted to prevent the bread from tasting salty. The finished loaf stores well at room temperature up to five days, or can be refrigerated for longer freshness. It also freezes well when tightly wrapped after cooling, preserving taste and texture for up to three months.
Ingredients
- 1 ½ cups all-purpose flour or GF baking mix
- ¾ cup protein powder any variety, vanilla flavored
- ½ cup keto sweetener erythritol
- ½ cup unsalted butter slightly cooled (or coconut oil, melted
- 2 large egg
- 2 banana brown to black, very ripe
- ¼ cup milk any variety
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup coconut unsweetened, shredded
- ¾ cup chocolate chips keto chips
Instructions
- Preheat the oven to 350°F. Set out a standard 5x9-inch bread pan. Grease the bottom and sides of the pan well and set aside.
- Set out a large stand mixer, or a mixing bowl and hand mixer. Combine the keto sweetener, melted butter, and eggs in the mixer. Beat until well combined. Then peel the bananas and add the overly ripe fruit to the mixture. Beat again until mostly smooth.
- Scrape the bowl with a rubber spatula, then turn the mixer on low. Beat in the milk, baking powder, and salt. Then slowly add in the flour and protein powder, a little at a time. Once the mixture is smooth, scrape the bowl with a rubber spatula. Then turn on low, once again, and mix in the shredded coconut, and ½ cup of chocolate chips. *Reserve 2-4 tablespoons of chocolate chips to sprinkle over the top of the bread.
- Scoop the banana bread batter into the prepared pan, smoothing it into an even layer if needed. Sprinkle the remaining chocolate chips over the top.
- Bake in the center of the oven for 40 minutes. Then cover the top loosely with a piece of foil and continue to bake for another 15 to 20 minutes. *The foil protects the top from turning too dark.
- The banana bread is done when a toothpick inserted deep into the center of the bread comes out clean. Carefully run a knife around the edges of the pan to loosen the sides. Then allow the banana bread to cool in the pan for another 10 to 15 minutes before flipping it out onto a cooling rack.
- You can serve banana bread right away, but it cuts better when it is allowed to cool all the way to room temperature.
Notes
- Adjust added salt based on the sodium content of your protein powder to avoid excess saltiness.
- Store wrapped tightly at room temperature for up to 5 days, or refrigerate for up to two weeks to extend freshness.
- Cool completely before freezing; wrap tightly in plastic wrap and aluminum foil to freeze up to three months.
- The shredded coconut adds texture; unsweetened coconut is recommended to control sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 303kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 145mg | 6% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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