High-Protein, Low-Carb Banana Bread
This version keeps carbs lower than traditional banana bread by using almond flour and extra protein, while still getting natural banana flavor.
Nutrition (Approximate, per slice if cut into 10 slices)
- Protein: 10–13 g
- Net carbs: 5–8 g
- Calories: 180–220
Values vary depending on ingredients used.
Ingredients
- 2 medium ripe bananas, mashed
- 2 cups almond flour
- 1 scoop (about 30 g) vanilla whey protein powder
- 3 large eggs
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened almond milk
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
Optional Add-Ins
- ¼ cup chopped walnuts or pecans
- 2 tbsp sugar-free chocolate chips
- 1 tbsp chia seeds
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan.
- In a large bowl, mash the bananas.
- Whisk in eggs, yogurt, almond milk, butter, and vanilla.
- Add almond flour, protein powder, baking powder, cinnamon, and salt.
- Stir until just combined.
- Fold in any optional add-ins.
- Pour batter into the loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool for at least 15 minutes before slicing.
To Make It Even Lower Carb
- Use 1 banana plus banana extract instead of 2 bananas.
- Add 2–3 tablespoons of a low-carb sweetener such as erythritol or monk fruit.
- Increase protein powder to 1½ scoops if the batter remains moist enough.
High-Protein Boost Version
For even more protein:
- Add ½ cup low-fat cottage cheese (blended smooth).
- Use 1½ scoops whey protein.
- Add 2 egg whites.
This can raise protein to roughly 15–18 g per slice while keeping carbohydrates relatively low.
Storage
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months (slice before freezing for easy portions)
This banana bread works well as a breakfast, post-workout snack, or high-protein dessert without the carb load of traditional banana bread.