Banana bread is a staple of cafes and bakeries the length and breadth of Australia and for good reason. It’s delicious and filling.

And if you follow our high protein banana bread recipe, it can be virtually guilt-free as well!

Many of us view banana bread as a healthy snack. After all, it’s got fruit in it, right?!

But with a few clever ingredient substitutions and a couple of tweaks, you can really increase the good stuff and reduce the not so good.

One of the easiest ways to do this is by swapping out regular flour for oat flour, which you can make yourself simply by blitzing regular rolled oats in a food processor. Oats are low GI, naturally gluten free and contain a good measure of resistant starch – and all of this means that you’ll feel fuller for longer.

Oats also provide more protein than standard wheat flour which is another bonus when you’re making high protein banana bread.

If you have a sweet tooth, but like to keep things as healthy as possible, why not try our Luscious Reindeer Jaffa Protein Mousse recipe?

High Protein Banana Bread Recipe


200g Oat Flour (Rolled Oats blitzed to a flour in a food processor or a powerful blender)

350g Very Ripe Bananas, mashed

1/2 cup Greek Yoghurt

1 scoop Vanilla Protein Powder (we like to keep it plant-based, but if you prefer a Whey-Based Protein Powder)

1/4 cup Honey or Maple Syrup

4 tbsp Stevia or equivalent

1/3 cup Coconut Oil

2 tbsp LSA Mix

2 tsp Vanilla Extract

1 tsp Cinnamon, ground

Optional – Chopped Walnuts, Sultanas or Raisins (Top Tip – try soaking them overnight in water, or even orange juice, so that they plump up), Pepitas or Sunflower Seeds. Chia Seeds, especially if you’ve soaked them to form a chia gel, are also good.

Do you sometimes feel like you need an energy boost during the day or after a workout? Have a look at our No Bake Peanut Butter Choc Protein Bars


  • Preheat oven to 180C.
  • Grease a loaf pan and line with baking paper.
  • Place all of the dry ingredients in a large bowl and mix.
  • Place all of the wet ingredients in a bowl (including any optional extras, if you wish to include them) and stir together.
  • Pour the wet ingredients into the dry one and stir to combine. Try not to over mix, or the texture of your protein banana bread may become heavy.
  • Optional – Garnish with slice of banana, nuts or seeds.
  • Bake for 35 minutes then turn the oven off. Do not open the oven door, but allow the loaf to bake for another 10 minutes. A skewer inserted into the loaf should come out clean.

Pancakes are a great breakfast food. But our Easy Banana Oats Protein Pancakes are even better.

Serving Suggestion

This high protein banana bread is great just as it is or lightly toasted – with a dollop of honey, if you’re feeling naughty!


Either wrap in foil and keep in the fridge, or store in an airtight container.

This protein banana bread should be good for 4-5 days – especially if you prefer to eat it toasted.


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