Protein Banana Nut Bread

5 from 1 vote

Protein Banana Nut Bread

Soft, tender, and packed with flavor, this Protein Banana Nut Bread serves as your go-to for a high-protein breakfast or snack. Made with ripe bananas, cottage cheese, and protein powder, it bakes up tender with the perfect nutty crunch. It is easy, satisfying, and great for meal prep.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Bread, Breakfast, Brunch, Snack

Cuisine: American

Servings: Servings

Calories: 496kcal

Author: Maureen Celestine

Equipment

Mixing bowl
Loaf pan

Ingredients

4 overripe bananas
¾ cup granulated cane sugar about 150g
3 Large eggs
¾ cup melted unsalted butter (1.5 sticks, about 170g)
½ cup cottage cheese about 138g
1 tbs Pure vanilla extract
2 ¼ cups All-purpose flour about 281g
2 scoops Protein powder about 57g
1 ½ tsps Allspice
2 tsps Baking soda
½ teaspoon Kosher salt
½ cup Chopped walnut

Instructions

Adjust the oven rack to the center. Preheat the oven to 350°F. Grease and line a 9 x 12 loaf pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, add the ripe bananas and sugar. Mash with a fork or potato masher until mostly smooth with a few small lumps. Mix until the sugar is well combined and the mixture looks slightly glossy.
4 overripe bananas, ¾ cup granulated cane sugar
In the same bowl, whisk together the egg, cottage cheese, vanilla extract, and melted butter until smooth. Blend if you prefer a silky texture without curds.
3 Large eggs, ¾ cup melted unsalted butter, ½ cup cottage cheese, 1 tbs Pure vanilla extract
In another bowl, whisk together the flour, protein powder, allspice, baking soda, and salt.
2 ¼ cups All-purpose flour, 2 scoops Protein powder, 1 ½ tsps Allspice, 2 tsps Baking soda, ½ tsp Kosher salt
Gradually add the dry ingredients to the bowl with the wet ingredients.
Using a spatula, gently mix until just combined, with no streaks of flour remaining. The batter should be thick and slightly lumpy. Avoid overmixing (see the step photos in the body of the post for guidance).
Fold in the chopped walnuts (or pecans) if using, then pour the batter into the prepared loaf pan and spread evenly.
Carefully give the pan a few taps on the kitchen counter to remove any trapped air.
½ cup Chopped walnut
Place the loaf pan in the oven and bake for 60-75 minutes until the center is set and a toothpick inserted comes out clean or with a few moist crumbs. Start checking for doneness at the 50-minute mark.
Let the bread cool completely in the pan before slicing.
Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.

Notes

Use a kitchen scale for accurate measurements.
Too much flour might alter the texture of your bread.
Don’t overmix the batter.
Start checking for doneness at the 50-minute mark.
Please allow it to cool completely before slicing.
Store at room temperature for up to 3 days. Refrigerate for up to 5 days. Wrap with clingfilm and freeze for up to a month. Thaw in the refrigerator overnight before serving.
Reheat in the microwave for 10 seconds to refresh it.

Nutrition