This protein banana bread recipe is perfect for those looking to enjoy a classic treat with a healthy twist. It features whole grains, collagen peptides, and no added sugars. This loaf is naturally sweetened from ripe bananas and dates. Plus, you get to customize it with various add-ins of your choice.

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This post was first published on January 3, 2021. It was updated on April 1, 2025 to include new photos and helpful tips.

Why you’ll love it

Banana bread is a classic treat I grew up eating often whenever we had a few browned bananas left. I decided to develop this banana bread recipe to create a healthier, protein-packed twist on the classic loaf. This version offers a few nutritious upgrades without sacrificing flavor. 

Is this protein banana bread healthy?

Uhm, absolutely! Let’s break down why it’s a better-for-you take on the classic:

• Protein boost: Using collagen peptides in the mix increases the protein content, making each slice more satiating—ideal for a post-workout snack or energizing breakfast.
• Whole grain goodness: For this recipe, you can use either white whole wheat flour  or whole wheat flour. Both options deliver the benefits of whole grains, including fiber, B-vitamins, and sustained energy throughout the day.
• Naturally sweetened: This banana bread uses ripe bananas and Medjool dates as its sole sweeteners, eliminating the need for added sugars like you may find in your typical banana bread recipe.

What recipes can you make with overripe bananas?

Never throw away your overripe bananas, people! Instead, here’s a few ways you can use them up:

• Peel and freeze them to use later in smoothies
• Blend them to make “nice cream”
• Mash them up with oats and bake them into a two-ingredient cookies
• Best yet–use them for this delicious protein banana bread recipe 🙂

In fact, since bananas get sweeter as they ripen, I would highly recommend waiting until your bananas are slightly browned for this recipe because it will allow for a naturally sweeter bread.

What ingredients do you need?

• White whole wheat flour: Provides whole grains and a hearty texture.​
• Collagen peptides: Unflavored protein supplement that blends seamlessly into the batter.​
• Baking powder & baking soda: Leavening agents to help the bread rise.​
• Cinnamon & salt: Enhances the flavor.​
• Ripe bananas: Naturally sweetens the bread; aim for a little over 1 cup mashed.​
• Large eggs: Provides structure and moisture.​
• Medjool dates: Adds natural sweetness; no need to chop since we’re blending them.
• Coconut oil: Adds moisture and a subtle flavor.​
• Vanilla extract: Enhances the overall taste.​ You could even use vanilla bean paste for extra flavor!
• Optional add-ins: Chopped nuts, seeds, dark chocolate chips, or dried cranberries for added texture and flavor as opposed to added sugar forms such as granulated sugar, honey, or maple syrup often found in banana bread recipes.

Commonly asked ingredient questions

Can I swap the collagen for protein powder?

While I haven’t tested this out, I’m sure it would work well! I’d recommend either a vanilla or unflavored protein powder. 

Can I swap the white whole wheat flour for regular flour?

Yes, you can use regular all-purpose flour in place of white whole wheat flour. Just keep in mind that white whole wheat flour offers more fiber and protein, giving this banana bread a nutritional boost. 

What’s the difference between white whole wheat and regular whole wheat flour?

This can be kinda confusing! Both are made from the whole grain, but white whole wheat flour comes from a lighter, milder variety of wheat, making it softer in taste and texture—closer to an all-purpose flour. Traditional whole wheat flour is heartier and has a nuttier flavor. White whole wheat can be a bit harder to find in some stores, so check the natural foods aisle or consider ordering online if you can to give it a try.

How do you make protein banana bread?

• Bake: Grease or line a loaf pan with parchment paper. Pour the batter in, about 3/4 full. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
• Preheat the oven: Set it to 350°F (175°C).
• Mix the dry ingredients: In a medium bowl, whisk together the flour, collagen peptides, baking powder, baking soda, cinnamon, and salt.
• Blend the wet ingredients: In a blender, combine ripe bananas, eggs, whole pitted dates, melted coconut oil, and vanilla extract. Blend until smooth.
• Combine: Pour the blended mixture into a large bowl and gradually stir in the dry ingredients until just combined. Fold in any add-ins like nuts or chocolate chips.

Recipe tips and tricks

• Blender usage: Blending the wet ingredients ensures a uniform mixture and simplifies preparation.​
• Small bananas: If using large bananas, you may only need 2 ripe bananas to achieve approximately 1 cup of mashed banana.​
• Muffins option: To make muffins, pour the batter into a greased or lined muffin tin, filling each cup about 3/4 full. Bake at 350°F (175°C) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.​
• Brown sugar topping: For added sweetness and a caramelized top, sprinkle a small amount of brown sugar over the batter before baking. Note that this will introduce added sugar to the recipe.​
  

Customize it your way

Like all of my other recipes, this collagen banana bread is completely customizable. You get to choose what add-ins you want to use.​ My personal favorite is mixing in chopped walnuts and then sprinkling dark chocolate chips over top! Best of both worlds. 

Here’s a few ideas to get you inspired:

• Nuts: Add chopped walnuts or pecans for a crunchy texture and additional protein.​
• Seeds: Incorporate pumpkin or sunflower seeds for a nut-free crunch.
• Chocolate chips: Mix in dark chocolate chips for a touch of indulgence.​
• Dried fruits: Add dried cranberries or raisins for extra sweetness and chewiness.​

Can I turn this into banana muffins?

Yes, absolutely! Simply divide the batter into a greased or lined 12-cup muffin tin, filling each about 3/4 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Can you make protein banana bread ahead of time?

Yes! This banana bread can be made ahead and stored for convenience.​ If you want to make these loaves ahead of time or have leftovers, you can wrap them up in plastic wrap and slip them in a large freezer bag to store for up to 4 months.

How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly and freeze for up to 4 months.​

Enjoy this protein-packed collagen banana bread as a wholesome treat for breakfast, snack time, or any occasion!

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Looking for other high protein recipes? Check out these:

• Salted Caramel Protein Energy Bites
• Egg White Frittata
• Customizable Protein Muffins with Fruit