High Protein Banana Bread is a healthy twist on the classic loaf–including whole grains, collagen peptides, and no added sugar! This loaf is naturally sweetened from ripe bananas and dates.
Disclosure: I received free samples of Further Food Collagen Peptides mentioned in this post. I was not compensated for my time. All opinions are my own, I never feature a brand that I don’t love!
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.
What can you make with overripe bananas?
Never throw away your overripe bananas, people! Instead, 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, or better yet–use them for this delicious banana bread recipe.
In fact, since bananas get sweeter as they ripen, I would advise waiting until your bananas are slightly browned for this recipe because it will allow for a naturally sweeter bread.
What are collagen peptides?
Another ingredient I’ve added into this recipe is collagen peptides. Collagen is a trending supplement I had the chance to research as the focus of my senior capstone research poster. Although more research still needs to be conducted, numerous compelling studies show the benefits of collagen supplementation for skin, joint, bone, and digestive health.
My favorite collagen to use has been Further Food Collagen Peptides. Further Food is a completely women-owned and operated company–which I love! Their collagen is completely unflavored and mixes seamlessly. I like to mix this collagen into my morning oats, night time tea, and now–baked goods. Click here to get 10% off your first order with Further Foods! (affiliate link)
This healthy banana bread is packed with protein.
Just 1/4 cup of collagen added into this banana bread recipe provides substantial protein–almost 30 grams! Alternatively, you can try using a neutral protein powder in place of the collagen peptides–just be cautious of sneaky added sugar and fillers often hidden in these products.
The white whole wheat flour and any chopped nuts added provide additional protein as well.
Another great thing about this recipe is there is no added sugar. The sweet taste comes from the natural sugars in the bananas and dates, as opposed to added sugar forms such as granulated sugar, honey, or maple syrup often found in banana bread recipes.
Customize it your way.
This recipe calls for add-ins of your choice. Try adding in dark chocolate chips, chopped nuts, seeds, or dried cranberries. My personal favorite is mixing in chopped walnuts and then sprinkling dark chocolate chips over top! Best of both worlds. Let me know what your favorite add-ins are!
Can you make this recipe ahead of time?
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.
So what are you waiting for? Treat yourself with this flavorful, super moist, protein-packed collagen banana bread. Enjoy with sliced bananas, warmed up with butter, or simply as is.
Looking for other high protein recipes? Check out these:
- 1 cup white whole wheat flour
- 1/4 cup collagen peptides
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 ripe bananas, mashed, a little over 1 cup mashed
- 2 large eggs
- 1/2 cup dates, pitted and chopped*
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or add-ins of your choice, (walnuts, pumpkin seeds, dark chocolate chips, dried cranberries, etc)
- Preheat oven to 350 degrees.
- Combine flour, collagen, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Blend bananas, eggs, dates, coconut oil, and vanilla in a food processor until smooth. Transfer this liquid mixture into a large mixing bowl.
- In the large mixing bowl, stir dry ingredients into wet ingredients and mix until just combined. Fold in nuts or add-ins.
- Grease or line one standard 8.5" x 4.5" loaf pan OR two mini 5.75" x 3” loaf pans with parchment paper.**
- Pour dough into pan. The pan should be about 3/4 way full with batter. Bake 8.5" x 4.5" loaf pan for 40-50 minutes OR mini 5.75" x 3” loaf pans for 30-40 minutes, or until browned and baked through.
- Let cool slightly then remove from the pan. Store in an airtight container for up to 1 week or freeze loaves for up to 4 months.
*If your dates are not soft, soak them in hot water for about 20 minutes prior to blending
**Make a parchment paper sling for easy removal after baking. I would recommend doubling the recipe if you want to make four total mini loaves instead of only two.
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Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 5gSodium: 170mgCarbohydrates: 27gFiber: 4gSugar: 11gProtein: 7g