If you’re looking for a high-protein banana bread that’s both delicious and nutritious, this gluten-free banana bread recipe is just what you need. Each slice packs 14 grams of protein, making it a satisfying and energizing choice for breakfast or a snack. Plus, with only 11g net carbs and 6g fat, it’s a low-carb banana bread option that fits into a balanced lifestyle.
Why You’ll Love This Healthy Peanut Butter Banana Bread
- Protein-Packed & Satisfying: Each serving is loaded with protein and fiber (6g, or 23% of your daily value), keeping you full longer.
- Naturally Sweetened: Ripe bananas provide natural sweetness, so there’s no need for excess sugar. Those bananas that have turned mostly brown work great for this quick bread recipe!
- Moist & Flavorful: Thanks to cottage cheese this banana bread with protein stays tender and delicious.
- Gluten-Free & Versatile: Made with peanut flour banana bread enthusiasts will love, or substitute finely ground almond flour.
- Perfect for Meal Prep: Make ahead and store slices in the fridge or freezer for a meal prep breakfast idea that’s quick and convenient.
Ingredient Highlights & Tips
Use Ripe Bananas for Natural Sweetness: For the best flavor and texture, use overripe bananas—they add natural sweetness while keeping the bread moist. I like to peel, break into chunks, and freeze my bananas, so they’re always ready to thaw and use in recipes like this.
Peanut Flour & Peanut Butter Powder – A Power Duo: This recipe uses peanut flour that banana bread lovers will appreciate because it keeps the loaf gluten-free and fiber-rich while boosting protein. Since peanut flour doesn’t have a strong nutty flavor, I also add peanut butter powder to enhance that classic peanut taste without extra fat and calories. If you prefer, finely ground almond flour can be substituted instead of the peanut flour, but avoid coarse almond meal.
Cottage Cheese – Adds Protein & Moisture: Cottage cheese makes this healthy peanut butter banana bread extra tender while adding protein. I recommend using 2% or full-fat cottage cheese for the best results—fat-free versions tend to make baked goods dry.
Chia Seeds – Tiny but Nutrient-Dense: Adding chia seeds enhances the texture while providing healthy fats, protein, and fiber.
Liquid Stevia or Monk Fruit Drops – A Hint of Sweetness: A small amount of liquid stevia or liquid monk fruit keeps this low-carb banana bread naturally sweet without added sugar. However, if your bananas are extra ripe, you can skip this and still enjoy a subtly sweet flavor.
Pro Tips for the Best Peanut Butter Chia Seed Protein Banana Bread
✔ Use a 9”x5”-ish standard loaf pan for even baking. You *could* do muffins or mini-loaves, however I have not tested exactly for time – you will need to reduce baking time (use a toothpick pull to check for doneness).
✔ Customize it! Stir in ½ to ⅔ cup of mix-ins like mini chocolate chips, chopped nuts, or shredded coconut.
✔ Store leftovers properly: Keep in an airtight container in the fridge for up to 5 days or freeze individual slices for a quick grab-and-go breakfast or snack.
This healthy peanut butter banana bread is the perfect meal prep breakfast idea—whether you’re fueling up post-workout or simply craving a wholesome treat. Enjoy a slice with coffee, as a mid-day snack, or anytime you need a protein boost!
If you like this banana bread recipe, check out these other protein-packed versions:
This high-protein peanut butter chia seed banana bread is a gluten-free, nutrient-packed treat with 14g protein per slice. Made with peanut flour, chia seeds, and cottage cheese, it’s naturally sweetened with ripe bananas and perfect for meal prep. Moist, flavorful, and easy to customize with mix-ins like chocolate chips or nuts—ideal for a quick breakfast or healthy snack!
- 2 large eggs
- 1 cup 2% cottage cheese
- 1 Tbsp olive oil
- 1/4 cup milk of choice
- 8 oz peeled ripe banana s, mashed
- 1/8 tsp liquid stevia or monk fruit or a little more to taste
- 1/2 cup peanut butter powder
- 1 cup peanut flour or fine ground almond flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 Tbsp. chia seeds
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Use blender to blend eggs, cottage cheese, oil, milk, and bananas until smooth.
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Pour in bowl, stir in all remaining ingredients.
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Spray standard loaf pan with cooking spray, add batter.
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Bake at 350 for approximately 40 minutes or until toothpick inserted into center pulls out clean.
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Cool in pan 5 min. Store leftovers in fridge in air-tight container for up to 5 days or in freezer for up to 6 months.
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