If you’ve never experienced the classic Southern charm of Hummingbird Cake, prepare to fall in love — especially with this better-for-you twist. This high-protein Hummingbird Cake delivers all the tropical flavor you crave in a better-for-you way.  Sweetened naturally with banana and pineapple, rich with shredded coconut, and finished with a luscious protein cream cheese frosting, this healthy dessert is as satisfying as it is stunning.

Each slice of this single-layer protein cake boasts just 256 calories and a solid 13 grams of protein, making it a smart choice whether you’re treating yourself after a workout, sharing with friends at a spring gathering, or enjoying it as a no-reason weekday snack. Honestly, I wouldn’t think twice about having a slice of this pineapple protein cake for breakfast — it’s that balanced and delicious.

You’ll love the moist texture from blended fruit and your favorite vanilla protein powder along with flour (choose all-purpose, whole wheat or a gluten-free baking blend). Chopped pecans and unsweetened shredded coconut add a nutty crunch that perfectly complements the tropical flavor combo. It’s a simple but impressive high-protein dessert recipe that comes together in one bowl and bakes in a standard 8-inch round cake pan.

Tips for the Best Protein Hummingbird Cake:

1. Fresh pineapple brings the brightest flavor, but canned crushed pineapple works too—just pour off about half the juice so your batter doesn’t get too runny.
2. Protein Powder: Use your preferred vanilla or cake batter protein powder (I used Nuzest Clean Lean Protein —you can use my code FITFORK for 15% off).
3. Zero-Carb Sweetener (or not): Depending on your protein powder’s sweetness and your personal taste, you may want to add a bit of extra sweetness. Choose low-carb sweeteners like granulated monk fruit, stevia, or a no-sugar baking blend.
4. Pan Size: A standard 8-inch round cake pan is perfect, but this recipe also works well in a 9×9-inch square pan or even a muffin pan(makes about 9 cupcakes, just reduce the baking time by 5 to 8 minutes).
5. Frosting: The protein cheesecake frosting on this pineapple coconut protein cake is ridiculously easy and doubles as a topper for everything from protein pancakes to muffins. But if you’re short on time, you can skip it and go with a dollop of zero-carb whipped topping or even enjoy the cake plain.

Whether you’re looking for a healthy spring dessert, a lightened-up take on a nostalgic favorite, or just a creative new way to use ripe bananas, coconut, and fresh or canned pineapple, this guilt-free Hummingbird Cake is ready to impress.

Note: This post contains affiliate links I earn a small commission from purchases made through links – this helps offset operating costs for The Fit Fork.

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Protein Hummingbird Cake

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This tropical-inspired Protein Hummingbird Cake is light, luscious, and loaded with 13g protein per slice. Featuring banana, pineapple, coconut, and a dreamy cheesecake frosting, it’s perfect for a guilt-free spring or summer dessert.

Course: Dessert

Cuisine: high protein, low carb

Keyword: cake, pineapple, protein powder

Servings: 8 Servings

Calories: 256 kcal

Ingredients

• 2/3 cup vanilla whey protein powder about 2 cups
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• ¼ cup sugar alternative optional, cup-for-cup equivalent
• 1/2 cup mashed ripe bananas
• 1 cup finely chopped fresh pineapple and any juice that comes from it
• 2 large eggs at room temperature
• 2 Tbsp oil of choice
• 1/4 cup plain Greek yogurt
• 3/4 Tbsp pure vanilla extract
• 1/3 cups chopped roasted unsalted pecans see Cook’s Note
• 1/3 cup shredded toasted coconut (reserve 1 tbsp)

Frosting:

• 4- oz-ounce Neufachel cream cheese cubed and at room temperature
• 1/3 cup plain fat-free Greek yogurt
• 1/3 cup vanilla whey protein powder

Instructions

1. Preheat oven to 350 F.
2. Add flour, protein powder, baking soda, baking powder, salt, cinnamon and nutmeg to bowl; toss to combine. Add sugar alternative, if desired – the protein powder will give some sweetness.
3. In blender, banana, pineapple (plus any juice), yogurt, eggs, and oil; blend until mostly smooth.
4. Pour fruit mixture into dry mixture and mix with spatula until combined. Stir in coconut (reserving 1 tbsp) and pecans.
5. Pour into a non-stick 8” round cake pan. Bake for approx. 25 minutes, or until set and toothpick pulls clean.
6. Let come to room temperature before icing. To make frosting, add cream cheese, yogurt and protein powder to bowl and stir until smooth. Sprinkle with reserved toasted coconut.
7. Makes 8 servings, store leftovers covered in fridge for up to 5 days.

Recipe Notes

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:

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Peanut Butter Chia Seed Protein Banana Bread (Gluten Free)

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

 

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!

Course: Breakfast

Keyword: banana, banana bread, cottage cheese, high protein

Servings: 8 servigs

Calories: 167 kcal

Ingredients

• 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

Instructions

1. Use blender to blend eggs, cottage cheese, oil, milk, and bananas until smooth.

2. Pour in bowl, stir in all remaining ingredients.

3. Spray standard loaf pan with cooking spray, add batter.

4. Bake at 350 for approximately 40 minutes or until toothpick inserted into center pulls out clean.

5. 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.

Recipe Notes

This post contains affiliate links. I earn a small commission on purchased made through the links. These proceeds help me offset the operating expenses for The Fit Fork.