Delicious High-Protein Bread Recipe Without Protein Powder

There’s something magical about a warm loaf of banana bread. For me, it’s a comfort food that bridges the gap between a snack and a meal, always ready to save the day. But as I’ve become more conscious about balancing my meals with enough protein, I realized my favorite banana bread could use a bit of a makeover.

This high-protein banana bread is soft, fluffy, and packed with over 9g of protein per slice—all without using protein powder. It’s proof that you can have a delicious, nutrient-dense treat that feels indulgent while fueling your body.

When I made this for the first time, I was skeptical. Cottage cheese in banana bread? Wouldn’t it make the loaf heavy or weirdly textured?

But once I blended it with the ripe bananas and eggs, it transformed into this creamy, dreamy base that gave the bread structure and a light texture. I’m hooked, and I bet you will be too.

Why This Recipe Will Be Your New Favorite

1. Protein Without Protein Powder: I know not everyone has protein powder on hand, and frankly, it can alter the taste of baked goods. This recipe gets its protein from natural sources like eggs and cottage cheese.
2. Soft and Fluffy Texture: Despite the added protein, this banana bread is as tender and moist as any classic version. You won’t miss a thing!
3. Perfect for Meal Prep: I love slicing up a loaf and keeping it in the fridge for quick breakfasts, post-workout snacks, or even dessert. It’s satisfying and keeps me full.

High-Protein Banana Bread

This high-protein banana bread is a game-changer for anyone looking to enjoy a wholesome, nutrient-packed treat without compromising on flavor or texture. Soft, fluffy, and naturally sweetened with ripe bananas, this loaf is a versatile addition to your kitchen. Whether you're seeking a satisfying breakfast, a post-workout snack, or a quick dessert, this banana bread delivers with over 9g of protein per slice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 130 kcal

Equipment

• 1 Loaf pan (9x5 inches)
• 1 Parchment paper or non-stick spray
• 1 Blender or immersion blender
• 2 Mixing bowls
• 1 Whisk
• 1 Spatula
• 1 Wire cooling rack

Ingredients

  

For the Bread

• 2 large ripe bananas
• 4 large eggs
• 1 cup low-fat cottage cheese
• 2 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ts[ baking powder
• 1 tsp baking soda

Optional Add-Ins:

• ½ cup chopped nuts (walnuts or pecans)
• ½ cup chocolate chips

Instructions

 

• Step 1: Prepare Your Oven and Pan

  Preheat your oven to 350°F (175°C).

  Grease a loaf pan with non-stick spray or line it with parchment paper for easy removal.
  
• Step 2: Blend Wet Ingredients

  In a blender, combine bananas, eggs, cottage cheese, and vanilla extract.

  Blend until smooth and creamy. Set aside.
  
• Step 3: Mix Dry Ingredients

  In a mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
  
• Step 4: Combine Wet and Dry Mixtures

  Pour the wet mixture into the bowl with the dry ingredients.

  Gently fold the batter until just combined.

  Do not overmix.If using nuts or chocolate chips, fold them in now.
  
• Step 5: Bake

  Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

  Bake for 55 minutes, covering the top with foil after 35 minutes to prevent over-browning.

  Check for doneness with a toothpick; it should come out clean.
  
• Step 6: Cool and Serve

  Let the loaf cool in the pan for 15 minutes.

  Transfer to a wire rack and allow to cool completely before slicing.
  

Video

Notes

• Banana Ripeness: Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness.
• Blender Substitution: If you don’t have a blender, mash the bananas well and mix thoroughly with the cottage cheese and eggs.
• Texture Tweaks: For a denser loaf, reduce eggs to 3. For extra fluffiness, sift the dry ingredients before mixing.
• Customizable Flavors: Add cinnamon, nutmeg, or a dash of pumpkin spice for seasonal variations.

Keyword Banana bread, Healthy food, Protein recipe

Make It Into Muffins

If you prefer muffins over a loaf, this recipe works perfectly in a 12-cup muffin tin. Bake at 350°F for about 30 minutes and check doneness with a toothpick. Muffins are great for portion control and grab-and-go snacks!

Storage, Reheating, and Freezing

• Storage: Wrap the cooled loaf in plastic wrap or store it in an airtight container in the fridge for up to 5 days.
• Reheating: Warm slices in a toaster or on a nonstick skillet for a crispy edge and soft center.
• Freezing: Freeze the loaf whole or in slices for up to 3 months. Thaw at room temperature or in the fridge overnight.

Nutrition Information (Per Slice)

Why This Recipe Works for Me

Whenever I make this banana bread, I’m reminded how simple, wholesome ingredients can create something amazing. The cottage cheese and eggs pack in protein, the bananas add natural sweetness, and the result is a loaf that feels indulgent but supports my health goals.

Give it a try, and let me know what you think!

Whether you top it with peanut butter or eat it plain, I promise this banana bread will quickly become a favorite.