Go Back

High Protein Banana Bread

No ratings yet
Forget dry, rubbery high-protein bakes. By swapping standard oats for oat bran, tossing in buttery chopped pecans, and blending in cottage cheese, this loaf turns out unbelievably moist, packed with fibre, and nutritious enough to enjoy for breakfast every single day.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 3 very ripe bananas about 300g peeled weight
  • 250 g low-fat cottage cheese blended until smooth
  • 3 eggs
  • 2 tbsp olive oil
  • 70 g plain flour
  • 30 g vanilla protein powder whey-casein blend recommended
  • 120 g oat bran can swap regular oats
  • 4 tbsp chopped pecans approx. 30g
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 1 banana sliced lengthways, for the top
  • Optional: 50g dark chocolate chopped into chunks

Method
 

  1. Prep the Oven & Tin: Preheat your oven to 170°C fan and line a standard loaf tin with baking paper.
  2. Smooth the Cottage Cheese: Add the cottage cheese to a high-speed blender or food processor and blend until smooth and creamy.
  3. Mix the Wet Base: In a large bowl, mash the 3 ripe bananas. Whisk in the blended cottage cheese, eggs, and olive oil until uniform.
  4. Combine Dry Ingredients: Add the flour, protein powder, oat bran, chopped pecans, baking powder, bicarbonate of soda, and salt. Fold gently until just combined to keep the loaf light. Fold in the chocolate chunks if using.
  5. Assemble: Pour the batter into your lined loaf tin. Place the lengthways-sliced banana cut-side up on top of the batter.
  6. Bake: Bake for 45 to 50 minutes. Check around the 40-minute mark with a wooden skewer—pull the loaf out as soon as it comes out with just a few moist crumbs.
  7. Cool & Slice: Let the loaf rest in the tin for 10 minutes, then transfer to a wire rack to cool completely before cutting into 6 equal, thick slices.

Tried this recipe?

Let us know how it was!