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Protein Banana Bread Muffins with Nuts (Healthy Muffins & Super Moist)

Name: Protein Banana Bread Muffins with Nuts (Healthy Muffins & Super Moist)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 Bananas; 1/2 cup non-fat Greek yogurt; 1/2 cup coconut sugar; 1 egg large; 1 tsp vanilla extract; 1 cup almond flour; 3/4 cup whey protein powder; 2 tsp ground cinnamon; 1 tsp baking soda; 1 tsp salt; 1/2 cup crushed walnuts

admin Angie January 16, 2026

Total Time: 35 mins Difficulty: Beginner

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This is my healthy banana bread that actually tastes amazing, that I can adjust so easily to fit within my food health goals and not feel guilty.

Protein Banana Bread (with Nuts) Recipe

This Protein Banana Nut Bread is moist, naturally sweet, and packed with protein and crunchy walnuts, making it perfect for breakfast, snacks, or a guilt-free treat. Made with simple ingredients and flexible options for almond flour, gluten-free, and vegetarian diets, this easy banana bread recipe delivers comfort-food flavor with better-for-you nutrition.

It’s the perfect way to use up ripe bananas while supporting your protein goals, weight loss, and balanced eating lifestyle—without sacrificing texture or taste.

Whether you’re meal prepping, baking for your family, or just craving something cozy, this recipe is one you’ll come back to again and again.

❤️ Why You’ll Love This Protein Banana Nut Bread

High-Protein & Filling – Keeps you satisfied longer than traditional banana bread
Healthy Banana Bread Recipe – Naturally sweet, no overly processed ingredients
Walnut Banana Nut Bread – Adds crunch, healthy fats, and classic flavor
Almond Flour Option – Easy swap for a gluten-free banana bread
Gluten-Free Friendly – Simple adjustments, no special baking skills required
Vegetarian Recipe – No meat, no compromise on taste
Easy One-Bowl Recipe – Perfect for beginners and busy days
Great for Meal Prep – Freezes well and stays moist for days
Moist texture with crunchy walnuts

Tips for Moist & Fluffy Banana Bread

Use very ripe bananas for the best moist texture
Measure the protein powder accurately (too much can make it dry)
Avoid dry or gummy banana bread with well-mixed ingredients

Nutrition Benefits of Protein Banana Nut Bread

Protein for satiety and energy
Healthy fats from walnuts
Lower sugar than traditional banana bread
Great for breakfast or post-workout

Here’s how to make Protein Banana Bread (with Nuts):

See the full recipe card below that you can print.

Ingredients

3 Bananas (very ripe, mushed)
1/2 cup non-fat Greek yogurt
1/2 cup coconut sugar
1 egg large
1 tsp vanilla extract
1 cup almond flour
3/4 cup whey protein powder (or use almond flour again)
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 cup crushed walnuts

Directions:

Sift dry ingredients together and set aside.
Mush up bananas and add in yogurt, coconut sugar, and vanilla.
Add in oil and egg, mix well.
Batter is gonna curdle but don’t worry that’s ok
Funnel in flour mix gently on low speed
Spray 9 x 5 loaf pan and bake at 325 for 25 min

FAQs About Protein Banana Bread

Here are some frequently asked questions regarding the healthy protein banana bread recipe.

Can I make protein banana nut bread gluten-free?

Yes. You can make this protein banana nut bread gluten-free by using almond flour or a 1:1 gluten-free flour blend. Almond flour creates a slightly denser, moist loaf, while gluten-free blends give a more traditional texture. No additional ingredients are required—just avoid overbaking to keep it soft.

What protein powder works best for banana bread?

Unflavored or lightly vanilla-flavored protein powder works best for banana bread. Whey protein produces a softer texture, while plant-based protein keeps the recipe vegetarian and dairy-free. Avoid heavily sweetened or gritty protein powders, as they can make the bread dry or alter the flavor.

Can I use almond flour?

Yes, this recipe can be made using only almond flour. Because almond flour is higher in moisture, the banana bread will be slightly denser and more moist than traditional versions. For best results, allow the loaf to cool completely before slicing to help it set properly.

Is protein banana nut bread actually healthy?

Protein banana nut bread is healthier than traditional banana bread because it contains added protein, less refined sugar, and healthy fats from walnuts. It helps support fullness, balanced blood sugar, and sustained energy, making it a better option for breakfast, snacks, or post-workout fuel.

Why did my protein banana bread turn out dry?

Protein banana bread can turn dry if it’s overbaked or made with too much protein powder. Measuring protein carefully and using very ripe bananas helps maintain moisture. Baking just until a toothpick comes out with a few moist crumbs is key for a soft texture.

Can I freeze protein banana nut bread?

Yes, protein banana nut bread freezes very well. Slice the loaf, wrap individual pieces tightly, and store in an airtight container for up to three months. Thaw at room temperature or warm briefly for a quick, high-protein snack or breakfast.

Can I make this recipe vegetarian?

This protein banana nut bread is naturally vegetarian. If using protein powder, choose a plant-based or vegetarian-friendly option. Eggs can also be replaced with flax eggs if needed, making it easy to adjust based on dietary preferences.

How ripe should bananas be for banana bread?

Bananas should be very ripe with brown spots or mostly brown peels. Overripe bananas are sweeter and softer, which improves both flavor and texture. Using underripe bananas can result in dry, bland banana bread.

Can banana bread be pressure-canned or made shelf-stable?

No, banana bread should not be pressure-canned or made shelf-stable at home. Baked goods like banana bread are too dense for safe heat penetration, which can lead to unsafe bacterial growth. For best results, store banana bread at room temperature for a few days, refrigerate for up to one week, or freeze for long-term storage.

More about this:

While recipes for “canned” banana bread exist, it is not considered a safe, shelf-stable preservation method by food safety experts like the University of New Hampshire Cooperative Extension or the FDA. Banana bread is a low-acid, high-moisture food, which creates a potential risk for the growth of Clostridium botulinum, the bacteria that causes botulism, a serious illness.

Why “Canned” Banana Bread is Not Shelf Stable

The methods typically described for “canning” banana bread involve baking the batter in a glass jar and then sealing it immediately after removing it from the oven, which creates a vacuum seal as it cools. This process is not a substitute for proper canning methods.

Lack of Proper Sterilization: The baking process heats the bread and jar’s contents but does not reach the high temperatures required to kill all potential Clostridium botulinum spores, especially in a low-acid environment.
Ideal Environment for Bacteria: The sealed, low-oxygen, low-acid, and moist environment inside the jar is ideal for botulism bacteria to thrive.
Official Guidance: Official food preservation guidelines do not include recipes or methods for canning quick breads, cakes, or any bread product in a jar.

Safe Alternatives for Preservation

For safe, long-term storage of banana bread, traditional methods are recommended:

Refrigeration: The bread can be stored in an airtight container in the refrigerator for up to a week.
Freezing: You can freeze banana bread for up to a year. To do this, wrap the cooled loaf or slices tightly in plastic wrap and then place in a freezer-safe bag or container.
Short-Term Countertop Storage: Tightly wrapped, banana bread is generally good on the counter for 2 to 3 days.

While some individuals report successfully making and storing “canned” banana bread for months or years without issue, food safety experts strongly advise against this practice due to the potential health risks involved.