Blueberry Protein Banana Bread

March 19, 2012

This banana bread is amazing, I’m not kidding, it’s truly amazing. No sugar added, almost fat-free but with lots of good proteins and other precious nutrients: soft, moist and simply amazing.
It’s made with a good amount of whole wheat flour, rolled oats and protein powder.
Its core is bananas. I used organic ones that I found at the local grocery store, and I was very careful to pick the most riped ones from the stack.
This is crucial because the recipe calls for no added sugars. This means that all of the sweetness comes from the banana: that’s why they should be very ripe and delicious.
Also, don’t cheap out on blueberries: they contribute dramatically to this bread.
The end result is...amazing. I know I’m repeating myself but I can’t find any other word to better describe it.
It’s the best thing for breakfast. And if you’re on a diet, check the nutrition facts below, I’m sure you’ll be surprised!
Blueberry Protein Banana Bread

Blueberry Protein Banana Bread Print this Recipe!

1 cup / 4.5 oz / 125 gr whole wheat flour
2 scoops protein powder (either unflavored or vanilla)
½ cup / 1.8 oz / 50 gr rolled oats
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
⅓ cup / 80 ml reduced fat buttermilk*
1 tablespoon vegetable oil
1 teaspoon vanilla extract
4 egg whites
4 mashed, VERY ripe bananas (about 1 ½ cup)
1 ½ cup / 7 oz / 200 gr blueberries

* If you don't have buttermilk at home you can make your own by adding 1 teaspoon of lemon juice (also white distilled vinegar or cider vinegar can be used ) to ⅓ cup (80 ml) of 2% milk. Let it stand 5 to 10 minutes before using.


Preheat the oven to 350° F, and place a rack in the center. Grease a 9-by-5 inch (23 x 13 cm) loaf pan (or equivalent) and dust with flour.
In a medium bowl, whisk together the flour, rolled oats, protein powder, baking soda, baking powder, and salt.
In a separate bow, beat the vegetable oil and the egg whites, add the buttermilk and mix in gently. Add the mashed banana and whisk until combined.
In two or three batches, add the flour mixture, making sure not to overmix. Finally, fold in the blueberries.

Scrape the batter into the prepared pan and top with a handful of rolled oats.

Bake until golden brown, about 60 minutes and until a tester inserted into the center comes out clean. You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
The bread will be moist for up to 3-4 days but if you store it properly it will stay fresh for even more than that.

Nutrition facts

Assuming you cut 16 slices out of one loaf you’ll get the following nutrition fact per single slice: 92 calories, 14 grams of carbs (with only 4.5 grams of sugar), 6.5 grams of protein and less than 1.5 grams of fat.
The sugars come solely from the fruits (and a tiny bit from the buttermilk), the fats are almost nonexistent, and the amount of protein is really high.
Let me tell you, this blueberry protein banana bread is a no-brainer!


  1. Yum sounds lovely and looks real good too!

  2. I am going to make this as soon as my bananas ripen! Yum!!

    1. Also- can you tell me exactly what type of protein powder you used? I have some Vega Vanilla Chai (which I don't think would work so well) and some Whey Vanilla Protein (I'm thinking that would be better...?) I also have some plant-based vanilla.

    2. Hi Lauren,
      I used SunWarrior Protein (Vanilla Flavor): it's raw, vegan and awesome!
      However, another time I used standard Whey Protein Powder (ON Nutrition) and the banana bread came out just as well.
      I'm not familiar with Vega Vanilla Chai but I don't see any issue using it; unless it has a strong taste other than vanilla that can alter the flavors combination of the bread.
      Hope this helps!

  3. Yum. I have a great banana bread recipe but it's near;y blueberry season. This'll be a great addition.

  4. This is one of my favorite recipes from your site. I add walnuts and use frozen (defrost for recipe) and it makes my bread blue as can be. Thank you for your great ideas!

  5. I made these today, but in muffin form and they were amazing!

    The muffins baked for 20 minutes and turned out perfectly. Thank you for the recipe!

  6. My batter is VERY thick. Is there another wet ingredient that was not included in the ingredient list?

  7. I've been making this bread for like a decade- still the best healthy banana bread recipe I've ever found :)

  8. Mine was already overdone after baking 40 min; beware, some protein powders may cause it to bake much faster!