High-Protein Banana Bread With Quinoa Flour – A Soft, Nutty, Satisfying Loaf

Banana bread is comfort food that’s easy to love and even easier to make. This version keeps all the cozy flavor while packing in extra protein and a gentle, nutty twist from quinoa flour. It’s tender, moist, and just sweet enough to enjoy for breakfast or a snack.

If you’re trying to eat more protein without giving up baked treats, this loaf is a smart, satisfying choice. You’ll get simple steps, wholesome ingredients, and a slice that actually keeps you full.

What Makes This Special

• High protein without the chalkiness: A mix of quinoa flour and vanilla protein powder boosts protein while keeping the texture soft.
• Gluten-free friendly: Quinoa flour is naturally gluten-free, and the recipe can easily be made entirely gluten-free with the right oats and add-ins.
• Moist and tender: Mashed bananas and Greek yogurt keep the loaf soft, with a pleasant crumb and no dryness.
• Balanced sweetness: Ripe bananas and a little maple syrup create a warm, natural sweetness—no need for lots of sugar.
• Meal-prep ready: Slices freeze well and reheat beautifully for busy mornings.

Ingredients

• 3 medium very ripe bananas (about 1 1/4 cups mashed)
• 2 large eggs, room temperature
• 1/3 cup plain Greek yogurt (or dairy-free yogurt)
• 1/4 cup maple syrup (or honey)
• 2 tablespoons neutral oil (avocado, light olive, or melted coconut)
• 1 teaspoon vanilla extract
• 1 cup quinoa flour
• 1/2 cup oat flour (blend rolled oats if you don’t have oat flour)
• 1/3 cup vanilla or unflavored whey protein powder (plant-based works too; see notes)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional but lovely)
• Optional mix-ins: 1/3 cup chopped walnuts or pecans, 1/4 cup dark chocolate chips, or 2 tablespoons chia seeds

Yield: One 9×5-inch loaf (10 slices)

Instructions

1. Prep the oven and pan: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly grease the sides.
2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth with small lumps.

   You should have about 1 1/4 cups.

3. Whisk the wet ingredients: Add eggs, Greek yogurt, maple syrup, oil, and vanilla to the bananas. Whisk until smooth and creamy.
4. Combine the dry ingredients: In a separate bowl, whisk quinoa flour, oat flour, protein powder, baking soda, baking powder, salt, and cinnamon. Break up any lumps, especially in the protein powder.
5. Bring it together: Add the dry ingredients to the wet.

   Stir gently with a spatula until just combined. Avoid overmixing—stop when no dry pockets remain.

6. Fold in extras: If using nuts, chocolate chips, or seeds, fold them in now. Batter will be thick but spreadable.
7. Fill the pan: Scrape the batter into the pan and smooth the top.

   For a pretty finish, slice an extra banana lengthwise and lay it on top, or sprinkle a few oats.

8. Bake: Bake for 45–55 minutes, or until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If the top browns too fast, tent loosely with foil.
9. Cool: Rest in the pan for 10 minutes, then lift out using parchment and cool completely on a rack before slicing. This helps the crumb set.
10. Slice and serve: Cut into 10 slices.

    Enjoy slightly warm, at room temperature, or toasted with a swipe of nut butter.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. Place a paper towel inside to absorb moisture.
• Refrigerator: Store for 5–6 days, well-wrapped to prevent drying. Warm a slice in the microwave for 10–15 seconds.
• Freezer: Slice, wrap each piece, and freeze for up to 3 months.

  Thaw at room temperature or toast straight from frozen.

Health Benefits

• Protein for steady energy: The mix of quinoa flour, Greek yogurt, and protein powder helps keep you full and supports muscle repair.
• Nutrient-dense flours: Quinoa flour provides fiber, iron, and magnesium, while oat flour adds beta-glucan, a heart-friendly fiber.
• Balanced carbs: Ripe bananas offer natural sweetness and potassium without heavy refined sugar.
• Healthier fats: Nuts or seeds add crunch and omega-3s, especially if you use walnuts or chia.

Common Mistakes to Avoid

• Using unripe bananas: Spotty, very ripe bananas are crucial for sweetness and moisture. Green or just-yellow bananas will make the loaf bland and dry.
• Overmixing the batter: Stir until just combined. Overmixing can make the bread dense and tough, especially with high-protein batters.
• Overloading the protein powder: More isn’t better.

  Too much protein powder dries the loaf. Stick to the suggested amount.

• Skipping the cooling time: Cutting too soon can make slices gummy. Let it set fully for the best texture.
• Using only quinoa flour: It can taste slightly bitter alone.

  Blending with oat flour softens flavor and improves structure.

Alternatives

• Flour swap: Use 100% quinoa flour if needed, but add 1 extra tablespoon of oil and 1–2 tablespoons milk to keep it moist. Expect a stronger quinoa flavor.
• Protein powder types: Whey gives a softer crumb. Plant-based powders (pea or brown rice) work but may need 1–2 tablespoons extra milk to loosen the batter.
• Dairy-free: Use coconut yogurt or almond yogurt and a plant-based protein powder.

  Choose maple syrup over honey if vegan.

• Egg-free: Replace eggs with 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, rest 10 minutes). The loaf will be slightly denser but still tasty.
• Sugar options: Swap maple syrup with coconut sugar (1/3 cup) and add 1 tablespoon milk to balance moisture.
• Add-in ideas: Blueberries, shredded coconut, or chopped dates work well. Keep total mix-ins to about 1/2 cup.

FAQ

Can I make this without protein powder?

Yes.

Replace the protein powder with 1/4 cup oat flour and 1 tablespoon almond flour or more oat flour. The protein count will drop, but the texture stays great.

Why does quinoa flour sometimes taste bitter?

Quinoa naturally contains saponins, which can taste bitter. Most commercial quinoa flour is rinsed before milling, but flavor can vary by brand.

Pairing it with oat flour and cinnamon helps, and baking mellows the flavor.

How do I know when the bread is done?

Look for a domed top, golden color, and a toothpick that comes out with a few moist crumbs. If it’s wet in the center, bake 5–10 minutes more, checking every few minutes.

Can I make muffins instead of a loaf?

Absolutely. Divide the batter into a 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes.

Start checking at 18 minutes.

What’s the best way to reheat a slice?

Toast it lightly or microwave for 10–15 seconds. For extra richness, add a thin layer of almond butter or a pat of butter while warm.

Is this gluten-free?

It can be. Use certified gluten-free oats for the oat flour and check that your protein powder and add-ins are gluten-free.

Quinoa flour itself is naturally gluten-free.

Can I reduce the sweetener?

Yes. Cut the maple syrup to 2 tablespoons if your bananas are very ripe. You may want to add 1 tablespoon milk to balance moisture.

In Conclusion

This High-Protein Banana Bread with Quinoa Flour delivers comfort, nourishment, and great flavor in every slice.

It’s easy to make, flexible with substitutions, and sturdy enough for meal prep. Whether you enjoy it plain, toasted, or with a smear of nut butter, it’s a simple way to upgrade your morning routine. Keep a loaf on hand, and you’ve got a wholesome, protein-packed treat ready whenever you are.