Two ripe bananas, sweet bursts of blueberry, and a scoop of protein come together in this moist, wholesome Blueberry Banana Protein Loaf. It bakes into a golden, slightly domed loaf with a tender crumb and pockets of juicy berry. The aroma of warm banana and vanilla fills the kitchen while baking. This loaf works as a hearty breakfast slice, a post-workout snack, or a quick treat with tea.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour (approx. 60 minutes)
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~213 kcal
- Protein: ~16 g
- Carbohydrates: ~26 g
- Fat: ~6 g
- Fiber: ~2.5 g
- Sugar: ~15 g
- Sodium: ~200 mg
Why Make This Blueberry Banana Protein Loaf
This loaf is simple, flexible, and better-for-you without losing flavor. It uses ripe bananas for natural sweetness and protein powder to boost the protein content, making it ideal for breakfast or a recovery snack. Blueberries add juicy pops and a bright color. The texture is moist and tender from the mashed bananas and almond flour, with a light chew from oats. If you want a quick, nutritious loaf that smells like comfort and travels well, this recipe fits the bill.
How to Make Blueberry Banana Protein Loaf
Follow a few easy steps: mash, mix dry ingredients, combine, fold in berries, and bake. Use gentle folding to keep the blueberries intact and avoid a dense loaf. Check doneness with a toothpick and cool briefly before slicing to keep clean slices.
Ingredients:
- 2 ripe bananas, mashed
- 1 cup blueberries (fresh or frozen)
- 1 cup protein powder (vanilla or unflavored)
- 1/2 cup oats
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. If using frozen blueberries, do not thaw them fully to reduce bleeding.
Step 2: Mixing Wet Ingredients
In a large bowl, combine the mashed bananas, honey or maple syrup, eggs, milk, and vanilla extract. Whisk until smooth and well combined. The mixture should smell sweet and banana-forward.
Step 3: Mixing Dry Ingredients
In another bowl, mix the protein powder, oats, almond flour, baking powder, baking soda, and salt. Stir these until evenly distributed and the mixture looks uniform.
Step 4: Combining Batter
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix — stop when you no longer see dry streaks. The batter will be thick.
Step 5: Folding in Blueberries
Gently fold in the blueberries with a spatula. Use light, sweeping motions to keep the berries whole and prevent the batter from turning blue.
Step 6: Baking
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and slightly firm.
Step 7: Cooling
Let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Cooling helps the loaf set and produces neater slices.
How to Serve Blueberry Banana Protein Loaf
- Slice and serve warm or at room temperature.
- Top with a smear of Greek yogurt, nut butter, or a drizzle of honey.
- Serve with coffee or tea for breakfast, or pair with cottage cheese for a protein-packed snack.
- For a dessert twist, warm a slice and add a scoop of vanilla yogurt or ice cream.
How to Store Blueberry Banana Protein Loaf
- At room temperature: Wrap tightly and keep for up to 2 days.
- In the refrigerator: Store in an airtight container for up to 5 days.
- In the freezer: Slice and freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw slices in the fridge or warm in the toaster oven.
Expert Tips for Perfect Blueberry Banana Protein Loaf
- Use ripe bananas with brown spots for best sweetness and moisture.
- If your protein powder is very absorbent, add an extra 1–2 tablespoons of milk to reach the right batter texture.
- Fold berries in gently to avoid blue streaks in the batter.
- If using frozen blueberries, toss them in a tablespoon of almond flour before folding to reduce bleeding.
- Test for doneness with a toothpick; if it comes out with wet batter, bake another 5–7 minutes.
- Let the loaf cool enough to slice cleanly; warm loaf slices can crumble.
Delicious Variations
- Chocolate Chip Banana Blueberry: Stir in 1/4 cup dark chocolate chips for a richer treat.
- Nutty Crunch: Add 1/4 cup chopped walnuts or pecans to the batter for texture.
- Lemon Blueberry: Add 1 tablespoon lemon zest to brighten the flavor.
- Oat-Free: Replace oats with an extra 1/4 cup almond flour for a nut-forward loaf.
- Vegan Option: Use flax eggs (2 tbsp ground flax + 6 tbsp water) and a plant-based protein powder; swap honey for maple syrup.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Keep them frozen or only slightly thawed and fold them in gently. Tossing frozen berries in a little flour helps prevent them from sinking and bleeding into the batter.
Q: What protein powder works best?
A: Vanilla whey or a neutral plant-based powder both work. Whey gives a lighter crumb; plant powders can be denser, so you may need an extra tablespoon or two of milk.
Q: Can I make this loaf gluten-free?
A: Yes. Use certified gluten-free oats and ensure your protein powder is gluten-free. Almond flour is already gluten-free.
Q: My loaf is dry — what went wrong?
A: Possible causes: overbaked, too much protein powder (very absorbent), or overmixing. Reduce baking time slightly, add 1–2 tablespoons milk next time, and mix just until combined.
Q: Can I reduce the sugar?
A: You can reduce honey/maple syrup to 2 tablespoons or use a sugar substitute that measures like sugar. Keep in mind that ripe bananas add natural sweetness and moisture.
Q: How do I get even slices?
A: Cool completely, then use a serrated knife and a gentle sawing motion. Chilling the loaf for 30 minutes also firms it for cleaner cuts.
Q: Can I double the recipe?
A: Yes. Bake in two loaf pans and check doneness starting at the suggested time. If you use one large pan, add more baking time and watch closely.
Conclusion
This Blueberry Banana Protein Loaf is an easy, flavorful way to add protein to breakfast or snacks. It feels cozy, smells like banana and vanilla, and offers moist texture with bursts of berry. Try variations or swap ingredients to suit your diet, and enjoy slices warmed or chilled. For another blueberry-banana inspiration and ideas for healthier swaps, see this recipe for Blueberry Banana Bread – Chocolate Covered Katie.
Print
Blueberry Banana Protein Loaf
- Total Time: 60 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A moist and wholesome loaf combining ripe bananas, blueberry bursts, and protein for a nutritious breakfast or snack.
Ingredients
- 2 ripe bananas, mashed
- 1 cup blueberries (fresh or frozen)
- 1 cup protein powder (vanilla or unflavored)
- 1/2 cup oats
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, combine the mashed bananas, honey or maple syrup, eggs, milk, and vanilla extract. Whisk until smooth and well combined.
- In another bowl, mix the protein powder, oats, almond flour, baking powder, baking soda, and salt. Stir until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best sweetness, use ripe bananas with brown spots. Adjust thickness of batter with extra milk if needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 213
- Sugar: 15g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2.5g
- Protein: 16g
- Cholesterol: 0mg
