Fluffy Protein Banana Bread with Whey

This truly is the perfect breakfast or snack! 15g of protein per 100g right to the biceps in the shape of a fluffy, delicious, moist banana bread. It’s not gummy, dry nor dense despite being gluten free and protein packed. YUM!


  • 125g butter or margarine
  • 180g sugar or sugar free alternative for caster sugar
  • 2 large eggs
  • 400500g banana, very ripe and well mashed
  • 160g vanilla whey, I used Tyngre’s Vaniljdrömmar*
  • 4 tsp baking powder
  • A hearty pinch of salt
  • A large handful of chocolate chips or nuts of choice for topping


  1. Preheat your oven to 175C/350F. Grease and line a bread tin with parchment paper.
  2. Using an electric whisk or kitchen assistants, beat the butter and sugar until pale and fluffy. Add an egg at a time, and then add the mashed banana.
  3. Once everything is incorporated, add the whey, baking powder, and salt. Whisk until smooth, but not longer than that.
  4. Transfer the batter to the prepared tin, top with your favourite toppings, and bake for 40-50 minutes or until a toothpick runs clean. Let cool, slice up, toast, and enjoy!


*Use a high quality whey that you like the taste of. The taste of the protein powder will affect the taste of the banana bread. This is not a collaboration with Tyngre, I just like their products.

NOTE that the calories down below is with 180g sugar and no sugar free alternative.


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