Protein Banana Bread (Sugar-Free, Gluten-Free, Keto)

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This protein banana bread is a soft, fluffy quick bread made with almond flour and banana protein powder, topped with chopped walnuts. Sugar-free, gluten-free, high protein, and keto! So easy to make and very moist.

Sliced protein banana bread loaf on a marble board, with a blurred glass milk bottle in the background.

I've made at least 47 different quick breads and loaf cakes over the years as a keto and gluten-free baker and this protein banana bread is my favorite!

With this type of baking, it's very difficult to get that moist and fluffy structure without some creative ingredients. This recipe is made with a milk protein isolate with xanthan gum and acacia fiber to add structure and mimic gluten.

Another challenge with sugar-free baking is whether to not to add fruit. Too much and it can spike blood sugar. For this recipe, the banana flavor comes from the protein powder, but you can always add a banana extract if you don't have any on hand.

This is perfect for a snack or breakfast to get extra protein in first thing in the morning. It's so easy to make and you will love the flavor and texture. Start to finish, it's about 1 hour including cooling time. I hope you enjoy it as much as I did making it for you!

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Ingredients
Instructions
Top Tips
Variations
FAQ
Related
Recipe
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Ingredients

Here's what you'll need to make this protein banana bread recipe:

Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post (or use the 'jump to recipe' button at the top of this post).

Banana protein powder - This is where all the banana flavor comes from, no bananas required. I use Keto Chow, a milk protein isolate with xanthan gum and acacia fiber added. You can also use whey protein powder, but I recommend adding in ½ teaspoon of xanthan gum for better structure.
Almond flour - Use a finely ground blanched almond flour for the best texture, not almond meal.
Baking powder - For extra lift.
Ground cinnamon - For warmth.
Granulated sugar-free sweetener - For sweetness, of course! Use your preferred sweetener. I recommend Lakanto Classic, a monk fruit and erythritol blend that bakes just like sugar. If use allulose, it will brown faster so you will need to tent with foil about halfway through baking.
Melted butter - For richness and moisture. Let it cool slightly first so it doesn't scramble the eggs when you mix.
Heavy cream - Adds moisture and keeps the loaf soft. Unsweetened almond milk also works if you want it a little lighter.
Eggs - For binding and lift. I highly recommend room temperature eggs.
Vanilla extract & cinnamon - For warmth and extra flavor.
Banana extract - Optional, but it boosts the banana flavor.
Chopped walnuts - Optional, folded into the batter and pressed on top for crunch.

Instructions

This comes together in two bowls, one for dry ingredients and one for wet, no mixer required.

Before you get started

Melt the butter and allow it to cool slightly. Make sure your eggs are room temperature. Preheat the oven to 350°F. Line a 9x5 inch loaf pan with parchment paper. Let it drape over the sides for easy lifting out of the pan.

Almond flour and cinnamon whisked together in a glass bowl, with eggs and walnuts visible in the background.

Whisk together dry ingredients. Set aside.

Whisked eggs and heavy cream swirled together in a glass mixing bowl for low carb banana bread batter.

In a separate bowl, whisk the wet ingredients until combined.

Dry almond flour mixture being poured into a bowl of whisked wet batter for gluten free banana bread.

Add the dry ingredients to the wet ingredients. Fold gently with a spatula until no streaks remain.

Overhead view of sugar free banana bread batter in a glass bowl with chopped walnuts folded through it.

Fold in half the walnuts if using.

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Close-up of unbaked keto banana bread batter smoothed into a loaf pan, topped with chopped walnuts before baking.

Scoop the batter into the loaf pan and smooth the top. Sprinkle the remaining walnuts on top and press gently.

Overhead view of a baked gluten free banana bread loaf sitting in its pan, covered edge to edge with walnuts.

Bake for 35 to 40 minutes, until golden and a toothpick comes out clean.

Close-up of baked low carb banana bread in a loaf pan, topped with a thick, golden layer of chopped walnuts.

Cool 10 minutes in the pan, then move to a wire rack to cool completely before slicing.

Top Tips

Don't overmix once the dry ingredients go in.
Fold just until the streaks of egg disappear, since overmixing is what makes almond flour quick breads turn dense instead of fluffy.
Let it cool in the pan for about 10 minutes, then lift out the loaf by grabbing the parchment paper sides and sit it on a wire rack to cool completely before slicing.

Variations

Add chocolate chips. Fold in a handful of sugar-free chocolate chips along with the walnuts for a chocolate banana bread version.
Try it in muffin form. Divide the batter among a 12-cup muffin pan and bake for about 18 to 22 minutes instead. My chocolate chip protein cookies use a similar protein powder base if love cookies!

Three stacked slices of keto banana bread with a walnut topping and crumbs scattered on a marble board.

The perfect slices!

FAQ

Can I use a different protein powder flavor?

The banana flavor here comes mostly from the protein powder, so a vanilla protein powder plus the banana extract is the closest swap. I use Keto Chow, a milk protein isolate with xanthan gum and acacia fiber added. You can also use whey protein powder, but I recommend adding in ½ teaspoon of xanthan gum for better structure.

Can I make this without protein powder?

You can, but the texture and protein count will change quite a bit. Replace it with an additional ½ cup of almond flour and rely on the banana extract for flavor.

Why did my loaf turn out dense?

Overmixing the batter is the most common cause. Fold the dry ingredients in just until the streaks of egg disappear, and stop stirring after that point.

Can I use coconut flour instead of almond flour?

I haven't tested this recipe with coconut flour yet, though I use it in my keto pumpkin bread and love the texture it gives. Coconut flour is far more absorbent than almond flour, so it's not a 1:1 swap, you'd need 3x less coconut flour.

Can I make this ahead of time?

Yes, this is an easy one to make ahead. It stays moist for days and freezes well, so it's a good one to bake on a weekend and portion out for the week.

Find the printable recipe card below with all ingredient measurements, instructions, and my notes.

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