Save This protein pumpkin banana loaf brings together the creamy sweetness of banana with hearty pumpkin and a boost of protein, making it my go-to recipe when I want a nourishing snack or easy breakfast that feels like a treat but keeps me energized. It is especially great for meal prep and is a favorite for busy weekday mornings or as post-workout fuel that does not taste like typical health food.
I first whipped this up on a Sunday when overripe bananas were begging to be used. Now it is the loaf I keep on repeat because it gets applause from kids and adults every single time no dry slices here.
Ingredients
- Pumpkin purée: It brings moisture and subtle earthy sweetness that pairs perfectly with spices. Look for unsweetened pure pumpkin for best flavor
- Ripe bananas: The riper the better for natural sweetness and moisture spotty peels mean perfect bananas
- Eggs: They help bind the loaf and add lift for a tender crumb. Choose fresh eggs for best results
- Melted coconut oil: Adds a hint of richness and keeps the loaf soft even after a few days. Pick virgin coconut oil for mild coconut notes or refined for a neutral flavor
- Maple syrup or honey: Sweetens everything naturally and enhances flavor complexity without refined sugar. Opt for pure maple syrup
- Vanilla extract: Deepens the overall aroma and coziness. Pure extract gives superior flavor
- Whole wheat or all purpose flour: Either works but whole wheat brings extra fiber and nuttiness. Sift to avoid lumps
- Vanilla or unflavored protein powder: This is the magic for a filling slice. Use a protein powder you love the taste of since it will affect the loaf's flavor
- Baking soda and baking powder: Both ensure a tall loaf with the perfect crumb. Check that they are fresh
- Salt: Just a little enhances all the other flavors. Use fine sea salt for good distribution
- Ground cinnamon nutmeg and ginger: These classic spices bring warmth. Freshly ground if possible makes all the difference
- Optional nuts or chocolate chips: Adds crunch or gooey bites I love a handful of toasted walnuts or dark chocolate chips. Use high quality chocolate for best melt
- Shredded coconut (optional): If you want extra texture a little shredded coconut makes this even more dreamy. Choose unsweetened coconut to keep sugar in check.
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9 by 5 inch loaf pan thoroughly or line it with parchment so the loaf releases easily
- Mix the Wet Ingredients:
- In a large bowl whisk together the pumpkin purée mashed bananas eggs melted coconut oil maple syrup and vanilla extract. Whisk until the mixture is completely smooth with no streaks
- Combine the Dry Ingredients:
- In a separate bowl stir together the flour protein powder baking soda baking powder salt cinnamon nutmeg and ginger. Break up any lumps so your loaf bakes evenly
- Bring the Wet and Dry Together:
- Pour the dry ingredients into the wet mixture and gently fold just until all traces of flour disappear. Avoid overmixing for a tender and moist crumb
- Add Optional Mix Ins:
- If you want nuts or chocolate chips gently fold them in with a spatula so they are distributed evenly but do not mash the batter
- Transfer and Smooth:
- Scrape the batter into your prepared loaf pan smoothing the top with your spatula for an even rise and pretty loaf
- Bake the Loaf:
- Place the pan in the oven and bake for 50 to 55 minutes. Test with a toothpick in the center when it comes out clean or with a few moist crumbs it is ready
- Cool and Slice:
- Let the loaf rest in the pan for 10 minutes to set. Gently lift and place on a wire rack to cool fully which helps the shape hold for tidy slices
Save I always reach for my maple syrup for just the right caramel sweetness and love how the cinnamon and nutmeg make the kitchen smell like a cozy autumn bakery. The best moment was sharing slices straight from the oven while my family crowded the counter waiting for the first taste.
Storage Tips
Once fully cooled store slices in an airtight container at room temperature for up to two days or in the refrigerator for five days. For longer storage freeze individual slices wrapped well so you can pull out a wholesome snack whenever needed. Reheat briefly in a toaster oven or microwave for that just baked feel.
Ingredient Substitutions
Flax eggs work just as well for a vegan version and plant based protein powder keeps it dairy free. You can swap the flour for a one for one gluten free blend if you want a gluten free loaf. If you crave extra crunch sunflower or pumpkin seeds make a delicious add in if you are avoiding nuts.
Serving Suggestions
Serve thick slices fresh with a little nut butter or yogurt for breakfast. For dessert a light drizzle of almond butter or a dusting of cinnamon sugar is lovely. This loaf travels well which makes it great for lunchboxes or road trip snacks too.
Cultural and Seasonal Notes
Pumpkin bread is a long time American staple especially in the fall when pumpkin is everywhere. By adding banana and protein powder this modern version respects tradition but boosts nutrition for today's busy routines.
Seasonal Adaptations
If it is spring or summer swap pumpkin for zucchini purée. Try chai spice instead of pumpkin spice in winter. Add a handful of dried cranberries in fall for holiday vibes.
Success Stories
I have shared this recipe at many potlucks and it disappears fast every time. One friend now bakes it every Sunday for her kids snack boxes and says it is their most requested treat. The combination of convenience and feel good ingredients makes this one you will return to often.
Freezer Meal Conversion
Completely cool the loaf before slicing and freeze individual slices between layers of parchment. They thaw quickly at room temperature or can be microwaved straight from the freezer making breakfast on the go a breeze. Label your container with the date so you can enjoy the freshest slices.
Save This loaf is a staple for healthful snacks and crowd pleasing breakfasts. One batch delivers happiness slice after slice.
Recipe Guide
- → Can I use all-purpose flour instead of whole wheat?
Yes, all-purpose flour works well and produces a lighter texture while whole wheat adds more nutrition.
- → How do I make this loaf vegan?
Substitute eggs with flax eggs and choose a plant-based protein powder to keep the loaf vegan-friendly.
- → What is the best way to store leftovers?
Cool completely, slice, and store in an airtight container at room temperature for up to 3 days or freeze for 2 months.
- → Can I add other mix-ins?
Absolutely! Dark chocolate chips, chopped nuts, or shredded coconut offer extra texture and flavor options.
- → Is it suitable for a post-workout snack?
Yes, the protein content and natural sugars make it a great choice for fueling up after exercise or as a nutritious snack.
- → Does this loaf contain allergens?
It contains eggs, wheat, and possibly dairy or tree nuts depending on your protein powder and add-ins. Check labels to confirm.