Protein Peanut Butter Swirl Banana Bread

Some how, we always end up with a few leftover brown bananas just sitting on the counter. Bananas that are a bit too mushy to eat – but don’t throw them out! These are perfect for baking. And you know what they say, when life gives you ripe bananas, make banana bread. Healthy banana bread, at that.

Bananas and peanut butter are a pretty classic combination, and I like any excuse to add peanut butter to things, so I decided to make a recipe for a peanut butter swirl banana bread. The ‘swirl’ part comes from drizzling some peanut butter over the top of the loaf before placing it in the oven, so that it seeps into the loaf gradually as it bakes. You can use any peanut butter you like, but for the perfect creamy and drizzly texture, I always use Pip & Nut.

This is a gluten-free recipe, as I replace regular flour with ground almonds. I usually use ground almonds in baking because it’s high in good fats and really low in carbs – so apart from helping with the macros, it actually makes for much more moist bakes. Important – banana bread should be moist and fluffy, never dry.

It also contains much more protein than flour, so by adding just 1 scoop of protein powder to the whole recipe, you end up with 9g of protein per banana bread slice.


  • 2 large overripe bananas (don’t be afraid to let them get really brown first – the browner, the better)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 scoop protein powder (*see note)
  • 120g ground almonds
  • 1 tsp baking powder
  • 60g natural greek yoghurt
  • 40g natural peanut butter (my favourite is Pip & Nut)
  • 60g maple syrup (or honey)
  • 2 Tbsps truvia (or preferred sweetener)
  • 2 tsps cinnamon


I use Quest peanut butter flavour protein, but you can substitute for a vanilla flavour or of course a banana flavour. The reason I choose Quest for baking is because it’s a whey and casein blend, unlike pure whey protein which can often make things far more dry when baked. If you want to use whey, you may just want to add a bit more liquid to the recipe (e.g. a splash of milk or almond milk) to counter-act this.

Step 1 – Preparation

Pre-heat the oven to 180°C and line a rectangular or loaf-shaped baking tin with brown baking paper.
Start by whisking eggs together in a large mixing bowl until light and fluffy.
Mix in the vanilla extract, maple syrup and sweeteners.
Add the ground almonds, protein powder, baking powder and 2 tsps of cinnamon.
Finally add greek yoghurt and just 20g of the peanut butter. Save the rest for a minute.
Mix all the ingredients together until combined into a smooth batter.
Pour the batter into the baking tin. Drizzle the remaining peanut butter over the top of the loaf.

Step 2 – Baking

Bake for approximately 25 – 30 minutes, until a knife inserted in the centre of the loaf comes out more-or-less clean. Try not to over-bake it though, as you don’t want to end up with dry banana bread.
Leave aside to cool down completely.

Final step – Enjoy!

Carefully remove from the baking tin by lifting up the parchment paper.
Slice it up.
Optional: drizzle some more peanut butter over the top.

per slice (of 10)

172 cals
11g carbs
9g fat
9g protein
1.5g fibre