Protein Breakfast Banana Bread for One

GF V SF Nov 8, 2025

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The other day I was in the mood for banana bread. So I decided to whip up a single serving large piece for myself for breakfast the next day using some random ingredients I had in my kitchen. The result is this mini loaf of banana bread, large enough to eat as a meal. It's both gluten free and sugar free, the almond flour provides healthy fats and vitamin E, and the coocnut flour and psyllium husk add plenty of fiber. This banana bread has an astounding 54 g of protein and 30 g of fiber. That'll keep you full till lunch for sure

WET
- 2 medium (220 g) Banana, overripe
- 1.25 cup (300 g) Egg whites
- 1 tsp (5 g) Vanilla extract
- 1 tsp (5 g) Almond extract
- 1 tsp (5 g) Liquid monk fruit

DRY - SMALLER
- 2 tsp (5 g) Cinnamon
- 1/2 tsp (3 g) Baking powder
- 1/4 tsp (1.5 g) Salt
- 1/4 tsp (0.75 g) Ginger, ground
- 1/4 tsp (0.75 g) Nutmeg, ground

OPTIONAL
- 1 scoop (5 g) Creatine Monohydrate
- 1 scoop (1.8 g) Magnesium Glycinate

DRY - LARGER
- 2 tbsp (15 g) Coconut flour
- 2 tbsp (14 g) Almond flour
- 2 tbsp (13 g) Ground flaxseed
- 1/3 scoop (10 g) Casein protein powder, unflavored
- 2 tbsp (10 g) Psyllium husks, whole
- 2 tbsp (10 g) Cocoa powder

1. Preheat your oven to 350F, and line a small baking pan with parchment paper. Lightly grease the paper. Here, I'm using my glass meal prep container, which is 6.2x4.5"

2. In a large bowl, mash your banana with the back of a fork until smooth. Whisk in the rest of the wet ingredients - egg whites, vanilla extract, almond extract, and liquid monk fruit

3. Whisk in the smaller dry ingredients - cinnamon, baking powder, salt, nutmeg, and ginger

4. Optionally, whisk in some creatine or magnesium

5. Finally, whisk in the larger dry ingredients - coconut flour, almond flour, ground flax, psyllium husk, casein, and cocoa powder

6. Transfer the raw batter to your prepared pan

7. Bake at 350F for about 1 hour, or until a toothpick comes out very nearly clean, and the internal temperature is at least 205F

https://www.poormanprotein.com/recipes/banana-bread-for-one

Description

 The other day I was in the mood for banana bread. So I decided to whip up a single serving large piece for myself for breakfast the next day using some random ingredients I had in my kitchen. The result is this mini loaf of banana bread, large enough to eat as a meal. It's both gluten free and sugar free, the almond flour provides healthy fats and vitamin E, and the coocnut flour and psyllium husk add plenty of fiber. This banana bread has an astounding 54 g of protein and 30 g of fiber. That'll keep you full till lunch for sure

Time

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hours 10 minutes

Cost

Total Cost:

Cost per Serving:

$2.82

Ingredients

Serving(s)

Wet

2 medium Banana, overripe
1.25 cup Egg whites
1 tsp Vanilla extract
1 tsp Almond extract
1 tsp Liquid monk fruit

Dry - Smaller

2 tsp Cinnamon
1/2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Ginger, ground
1/4 tsp Nutmeg, ground

Optional

1 scoop Creatine Monohydrate
1 scoop Magnesium Glycinate

Dry - Larger

2 tbsp Coconut flour
2 tbsp Almond flour
2 tbsp Ground flaxseed
1/3 scoop Casein protein powder, unflavored
2 tbsp Psyllium husks, whole
2 tbsp Cocoa powder

Instructions

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1. Preheat your oven to 350F, and line a small baking pan with parchment paper. Lightly grease the paper. Here, I'm using my glass meal prep container, which is 6.2x4.5"


2. In a large bowl, mash your banana with the back of a fork until smooth. Whisk in the rest of the wet ingredients - egg whites, vanilla extract, almond extract, and liquid monk fruit


3. Whisk in the smaller dry ingredients - cinnamon, baking powder, salt, nutmeg, and ginger


4. Optionally, whisk in some creatine or magnesium


5. Finally, whisk in the larger dry ingredients - coconut flour, almond flour, ground flax, psyllium husk, casein, and cocoa powder


6. Transfer the raw batter to your prepared pan


7. Bake at 350F for about 1 hour, or until a toothpick comes out very nearly clean, and the internal temperature is at least 205F

You can do this with more than just bananas. Below are some alternative variations for you to try out:

• Apple Bread
• Replace mashed banana with 1 cup (240 g) unsweetened applesauce
• Pumpkin Bread
• Replace mashed banana with 1 cup (240 g) pumpkin puree
• Sweet Potato Bread
• Pierce 2 medium (250 g) sweet potato with a fork, wrap in aluminum foil, and air fry (or bake) at 400F for about 1 hour, until you can easily pierce it with a fork
• Replace mashed banana with mashed cooked sweet potato (with the skin!)

Nutrient	Banana Bread	Apple Bread	Pumpkin Bread	Sweet Potato Bread
Calories	682	587	568	701
Protein	53.7 g	51.7 g	53.9 g	55.2 g
Fat	17.8 g	17.3 g	17.7 g	17.2 g
Net Carbs	60.0 g	39.9 g	27.9 g	58.3 g
Fiber	29.1 g	26.0 g	30.4 g	30.9 g

Scroll to the right to read information about every variation

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Nutrition Facts

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Servings: 1

Serving Size: Whole batch
Calories: 682

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Total Fat: 17.8g (23 %)
 Saturated Fat: 3.8g (19 %)
 Polyunsaturated Fat: 5.7g
 Monounsaturated Fat: 6.2g
Cholesterol: 7mg (2 %)
Sodium: 1318mg (57 %)
Total Carbohydrate: 89.1g (32 %)
 Fiber: 29.1g (104 %)
 Net Carbs: 60.0g
 Total Sugar: 34.5g
Protein: 53.7g (107 %)

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Vitamin B12: 0.51mcg (21 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 480mg (37 %)
Iron: 7.76mg (43 %)
Magnesium: 467mg (111 %)
Potassium: 2068mg (44 %)

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Glycemic Index

:

39.6

Glycemic Load

:

35.7

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