Save to Pinterest A moist, nutrient-rich loaf combining pumpkin, banana, and protein powder—perfect for breakfast, post-workout fuel, or a healthy snack.
I came up with this recipe while looking for ways to use up leftover pumpkin puree and ripe bananas from my fall baking adventures. Mixing in protein powder made it my go-to after morning workouts, and my family loves having slices ready for grab-and-go breakfasts.
Ingredients
- Pumpkin purée: 1 cup (240 g), unsweetened
- Bananas: 2 ripe, mashed
- Eggs: 2 large
- Melted coconut oil: 1/4 cup (60 ml), or neutral oil of choice
- Maple syrup: 1/3 cup (80 ml), or honey
- Vanilla extract: 1 tsp
- Whole wheat flour: 1 1/2 cups (180 g), or all-purpose flour
- Protein powder: 1/2 cup (50 g), vanilla or unflavored
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Chopped walnuts or pecans: 1/2 cup (60 g), optional
- Dark chocolate chips: 1/3 cup (60 g), optional
Instructions
- Prep The Oven:
- Preheat oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Combine Wet Ingredients:
- In a large bowl, whisk together pumpkin purée, mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Mix Dry Ingredients:
- In a separate bowl, combine flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Blend Mixtures:
- Add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
- Fold Add-ins:
- Fold in nuts and/or chocolate chips if using.
- Transfer & Bake:
- Pour batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save to Pinterest My daughter loves spreading almond butter on a slice after school, while my partner grabs one to take to work. It’s become a staple in our busy routine, especially during fall.
Required Tools
9x5-inch (23x13 cm) loaf pan, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack.
Allergen Information
Contains eggs, wheat (gluten), and tree nuts if using nuts. Protein powder may contain dairy or soy—always verify ingredient labels for potential allergens.
Nutritional Information (per serving)
Calories: 170, Total Fat: 6 g, Carbohydrates: 23 g, Protein: 7 g
Save to Pinterest Enjoy this loaf fresh or freeze slices for a quick nutritious snack. It’s a delicious option for busy mornings or refueling after workouts.
Common Recipe Questions
- → Can I use regular flour instead of whole wheat?
Yes, all-purpose flour can be used in place of whole wheat flour for a lighter texture.
- → What type of protein powder works best?
Vanilla or unflavored protein powder works best, but plant-based or whey options can be used based on preference.
- → How can I make this without eggs?
Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to make the loaf vegan-friendly.
- → Do I need to use nuts or chocolate chips?
No, both nuts and chocolate chips are optional and can be omitted or customized to suit your taste.
- → How should I store the loaf?
Store in an airtight container at room temperature for 2–3 days, or freeze slices for up to 2 months.
- → Can I add other mix-ins?
Yes, try shredded coconut, raisins, or dried cranberries for extra flavor and texture.