Protein Banana Bread w/ Pumpkin & Collagen

This healthy protein banana bread recipe is dairy & gluten free, refined-sugar free, macro-friendly, nutritious, & easy. Despite including protein powder, the bake is moist from the addition of pumpkin, & contains an extra health boost when you add in collagen!

MACROS per serving (out of 10):

19 carbs | 2 fat | 19 protein


  • 160 g oat flour (can blend rolled oats into flour)

  • 80 g True Nutrition egg white protein powder

  • 33 g collagen

  • 1.5 tsp cinnamon

  • 3/4 tsp baking powder

  • 3/4 tsp baking soda

  • 3/4 tsp sea salt

  • 300 g mashed banana (overripe bananas work best!)

  • 180 g pumpkin puree just pure pumpkin

  • 2 tsp vanilla extract

  • 110 g unsweetened almond milk

  • 1/3 cup + 2 tbs pure stevia (or sweetener of choice)


  1. Preheat oven to 350 & spray a baking dish of choice (we used a 9-inch pie dish, but a 9x5 bread loaf pan will work, however cooking time may vary!)

  2. Combine the dry ingredients in a bowl, whisking everything until all ingredients are well incorporated

  3. Mash banana (or use your premashed banana), & combine this with the rest of the wet ingredients in a separate bowl

  4. Pour wet into dry, stirring until combined and evenly spread batter into prepared baking dish

  5. Pop in the oven and bake for about 25-30 minutes. Our oven works quick, and the bread was done at 25 minutes, but other times we've made this recipe, it took a bit longer. Be sure to not overcook to keep that moisture!

  6. Let cool completely, and enjoy! Can be kept in the fridge for a few days or frozen with no issues.

Recipe Notes:

If you're using another type of protein powder, this may change the moisture and baking time of the recipe. Take note of this, and let us know any variations you make! 🙂