High protein and low carb banana bread with butterLow carb banana bread slices packed with proteinA pair of Protein Banana Bread loavesProtein Banana Bread ready to be bakedFresh Protein Banana Bread loafProtein Banana Bread in the oven

Plant Based Protein Banana Bread

Delicious cafe-style banana bread without the sugar and carbs, with 77% less carbs than traditional banana bread!Packed with plant protein and fibre, a slice of Protein Banana Bread will help you power through your day!

You can still enjoy that delicious taste and aroma of warm banana bread with melted butter and a coffee or tea – even if you’re watching your sugar and carbs.

✅ High Protein
✅ Low Carb
✅ Gluten Free
✅ All Natural
✅ No Added Sugar
✅ Plant Based

Macros per serve: Protein 15g | Carbs 10g | Fat 13g

# Compared to: Cake, banana, uniced, homemade (NUTTAB 2010).

AUD$ 14.00


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Deb E. Verified Buyer

Protein Banana bread

Really easy to make Recipe said to cook for 70-80mins - I checked mine at 60mins and still found it a bit dry - very edible especially kept in fridge , but mine needed some yoghurt with it to balance - I would still purchase again - maybe add a little moisture?


Hey Deb! Thanks for your feedback, we really appreciate it. We are very happy to hear that you loved the Banana Bread. You could add a touch more butter/ oil, however, this will increase the fat in the recipe. If you found that your loaf was ready at 60 mins, sounds like your oven is quite powerful, as our test kitchen oven requires full 70 mins, as oven temps vary. We also have some great new recipes that use the banana bread mix as the base that you may enjoy. You can find these recipes here - https://lovepbco.com/high-protein-low-carb-recipes/ I will pass your feedback onto the team. Cheers, Jo :D

Mandy H. Verified Buyer

Banana bread

Very dry and crumbly.


Hey Mandy! Thanks for your feedback, we really appreciate it. Sorry to hear you found the Banana Bread dry and crumbly. We do receive many positive reviews from people who love the flavour (and nutrition) of our Banana Bread but of course, individual tastes do vary. It does sound like something may have gone wrong in the baking, as the Banana Bread is known to be a very moist loaf once baked. Crumbling can be caused by the loaf not being cool enough before slicing. We recommend of best results allow to chill overnight in the fridge wrapped in a tea towel before slicing. Thanks again for letting us know, we will take your feedback on board. Cheers, Jo :)

Paul A. Verified Buyer

Plant Based Protein Banana Bread

I have cooked this banana bread a few times now - whilst very nice flavour and love eating it - it does seem to be a little harder to get right than the other products i.e. it can fall apart and can be difficult to get it fully cooked in the center even after a long time in the oven past the 70 min recommendation


Hey Paul! Thanks for your feedback, we really appreciate it. We are sorry to hear that you are having a few issues with the Banana Bread. I have a few tips that you may find helpful if you decide to give it another go. 1. Ensure that your oven is preheated for a minimum of 20 mins at 160. 2. If after 70 mins of baking, check with a skewer, if the inside seems too moist, allow another 10mins. If your loaf is browning too much simply pop some foil on top to cover it. As oven temps vary you may find you need check as you go. 3. Once baked, remove from tin and place on a cooling rack and allow it to get to room temperature, then wrap in a clean dry tea towel and refrigerate overnight (this allows for easier slicing) https://lovepbco.com/recipes/protein-banana-bread/ If you give it another go, please let us know how you go. Cheers, Jo :)

Amanda Verified Buyer

Protein Banana Bread

I found this banana bread was easy to put together however this took a terribly long time to cook. 70 mins stated on the pack and ended up having to cook it for 90–100mins in total. Was very hard to eat as it just crumbles everywhere. The only way to heat it up is to put slices into a sandwich press. Don’t use a toaster. Tastes great otherwise. I think what this mix needs is another ingredient that will help it hold together much better.

Sue A. Verified Buyer

Not good

Unfortunately as I'm fructose intolerant, I was unable to use over ripe bananas. I dont know if this is why my banana bread had a sandy texture, but it did, and ended up in the bin. $14 down the drain.


Hey Sue! Thanks for your feedback, we really appreciate it. We are sorry to hear that you did not enjoy the texture of the Banana Bread Loaf. We receive many positive reviews from people who love the flavour (and nutrition) of our Banana bread but of course, individual tastes do vary. The overripe banana's do add to the texture, creating a more moist loaf, so if you are unable to use overripe banana's the texture will be different then the promised end product. Thanks again for getting in touch, I will pass your feedback to the team. Cheers, Jo :)

Additional information

Weight 0.365 kg
Dimensions 30 × 20 × 1.5 cm

Delicious cafe-style banana bread without the sugar and carbs, with 77% less carbs than traditional banana bread!

To make a loaf of Protein Banana Bread, you will need:

1 packet of Protein Banana Bread Mix 
3 large overripe bananas (approx. 300g)
3 eggs
• 80mL milk of choice (1/3 cup)
• 60mL melted butter or coconut oil (1/4 cup)

Important Tip – Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!

Prepare – Preheat a fan-forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin. Using a fork, roughly mash bananas.

Mix – Empty this packet of mix into a large bowl. In a separate bowl, whisk together eggs, melted butter/oil, milk and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined.

Spoon – The batter into lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and sprinkle with nuts if you like.

Bake – Place on the top shelf of pre-heated oven and bake for 70 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.

Chill & Slice – Protein Banana Bread MUST chill for at least 2 hours before slicing with a sharp serrated bread knife.

Storage – Protein Banana Bread must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) in sandwich bags for up to 3 months.

Quality Australian Ingredients

Lupin flour, almond meal, rice protein, natural sweeteners (xylitol and stevia), coconut, natural flavours and spices (vanilla, cinnamon, banana, cardamom, allspice), baking powder, salt.

Sesame, milk and traces of other nuts may be present.

Made with love in Sydney, Australia.

Nutritional Information

Servings per package: approx. 10
Serving size: 92 g (1 slice)
Qty per serve 92 g^ Qty per 100 g Dry Mix
Energy value 990 kJ (235 Cal) 1690 kJ (402 Cal)
Protein, total 15.0 g 35.0 g
- Gluten 0 mg 0 mg
Fat, Total 13.4 g 18.2 g
- Saturated 5.6 g 4.8 g
Carbohydrate 9.8 g 9.9 g
- sugars 5.4 g 3.8 g
Dietary fibre 6.6 g 16.4 g
Sodium 328 mg 728 mg

^Nutritional values are averages only and are subject to seasonal variation. The above values relate to the product when prepared as directed using unsweetened almond milk. #Compared to: Cake, banana, uniced, homemade (NUTTAB 2010).

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