BANANA BREAD PROTEIN DONUTS
(MACRO-VERIFIED)
Protein
17G
Calories
155
Prep Time
15M
Bake Time
12M
Indulge in the comforting taste of banana bread transformed into a healthy, protein-packed donut, delivering 17g of muscle-repairing protein per serving. With a moist, tender crumb and a subtle sweetness from ripe bananas, these donuts boast a delightful combination of soft, cake-like texture and a lightly crisp exterior. Perfect for fueling your post-workout recovery or satisfying a mid-morning craving, they make for an ideal snack or breakfast on the go. Each bite offers a balanced macro profile—rich in protein, moderate in healthy carbs, and low in added sugars—making them a smart choice for supporting your fitness goals. Plus, they're versatile: easily adaptable to gluten-free diets with almond or coconut flour, or vegan-friendly by swapping whey protein for plant-based alternatives. For best results, ensure your bananas are super ripe for maximum natural sweetness and moisture, and don’t overmix the batter to keep the donuts light and fluffy. These donuts store well in the fridge, making them perfect for meal prep to keep you energized throughout the week. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 donuts
Amount per serving
Calories
155
Total Fat 5g
6%
Total Carbohydrate 18g
7%
Dietary Fiber 2g
7%
Total Sugars 8g
Protein 17g
34%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 180°C (350°F) and lightly grease a donut pan.
In a large bowl, whisk together the oat flour, protein powder, erythritol, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the eggs, mashed banana, and Greek yogurt.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pipe or spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
TROUBLESHOOTING
My donuts are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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