High Protein Banana & Rhubarb Loaf

  • Servings : 16
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

Protein powders are often used by individuals who are trying to ‘bulk up’, however they aren’t essential. When protein powders are taken at the right time i.e. before or after a resistance work-out, they can help gym go-ers to increase their absorption of amino acids (the break down of protein) and ultimately achieve their required daily intake of protein, which can be as high as 1.7-2g of protein/Kg body weight – this is much higher than what is recommended for the general population: 0.8-1g/Kg body weight.

This super tasty protein loaf can be enjoyed as a part of your lunch or as a snack between meals. It’s low GI (glycaemic index) and with added protein it helps to boost satiety (fullness) too! Oh, and you DON’T have to like rhubarb to like this recipe!! – honestly!


  • 120g ground oats/oat flour*
  • 3 scoops vanilla/banana protein powder (or 60g skimmed milk powder)
  • 2 tsp baking soda
  • 2 tsp cinnamon & 2 tsp ginger
  • 2 eggs
  • 2 ripe bananas
  • 250g (drained) canned rhubarb
  • Sweetener to taste (e.g. Stevia)
  • Handful of walnuts (optional) - this will up the 'good fat' content!**

*To make oat flour just blend regular oats in your blender! To make this recipe gluten free use gluten free oats.

**Nutrition stats are for per 50g slice with walnuts


Step 1

Pre-heat your oven to 175 degrees C

Step 2

Beat the eggs & mash in the bananas

Step 3

Add in the ground oats, protein/skimmed milk powder, baking soda, cinnamon and ginger

Step 4

Mix & add in the rhubarb & walnuts (optional) & sweeten the mixture with sweetener to taste

Step 5

Pour the mixture into a baking dish/loaf tin (I lined mine with baking paper first to stop the loaf from sticking to the sides) & then bake for 40-45 minutes

Step 6

Allow to cool and then slice into 16 pieces

I served my loaf with Nutella for a sweeter treat or fat-free Greek yoghurt or quark for a creamy treat.. yum yum!

*This recipe was inspired by Charli Cohen

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!

walnut and banana loaf

*With walnuts – beautiful!

protein loaf*Made with pumpkin instead of rhubarb!

Protein Loaf*Serving suggestion!

Protein Loaf*With apple instead of rhubarb & raisins!

*This blog post contains an affiliate link. Please read my disclaimer page for more information and for my policy on using protein powders in recipes, gluten-free foods/baking and vegetarian/vegan recipes.

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  • High Protein Snack Balls with Wedges & Weights!

  • Healthy French Toast (aka Eggy Bread!)

Nutritional Info

This information is per serving.

  • Calories

  • Carbs

  • Protein

  • Fat


Recipe Comments

Comments (14)

  1. posted by Jess martin on May 27, 2013

    This is such a gorgeous loaf cake! Very easy to make and tasted great warmed up with greek yoghurt, a drizzle of honey and crushed walnuts as a desert 🙂 love how healthy it is as well.

    • posted by Nics Nutrition on May 27, 2013

      Oooh I love your suggestion! Thank you 🙂 x

  2. posted by Tony on June 8, 2013

    So easy to make, I left the rhubarb out, and it still tasted amazing!

    Wil have to start using your recipes more often.

    • posted by Nics Nutrition on June 8, 2013

      That’s great to know thanks Tony! I would be worried that it would be a little dry but clearly not – don’t worry though if you don’t like rhubarb (I don’t!), as you can’t taste it in the final recipe! Thanks for commenting 🙂 x

  3. posted by Karen on June 16, 2013

    Made this just now and its so nice. The Rhubarb is a lovely addition and gives the loaf its moistness. Loving all these healthy dessert recepies as Ive got a sweet tooth. 😛

    • posted by Nics Nutrition on June 16, 2013

      Aw thanks for your lovely comment Karen! I aim to please and will be sure to keep them coming! Nic x

  4. posted by Jo Belson on September 1, 2013

    Absolutely yummy. So easy to make and so moist…

    • posted by Nics Nutrition on September 1, 2013

      Ooh so glad you enjoyed it 🙂 Thanks for your comment! Nic x

  5. posted by Sarah on September 20, 2013

    Beautifully moist loaf. Tasty, fruity, nutty, love it! I actually substituted the rhubarb for tinned pumpkin (200g) and added a handful of chopped dates instead of sweetner, and because I’m a sucker for dates! Absolutely delicious. Thanks Nic 🙂

    • posted by Nics Nutrition on September 21, 2013

      Oooh I thought you swapped it for pineapple! Great shout Sarah – I’ve just stocked up on Pumpkin from Waitrose for some winter recipe inspiration!! Thanks for your lovely pic and comment! xx

  6. posted by Amanda on September 30, 2013

    I am allergic to bananas so decided to make an apple and sultana loaf… I stewed some apples with a stick of cinnamon and a tablespoon of agave, then added some Ella’s kitchen apple purée and some sultanas to the mixture. It is delish!! Nice and sweet too 🙂 will use less wet ingredients next time as it was a bit sticky. Definitely a favourite tho!

    • posted by Nics Nutrition on September 30, 2013

      Ooh I love the sound of your version! Thanks Amanda!! I’ll post your lovely pic now too 🙂 thank you again! Nic xx

  7. posted by Nikki on June 23, 2015

    Made this last week and it was delicious, going to make it again today with walnuts! Thank you

    • posted by Nics Nutrition on June 23, 2015

      Oh that’s awesome!! Thank you for letting me know!!


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