Which Protein Powder is Best for Baking? | Healthy Kitchen Hacks

Find out which protein powder is BEST for baking Protein Banana Bread – plus tips and tricks for baking with whey, soy, and pea protein powders.

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Which Protein Powder is Best for Baking?

WHICH PROTEIN POWDER IS BEST FOR BAKING? #HealthyKitchenHacks | @TspCurry - TeaspoonOfSpice.com

I’ve been hearing how you can replace some of the flour in baked goods with protein powder. This sounded like a good idea for my family – to replace some of the carbohydrates with muscle-building protein. I bake muffins almost weekly – and banana bread for lunches/snacks fairly often.

But I’ve also read that whey protein powder turns baked goods into hockey pucks.

And apparently, pea protein powder has a stronger flavor that may not be suited to baking.

So I tested my favorite banana bread recipe with three different protein powders to discover the differences in baking with:

  • Whey protein concentrate powder
  • Soy protein powder – isolated soy protein
  • Pea protein powder – unflavored

I measured the ingredients using a kitchen scale to make sure my ingredient amounts were the exactly the same. The soy and pea protein banana breads were baked in a metal bread pan and the whey protein bread was baked in a stoneware pan. I added peanut butter to each bread to help boost the moisture  – as I’d read protein powders (especially whey) need extra fat when used in baking. My recipe is low in sugar for a banana bread recipe. But it has A LOT of banana. If your family is not used to this lower-sugar bread, add another 1/4 cup sugar.

 Pea Protein Banana Bread  Whey Protein Banana Bread  Soy Protein Banana Bread
 Appearance  Darkest color

Most even interior with fewest holes

 Light golden color

Fell the most in the center due to early foil covering

 Raised higher than pea protein bread
Texture  Dense and moist



Cake-like tenderness when warm, but gets more ‘squishy’ and less tender as cools

 Dense and moist

Best texture after cooling

 Taste & Aroma  Slight earthy flavor

Good aroma

 Good banana taste – no off flavors at all

Great aroma

 Sweetest flavor without additional sugar

Good aroma

Honestly, I would use any of these protein powders again. Soy was a surprise winner in most categories, but the cake-like texture of the warm whey protein banana bread was a hands-down winner. And pea could be almost as good with the addition of chocolate chips.

WHICH PROTEIN POWDER IS BEST TO BAKE WITH? #HealthyKitchenHacks | @TspCurry - TeaspoonOfSpice.com

Tips for baking with protein powders:

  • Whey protein powder:
    • Cover the pan with aluminum foil for the first half of baking time. I did this and my whey protein banana bread came out a lovely light golden color. (I read that one of the reasons that food companies use whey in baked products is because it helps food brown faster – but I didn’t want my bread to brown too soon.)
    • If you don’t have a stoneware/ceramic bread pan, lower the oven temperature 25-degrees when baking with whey and bake longer to get a moister final result. Stoneware takes longer to heat up and bakes slower so my bread didn’t become a ‘hockey puck’ which occurs when whey protein powder baked goods cook too fast at a hotter temperature.
    • Mix batter just until moistened
  • Pea protein powder:
    • Add strong flavors like peanut butter, chocolate or banana to cover the earthy, nutty flavor of the pea powder.
    • Bake in stoneware/ceramic pan for a moister result.
  • Soy protein powder:

WHICH PROTEIN POWDER IS BEST TO BAKE WITH? #HealthyKitchenHacks | @TspCurry - TeaspoonOfSpice.com

Disclosure: None! I purchased all of the protein powders myself and have no affiliation with Bob’s Red Mill – who makes all the powders I used. I bought Bob’s Red Mill Whey Protein Powder, Bob’s Red Mill Soy Protein Powder, Bob’s Red Mill Unflavored Pea Protein Powder – as I believe these powders are the easiest to find in supermarkets or online – and they are available in pure forms without additional ingredients.


Protein Banana Bread

Replace some of the flour with protein powder for a protein-packed, lower-sugar, but still soft and banana-rich banana bread

  • Author: Serena Ball
  • Yield: 12 servings 1x



1 cup (4.25 oz) unbleached all-purpose flour

2/3 cup (2.80 oz) whole wheat flour

1/3 cup (0.750.80 oz) whey, soy, or pea protein powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (3.5 oz) granulated sugar

1/4 cup butter, softened

2 large eggs

1 cup (8.80 oz) mashed ripe banana, about 2-3 large bananas

1/3 cup (2.80 oz) plain low-fat yogurt

1 tsp pure vanilla extract

2 tablespoons crunchy peanut butter


Grease an 8 1/2- x 4 1/2-inch loaf pan with butter (Don’t butter if using stoneware pan.) Place a rectangle of parchment paper on the bottom of the pan. Preheat oven to 350 degrees F. (If using whey protein and a metal pan, preheat oven to 325-degrees F.)

In a medium bowl, combine flours, protein powder, baking soda and salt. Stir with a whisk to mix. Set aside.

In a large bowl, place sugar and butter, and beat with a mixer at medium speed until well blended and light in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add mashed banana, yogurt and vanilla extract; beat until blended.

Add flour mixture to banana mixture, mix gently with a wooden spoon just until moist. Drop peanut butter on top of batter, swirl gently.

Spoon batter into the prepared loaf pan. Bake for 50-55 minutes or until a wooden pick inserted in the center comes out clean.Cool 10 minutes in pan on wire rack; remove from pan and let cool completely on wire rack.

Did you make this recipe?

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Have you ever baked with protein powders? How did it work out?

If you like this, you may like:

Almond Milk vs. Milk: Which bakes the best muffin?

WHICH PROTEIN POWDER IS BEST FOR BAKING? #HealthyKitchenHacks | @TspCurry - TeaspoonOfSpice.comm


We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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