High Protein Delicious Banana Bread (16g Protein Per Slice!)
If you are looking for a delicious way to power up your mornings or fuel your afternoons, you have to try this High Protein Delicious Banana Bread (16g Protein Per Slice!). It’s the perfect combo of moist, tender banana bread rich in protein that keeps you feeling full and energized. Made with wholesome gluten-free oat flour, protein powder, and naturally sweet bananas, it’s a comforting slice of heaven that feels indulgent but supports your nutrition goals. Whether you’re baking for breakfast, a snack, or a post-workout treat, this banana bread checks all the boxes for taste, texture, and protein-packed goodness.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is key to making this High Protein Delicious Banana Bread (16g Protein Per Slice!) truly shine. Each ingredient not only adds flavor but also contributes to the bread’s texture, moistness, or nutritional profile.
- Gluten-free oat flour: Creates a tender crumb while keeping it gluten-free and fiber-rich.
- Vanilla or chocolate protein powder: Packs in 16 grams of protein per slice and adds wonderful flavor depth.
- Baking soda and baking powder: Essential for that perfect rise and light texture.
- Salt and ground cinnamon: Enhance and balance sweetness with subtle warmth.
- Overripe bananas: Natural sweetness and moisture that make each bite irresistibly soft.
- Dairy-free yogurt: Boosts creaminess and tender texture without dairy.
- Coconut or avocado oil: Adds healthy fats and keeps the bread moist.
- Maple syrup: Provides natural sweetness with a hint of caramel richness.
- Pure vanilla extract: Elevates all the flavors with aromatic warmth.
- Large eggs: Bind everything together for structure and lift.
How to Make High Protein Delicious Banana Bread (16g Protein Per Slice!)
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan or lining it with parchment paper. This little step ensures your bread won’t stick and comes out in a perfect slice every time.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your oat flour, protein powder, baking powder, baking soda, salt, and cinnamon. Mixing these dry elements first helps distribute the leavening agents evenly throughout the batter for a consistent rise.
Step 3: Combine Wet Ingredients
In another bowl, mash the overripe bananas until smooth, then stir in the dairy-free yogurt, melted coconut oil, maple syrup, vanilla extract, and eggs. Mixing these ingredients separately makes blending easier and results in a silky batter.
Step 4: Bring It All Together
Gradually add the wet banana mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; you want the batter to be thick and slightly lumpy. If it feels too dense, a splash of dairy-free milk can help loosen it just right.
Step 5: Bake to Perfection
Pour your batter into the prepared pan and place it in the oven. Baking around 48 minutes is perfect for a standard loaf pan. Check doneness by inserting a toothpick in the center — it should come out clean. Let the bread cool for about 10 minutes in the pan before transferring it to a wire rack to finish cooling.
How to Serve High Protein Delicious Banana Bread (16g Protein Per Slice!)
Garnishes
Adding a personal touch to your banana bread slices can elevate the experience. Try a light smear of nut butter for extra richness or a sprinkle of chopped nuts and seeds for crunch and visual appeal. A dusting of cinnamon or a drizzle of pure maple syrup can also boost flavor wonderfully.
Side Dishes
This banana bread pairs beautifully with fresh fruit on the side — think berries, sliced apples, or a tangy citrus salad. For a heartier feel, serve with a dollop of coconut yogurt or a small bowl of savory soup to contrast and complement the sweetness.
Creative Ways to Present
Slice the banana bread thick for breakfast toast topped with avocado and tomato or thin for snack-sized bites perfect for sharing. You could even create a banana bread sandwich with your favorite nut butter and jelly or transform the slices into French toast for a weekend treat.
Make Ahead and Storage
Storing Leftovers
This protein-packed banana bread keeps well at room temperature for a couple of days if wrapped tightly in plastic wrap or stored in an airtight container. For longer freshness, refrigerate it where it will last up to a week without losing moisture.
Freezing
If you want to make a batch ahead, banana bread freezes beautifully. Wrap slices individually in plastic wrap, then place them in a freezer bag. When you’re ready to enjoy, thaw at room temperature or warm gently for a freshly baked feel.
Reheating
Reheat slices in a toaster oven or microwave just until warm — this refreshes the flavors and brings back the soft, tender texture. Avoid overheating to keep moisture intact and prevent dryness.
FAQs
Can I use regular wheat flour instead of gluten-free oat flour?
Absolutely! Using regular flour will change the texture slightly, making it a bit denser, but the banana bread will still be delicious and high in protein.
What protein powder works best for this recipe?
Vanilla or chocolate plant-based protein powders work really well here, but you can use your preferred type — just make sure it’s unsweetened to balance the flavors.
Is this recipe suitable for vegans?
This version uses eggs, so it’s not vegan, but you can experiment with egg replacements like flax or chia eggs. The dairy-free yogurt keeps it dairy-free though!
Can I add nuts or chocolate chips?
Yes! Adding chopped nuts or dairy-free chocolate chips can add extra texture and flavor, making the bread even more indulgent.
How do I know when the banana bread is done?
The best test is the toothpick method — insert a toothpick in the center and if it comes out clean or with just a few crumbs, it’s ready to come out of the oven.
Final Thoughts
This High Protein Delicious Banana Bread (16g Protein Per Slice!) is a total game-changer for anyone who loves a tasty, nourishing baked good. It’s easy to make, packed with protein, and satisfying enough to enjoy any time of day. I can’t wait for you to bake it and make it your own — trust me, it’s going to become a go-to favorite in your kitchen!
Print
High Protein Delicious Banana Bread (16g Protein Per Slice!)
- Total Time: 1 hour 3 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This high-protein banana bread is a delicious and nutritious twist on a classic favorite, packed with 16 grams of protein per slice. Using gluten-free oat flour and protein powder, it’s perfect for those looking to boost their protein intake while enjoying a moist, flavorful loaf. You can choose between the original banana bread or a spiced carrot cake version, each topped with a creamy dairy-free frosting. Ideal for breakfast, snacks, or a healthy dessert option.
Ingredients
Dry Ingredients
- 1 cup gluten-free oat flour
- 1 cup vanilla, chocolate, or peanut butter protein powder (e.g., Truvani)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 3 large overripe bananas
- 1/3 cup thick dairy-free yogurt (coconut or almond-based)
- 1/4 cup coconut oil or avocado oil, melted
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 3 large eggs
Optional Carrot Cake Version Additions
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 cup finely shredded carrots (lightly packed)
- 1/3 cup toasted pecans, chopped
- 1/2 tbsp Nielsen-Massey vanilla paste
Optional Frosting
- 1/2 cup dairy-free cream cheese (e.g., Kite Hill or Violife)
- 1/4 cup creamy peanut butter (for original) or 1 tbsp maple syrup for carrot cake version
- 1 tbsp maple syrup (original) or 1/2 tbsp vanilla bean paste (carrot cake)
- 1/2 tsp vanilla extract (original) or pinch of sea salt (carrot cake)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined. For the carrot cake version, also include ginger, nutmeg, and the additional cinnamon.
- Combine Wet Ingredients: In a separate bowl, mash the overripe bananas well. Stir in the dairy-free yogurt, melted coconut or avocado oil, maple syrup, vanilla extract (or vanilla paste for carrot cake), and eggs, mixing until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing. If the batter is too thick, add a splash of dairy-free milk to loosen it. For the carrot cake version, fold in the shredded carrots and chopped toasted pecans carefully.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake for approximately 48 minutes for the original banana bread, or 50 minutes for the carrot cake version. The bread is done when a toothpick inserted into the center comes out clean. Adjust baking time slightly if using a pan larger than 1 lb.
- Cool and Frost: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, spread the optional dairy-free frosting over the top if desired.
Notes
- Use overripe bananas for the best natural sweetness and moist texture.
- Gluten-free oat flour ensures this recipe is gluten-free and adds a subtle oat flavor.
- Protein powder can be vanilla, chocolate, or peanut butter flavored depending on your preference.
- The optional frosting is dairy-free, making this recipe suitable for those with lactose intolerance.
- The carrot cake version adds warming spices and texture with shredded carrots and pecans.
- If the batter is too thick, a splash of dairy-free milk (almond, coconut, or oat milk) can be added to adjust consistency.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing slices individually is a great option for longer storage.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the loaf)
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 110 mg
Keywords: high protein banana bread, gluten free banana bread, dairy free banana bread, healthy banana bread, banana bread recipe, protein powder banana bread, vegan frosting banana bread
