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
Scale
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
