Introduction

This Banana Bread is a deliciously moist, protein-packed treat perfect for breakfast or a snack. Made with gluten-free oat flour and protein powder, it offers about 16 grams of protein per slice. Whether you choose the classic banana version or the carrot cake twist, this bread is sure to satisfy your cravings.

The image shows a loaf-shaped cake placed on a white plate with a subtle design along the edge, set on a white marbled surface. The cake's base is dense and golden brown with a slightly rough texture. On top, there is a thick layer of light brown frosting, piped in swirls all along the length of the cake. The frosting looks creamy and smooth, with some peaks adding texture and interest. The light coming from the side highlights the soft texture of the cake and frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup gluten-free oat flour

1 cup peanut butter, vanilla, or chocolate protein powder (Truvani recommended)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

3 large overripe bananas, mashed

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

1/2 cup dairy-free cream cheese

1/4 cup creamy peanut butter

1 tbsp maple syrup (for frosting)

1/2 tsp vanilla extract (for frosting)

Optional Carrot Cake version additions:

1/2 cup finely shredded carrots (lightly packed)

1/2 tsp ground ginger

1/4 tsp nutmeg

1/3 cup toasted pecans, chopped

1 1/2 tsp ground cinnamon

1/2 tbsp vanilla bean paste (instead of vanilla extract)

4 oz dairy-free cream cheese (e.g., Kite Hill or Violife) for frosting

Pinch of sea salt (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.

Step 2: In a large bowl, whisk together the oat flour, protein powder, baking soda, baking powder, salt, and cinnamon. For the carrot cake version, also add ground ginger, nutmeg, and extra cinnamon.

Step 3: In another bowl, mash the bananas well, then mix in the dairy-free yogurt, melted oil, maple syrup, vanilla extract (or vanilla bean paste), and eggs until smooth and combined.

Step 4: Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. If the batter feels too thick, add a splash of dairy-free milk to reach a smooth consistency. For the carrot cake version, fold in the shredded carrots and toasted pecans.

Step 5: Pour the batter into your prepared loaf pan, smoothing the top evenly.

Step 6: Bake for about 48 minutes. If making the carrot cake version, bake for approximately 50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.

Step 7: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Step 8 (optional): For the frosting, blend the dairy-free cream cheese, peanut butter, maple syrup, vanilla extract (or vanilla bean paste), and a pinch of sea salt until smooth. Spread over cooled slices for added richness.

Tips & Variations

Use very ripe bananas for maximum sweetness and moisture.

Swap the protein powder flavor to match your taste — vanilla, peanut butter, or chocolate all work well.

For a nut-free version, omit pecans and use sunflower seed butter instead of peanut butter.

Add a handful of dark chocolate chips or dried fruit for extra texture and flavor.

If you don’t have dairy-free yogurt, regular yogurt or applesauce can be good substitutes.

FAQs

Can I make this banana bread vegan?

This recipe includes eggs but you can try substituting each egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes) to make it vegan. Baking times may vary slightly.

What if I don’t have protein powder?

You can replace the protein powder with additional oat flour, but the bread won’t have the extra protein boost. Adding Greek yogurt or nut butter can help increase protein content somewhat.

Dessert

Banana Protein Bread with Optional Carrot and Nut Mix-Ins Recipe