Description
This Banana Bread recipe is a protein-packed, gluten-free treat perfect for a nutritious snack or breakfast. With options including a classic vanilla protein version and a carrot cake variant, it combines wholesome ingredients like oat flour, dairy-free yogurt, and overripe bananas to create moist, flavorful loaves. The recipe uses dairy-free alternatives and natural sweeteners, making it suitable for those seeking a healthier, plant-based dessert or snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Frosting (optional)
- 1/2 cup dairy-free cream cheese
- 1/4 cup creamy peanut butter
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
For Carrot Cake Version
- 1 cup gluten-free oat flour
- 1 cup vanilla protein powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 3 large overripe bananas, mashed
- 1/2 cup finely shredded carrots (lightly packed)
- 1/4 cup thick dairy-free yogurt (coconut or almond-based)
- 1/4 cup coconut oil or avocado oil, melted
- 1/4 cup maple syrup
- 1/2 tbsp Nielsen-Massey vanilla paste
- 3 large eggs
- 1/3 cup toasted pecans, chopped
Carrot Cake Frosting (optional)
- 4 oz dairy-free cream cheese (e.g., Kite Hill or Violife)
- 1 tbsp maple syrup
- 1/2 tbsp Nielsen-Massey vanilla bean paste
- Pinch of sea salt
Instructions
- Preheat the oven: 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 soda, baking powder, salt, and cinnamon (and additional spices for carrot cake version) until fully combined.
- Combine wet ingredients: In a separate bowl, mash the overripe bananas thoroughly. Add the thick dairy-free yogurt, melted coconut or avocado oil, maple syrup, vanilla extract or paste, and eggs. Whisk until the mixture is smooth and uniform.
- Blend wet and dry mixtures: Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula or spoon until just combined to avoid overmixing. For the carrot cake version, carefully fold in the shredded carrots and toasted pecans at this stage.
- Bake the batter: Transfer the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for around 48 minutes for the banana bread, or 50 minutes for the carrot cake version. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and serve: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice and optionally frost with the prepared dairy-free cream cheese-based frosting for added richness and flavor.
Notes
- You can substitute the protein powder flavor depending on preference—vanilla, chocolate, or peanut butter all work well.
- For a moister batter, add a splash of dairy-free milk if needed.
- Make sure bananas are very ripe for optimal sweetness and moisture.
- If you don’t want to make frosting, the bread is delicious on its own.
- To store, keep the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- The recipe is gluten-free and can be made dairy-free and vegan by substituting eggs with flax eggs and choosing appropriate protein powders and yogurt.
- Prep Time: 15 minutes
- Cook Time: 48-50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: banana bread, gluten free, protein packed banana bread, dairy free banana bread, healthy banana bread, carrot cake banana bread, high protein snack
