When my mornings get hectic and I’m tempted to skip breakfast, this banana bread comes to the rescue.
It’s like a warm hug wrapped in nutty, banana goodness that keeps me full and energized for hours.
I first started baking this when I was on a mission to eat healthier but still craved something comforting and sweet.
Packed with protein and made with fresh, wholesome ingredients, this loaf is the perfect balance of indulgence and nutrition.
Plus, it’s gluten-free, so it fits right into my lifestyle.
Substitutions & Variations
- No Almond Flour? Use gluten-free all-purpose flour instead.
- Vegan Option: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Different Nuts: Swap walnuts for almonds or skip them altogether.
- Sweeter Tooth: Add a handful of dark chocolate chips for a dessert-like version.
Serving Suggestions
Serve a slice with a dollop of almond butter for extra protein or a smear of your favorite jam. Pair it with coffee or tea for a cozy, satisfying snack. It’s also great as a post-workout treat!
Healthy Protein Banana Bread
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This gluten-free banana bread is loaded with protein, naturally sweetened, and perfect for a healthy breakfast or snack.
Ingredients
- 3 medium ripe bananas (about 1 1/4 cups mashed)
- 3 large eggs
- 1/4 cup plain Greek yogurt (or dairy-free yogurt for a vegan option)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup oat flour (certified gluten-free)
- 1/4 cup protein powder (vanilla or unflavored, gluten-free)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons chia seeds or flaxseeds (optional)
Instructions
- Prep Time Magic:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Banana Smash Party:
In a large bowl, mash the bananas with a fork until smooth. This step is oddly satisfying, trust me. - Mix Wet Ingredients:
Whisk in the eggs, yogurt, maple syrup, and vanilla extract until everything’s combined. It’ll look a little runny, but don’t worry—that’s perfect. - Dry Ingredients Time:
In another bowl, mix almond flour, oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Make sure there are no clumps. - Combine the Teams:
Slowly add the dry ingredients to the wet mixture, stirring just until no flour pockets remain. If you’re adding nuts or seeds, gently fold them in now. - Into the Oven:
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly by this point. - Cool & Slice:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. If you can resist slicing into it while it’s still warm, you’re stronger than me!
Notes
Store leftovers in an airtight container for up to 4 days or freeze slices individually for easy grab-and-go snacks.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
