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High protein gluten free banana bread sliced on cooling rack showing moist texture

High Protein Gluten Free Banana Bread

Moist, delicious banana bread packed with over 16 grams of protein per slice, made with oat flour and protein powder for a healthy twist on the classic favorite.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 7 portions
Course: Breakfast, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup gluten-free oat flour
  • 1 cup peanut butter protein powder Truvani recommended
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large overripe bananas with brown spots for maximum sweetness
  • 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 teaspoon pure vanilla extract
  • 3 large eggs room temperature preferred

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly or line with parchment paper for easy removal.
  2. In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until no lumps remain.
  3. In a separate bowl, mash your bananas until mostly smooth with just a few small chunks for texture. Mix in the dairy-free yogurt, melted coconut oil, maple syrup, vanilla extract, and eggs until the mixture is completely smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter should be thick but pourable – if it seems too thick, add 1-2 tablespoons of dairy-free milk.
  5. Pour the batter into your prepared loaf pan and bake for 48 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
  6. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Notes

For vegan version: swap eggs for flax eggs (3 tablespoons ground flaxseed mixed with 8-9 tablespoons water). Store at room temperature for 2 days or refrigerate up to 1 week. Freezes well for up to 2 months when sliced.