High Protein Gluten Free Banana Bread

I love how this recipe transforms a classic comfort food into a protein powerhouse without sacrificing any of that irresistible banana bread flavor! As a mom who’s tried countless ways to sneak more protein into my family’s diet, I can tell you this one actually works because it tastes amazing first, healthy second.

My teenage son discovered this cooling on the counter last week and devoured two slices before asking what made it “taste so good.” When I told him each slice packed over 16 grams of protein, he just shrugged and grabbed another piece. That’s when I knew this recipe was a winner – it passes the ultimate test of tasting so good that the nutrition is just a bonus.

Ingredients for High Protein Gluten Free Banana Bread

I always reach for the ripest bananas I can find – the ones with brown spots that most people would throw away. In my experience, these overripe bananas provide the perfect natural sweetness and moisture that makes this bread incredibly tender.

• 1 cup gluten-free oat flour
• 1 cup peanut butter protein powder (I recommend Truvani brand)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large overripe bananas – My preference is bananas with plenty of 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 – I usually bring these to room temperature for better mixing

Step-by-Step Instructions

I recommend preheating your oven before you start mixing, as this batter comes together quickly and benefits from going straight into a hot oven.

Step 1: Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly or line with parchment paper for easy removal.

Step 2: In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until no lumps remain.

Step 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.

Step 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.

Step 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.

Step 6: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

What to Serve with High Protein Gluten Free Banana Bread

This protein-packed banana bread pairs beautifully with both light and rich accompaniments that complement its nutty, sweet flavor profile.

Greek Yogurt Pancakes: Create an epic high-protein breakfast spread by serving this banana bread alongside fluffy Greek yogurt pancakes for a satisfying morning feast that delivers over 30g of protein total.

Cottage Cheese Peanut Butter Mousse: This creamy, protein-rich mousse creates an indulgent dessert pairing that echoes the bread’s peanut butter flavors while adding even more muscle-building nutrition.

High Protein Breakfast Bowls: Transform your banana bread into a complete meal by crumbling it over a protein-packed breakfast bowl with eggs, bacon, and avocado for ultimate satiety.

Hot Coffee or Chai Tea: The warm spices in chai tea echo the cinnamon in the bread, while coffee’s bitterness perfectly offsets the natural sweetness.

Frozen Greek Yogurt Peanut Butter Bites: These frozen protein bites make the perfect cooling contrast to warm banana bread, creating a delightful temperature and texture combination that satisfies any sweet craving.

Storage & Serving Tips

Store this high protein banana bread at room temperature in an airtight container for up to 2 days, or refrigerate for up to one week for longer freshness.

For best texture, I recommend bringing refrigerated slices to room temperature or warming them slightly in the microwave for 15-20 seconds before serving. Pro tip: toasting a slice lightly brings out incredible nutty flavors from the protein powder.

This bread freezes beautifully when sliced and stored in freezer bags for up to 2 months, making it perfect for meal prep or grab-and-go breakfasts. If you love this recipe, you might also enjoy my high protein chocolate banana bread variation or these blueberry protein muffins for more high-protein baked goods.

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 3 minutes mins

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

• 9×5 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.