High Protein Banana Bread with Optional Carrot Cake Twist Recipe

Introduction

This high protein banana bread is a deliciously moist and flavorful treat that’s perfect for breakfast or a snack. Made with wholesome ingredients and easily customizable, it’s a great way to satisfy your sweet tooth while fueling your body.

Ingredients

• 1 cup gluten-free oat flour
• 1 cup peanut butter, vanilla, or chocolate protein powder (used Truvani)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 3 large overripe bananas
• 1/3 cup thick dairy-free yogurt (coconut or almond-based)
• 1/4 cup coconut oil or avocado oil
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 3 large eggs

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
3. Step 3: In a separate bowl, mash the bananas. Then mix in the dairy-free yogurt, melted coconut oil, maple syrup, vanilla extract, and eggs until smooth.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If the batter seems too thick, add a splash of dairy-free milk.
5. Step 5: Pour the batter into the prepared loaf pan. Bake for about 48 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For a carrot cake twist, fold in 1/2 cup finely shredded carrots and 1/3 cup toasted chopped pecans before baking.
• Add a splash of dairy-free milk if the batter is too thick to ensure a moist texture.
• Try different protein powder flavors to vary the taste, such as chocolate or vanilla.
• Optional frosting made with dairy-free cream cheese, peanut butter, maple syrup, and vanilla extract pairs perfectly with this bread.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm slices gently in a toaster or microwave to enjoy a soft, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, regular all-purpose flour can be substituted, but the texture and gluten content will change. Oat flour keeps the bread gluten-free and adds a nice chewiness.

How ripe should the bananas be?

Use very ripe bananas with lots of brown spots for maximum sweetness and moisture in your banana bread.

High Protein Banana Bread with Optional Carrot Cake Twist Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This High Protein Delicious Banana Bread is a nutritious and flavorful twist on classic banana bread, perfect for a healthy breakfast or snack. Made with gluten-free oat flour and protein powder, it offers a boost of protein while remaining moist and tender with ripe bananas and dairy-free yogurt. The recipe also features a delightful carrot cake variation with warm spices, shredded carrots, and toasted pecans. Both versions can be topped with a creamy dairy-free frosting for an indulgent finish.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 48-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Banana Bread Base

• 1 cup gluten-free oat flour
• 1 cup peanut butter, vanilla, or chocolate protein powder (recommended Truvani)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 3 large overripe bananas
• 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

Optional Frosting

• 1/2 cup dairy-free cream cheese
• 1/4 cup creamy peanut butter
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract

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

• 4 oz dairy-free cream cheese (such as Kite Hill or Violife)
• 1 tbsp maple syrup
• 1/2 tbsp Nielsen-Massey vanilla bean paste
• Pinch of sea salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until fully combined and aerated.
3. Prepare Wet Ingredients: In a separate bowl, mash the overripe bananas thoroughly. Then add the dairy-free yogurt, melted coconut or avocado oil, maple syrup, vanilla extract, and eggs. Mix well until the batter is smooth.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender. If the batter is too thick, add a small splash of dairy-free milk to loosen it.
5. Optional Carrot Cake Variation: For the carrot cake version, fold in finely shredded carrots and chopped toasted pecans carefully to distribute evenly throughout the batter.
6. Pour into Pan: Pour the batter into the prepared loaf pan. Adjust time if using a larger pan than the recommended 1 lb caraway pan.
7. Bake: Bake the banana bread for about 48 minutes or until a toothpick inserted into the center comes out clean. For the carrot cake version, bake for approximately 50 minutes until a toothpick comes out clean.
8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
9. Prepare Frosting (Optional): For the banana bread frosting, mix dairy-free cream cheese, creamy peanut butter, maple syrup, and vanilla extract until smooth. For the carrot cake frosting, blend dairy-free cream cheese, maple syrup, vanilla bean paste, and a pinch of sea salt until creamy.
10. Serve: Once completely cooled, spread the frosting evenly on slices of banana or carrot cake bread for a delicious finishing touch.

Notes

• Use overripe bananas for maximum sweetness and moisture.
• Adjust maple syrup quantity to taste for sweetness preferences.
• If the batter is too thick, add a splash of dairy-free milk such as almond or oat milk.
• Ensure eggs are at room temperature for better incorporation.
• For gluten-free oat flour, make sure the oats are certified gluten-free.
• Storage: Store bread in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
• Freeze leftover slices wrapped in parchment and foil for up to 3 months.

Keywords: high protein banana bread, gluten-free banana bread, dairy-free banana bread, healthy banana bread, protein powder banana bread, vegan frosting banana bread, carrot cake banana bread