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High Protein Banana Bread with Optional Carrot Cake Twist Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/high-protein-banana-bread-with-optional-carrot-cake-twist-recipe/