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a sunlit bitten piece of protein banana bread being pulled off a stack, with a banana in the background.
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4.92 from 12 votes

BEST Protein Banana Bread (Gluten Free, Nuts Optional)

Makes one loaf (8 pieces).
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8 slices
Calories: 288kcal

Ingredients

Instructions

  • Preheat oven to 325F (163C) and spray a loaf pan with non-stick cooking spray.
  • Mix bananas, yogurt, coconut sugar, and vanilla until combined.
  • Add coconut oil and egg. Mix well.
  • Add oat flour, whey protein, baking soda, and cinnamon. Mix well.
  • Fold in chopped nuts and pour into pan.
  • Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  • Let cool in pan for 10 minutes, then remove from pan and let cool completely.
  • Slice and enjoy! Store refrigerated or frozen.

Video

Notes

Substitutions
Flours - I would not try using other flours to replace the oat flour. 
Protein powder - This recipe was specifically designed for whey protein powder. Since different types of protein powder bake very differently, I would not recommend other types of protein powder. 
Oil - I used refined coconut oil in this recipe, but light-tasting olive oil would also be a great choice. Other oils that work for baking should also be fine here.
Sweetener - Using coconut sugar in this recipe is what makes it taste comparable to classic banana bread. I tried using erythritol in its place, and it tasted noticeably different. Since coconut sugar is low glycemic, it does not have the same effect on blood sugar as refined sugar. If coconut sugar is something you can incorporate into your diet, definitely use it here!
Variations
Chocolate chip protein banana bread - Replace the chopped nuts with stevia-sweetened chocolate chips! Or if you'd like to include both chocolate chips and nuts (YUM!), I'd recommend ¼ cup of each.
Chocolate protein banana bread - I would use chocolate protein powder (whey) and swap ¼ cup cocoa powder in for ¼ cup of the oat flour (reducing the amount of oat flour to ¾ cup)
Storage
Store the banana bread in the refrigerator about 5-7 days, wrapped tightly in plastic wrap or in an airtight container. For longer storage, I suggest freezing individual slices.
This protein banana bread freezes very well! Wrap individual slices tightly in plastic wrap, and store them in a freezer ziploc or an airtight container in the freezer for up to 3 months. Slices can go from freezer to microwave, or they can be defrosted in the refrigerator.
Nutrition without the nuts: Serving: 1slice | Calories: 257kcal | Carbohydrates: 33g | Protein: 11g | Fat: 9g | Fiber: 3g | Sugar: 18g

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 33g | Protein: 11g | Fat: 12g | Fiber: 3g | Sugar: 18g