Protein-Packed Banana Bread (Gluten-Free)
There’s something so comforting about the smell of fresh banana bread wafting through your kitchen, isn’t there? This isn’t just any banana bread—it’s my go-to recipe with an added protein boost! Perfect as a healthy snack, satisfying dessert, or even a quick breakfast, this banana protein bread is gluten free, moist, delicious, and packed with goodness and will be a crowd & family favorite! I’ve taken this as a treat for many dinner parties & have even had people ask me if I’d be willing to bake & sell them to them! Luck you, you get the recipe as my gift to you! Bonus: You can make it as bread loaves, muffins or mini muffins depending on your mood! Highly recommend doubling this recipe for easy meal prep, freezing them & defrosting them so you can eat them as you desire!
Why You’ll Love This Recipe
Protein-packed: Thanks to Greek yogurt and protein powder, this banana bread keeps you satiated and energized.
Healthy & delicious: Made with gluten-free oats, natural sweet bananas, and just the right touch of chocolate.
Versatile: Enjoy it plain, with your favorite toppings, or warm it up for an extra treat!
Ingredients
Wet Ingredients:
3 ripe bananas mashed
2 eggs
3/4 cup Greek yogurt - I use Fage Total 0% Mlikfat
1 tsp vanilla extract
Optional for additional sweetness: 1/4 cup maple syrup (I accidentally forgot to add this one time & have been omitting it since because I realized the bananas are sweet enough on their own!)
Dry Ingredients:
2 cups organic gluten-free oats (or oat flour)
2 scoops vanilla or chocolate protein powder - I currently use Lineage Ab Complete Chocolate protein powder
1 tsp baking soda
2 tsp baking powder
1/4 tsp Ceylon cinnamon
1/4 tsp salt
1.5 cups chocolate chips (save some for topping them) - I use 1/2 Lily’s Milk Chocolate Chips & 1/2 Lily’s White Chocolate Chips
Instructions
Preheat & Prep:
Preheat your oven to 350°F.
For loaves: Spray two loaf pans with avocado oil and line with parchment paper.
For muffins: Line a muffin tin with muffin liners.
Mash & Mix Wet Ingredients:
In a large mixing bowl, mash the bananas with a fork until smooth.
Add eggs, Greek yogurt, vanilla extract, & maple syrup if you desire. Mix gently until just combined.
Make Oat Flour:
Blend gluten-free oats in a food processor or blender until they reach a flour-like consistency. For a chunkier texture, leave some oats partially blended.
Combine Wet & Dry Ingredients:
Add the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt to the wet mixture. Mix until just combined—avoid overmixing to keep the batter light.
Fold in Chocolate Chips:
Gently fold in chocolate chips, ensuring even distribution.
Fill & Top:
For bread loaves: Divide the batter evenly between the two prepared loaf pans and sprinkle extra chocolate chips on top.
For muffins: Scoop batter into muffin liners and sprinkle with more chocolate chips.
Bake:
For loaves: Bake for 25-30 minutes.
For muffins: Bake for 14-16 minutes.
Check doneness by inserting a toothpick—it should come out clean. If needed, bake for an additional 2-3 minutes at a time.
Cool & Enjoy:
Allow to cool slightly before slicing or serving. Enjoy warm for the ultimate cozy treat!
Pro Tips & Serving Suggestions
Storage: Store in an airtight container in the fridge for up to 4-5 days or freeze for longer storage.
Top It Off: Spread a slice with organic cream cheese, grass-fed butter, or your favorite nut butter for an extra indulgent treat.
Make It Your Own: Add nuts, dried fruit, or swap chocolate chips for cacao nibs for a healthier twist.
Conclusion
This protein-packed banana bread is the perfect blend of indulgence and nourishment. Whether you’re grabbing a quick snack or serving up a treat to loved ones, it’s guaranteed to be a hit. Plus, the option to make muffins makes it ideal for meal prepping or sharing!
Bake a batch (or two!) and let the warm, comforting aroma fill your kitchen. Don’t forget to snap a pic and tag me @IAmMelissaPeters when you make it—I can’t wait to see your creations!
Wishing you all the cozy vibes,
xo, Melissa
