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High Protein Almond Croissant Banana Bread

If you love almond croissants but also want something nourishing, protein-packed, and easy enough for everyday baking, this high protein almond croissant banana bread is about to become your new obsession.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8

Ingredients

  • 3 large overripe bananas mashed
  • 3 large eggs
  • 1/3 cup plain Greek yogurt
  • 1/4 cup melted coconut oil or avocado oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla bean paste or pure vanilla extract
  • 1/2 tsp almond extract
  • 1 cup gluten-free oat flour
  • 1 cup vanilla protein powder such as Just Ingredients French Vanilla Whey or Truvani Plant-Based Vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/3 cup slivered almonds plus more for topping
  • Lakanto powdered sugar for dusting after baking

Instructions

  • Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. We use a 1 lb Caraway loaf pan, so if your loaf pan is larger and more shallow, begin checking the bread a few minutes earlier.
  • In a large bowl, whisk together the oat flour, protein powder, baking soda, baking powder, sea salt, cinnamon, and slivered almonds.
  • In a separate bowl, mash the bananas well. Add the eggs, Greek yogurt, melted coconut oil, maple syrup, vanilla bean paste, and almond extract. Whisk until smooth and fully combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. If the batter seems too thick depending on the protein powder used, add a small splash of milk.
  • Transfer the batter to the prepared loaf pan and smooth out the top. Sprinkle with additional slivered almonds.
  • Bake for 45-48 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top begins browning too quickly, lightly tent with foil around the 35–40 minute mark.
  • Allow the banana bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
  • Once cooled, dust lightly with Lakanto powdered sugar for the ultimate almond croissant-inspired finish.

Notes

Approximate Macros Per Slice
(Based on 8 slices using Greek yogurt)
Calories: ~235
Protein: ~17g
Carbs: ~19g
Fat: ~10g
Fiber: ~3g
Sugar: ~8g