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High Protein Delicious Banana Bread (16g Protein Per Slice!)

if you love banana bread but want a version that keeps you full and fueled, this high-protein banana bread is the perfect choice!
Course Breads, Breakfast
Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 10 minutes
Servings 7 servings
Calories 255kcal

Ingredients

  • 1 cup gluten-free oat flour
  • 1 cup peanut butter vanilla, or chocolate protein powder (have used Just Ingredients French Vanilla Whey and Truvani Plant-based Vanilla)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt 1 tsp ground cinnamon
  • 3 large overripe 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

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
  • 1/4 cup maple syrup
  • 1/2 tbsp nielsen-massey vanilla paste
  • 3 large eggs
  • 1/3 cup toasted pecans chopped 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

  • preheat your oven to 350°f (175°c) and grease a loaf pan or line it with parchment paper.
  • in a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  • 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.
  • 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. for the carrot cake version, fold in the carrots and pecans.
  • pour the batter into the prepared loaf pan. we use a 1 lb caraway pan, so adjust the time and bake a little less if your pan is a larger size. bake for about 48 minutes, or until a toothpick inserted in the center comes out clean. for the carrot cake version, bake 50 minutes or until a toothpick comes out clean.
  • let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and adding frosting.

Notes

APPROXIMATE MACROS-excluding frosting and chocolate chipsu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~255 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~16.5gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~30.1gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~8.1gu003cbru003eu003cbru003eAPPROXIMATE MACROS with greek yogurt instead of coconut yogurtu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~246 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~18.9 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~30.1 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~6.7 gu003cbru003eu003cbru003eAPPROXIMATE MACROS-carrot cake version u0026amp; frostingu003cbru003eu003cstrongu003eper slice u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~365 kcalu003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~17gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~37gu003cbru003eu003cstrongu003efats:u003c/strongu003e ~18g