This protein banana bread is a healthy snack that is so easy to make. With protein from greek yogurt, eggs and protein powder, this simple gluten free banana bread is perfect to meal prep for the week!
Here’s a clean, formatted version of your Banana Protein Bread recipe, ready to print or share:
Banana Protein Bread (Gluten-Free Option)
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: One 9×5 loaf
Ingredients
Wet:
1½ cups banana puree (about 3 large ripe bananas)
⅓ cup melted butter or coconut oil
½ cup granulated sugar of choice (light brown, coconut, or white)
3 large eggs
½ cup Greek yogurt (dairy or dairy-free)
1 tsp vanilla extract
Dry:
1 cup gluten-free all-purpose flour (or sub regular AP flour)
1 cup blanched almond flour
½ cup vanilla protein powder (pea or whey, ideally stevia-sweetened)
3 tsp baking powder
1 tsp cinnamon
¼ tsp salt
¾ cup chocolate chips (optional; or sub chopped walnuts)
Instructions
Preheat oven to 350°F (175°C).
Prepare a 9×5 loaf pan: grease and line with parchment paper.
Puree bananas and measure out 1½ cups. Add to a large mixing bowl.
Whisk in remaining wet ingredients until smooth.
Sift and whisk in dry ingredients. Spoon and level flours—do not scoop directly from the bag.
Fold in chocolate chips or nuts, if using.
Transfer batter to the prepared loaf pan. Top with extra chocolate chips if desired.
Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
Tip: If the top browns too quickly, tent with foil during the last 15–20 minutes.
Cool in pan for 10 minutes. Then lift out and cool on a wire rack for at least 1 hour before slicing.
Serve plain or with melted butter/nut butter. Enjoy!
Notes
Use Greek yogurt for best texture. Regular yogurt is too watery.
Vanilla protein powder works best; flavor and sweetener type can slightly affect taste.
This loaf freezes well! Slice and store in a freezer-safe container for up to 2 months.
Let me know if you’d like a printable PDF version or metric conversions!
