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Banana Bread (16g Protein Per Slice!) Recipe

us Banana Bread (16g Protein Per Slice!) Recipe
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★★★★★

4.7 from 22 reviews

Indulge in this high-protein, moist, and flavorful Banana Bread recipe that packs 16g of protein per slice. With a dairy-free option and an irresistible optional frosting, this bread is perfect for a guilt-free treat!

Ingredients

Scale

Main Banana Bread:

  • 1 cup gluten-free oat flour
  • 1 cup peanut butter, vanilla, or chocolate protein powder (Truvani recommended)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 3 large 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 (e.g., Kite Hill or Violife)
    • 1 tbsp maple syrup
    • 1/2 tbsp Nielsen-Massey vanilla bean paste
    • Pinch of sea salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
  2. Mix dry ingredients: In a large bowl, whisk together oat flour, protein powder, baking soda, baking powder, salt, and cinnamon.
  3. Combine wet ingredients: In another bowl, mash bananas and mix in yogurt, melted oil, maple syrup, vanilla extract, and eggs until smooth.
  4. Blend wet and dry: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Adjust with dairy-free milk if the batter is too thick. For the Carrot Cake version, fold in carrots and pecans.
  5. Bake: Pour the batter into the loaf pan and bake for about 48 minutes. For the Carrot Cake version, bake for 50 minutes or until a toothpick comes out clean.
  6. Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, slice and add frosting if desired.

Notes

  • For a nut-free option, consider using sunflower seed butter or tahini instead of peanut butter.
  • To enhance the banana flavor, consider adding a handful of chopped walnuts or pecans to the batter.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: Banana Bread, High Protein, Gluten-Free, Dairy-Free, Protein Powder, Healthy Dessert

Find it online: https://www.sanacooks.com/us-banana-bread-16g-protein-per-slice-recipe/