Banana Bread Recipe

Introduction

This moist and flavorful banana bread is a delightful way to use overripe bananas. Made with gluten-free oat flour and protein powder, it’s a nutritious twist on the classic. Optional dairy-free frosting adds a creamy finish for an extra treat.

Ingredients

• 1 cup gluten-free oat flour
• 1 cup peanut butter, vanilla, or chocolate protein powder (used Truvani)
• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
3. Step 3: 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.
4. Step 4: 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.
5. Step 5: Pour the batter into the prepared loaf pan. Bake for about 48 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and adding frosting if desired.

Tips & Variations

• For a carrot cake twist, fold in 1/2 cup finely shredded carrots and 1/3 cup toasted chopped pecans before baking.
• Use different protein powder flavors like vanilla or chocolate to vary the taste.
• If you prefer a sweeter bread, increase maple syrup slightly or add chocolate chips.
• To make frosting, whisk together dairy-free cream cheese, peanut butter, maple syrup, and vanilla extract until smooth.

Storage

Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. For longer storage, freeze sliced bread wrapped tightly in plastic wrap and foil for up to 3 months. Reheat slices gently in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free oat flour?

Yes, you can substitute with all-purpose flour if you are not avoiding gluten. The texture may be slightly different, but the bread will still be delicious.

How can I tell when the banana bread is done baking?

The best way is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. If there is wet batter on the toothpick, bake a few minutes longer and check again.

Banana Bread Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

This gluten-free Banana Bread recipe features oat flour and protein powder, delivering a moist and flavorful loaf made with ripe bananas, dairy-free yogurt, and natural sweeteners. It offers a classic version and a spiced Carrot Cake variant with shredded carrots and toasted pecans. Both versions can be topped with an optional dairy-free cream cheese frosting for added richness.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 48 minutes
• Total Time: 1 hour 3 minutes
• Yield: 1 loaf (approx. 8 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Banana Bread Base

• 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, melted
• 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, melted
• 1/4 cup maple syrup
• 1/2 tbsp Nielsen-Massey vanilla paste
• 3 large eggs
• 1/3 cup toasted pecans, chopped

Carrot Cake 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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined.
3. Prepare Wet Ingredients: In a separate bowl, mash the overripe bananas thoroughly, then add the dairy-free yogurt, melted coconut or avocado oil, maple syrup, vanilla extract, and eggs. Mix until smooth and fully incorporated.
4. Combine Batters: Gradually add the wet ingredients into the dry ingredients, stirring carefully until just combined. If the batter is too thick, add a splash of dairy-free milk to adjust consistency. For the carrot cake version, fold in shredded carrots and chopped toasted pecans evenly.
5. Bake the Bread: Pour the batter into the prepared loaf pan. Bake the classic banana bread for about 48 minutes or until a toothpick inserted in the center comes out clean. For the carrot cake version, bake for approximately 50 minutes or until clean when tested with a toothpick.
6. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
7. Optional Frosting: For frosting, mix dairy-free cream cheese, creamy peanut butter, maple syrup, and vanilla extract until smooth. Spread over cooled banana bread. For the carrot cake version, mix dairy-free cream cheese, maple syrup, vanilla bean paste, and a pinch of sea salt to make frosting and apply once the bread has cooled.

Notes

• Overripe bananas help create a naturally sweet and moist bread.
• You can substitute the protein powder flavor depending on your preference (peanut butter, vanilla, or chocolate).
• Ensure to use gluten-free oat flour to keep the recipe gluten-free.
• If the batter is too thick, adjust with a small amount of dairy-free milk to reach the desired consistency.
• Use parchment paper to avoid sticking and for easier removal of the banana bread from the pan.
• The optional frosting is dairy-free and pairs well with both banana bread and carrot cake versions.
• Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Keywords: banana bread, gluten free, protein powder, dairy free, healthy banana bread, carrot cake banana bread, vegan frosting alternative