Banana Bread Recipe

Introduction

This banana bread recipe is a delicious, gluten-free treat perfect for breakfast or a snack. Made with oat flour and protein powder, it combines wholesome ingredients with comforting flavors. You can also try a carrot cake variation for a twist on the classic.

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, 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 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 vanilla bean paste
• Pinch of sea salt

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 (add ginger and nutmeg for the carrot cake version).
3. Step 3: In a separate bowl, mash the bananas. Then mix in the dairy-free yogurt, melted coconut or avocado oil, maple syrup, vanilla extract or paste, 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. For the carrot cake version, gently fold in the shredded carrots and chopped pecans.
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. For the carrot cake version, bake for about 50 minutes.
6. Step 6: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Add frosting if desired once cooled.
7. Optional Step 7: To make the frosting, mix dairy-free cream cheese, peanut butter, maple syrup, and vanilla extract until smooth. Spread over the cooled banana or carrot cake bread.

Tips & Variations

• Use overripe bananas for the best natural sweetness and moisture.
• Add a splash of dairy-free milk if the batter feels too dense before baking.
• Try different protein powder flavors to customize the taste.
• For extra texture, fold in nuts or dairy-free chocolate chips.
• The carrot cake version benefits from warm spices like ginger and nutmeg for a cozy flavor.

Storage

Store banana bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze wrapped slices for up to 3 months. Thaw at room temperature and warm lightly before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute with regular all-purpose flour, but the texture might be slightly different. Adjust the liquid if needed since oat flour absorbs more moisture.

How do I know when the banana bread is done?

Insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs. If there is wet batter, bake for a few more minutes and check again.

Banana Bread Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This moist and flavorful banana bread is a wholesome gluten-free treat made with oat flour and protein powder. Sweetened naturally with ripe bananas and maple syrup, it’s enhanced with warm cinnamon and optional frosting for extra indulgence. A carrot cake version with added shredded carrots, ginger, nutmeg, and toasted pecans offers a spiced twist. Perfect for breakfast, snacks, or dessert, this banana bread is dairy-free, easy to make, and bakes to a tender crumb with a golden crust.

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

Ingredients

Scale 1x2x3x

Banana Bread Ingredients

• 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 Ingredients

• 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the banana bread.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free oat flour, protein powder, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, mash the overripe bananas thoroughly. Then add the thick dairy-free yogurt, melted coconut or avocado oil, maple syrup, pure vanilla extract, and eggs. Mix until the mixture is smooth and homogeneous.
4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing for a tender crumb. If the batter feels too thick, add a splash of dairy-free milk to loosen it. For the carrot cake version, fold in the shredded carrots and toasted pecans at this stage.
5. Bake the Banana Bread: Pour the batter into the prepared loaf pan. For a 1 lb caraway loaf pan, bake for about 48 minutes. Check doneness by inserting a toothpick in the center— it should come out clean. For the carrot cake version, bake for approximately 50 minutes or until a toothpick comes out clean.
6. Cool and Frost: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once fully cooled, spread the optional dairy-free cream cheese frosting over the top if desired.

Notes

• Use ripe or overripe bananas for maximum sweetness and moisture.
• If you’re using a larger or smaller loaf pan, adjust baking time accordingly, checking doneness early to avoid over- or under-baking.
• The batter can be made gluten-free by selecting certified gluten-free oat flour and protein powder.
• The frosting is optional but adds a creamy, sweet finish that complements the banana or carrot cake flavors.
• You can substitute the protein powder flavor to match your preference—peanut butter, vanilla, or chocolate all work well.
• Storing baked banana bread tightly wrapped at room temperature will keep it fresh for 2-3 days; refrigerate for longer storage.
• For a vegan version, substitute eggs with flax eggs and ensure the protein powder and yogurt are plant-based.

Keywords: banana bread, gluten-free banana bread, protein banana bread, dairy-free, healthy banana bread, carrot cake banana bread, vegan frosting, gluten free baking