There is something magical about the smell of cinnamon on a crisp autumn evening. As the leaves turn, my kitchen becomes a hub for warm and cozy baking. You want a treat that feels like a hug but keeps you full.
This high protein gluten free banana bread is my favorite way to start a healthy reset. It is simple to make and perfect for busy mornings. Your family will love the sweet, tender crumb of every slice.
Why This Recipe Is a Winner
This loaf is a total game-changer for your weekly meal prep routine. Most banana breads are full of sugar and leave you hungry an hour later. This version is packed with 16 grams of protein in every single slice.
It uses simple ingredients like Greek yogurt and egg whites for a tender texture. You do not need any fancy equipment or complicated techniques here. It is a budget-friendly way to use up those spotty bananas on your counter.
The vanilla whey protein adds a lovely sweetness without extra sugar. It is the perfect guilt-free snack for after a workout or a long day. You will feel good serving this to your kids before school.
Simple Method
Making this bread is incredibly straightforward and stress-free. You simply mix your wet ingredients in one bowl and dry in another. Beginner cooks can master this recipe on the very first try.
The secret is in the gentle folding of the batter. You want to keep the texture light and airy. Shortcuts like liquid egg whites make the process even faster for you.
Ingredients You’ll Need
This recipe uses nourishing pantry staples that you likely already have at home.
- 3 medium overripe bananas, mashed (approx. 330g)
- 2 cups vanilla whey protein isolate powder
- 1/2 cup superfine almond flour
- 1 cup liquid egg whites
- 1/2 cup non-fat plain Greek yogurt
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
Step-by-Step
- Preheat the oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is homogenous.
- In a separate bowl, sift together the vanilla whey protein powder, almond flour, baking soda, salt, and cinnamon to remove clumps.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just incorporated; do not overmix as it may toughen the texture.
- Transfer the batter into the prepared loaf pan and smooth the surface with a spatula.
- Bake for 45 to 50 minutes, or until an internal temperature of 200°F (93°C) is reached or a toothpick comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing into 8 even portions.
Best Ways to Enjoy It
Serve a thick slice warm with a smear of almond butter. It adds a lovely richness that pairs perfectly with the cinnamon. You can also enjoy it cold right out of the fridge.
Pack a slice in your lunchbox for a satisfying midday boost. It keeps you full until dinner time arrives. Pair it with a hot cup of coffee for a slow weekend morning.
How to Store Leftovers
Keep your bread in an airtight container in the fridge for five days. This keeps the moisture locked in so it stays soft. You can also freeze individual slices for up to three months.
To reheat, just pop a slice in the toaster for a minute. It gets slightly crisp on the edges and tastes fresh again. This makes it the ultimate make-ahead breakfast for busy families.
Recipe Tips
- Use very spotty, brown bananas for the best natural sweetness.
- Don’t skip the sifting step for the protein powder to avoid clumps.
- Avoid overmixing the batter to keep the bread tender and soft.
- Measure your protein powder carefully so the bread stays moist.
- Use a parchment paper sling for easy removal from the pan.
- Check the internal temperature to ensure it is fully baked inside.
- Let the loaf cool completely before slicing for the best texture.
Ways to Switch It Up
- Add a handful of dark chocolate chips for a sweet treat.
- Stir in crushed walnuts for a lovely autumnal crunch.
- Use pumpkin pie spice instead of cinnamon for a fall twist.
- Swap vanilla protein for chocolate protein for a rich flavor.
Common Questions
Can I use a different protein powder?
Whey protein isolate works best for this specific texture. Other powders like plant-based blends may absorb more liquid and make it dry. Stick to whey isolate for the softest results.
Why did my bread sink in the middle?
This usually happens if the bread is underbaked or the oven door opened too soon. Use a toothpick to ensure it is completely done before removing. An internal thermometer is your best friend here.
I hope this warm loaf brings a little bit of peace to your busy mornings. It is the perfect way to nourish your body during a healthy reset. You deserve a breakfast that tastes this good!
— Katie Wood
Ingredients
- 3 medium overripe bananas, mashed (approx. 330g)
- 2 cups vanilla whey protein isolate powder
- 1/2 cup superfine almond flour
- 1 cup liquid egg whites
- 1/2 cup non -fat plain Greek yogurt
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is homogenous.
- In a separate bowl, sift together the vanilla whey protein powder, almond flour, baking soda, salt, and cinnamon to remove clumps.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just incorporated; do not overmix as it may toughen the texture.
- Transfer the batter into the prepared loaf pan and smooth the surface with a spatula.
- Bake for 45 to 50 minutes, or until an internal temperature of 200°F (93°C) is reached or a toothpick comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing into 8 even portions.
