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A sliced loaf of golden brown high protein gluten free banana bread on a wire cooling rack.
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High Protein Gluten Free Banana Bread

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 215kcal

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.