Healthy Banana Bread Recipe with Protein (Sugar & Gluten Free)

Here’s my go-to healthy banana bread recipe with protein (sugar-free and gluten-free).

For weeks I have been making and eating my weight in banana bread. So, if you are craving it, give this recipe a try!

Dairy-free Banana Bread

This recipe will make you feel better about dessert bread because it contains a healthy trifecta of better choices.

It is dairy-free and gets moisture from healthy avocado oil, eggs, and unsweetened applesauce.

Just remember to skip milk chocolate chip add-ins for dairy-free.

Sugar-free and Gluten-free Bread

This wholesome recipe uses natural refined-free sugar and gluten-free flour. Your body will thank you.

An easy swap of ingredients makes this version healthier than traditional banana bread.

Ingredients in this Healthy Banana Bread

The recipe includes an abundance of healthy ingredients.

Natural sweetener
Healthy Fat avocado oil, butter, or coconut oil
Eggs
Bananas
Unsweetened applesauce
Gluten-Free Baking Flour
Whole Ground Flaxseed Meal
Collagen Peptides optional
Cinnamon

It’s wonderful with or without collagen powder.

Banana Bread Variations

Customize your bread even more to get it the way you want it. Make it your way with these yummy mix-ins or alternatives.

Nuts walnuts or pecans
Dried Fruit apricots, dates, or raisins
Chocolate Chips milk, dark, or stevia sweetened
Toffee Bits
Greens chocolate or peanut butter flavor
Nut Butter peanut butter or almond butter
Protein Powder vanilla or chocolate
Flour whole wheat flour, all-purpose flour, oat flour

My personal fav is adding nuts and Lily’s dark chocolate chips.

Protein powder tastes good in the bread but does make it a bit drier overall.

All protein powders are different, so you may want to experiment and test your brand.

For another yummy breakfast idea, try these gluten free cinnamon rolls or these fluffy 3 ingredient banana oatmeal muffins.

Sweetener Options

You have many options for sweeteners, natural or refined.

I prefer xylitol because it has a low glycemic index and measures just like sugar. Adjust sweetener to taste.

Erythritol
Xylitol
Maple Syrup
Honey
Brown Sugar

Healthy Fat Alternatives

You cannot go wrong using any of these healthy fats:

Avocado Oil
Coconut Oil
Grass-fed Butter

I typically use avocado oil because it’s really fast to pour, dairy-free, and delicious!

Baking Tips for Banana Bread

Follow the tips below to get perfectly baked banana bread.

Use very ripe bananas

Ripe bananas are softer and easier to blend into the batter. They are also sweeter, which makes the bread tastier!

Mix the batter just until the ingredients are incorporated

Overmixing can lead to excess gluten development, resulting in dense bread.

Grease or use parchment paper in the pan

Applying a thin layer of oil to the bottom and sides of the loaf pan helps the bread release quickly without sticking to the bottom or sides of the pan.

I also love using parchment paper for a beautifully clean crust, especially if I make the bread for a bake sale or gifting.

Preheat oven to the right temperature

Then, use a toothpick to check for doneness. It will come out clean when it’s ready.

Check for doneness

Insert a thin knife, toothpick, or skewer into the center of the bread to see when it is done.

When removed, it should be almost clean. There may be sticky crumbs but bake a bit longer if the batter is still very wet.

Remove from the oven and set on a wire rack. Allow the bread to cool completely in the pan.

You can use any size or shape of pan, from muffins or mini bread pans to regular-size loaf pans. The baking times will vary depending on the size of your pan(s) and oven.

See the recipe for bake times, but watch the oven carefully to get the perfect results for your individual scenario.

What to Serve with Banana Bread

The bread stands beautifully on its own, but it’s always tasty when served with toppings. Here are a few ideas.

Carmel date caramel is delicious
Coconut Butter
Grassfed Butter
Honey

How to Freeze Banana Bread

This recipe freezes wonderfully. I love making it using three mini loaf pans from Wilton.

I leave one out and freeze two for later.

The size is perfect for a week of banana bread happiness.

You may want to make a large loaf if you have a house full. Or two.

If you make extra banana bread, follow these easy steps for the best way to freeze banana bread to retain its flavor and texture.

After baking, cool your banana bread completely.

Wrap the loaf or individual slices tightly in 2-3 layers of plastic wrap, then wrap in foil, a large freezer storage bag, or a freezer-safe container.

Date your freezer package and freeze it for up to 3 months.

You can quickly thaw the banana bread in the refrigerator or at room temperature.

Below is the DELICIOUS, healthy, and very easy recipe. I know you enjoy it as much as I do!

The batter takes about 10 minutes to whip up by hand or mixer.

The bread stays moist for days … if it lasts that long!

Healthy Banana Bread Recipe

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★★★★★

5 from 2 reviews

• Author: Cindy Munson

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Ingredients

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1/3 cup xylitol

1/4 cup (or 2 oz) avocado oil (sub butter or coconut oil)

2 large eggs, beaten

3 bananas, ripe and mashed (approximately 1 1/2 cups)

1/2 cup unsweetened applesauce

1 teaspoon pure vanilla extract

1 3/4 cup gluten-free baking flour Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

1/4 cup whole ground flaxseed meal

1/2 cup collagen peptides, optional

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/2–3/4 cup milk chocolate or dark mini chocolate chips Lily’s

1 cup chopped nuts, optional

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Instructions

Preheat the oven to 350 degrees F.

Line loaf pan(s) with parchment paper and grease ends with avocado oil or coconut oil. I like to use 3 mini loaf pans or 1 regular loaf pan (9x5x3 inches) for this recipe.

Mix xylitol (or sweetener of choice) and avocado oil (or oil of choice) in a large bowl. Stir in eggs until well blended. Add bananas, applesauce, and vanilla. Beat until smooth. Stir in the remaining ingredients just until moistened. Stir in chocolate chips and nuts, if desired. Pour into prepared pan(s).

Bake 9 inch loaf pan approximately 50-65 minutes or until a toothpick inserted in center comes out clean. 3 small loaves take about 30-45 minutes. The top of the loaf should be golden brown with a crispy top.

Cool about 15 minutes so bread is sturdier, then run a butter knife around the edges of the pan to loosen. Remove from pan(s) and place on a wire rack. Cool completely, about 2 hours, before slicing. To store, wrap tightly, keeps at room temperature up to 4 days, or freeze.

Baking times will vary depending on the size of your pan & your oven. Check oven regularly near the end of baking.

1 large loaf approx. 40-50 minutes
3 mini-loaf pans approx. 30-45 minutes
muffins approx. 25-35 minutes

Notes

Freezing Instructions: Freeze bread or muffins up to 3 months.

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Gluten-Free Recipes

Click the recipes below for more delicious ideas!

Homemade Keto Whipped Cream
Healthy Chocolate and Banana Protein Shake
Sweet and Salty Protein Bites
No-Bake Brownie Protein Bites
Best Gluten-Free Saltine Crackers
Easy Chinese Style Sauteed Shrimp
Zoodle Salad with Spicy Thai Peanut Sauce
Gluten-Free Sugar Cookie Recipe

Wishing you comfort food & joy,

xo,
Cindy

Nutrition References

Cassie Weness, RD, LD
Gluten-free Eating

Nutritional Weight and Wellness
What does it take to be Gluten-free

Nutritional Weight and Wellness
weightandwellness.com

Be sure to consult a registered and licensed dietitian, licensed nutritionist, or certified nutrition specialist if you have questions about ingredients and how they fit into your personal nutrition plan.

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