You can make gluten-free banana bread with protein powder using ripe bananas, eggs, a gluten-free flour such as buckwheat or almond flour, and two scoops of protein powder. Mash the bananas, mix everything together and bake the loaf for 40 to 50 minutes at 180 degrees. Below is the full recipe, followed by answers to the most frequently asked questions.
How do you make gluten-free banana bread with protein powder?
You’ll need a handful of basic ingredients and about an hour, most of which is baking time. The bread contains no wheat, butter or refined sugar: the sweetness comes from ripe bananas and a spoonful of honey. Ripe bananas with brown speckles are important, as they provide both the sweetness and the moisture that a gluten-free batter needs to prevent it from becoming too dry.
Ingredients
- 3 ripe bananas
- 3 eggs
- 2 tablespoons (almond) milk
- 1 tablespoon of honey (or agave syrup if you want it a bit sweeter)
- 250 g gluten-free flour: buckwheat flour or almond flour (you can also use a 50:50 mix)
- 2 scoops of protein powder (vanilla or neutral flavours blend in most easily)
- 2 teaspoons of baking powder (choose a gluten-free variety)
- a pinch of salt
Here’s how to make it
- Preheat the oven to 180 degrees Celsius.
- Mash the bananas in a bowl and add the eggs, milk and honey. Stir well.
- In a large mixing bowl, combine the flour, protein powder, baking powder and a pinch of salt.
- Add the banana and egg mixture to the flour and gently fold everything together until you have a smooth batter.
- Line a baking tin with baking paper and spoon the batter into it.
- Bake for 40 to 50 minutes. The bread is ready when a skewer comes out clean.
- Leave the bread to cool before slicing it; this will help it stay firmer.
Why use protein powder in banana bread?
Protein powder increases the protein content of your banana bread without compromising the flavour or texture. A neutral or vanilla-flavoured powder blends most easily into a sweet batter, whilst a distinct flavour actually gives the bread its own character.
Protein contributes to a growth in muscle mass. Protein contributes to the maintenance of muscle mass. Which powder you choose depends mainly on your preference: whey, casein or a vegan variant. Whey mixes smoothly and has a mild flavour; casein (not sure what that is?) produces a firmer batter; and a vegan powder makes the bread fully plant-based too, provided you also replace the eggs. You can read more about exactly what protein powder is and how to use it in the article on the benefits of protein powder. If you’d like to know roughly how much protein you need per day, take a look at ‘How much protein do you need per day?’.
Is this banana bread really gluten-free?
Yes, provided you consistently use gluten-free ingredients. Buckwheat flour and almond flour are naturally gluten-free, despite the name ‘buckwheat’ suggesting otherwise: it is not a type of wheat, but a seed.
There are two ingredients worth checking: baking powder sometimes contains wheat starch, and not all protein powders are gluten-free. So read the label and choose varieties labelled ‘gluten-free’. If you’re following a strict gluten-free diet, always check the packaging of the brands you use.
Variations and tips
If you want a bit more bite, stir a handful of chopped walnuts or dark chocolate chips into the batter. A teaspoon of cinnamon or a dash of vanilla extract adds extra flavour. If your bananas aren’t ripe enough, place them in an oven at 180 degrees for 15 minutes until the skin turns brown; this will bring out their natural sweetness. Use a baking tin that isn’t too large, otherwise the loaf will turn out too flat. A cake tin measuring approximately 25 by 11 centimetres works well for this amount of batter.
More fruit and flavour combinations
These combinations work just as well with a scoop of protein powder (whey or vegan, preferably plain or vanilla) stirred into the batter:
- Banana bread with raisins : stir a generous handful of raisins into the batter, soaking them in warm water for 10 minutes first to keep them juicy.
- Blueberry banana bread : gently fold in a handful of fresh or frozen blueberries at the very end, so they don’t run into the batter.
- Banana bread with dates : chop a few pitted dates into small pieces and mix them into the batter for a natural, caramel-like sweetness.
- Banana bread with peanut butter : stir two tablespoons of peanut butter into the batter or use a knife to swirl it through just before baking.
- Banana bread with coconut : replace some of the flour with desiccated coconut and sprinkle some coconut flakes over the top.
- Banana bread with raspberries : fold a handful of raspberries into the batter at the very end; frozen raspberries are less likely to sink to the bottom.
Frequently asked questions
Which gluten-free flour is best to use?
Buckwheat flour and almond flour both work well and are naturally gluten-free. Buckwheat flour produces a firmer, slightly nutty loaf; almond flour makes it softer and moister. A 50:50 mix combines the two. Ground gluten-free oats or a ready-made gluten-free flour mix can also be used, although this will alter the texture and sometimes the amount of liquid required.
Can you make the bread vegan or without eggs?
Yes. Replace the honey with agave or maple syrup and the eggs with ‘linseed eggs’ (1 tablespoon of ground linseed mixed with 3 tablespoons of water per egg, left to stand for 10 minutes) or with extra mashed banana. Choose a vegan protein powder to go with this. The bread will be slightly denser, but it bakes perfectly well.
How do you store gluten-free banana bread, and can you freeze it?
In an airtight container, the bread will keep for about 2 to 3 days at room temperature, and slightly longer in the fridge. You can also freeze it: slice the bread, freeze the slices separately, and heat a slice straight from the freezer in the toaster or oven.
How much protein is there in this banana bread?
That depends on your protein powder and how you portion the bread. Two scoops of powder plus three eggs significantly increase the protein content per portion compared to traditional banana bread. For a more precise calculation, check the nutritional information on your protein powder’s packaging and divide the total by the number of slices. A slice with a bit of quark or a handful of nuts makes for a more substantial snack, for example after a workout or as a breakfast on the go.
Time to get baking
For this recipe, you can use any protein powder you like; vanilla or neutral flavours blend in most easily. In our protein collection, you’ll find whey, casein and vegan powders clearly listed. Fancy more? Check out the other Ekopura recipes for ideas for your breakfast and snacks, from smoothies to porridge with protein powder.
