Banana loaf is a family favorite that can be enjoyed cold, warm, or even toasted, topped with peanut butter, or eaten by itself. It’s great for packed lunches, coffee-time snacks, post-workout, or even breakfast.
But most baking recipes rely on wheat flour and add heaps of extra sugar – not good news if you’re avoiding gluten and trying to keep a cap on carbs!
This gluten-free, no-added-sugar banana bread lets the natural sweetness of bananas shine through – and it has added protein, making it a legit option for a healthy athletic meal plan.
Cooking time: 45-50 minutes
Per slice: 145 calories, 9g protein, 20g carbs, 2.8g fats
- 170g instant porridge (plain/unsweetened), oat flour, or natural oats blended to a powder
- 70g whey protein (vanilla flavor works best)
- 1 tbsp baking powder
- 2 tbsp cinnamon
- Pinch nutmeg
- 1 whole egg
- 1 large or 2 small ripe bananas
- 150ml water
How to make:
1. Preheat your oven to 350F/180C/gas mark 4.
2. If you haven’t got oat flour or instant oats, prepare your oat flour by adding your regular oats to a blender or food processor and processing to a fine powder.
3. Combine the oat flour, whey protein powder, baking powder, cinnamon, and nutmeg in a large bowl.
4. Mash the banana, egg, and water (or use a food processor).
5. Combine the wet and dry ingredients.
6. Grease a loaf tin or use a silicone loaf tin.
7. Pour in the mixture and spread it evenly.
8. Sprinkle cinnamon on the top if you want.
9. Bake for 45 minutes or until a knife comes out clean.
10. Let the loaf cool in the tin before slicing.
If you want to take this recipe up a notch, you can add dried fruit, shredded coconut, chopped nuts, or dark chocolate chips! Mix these into the wet mixture in stage 4.
You can spread your slices of this banana loaf with butter, coconut oil, cream cheese, or nut butter – but it’s great just as it is!