Rich, nutty banana bread packed with 11 grams of protein per serving. This flourless recipe is gluten-free and made with simple, healthy ingredients to create a satisfying treat. And yes, it has no flour.

If you’ve got ripped bananas and don’t know what to do with them, I’ve got you covered.

After my flourless banana bread recipes went viral, I wanted to make something that has a little less fat and more protein!

This flourless protein banana bread is made with wholesome ingredients like ripe bananas, peanut butter powder, oat milk, almond flakes, and poppy seeds.

Unlike traditional banana bread, this version uses eggs and mashed bananas to help bind everything together without relying on processed flour.

One of the things I don’t particularly love about banana bread is that traditional banana bread leaves you reaching for another slice within the hour. But this protein-packed version keeps you satisfied for a long time, without affecting its flavor.

Each slice has around 11 grams of protein, making it a great post-workout snack or if you need to satisfy your cravings in the afternoon.

Most importantly, it tastes yummy and makes for a much healthier treat than whatever you can get in the shop. Even other banana breads!

Ingredients and Substitutes

Bananas, mashed (3 ripe) – Substitute with 1 cup of unsweetened apple sauce or canned pumpkin puree (no sugar added) to have a similar texture and moisture.

Peanut butter powder, divided (1 1/2 cups) – Replace with almond flour or coconut flour. If you find it too dry, try adding less coconut flour since it absorbs moisture too much.

Oat milk (2/3 cup) – Swap with almond milk, soy milk, or cow’s milk.

Eggs (2) – If you want to make it a vegan version, replace the eggs with flax eggs (2 tablespoons of flaxseed meal with 6 tablespoons of water). You can also use 6 tablespoons of aquafaba.

Baking powder (1 tsp)

Almond flakes (1/4 cup) – You can also use chopped walnuts, pecans, or shredded coconut.

Poppy seeds (2 tbsp) – If you don’t have poppy seeds, you can use chia seeds.

TOPPING

Poppy seeds (1 tsp)

How to Make Flourless Protein Banana Bread

Step 1. Preheat your oven to 350°F and prepare a loaf tin (I used a 4×9”) by spraying it with oil or lining it with parchment paper. Grab a large bowl, and add one cup of peanut butter powder with the oat milk.

Step 2. Mix them thoroughly to create a dough.

Step 3. In another bowl, add the bananas and mash them.

Step 4. Add the peanut butter mix.

Step 5. Now, add the eggs.

Step 6. And now, add the baking powder.

Step 7. Give everything a good mix to create a smooth batter.

Step 8. Add the rest of the ½ cup of the peanut butter powder.

Step 9. Give it another stir.

Step 10. Add the poppy seeds.

Step 11. Fold in the poppy seeds.

Step 12. Add the almond flakes.

Step 13. Give it another mix.

Step 14. Pour the batter into the loaf tin.

Step 15. Sprinkle the poppy seeds on top of the batter.

Step 16. Place in the oven and bake for 50-55 minutes. Once you reach the 20-minute mark, cover the loaf tin with foil to prevent the top from getting burnt.

Step 17. When it’s done baking, let it cool down.

Step 18. Now, you are ready to enjoy it. Slice it up and grab a delicious cup of coffee to have with your banana bread.

My Tips & Tricks

• Don’t Mash Your Bananas Too Much: Mash your bananas until they are smooth, but leave a couple of chunks to add some texture.
• If you don’t have ripe bananas, try placing them (with their peel) in the oven at 400°F for 10-15 minutes.
• Don’t Overmix: Don’t overmix the batter since it can make the bread too tough. Mix until all the ingredients are combined and there are no dry pockets left.
• Let it Cool Down: I know you may want to grab a bite as soon as that bread is out of the oven. However, let the bread cool completely in the pan for 10 minutes. This is going to prevent it from falling apart.

My Storage Tips

You can keep any leftovers in an airtight container at room temperature for up to 3-4 days. If you want to keep it for longer, place it in the fridge for up to 7 days.

One of the great things about this recipe is that you can freeze it, making it a great meal prep recipe. Wrap the entire loaf or individual slices in plastic wrap and put them in a freezer-safe container.

You can keep this banana bread in the freezer for up to 3 months.

When you are ready to have it again, leave it at room temperature for 30 minutes or microwave for 20-30 minutes.

Other Flourless Desserts

• Flourless Banana Bread
• Flourless Matcha Banana Bread
• Flourless Cottage Cheese Carrot Cake