Homemade Gluten-Free High Protein Banana Bread

Here is my favorite banana bread recipe, with moist, protein-packed ingredients like Greek yogurt and protein powder, plus oat flour to keep it gluten-free, and just the right amount of chocolate chips.

This banana bread is what I make every week when those bananas on my counter get too spotty. My kids love it for after-school snacks, and I love that it actually keeps us full. Plus it makes the whole house smell like cinnamon and fresh baking.

What Kind of Bananas Should I Use?

The riper your bananas, the better they’ll work in this recipe. Those bananas sitting on your counter with brown spots all over them? They’re actually perfect for banana bread because they’re sweeter and mash up more easily. If your bananas are still pretty yellow without many spots, they’ll work in a pinch, but the bread won’t be quite as sweet or have that classic banana bread flavor. You can speed up the ripening process by putting them in a paper bag for a day or two, or if you’re really in a hurry, pop them in a 300°F oven for about 15 minutes until the peels turn black.

Options for Substitutions

This banana bread is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Yogurt: Greek yogurt, regular yogurt, or even sour cream all work great here. If you’re dairy-free, try using the same amount of applesauce or mashed banana instead.
• Protein powder: Any flavor works, but vanilla or unflavored blends in best. If you don’t have protein powder, you can skip it and add an extra 1/4 cup of oat flour, though you’ll lose some of the protein boost.
• Honey: Maple syrup or agave nectar are easy swaps. You can also use the same amount of brown sugar if that’s what you have on hand.
• Oat flour: This is pretty important for keeping the recipe gluten-free. If you don’t have oat flour, just blend regular oats in a food processor until they’re fine. Make sure your oats are certified gluten-free if that matters to you.
• Chocolate chips: Swap these for chopped nuts, dried fruit, or leave them out completely if you want to cut back on sugar. Dark chocolate chips work nicely too.
• Eggs: For an egg-free version, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) instead.

Watch Out for These Mistakes While Baking

The biggest mistake with this banana bread is overmixing the batter once you add the oat flour, which can make it dense and gummy – stir just until the dry ingredients are incorporated and you still see a few streaks of flour.

Using bananas that aren’t ripe enough will leave you with a bland, less sweet loaf, so make sure your bananas have plenty of brown spots or are even completely brown for the best flavor and natural sweetness.

Since protein powder can dry out baked goods, don’t skip the yogurt or reduce it, and if your batter looks too thick, add a tablespoon of milk to keep the texture moist.

Finally, resist cutting into the bread right away – letting it cool completely helps it firm up and prevents it from crumbling apart when you slice it.

What to Serve With Banana Bread?

I love enjoying a slice of banana bread for breakfast with a hot cup of coffee or tea – the warm bread and a cozy drink is such a great way to start the day. Since this version is packed with protein, it makes a solid post-workout snack on its own, but you can also spread some almond butter or peanut butter on top for extra protein and healthy fats. For a more indulgent treat, try it with a dollop of Greek yogurt and fresh berries, or warm it up and add a thin layer of cream cheese. If you’re serving it for brunch, it pairs nicely with scrambled eggs and fresh fruit on the side.

Storage Instructions

Store: This banana bread stays moist and delicious for about 4-5 days at room temperature when wrapped tightly in plastic wrap or kept in an airtight container. If your kitchen is really warm, you can also store it in the fridge for up to a week, though it might firm up a bit.

Freeze: Banana bread is one of those things that freezes really well! Wrap individual slices in plastic wrap and then put them all in a freezer bag. They’ll keep for up to 3 months, and you can grab a slice whenever you need a quick breakfast or snack.

Enjoy: Thaw frozen slices on the counter for about 30 minutes, or pop them in the microwave for 20-30 seconds. I love warming up a slice in the toaster for a minute or two to get those chocolate chips a little melty again. It tastes almost like it just came out of the oven!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 55-70 g
• Fat: 35-45 g
• Carbohydrates: 225-245 g

Ingredients

• 3 very ripe bananas with brown spots
• 1 cup yogurt (I recommend FAGE Total 5% for a richer texture)
• 1 scoop protein powder
• 2 large eggs (room temperature)
• 3 tbsp honey
• 1.75 cups oat flour (I always use Bob’s Red Mill Gluten Free)
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup chocolate chips (I prefer Ghirardelli 60% Cacao bittersweet)
• 1/2 tsp vanilla extract

Step 1: Prepare Pan and Preheat Oven

Preheat your oven to 350°F.

Line a 9×5 inch loaf pan with parchment paper or lightly grease it with cooking spray to prevent sticking.

This ensures your banana bread will release cleanly and bake evenly.

Step 2: Combine Dry Ingredients

• 1.75 cups oat flour
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda

In a medium bowl, whisk together the oat flour, cinnamon, salt, and baking soda until fully combined.

This prevents lumps and distributes the leavening agent evenly throughout the batter for consistent rise and texture.

Step 3: Create Wet Ingredient Base

• 3 very ripe bananas with brown spots
• 2 large eggs
• 1 cup yogurt
• 1 scoop protein powder
• 3 tbsp honey
• 1/2 tsp vanilla extract

Mash the very ripe bananas in a large bowl until mostly smooth with just a few small chunks remaining—this texture adds natural sweetness and moisture.

Add the room-temperature eggs, yogurt, honey, protein powder, and vanilla extract, then whisk together until well combined and smooth.

I like to use Greek yogurt because it creates a denser, more moist crumb that makes the bread feel more indulgent despite the added protein.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Fold the dry ingredient mixture from Step 2 into the wet mixture from Step 3 using a spatula or wooden spoon, stirring just until the flour is incorporated and no dry streaks remain.

Overmixing can lead to a dense, tough crumb, so stop as soon as the ingredients come together.

Step 5: Add Chocolate Chips and Pour into Pan

• 1/2 cup chocolate chips
• batter from Step 4

Gently fold the chocolate chips into the batter from Step 4, distributing them evenly throughout.

Pour the batter into your prepared pan from Step 1, using a spatula to smooth the top and fill the corners evenly.

I find that folding the chips in at the end rather than mixing them throughout prevents them from sinking to the bottom and ensures every slice gets chocolate.

Step 6: Bake Until Golden and Set

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs—the center should not be wet batter.

The bread should be golden brown on top and a toothpick should come out mostly clean.

Step 7: Cool and Serve

Remove the banana bread from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

This resting period allows the structure to set properly so it doesn’t fall apart when you slice it.

Slice and enjoy, or store in an airtight container for up to 3 days.

Homemade Gluten-Free High Protein Banana Bread

Delicious Homemade Gluten-Free High Protein Banana Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 10 slices

Calories 1475 kcal

Ingredients

  

• 3 very ripe bananas with brown spots
• 1 cup yogurt (I recommend FAGE Total 5% for a richer texture)
• 1 scoop protein powder
• 2 large eggs (room temperature)
• 3 tbsp honey
• 1.75 cups oat flour (I always use Bob's Red Mill Gluten Free)
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup chocolate chips (I prefer Ghirardelli 60% Cacao bittersweet)
• 1/2 tsp vanilla extract

Instructions

 

• Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper or lightly grease it with cooking spray to prevent sticking. This ensures your banana bread will release cleanly and bake evenly.
• In a medium bowl, whisk together the oat flour, cinnamon, salt, and baking soda until fully combined. This prevents lumps and distributes the leavening agent evenly throughout the batter for consistent rise and texture.
• Mash the very ripe bananas in a large bowl until mostly smooth with just a few small chunks remaining—this texture adds natural sweetness and moisture. Add the room-temperature eggs, yogurt, honey, protein powder, and vanilla extract, then whisk together until well combined and smooth. I like to use Greek yogurt because it creates a denser, more moist crumb that makes the bread feel more indulgent despite the added protein.
• Fold the dry ingredient mixture from Step 2 into the wet mixture from Step 3 using a spatula or wooden spoon, stirring just until the flour is incorporated and no dry streaks remain. Overmixing can lead to a dense, tough crumb, so stop as soon as the ingredients come together.
• Gently fold the chocolate chips into the batter from Step 4, distributing them evenly throughout. Pour the batter into your prepared pan from Step 1, using a spatula to smooth the top and fill the corners evenly. I find that folding the chips in at the end rather than mixing them throughout prevents them from sinking to the bottom and ensures every slice gets chocolate.
• Bake for 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs—the center should not be wet batter. The bread should be golden brown on top and a toothpick should come out mostly clean.
• Remove the banana bread from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This resting period allows the structure to set properly so it doesn't fall apart when you slice it. Slice and enjoy, or store in an airtight container for up to 3 days.