No Nut Protein Banana Bread

GF V NF SF Jul 26, 2025

Recipe Nutrition Comment Print
Share on:

This protein banana bread is made with oat flour, sweetened with sugar free syrup, and is nut and gluten free. It's also a modification of my brother's girlfriend's protein banana bread recipe, with some slight deviations. This healthy banana bread is nearly identical in taste and texture to the classic, while being higher in protein and fiber, lower in calories, and with no added sugar. For my original banana bread recipe, see my Protein Bananan Nut Bread

WET INGREDIENTS
- 3 large (370 g) Banana, overripe
- 1/2 cup (113 g) Plain nonfat greek yogurt
- 7 tbsp (140 g) Sugar free syrup
- 1/3 cup (80 g) Skim milk
- 1.5 tsp (7.5 g) Vanilla extract

DRY INGREDIENTS
- 2 cup (180 g) Oat flour
- 2.5 scoop (75 g) Whey protein powder, vanilla
- 1 tsp (6 g) Baking soda
- 1 tsp (3 g) Cinnamon
- 1/2 tsp (3 g) Baking powder
- 1/2 tsp (3 g) Salt
- 1/2 tsp (1 g) Ginger, ground

1. Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease the paper

2. Mash your banana with the back of a fork. Whisk in the rest of the wet ingredients - yogurt, syrup, milk, and vanilla. Water, almond milk, whole milk, etc. will all work in place of skim milk

3. In a separate bowl, whisk together the dry ingredients - oat flour, whey protein, baking soda, cinnamon, baking powder, salt, and ginger. Almond flour should work in place of oat

4. Add the wet ingredients into the dry, and mix with a silicone spatula until just fully combined. Don't over mix. Optionally, fold in 1/2 cup (85 g) chopped walnuts or chocolate chips

5. Transfer the batter to the pan, and smooth out the top

6. Bake at 350F for about 45 minutes. Without opening the door, turn off the oven, and let sit in there for 5 minutes. The banana bread should be lightly browned, where a toothpick comes out nearly clean and the internal temperature is around 205F

7. Transfer the pan to the fridge, and allow it to cool totally in the pan before slicing

https://www.poormanprotein.com/recipes/no-nut-protein-banana-bread

Description

 This protein banana bread is made with oat flour, sweetened with sugar free syrup, and is nut and gluten free. It's also a modification of my brother's girlfriend's protein banana bread recipe, with some slight deviations. This healthy banana bread is nearly identical in taste and texture to the classic, while being higher in protein and fiber, lower in calories, and with no added sugar. For my original banana bread recipe, see my Protein Bananan Nut Bread

Time

Prep Time:

15 minutes

Cook Time:

45 minutes

Total Time:

1 hour

Cost

Total Cost:

Cost per Serving:

$0.16

Ingredients

Serving(s)

Wet Ingredients

3 large Banana, overripe
1/2 cup Plain nonfat greek yogurt
7 tbsp Sugar free syrup
1/3 cup Skim milk
1.5 tsp Vanilla extract

Dry Ingredients

2 cup Oat flour
2.5 scoop Whey protein powder, vanilla
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Baking powder
1/2 tsp Salt
1/2 tsp Ginger, ground

Instructions

Cook Mode Off: Prevents screen dimming

Pictures: Shown

1. Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper, and lightly grease the paper


2. Mash your banana with the back of a fork. Whisk in the rest of the wet ingredients - yogurt, syrup, milk, and vanilla. Water, almond milk, whole milk, etc. will all work in place of skim milk


3. In a separate bowl, whisk together the dry ingredients - oat flour, whey protein, baking soda, cinnamon, baking powder, salt, and ginger. Almond flour should work in place of oat



4. Add the wet ingredients into the dry, and mix with a silicone spatula until just fully combined. Don't over mix. Optionally, fold in 1/2 cup (85 g) chopped walnuts or chocolate chips



5. Transfer the batter to the pan, and smooth out the top



6. Bake at 350F for about 45 minutes. Without opening the door, turn off the oven, and let sit in there for 5 minutes. The banana bread should be lightly browned, where a toothpick comes out nearly clean and the internal temperature is around 205F



7. Transfer the pan to the fridge, and allow it to cool totally in the pan before slicing

To make it a chocolate banana bread instead, do the following:

• Use chocolate whey protein powder instead of vanilla
• Reduce oat flour to 1.67 cups (150 g)
• Add 1/2 cup (40 g) cocoa powder, ideally sifted
• Optionally, fold in 1/2 cup (85 g) chocolate chips (not included in the nutrition facts below)

Nutrient	Regular Banana Bread	Chocolate Banana Bread
Calories	45	44
Fat	0.7 g	0.8 g
Protein	3.1 g	3.2 g
Net Carbs	6.2 g	5.9 g
Fiber	0.9 g	1.3 g

Nutrition Facts

------------------------------------------

Servings: 32

Serving Size: 1 slice
Calories: 45

------------------------------------------
Total Fat: 0.7g (1 %)
 Saturated Fat: 0.2g (1 %)
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.1g
Cholesterol: 6mg (2 %)
Sodium: 98mg (4 %)
Total Carbohydrate: 9.4g (3 %)
 Fiber: 0.9g (3 %)
 Net Carbs: 6.2g
 Total Sugar: 1.8g
  Added Sugar: 0.0g (0 %)
 Sugar Alcohol: 2.3g
Protein: 3.1g (6 %)

------------------------------------------
Vitamin B12: 0.1mcg (4 %)
Vitamin D: 0.03mcg (0 %)
------------------------------------------
Calcium: 27mg (2 %)
Iron: 0.34mg (2 %)
Magnesium: 24mg (6 %)
Potassium: 90mg (2 %)

------------------------------------------

Glycemic Index:

32.8

Glycemic Load:

3.0

Sources of Inspiration

/assets/Food/Protein Powder/No Nut Protein Banana Bread/msg_1.jpeg

/assets/Food/Protein Powder/No Nut Protein Banana Bread/msg_2.jpeg

This post may contain affiliate links