Protein Banana Bread

Gluten Free, Wheat Free, Dairy Free, Grain Free, Flourless   2017-03-07 09.23.22

This is the same recipe as the protein banana muffins except its baked in a bread tin. It’s so easy to make and is lovely as a breakfast, snack of brunch served on its own, with some greek yoghurt and fruit, or with some fruit compote. It can be sliced and stored  in the freezer and taken out to defrost when required!

(Makes 1 Loaf)

3 Medium Bananas (around 240g)

2 Eggs

70g of Ground Almonds

60g of Soy Protein (I used vanilla Flavoured MyProtein)*

40g of Honey

2 Tsp Vanilla Extract

25g of Coconut Oil

20-25g of Almond Milk

1 Tsp of Baking Powder

125g of Blueberries

Handful of flaked almonds to top (optional)

* Note: you can use the same recipe and bake it in muffin cases to make muffins (see

The blueberries can be substituted for raspberries or other fruit of choice.

Soy protein bakes differently to whey protein. The quantities of ingredients may need to be altered slightly.

If you don’t have protein powder you can increase the quantity of almond flour to around 200-220g.


1) Preheat the oven to 180°C (fan oven).

2) Add the bananas to a blender and blend until smooth.

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3) Add the remaining ingredients (except the blueberries).

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4) Blend until smooth.

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5) Add the blueberries and mix with a spoon to incorporate.

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6) Pour the mixture into a tin lined with a bread liner or greased with butter/coconut oil/oil.

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7) Top with some flaked almonds (optional).

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8) Bake in the oven for 45-50 minutes (until a knife comes out clean)

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Serve and Enjoy!

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Store in an airtight container or it can be stored in the freezer and taken out to defrost when required!