Gluten-Free Banana Bread (Low-Calorie, High Protein)

Looking for aLooking for a healthy snack or a quick breakfast? This gluten-free banana bread is the perfect solution. With only 57 calories per slice and 3 grams of protein, it’s ideal for anyone following a low-carb, keto, or sugar-free diet. The recipe is also diabetic-friendly and made with gluten-free flour, making it suitable for a variety of dietary preferences. Best of all? It’s incredibly easy to make—just a few ingredients and about 20 minutes in the oven.

Whether you’re meal prepping for the week or simply craving a low-sugar indulgence, this banana bread is a perfect choice.

Why You’ll Love This Recipe

Low-calorie, high-protein: At just 57 calories and 3 grams of protein per slice, it’s the ideal high-protein snack for anyone on a weight loss diet or following a keto meal plan.

Sugar-free: Sweetened with stevia and sugar-free syrups, this banana bread fits perfectly into a low-sugar or diabetic-friendly lifestyle.

Quick and simple: With just a handful of ingredients, this recipe comes together in no time and requires minimal effort.

Ingredients You’ll Need

• 2 ripe bananas – the base for natural sweetness and moisture.
• 1 egg – helps bind everything together and adds a bit of extra protein.
• 45g (3 tbsp) sugar-free vanilla yogurt – gives the bread a creamy texture, perfect for clean eating.
• 24g powdered peanut butter – adds protein without the extra fat of regular peanut butter.
• 40g coconut flour – a gluten-free flour alternative that’s also high in fiber.
• 2–3 tbsp sugar-free vanilla or cinnamon syrup – adds sweetness without the sugar, perfect for those following a keto diet.
• 1 stevia packet – a zero-calorie sweetener that keeps the recipe sugar-free.
• 5g baking powder – helps the bread rise and keeps it light.

Tools You’ll Need

• Mixing bowls – for combining the wet and dry ingredients.
• Electric mixer (optional) – for a smooth, even batter.
• Non-stick loaf pan – for easy removal after baking.
• Measuring cups – to ensure accurate proportions for best results.

Directions

1. Preheat the oven to 350°F and line or grease a non-stick loaf pan.
2. Mash the bananas in a large bowl until smooth.
3. Gradually add the coconut flour and baking powder, stirring as you go to avoid clumps.
4. Add the egg, sugar-free yogurt, powdered peanut butter, syrup, and stevia. Stir until everything is well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 20 minutes or until golden brown and a toothpick comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips for Perfect Banana Bread

• Use ripe bananas: Overripe bananas make the bread sweeter and more moist.
• Coconut flour: It’s very absorbent, so be sure to stick to the recipe’s measurements.
• Frozen bananas: If you’re using frozen bananas, make sure to thaw and drain them before using.
• Add-ins: Feel free to toss in some chocolate chips, nuts, or dried fruit to take it to the next level. For extra protein, consider adding a scoop of whey protein powder.

FAQs

Can I make this ahead of time?
Yes! This banana bread actually tastes better the next day. Store it in an airtight container for up to 3 days, or refrigerate it for longer shelf life.

Can I use another flour?
Coconut flour is best for this recipe, but if you don’t have it, try using almond flour or a gluten-free all-purpose flour blend (adjust the liquid as needed).

Can I make muffins instead of a loaf?
Yes! This batter works great in a muffin tin. Bake for about 15 minutes, or until a toothpick comes out clean.

Enjoy!