CINNAMON SWIRL PROTEIN BANANA BREAD
If you love cinnamon rolls and also have spotty bananas sitting around, this recipe's for you! I'm talking Cinnamon Swirl Protein Banana Bread with a drizzle of sugar free icing on top... yum! The swirl is way easier to make than you'd think and adds a ribbon of cinnamon sugar goodness to every bite. As always, this recipe is gluten free and dairy free as well.
Did you know? Bananas are a great source of resistant starch, a prebiotic that feeds beneficial bacteria in the colon. They also have pectin, a fiber that acts as a natural stool softener!
Protein recommendations
To add some protein, I used my fave pea protein isolate, LIV Body Lean Vegan Protein. I love that it has added probiotics, digestive enzymes, and organic superfoods. BONUS: the flavors taste amazing without any artificial sweeteners or artificial flavors! Use my code “SARAHWILKINS” for free shipping on any LIVBody.com purchase.
I have also tested this recipe with soy isolate, and some readers have successfully swapped whey or casein. If you use whey, I would suggest substituting the waster in this recipe for additional almond butter or unsweetened applesauce. Collagen won't work since it behaves so differently than other protein powders!
Flour recommendations
I used gluten-free baking flour in this recipe, and have found you can use up to one-quarter cup less flour if using soy isolate. Feel free to substitute all-purpose flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, or whole wheat pastry flour.
If using coconut flour, I would recommend only substituting up to one half cup regular flour for one-quarter cup of coconut flour to reduce the carbs. Using more may result in a mealy texture.
Sweetener recommendations
To sweeten this banana bread, I used this monk fruit-allulose blend that measures like sugar! Feel free to use granulated monk fruit, granulated erythritol, baking stevia, or any other sweetener that measures like sugar. If using coconut sugar or another granulated sugar, this will increase the calories, carbs, and sugar. I don’t recommend subbing honey or maple syrup without other modifications (such as omitting the water).
Other substitutions
I added almond butter for added moisture and richness, but feel free to use plain dairy-free yogurt, or unsweetened applesauce for a lower fat option. You can also use two to three tablespoons of coconut oil or vegan butter.
You can also sub two whole eggs for the half a cup of egg whites. If you can't have eggs, you can try flax eggs to keep this protein banana bread vegan. Or, try a vegan egg replacer!
Cinnamon swirl
For the cinnamon swirl, I combined a brown sugar sweetener with ground cinnamon and vegan butter (coconut oil would work too).
Here's the printable recipe for this Cinnamon Swirl Protein Banana Bread! I hope you'll rate this recipe or comment below if you love it :)
This post contains affiliate links and is sponsored by LIV Body.
Cinnamon Swirl Protein Banana Bread (Gluten Free, Dairy Free)
Sarah Wilkins
8
15 minutes
40 minutes
217
Breakfast
If you love cinnamon rolls and also have spotty bananas sitting around, this recipe's for you! I'm talking Cinnamon Swirl Protein Banana Bread with a drizzle of sugar free icing on top... yum! The swirl is way easier to make than you'd think and adds a ribbon of cinnamon sugar goodness to every bite. As always, this recipe is gluten free and dairy free as well.
Ingredients
- 1 1/3 cup (165g) gluten free baking flour* (or regular all purpose flour, see notes)
- 2/3 cup (80g) vegan protein powder* (I used LIV Body brand, code SARAHWILKINS for free shipping)
- 2/3 cup calorie-free sweetener* (I used one that measures like sugar)
- 1 tsp. baking soda
- 1 1/2 cup (330g) over-ripe bananas,* mashed
- 1/2 cup egg whites (or vegan egg replacer, see notes)
- 1/4 cup drippy almond butter*
- 1/4 cup water (adjust based on protein used)
- 1 tsp. pure vanilla extract (optional)
Cinnamon swirl:
- 2 tbsp. brown sugar alternative* (I used one that measures like sugar)
- 2 tbsp. ground cinnamon
- 1 tbsp. vegan butter,* melted
- 1 tbsp. water (if needed)
Icing:
- 1/4 cup sugar-free powdered sweetener (I used one that measures like sugar)
- 1 tbsp. vegan butter, melted
- 1 tbsp. water or milk
*See blog post above for substitutions.
Directions
- Preheat oven to 350 degrees F.
Whisk together dry ingredients (through baking soda) in a large mixing bowl.
Mash ripe bananas in another bowl (or blend), then add egg whites, almond butter, water (as needed) and vanilla.
- Add wet ingredients to dry ingredients and mix until no dry clumps remain.
Combine ingredients for cinnamon swirl in a small bowl.
Layer one third of batter into the bottom of your loaf pan, then dollop one-third of cinnamon mixture over top. Swirl through with a knife. Repeat two more times with remaining batter.
Bake in preheated oven for 40-50 minutes until a toothpick or knife inserted comes out clean.
Combine ingredients for icing in a small bowl and drizzle over top (optional).
- Let loaf cool to room temperature then cut into 8 slices. Enjoy! I like to put the slices in sealed sandwich bags and freeze them for later.
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