11 / NOVEMBER / 2020

Protein Banana Bread Recipe (DF/GF/RSF/Egg Free/Paleo) – Makes about 6 Serves/Small Loaves

If you’ve been following me on instagram at all, you will have seen that this recipe has been a long time coming! I have tried and tested SO MANY different combinations, only to have had them not rise, not cook all the way through, be hard like rock, or crumbly and break before the knife cuts through them… 

But I have persevered in the hopes to bring you what I can finally say is a PROTEIN BANANA BREAD that actually has a decent serve of protein in it, and is refined sugar free, dairy free, egg free (vegan), and gluten free! Oh and it is moist and DELICIOUS TOO! 

Why? You ask, have I been trying so hard to achieve this? Well, I’ve never been a big breakfast eater, oats are not the best for coeliacs, and I found out I have an egg intolerance so the less I eat of them the better, so my breakfast options bar a smoothie or chia pudding have been rather boring or limited, especially when I aim to eat a well-balanced diet. 

So, I decided I wanted to have banana bread, it is warm, filling and delicious, the only issue is, even ‘healthy’ alternatives had eggs, or not enough protein. You see, our bodies crave protein and fats first thing in the morning, not carbs, this is to start the day with a balanced blood sugar level. If we load up on carbs, have an insulin spike and crash it is not only going to wreak havoc on our hormones and weight, but our energy too, which is not something we need when we are as busy as we are. 

That is why I was so determined to have a high protein banana bread that was simple, healthy, delicious and nutritionist approved for BREAKFAST! And there wasn’t one anywhere, so I made this recipe to fit the bill.

This recipe also has a decent amount of fibre too so it is great to aid digestion (aka get the bowels moving) in the morning! Let me know what you think in the comments below if you give it a try!! 

I hope you love this yummy breakfast or snack idea as much as I do! ENJOY! 



  • ½ cup almond meal
  • ¼ cup psyllium husk
  • 1 ½ tsp baking soda 
  • 2 tsp. cinnamon
  • 6 tbsp. chia seeds
  • 1 cup Real Rad Protein Powder (hormone supporting too)


  • 3 ripe bananas 
  • ½ cup almond milk 
  • 4 tbsp. coconut oil
  • 2 tsp. vanilla essence 
  • 3 tbsp. maple syrup 


  1. Set the oven to 160 degrees Celsius or 320 degrees Fahrenheit on fan bake.
  2. Place all the dry ingredients into a large bowl and mix well until combined.
  3. Add in the wet ingredients one at a time, mixing by hand with a large spoon or spatula.
  4. Spray mini loaves tray with a light coating of olive oil spray, and then spoon the mixture into the loaves tray. Then place in the oven for 12 – 15 minutes. Check if they are done by placing a fork into a loaf, if it comes out clean they are ready.
  5. Once cooked, remove from the oven, allowing it to cool in the tray, then gently pop the loaves out. One mini loaf = one serve. 
  6. Store in an air-tight container for 4 – 5 days or freeze for up to a month. 
  7. If you would like to just make one loaf, then place into a bread tin and cook for 30 – 40 minutes. 

Let me know what you think, and feel free to share your recreations on instagram, be sure to tag me @strengthen.heal.nourish I love seeing them!

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