protein banana bread (gluten, grain, nut, dairy and egg free)

by purelytwins

Hello friends!

How are you this morning? How was your weekend? Did you do anything fun or exciting? Eat anything yummy?

Today we are sharing a banana bread recipe that we made a few times 3 times to be exact. We played around with a few ingredients but came back to the first version we made… as we felt that one came out best.

Looking for a grain-free, gluten-free, soy-free, nut-free and egg-free banana bread recipe we got you covered.

gluten free egg free banana bread

So, if you are looking to increase protein in your diet, enjoy naturally sweetened gluten-free and grain-free baked goods, or trying to eat overall ‘clean’, then you will LOVE this protein banana bread recipe.

Banana bread is one of those all time classic recipes. But even classics can be upgraded or jazzed up some.

This bread is free of gluten, grain, egg, dairy, nuts and soy, and naturally sweetened…what a mouth full…even though it might be free of many things promise this banana bread is soft, chewy, dense and flavorful.

grain free protein banana bread

In this particular banana bread we made our own gluten-free flour blend. Did a mix of hemp protein powder mixed with arrowroot and coconut flour. We followed the ratio from our cookbook. (which is a BONUS for those wanting a grain-free flour blend for our recipes). Although, feel free to use any gluten-free flour blend of your liking. You can do 1 cup gluten-free flour blend with 1/2 cup hemp protein (or any protein powder of your liking).

Protein banana bread recipe that is gluten, grain, nut, egg and dairy free!

protein grain free banana bread

The hemp protein provided a nice color and flavor to this banana bread. We are not sure if this recipe would work with another protein powder or not. We really like the combo of hemp protein, arrowroot and coconut flour.

egg-free banana bread grain free

One of the attempts that we tried with this recipe was doing 2 chia gels seeing if that would help lift the bread more… it did not work. We felt it made the banana bread a little more gummy.

We also did not add in extra sugar to the recipe. We relied on the bananas and plantain for some natural sweetness. Resulting in making a more dense, not overly sweet bread. But still delicious.

This quick banana bread slices perfectly. Nice thick, moist hearty slices. Slices that taste amazing cold or toasted.

egg free protein banana bread

Enjoy the warmth and delicious smell of quick bread – PROTEIN grain, gluten, and egg free banana bread!

To get the flour blend we use you can find in our Purely Classic Recipes ebook.

Print

protein banana bread (gluten, grain, soy, nut and egg free)

A healthy banana bread that is full of protein, fiber, naturally sweetened, and allergy friendly. Egg-free banana bread recipe.

Scale

Ingredients

  • 3 large ripe bananas or 4-5 small ones (12oz once peeled)
  • 1 medium plantain ( 5 3/4oz or 165g)
  • 1 1/2 cups gluten-free flour blend (our blend is found in purely classic recipes)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • freshly grated nutmeg
  • 1 tablespoon vanilla extract
  • 1 chia seed gel (1 tablespoon chia seeds with 3 tablespoon water) **or one egg
  • 1/4 cup coconut oil, liquid (2oz)

Instructions

  1. Preheat oven to 350 degrees.
  2. Make your chia gel. Place 1 tablespoon chia seeds with 3 tablespoons of water; let sit for 10 minutes to form a gel. This is your egg. Feel free to use one egg.
  3. Peel bananas and plantain.
  4. Place in blender and blend until smooth.
  5. In a large bowl, place gluten-free flour blend, baking powder, baking soda, freshly grated nutmeg and vanilla extract.
  6. Add in banana and plantain mixture into dry mix. Stir.
  7. Add in coconut oil and continue to stir.
  8. Keep stirring until everything is well blended.
  9. Pour into a lightly greased bread baking pan. One 9×5 bread loaf pan.
  10. Bake for 40-45 minutes.

Notes

And if you want to replace the plantain we would suggest doing 2 cups flour blend instead of the 1 1/2 cups, and adding 1/4 cup sugar, plus 2 tablespoons milk of choice.

Storage – slice up and freeze slices in freezer safe containers or bags. Can store in fridge for 2-3 days.

Nutrition

  • Serving Size: one 9x5 bread loaf

Instead of a traditional banana bread recipe, why not make this delicious, protein-packed, gluten and grain free version of the bread thatโ€™s really a classic recipe?

Twins question: Do you like banana bread?

We sometimes like to throw in chocolate chips into our banana bread — what do you like to add to yours?

till next time,

xoxo

L&M

purelytwins

 

 

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49 comments

jen August 5, 2013 - 10:53 am

looks so good! Thanks for sharing this ๐Ÿ™‚ What ratio hemp-coconut-arrowroot should we do to make up the 1.5 cups? Did you use a ripe plantain or a more green one?

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purelytwins August 5, 2013 - 12:46 pm

our plantain was on the yellow -green side, so almost ripe ๐Ÿ™‚

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zosia August 5, 2013 - 11:38 am

I am a little bit confused. The recipe is grain-free, but you use gluten-free flour, which if I am not mistaken contains grains…OR did you mean that you use 1 1/2 cups hemp protein powder? OR is it a combination of things? What exactly did your blend contain AND in what proportions?

Thanks!

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purelytwins August 5, 2013 - 12:48 pm

well our version is grain-free since we used hemp protein along with arrowroot and coconut flour which are all grain-free, but of course when you use regular gluten-free flour blend it will not be grain-free, we just wanted to say that you can use a gluten-free flour blend or follow our blend from our cookbook that we made grain-free.

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zosia August 5, 2013 - 1:57 pm

That’s what I thought. Thanks for replying!
What are the ratios of hemp protein powder to arrowroot to coconut flour? 1:1:1? (i.e. 1/2 cup of each?)

Thanks! Cannot wait to make this!

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Lisa August 5, 2013 - 12:03 pm

Oh, I’ve been looking forward to this recipe, and just as I thought it looks amazing!
I love banana bread. I’d go as far as saying it’s my favorite type of bread to make. Something about it, I just can’t resist.
And I’m also happy you used chia eggs since I can’t have flaxseeds!

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purelytwins August 5, 2013 - 12:49 pm

same here, we made this recipe 3 times and have been enjoying it soooo much. we just love banana bread.
ya we are avoiding flaxseeds so chia seeds have been great!

Reply
Carey August 5, 2013 - 12:10 pm

Would you be able to provide your ratio of hemp/arrowroot/coconut flour or does one need to buy your cookbook?
Thanks.

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Megan (The Lyons' Share) August 5, 2013 - 12:29 pm

So excited to see this – thanks for posting! Pinning it now to maybe try it out this weekend or sometime soon. I like to add blueberries to my banana bread!

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purelytwins August 5, 2013 - 12:50 pm

yum blueberries sounds yummy in banana bread, we need to try that ๐Ÿ™‚

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Kaye August 5, 2013 - 1:14 pm

Hi Girls, I have your cookbook and there seems to be no hemp blend listed, so I am supposing you fully replaced the brown rice flour from your pt gf blend with the hemp? Thanks a bunch, want to make today. ๐Ÿ™‚

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purelytwins August 5, 2013 - 2:24 pm

Kaye you are correct! We used the same ratio just used hemp protein for the brown rice.

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Michelle August 5, 2013 - 1:50 pm

I love banana bread and this recipe looks amazing! I cannot wait to try it. I have never added chocolate chips to my banana breads, but that sounds like an awesome idea! Usually, I end up adding walnuts to my banana breads.

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Chris August 5, 2013 - 2:24 pm

Right on! I have already made a grain-free flour blend using hemp, arrowroot and coconut flour from your cookbook!

Reply
purelytwins August 5, 2013 - 3:29 pm

Chris sounds like we are on the same wave length!

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calee @ life + running August 5, 2013 - 2:56 pm

haha my stupid allergies are so complex that i’m still allergic to stuff in this. I could definitely make this with some modifications (also, i can’t get plantains here either… so all your recipes lately I’ve been coveting).

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Heather @ Better With Veggies August 5, 2013 - 2:59 pm

The only problem with banana bread, is that bananas rarely last long enough to be banana-bread-ready. ๐Ÿ™‚ I love the ingredients you used it this, very clean & it just sounds yummy!

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purelytwins August 5, 2013 - 3:29 pm

Heather haha so true, we eat so many ๐Ÿ˜‰

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Hannah August 5, 2013 - 4:47 pm

This looks absolutely delicious!! I know you’ve been getting a lot of question about the ratio of the flour so I’m sorry for another one. When using the hemp protein in place of the brown rice flour does it matter more about measurement (cups) or weight (ounces)? I hope that makes sense. Also what brand of hemp protein powder did you use? Thank you for all you do on your blog and your culinary genius recipes!!:)

Reply
purelytwins August 5, 2013 - 5:07 pm

Hannah follow the weights listed for the flour blend. We use Nutiva hemp protein, we buy it bulk off amazon. Glad you enjoy our recipes ๐Ÿ˜‰ xoxo

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kristine August 5, 2013 - 8:02 pm

Do you ladies grind your chia seeds first? Did you experiment with flax seeds?

Reply
purelytwins August 5, 2013 - 10:22 pm

Kristine we left chia seeds whole. Flax meal would work too.

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Brittany @ Delights and Delectables August 5, 2013 - 9:10 pm

I love banana bread! I usually throw blueberries in it in the summer and walnuts in the winter. Delicious!

Reply
purelytwins August 5, 2013 - 10:22 pm

Brittany that combo sounds great.

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Gena August 6, 2013 - 11:48 am

Awesome, ladies! I love that this is egg free — so rare for GF goodies.

Is there any way it would work without the plantain? I haven’t got any.

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purelytwins August 6, 2013 - 2:04 pm

Hey girl, yes you could use 2 cups of gf flour blend to replace the use of plantain. We also would suggest about 1/2 cup of sugar to help with texture and help make the bread more sturdy, as the plantain helped with both of those in the recipe. hope this helps ๐Ÿ™‚

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Samantha @ 10000 Squats August 6, 2013 - 12:20 pm

Banana bread is the best! Thanks for sharing this recipe. I think I’ll try this out and see if I can trick my bf into eating it without him thinking “NO WAY THAT’S TOO HEALTHY FOR ME!” haha.

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Meg @ A Dash of Meg August 6, 2013 - 12:45 pm

i really want to make this!! ๐Ÿ™‚ can you tell my why it has both plantain and banana? ๐Ÿ™‚ can you use something other than plantain? i would just love to know why there is both ๐Ÿ™‚ so cool!

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purelytwins August 6, 2013 - 2:03 pm

we used the plantain to help reduce the amount of ‘flour’ in the recipe and use the plantain as part of it, as well as the plantain really helped with the final texture and helped make the bread more sturdy with no egg. If you do not want to use a plantain feel free to use 2 cups flour blend and of course can use an egg for the chia gel! ๐Ÿ™‚ HUGS

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Beth August 6, 2013 - 3:37 pm

Can you please tell me how many cups of the hemp, coconut and arrowroot flour you used in this recipe? And where do you find your arrowroot flour? I would love to make this now and I have no idea how much of the blend ingredients to use. Thanks.

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Beth August 6, 2013 - 3:40 pm

I don’t have your cookbook to know the blend ratio amounts!

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Beth August 8, 2013 - 3:30 pm

please?

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Hanna August 21, 2013 - 12:10 pm

I just made this banana bread and it’s so delicious! I found the website yesterday and am pleased. I am gluten-free and strive to be healthy, so I will be looking at more of these recipes. Thank you ๐Ÿ™‚

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purelytwins August 21, 2013 - 2:01 pm

Hanna awesome glad you liked it!

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Hannah September 6, 2013 - 12:21 am

Made this recipe and I love it! I eat it with a generous later of ghee on top–so delicious!! It’s usually what I have with breakfast in the morning and as a post-workout snack. Love your recipes!

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purelytwins September 6, 2013 - 8:25 am

so happy to hear this Hannah ๐Ÿ™‚ we need to make this again soon!

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Katie September 12, 2013 - 9:55 am

Thanks for always putting the oz/g behind the size of the plantains! It’s so nice when making these recipes since they come in all different sizes!

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purelytwins September 12, 2013 - 1:03 pm

yep ๐Ÿ™‚

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Millie September 18, 2013 - 5:40 pm

This is the best banana bread recipe ever! We have made it 3 times in one week and even doubled the recipe once ๐Ÿ˜‰ I am making it tonight to share with friends!

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purelytwins September 18, 2013 - 6:02 pm

Millie so happy to hear this!!! we love it too, and so happy you are as well ๐Ÿ™‚ enjoy!

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Jessie September 19, 2013 - 12:51 pm

Hi! Is there a substitute for the coconut oil? I find I don’t love the taste of it in baking. Thanks!

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purelytwins September 19, 2013 - 3:37 pm

you can use butter

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Aurora Aguirre October 4, 2013 - 4:18 pm

Just like Beth, I don’t have your cookbook yet since I just discovered your website and would like to make this banana bread recipe for my husband this weekend. He was just put on a very strict diet and it restricts him to eat eggs, grain, dairy, gluten. I tried going to the archive that was sent to “Beth” however nothing came up about the ratio of hemp, coconut, and arrowroot flour to use. So I would really appreciate it if you could tell me how many cups of the hemp, coconut and arrowroot flour you used in this recipe? This has been a difficult diet for him and it would be a nice treat to make this weekend if I can get a response. Thank you very much.

Aurora

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Sylwia October 18, 2013 - 11:56 pm

OMG I just made it. It is sooo good, I cannot believe how well it tastes. I like to texture too and the sweetness just from the bananas. I let if bake a little bit longer so the skin is crispy. Amazing what you can make without white flour, butter, sugar and eggs. Love it. Thank you so much for sharing.

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purelytwins October 19, 2013 - 8:38 am

so happy you enjoyed it ๐Ÿ™‚

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Nancy April 6, 2015 - 10:51 am

I just made the banana bread, It tasted very good. But mine came out still a bit wet inside after 45 minutes. What is the texture of this bread: a bit wet or completely dry?

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purelytwins April 6, 2015 - 12:44 pm

it’s more on the wet side, moist banana bread we would say

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Misty August 18, 2016 - 6:56 pm

I am SO making this! This is the next banana bread I’m going to try =) I wanted to ask you what’s the best container to make chia gel in. I usually make it in a bowl (narrow at the bottom, wider at the top), but I’ve noticed that only the bottom part gets a proper gel-like consistency. I use a 3:1 water to chia seeds ratio (3 tbs water to 1tbs chia seeds). Maybe I need to make it in a cup or something, a container with the same width from top to bottom.

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10 Vegan Breakfasts with Plenty of Protein – He and She Fitness June 26, 2018 - 9:28 am

[…] is a banana bread recipe with no grain, no gluten, no soy, no nuts and no eggs. The bread is still soft and great tasting […]

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