High-Protein Cinnamon Crunch Banana Bread (gluten free)
10 People
230 Cals
High-Protein Cinnamon Crunch Banana Bread (gluten free)
10 People
230 Cals
About the recipe
A nourishing gluten-free banana bread that’s soft, tender and naturally high in protein, finished with a delicious cinnamon crunch topping.If you’re looking for the best high-protein banana bread that’s naturally gluten-free, this recipe is a must try. Made with almond meal, ripe bananas and cottage cheese, it’s beautifully moist, tender and naturally higher in protein than traditional banana bread — without any protein powders.This gluten-free banana bread is simple to make and naturally sweetened with ripe bananas and a little maple syrup. The batter comes together in minutes and bakes into a soft, nourishing loaf topped with a warm cinnamon crunch topping that adds the perfect touch of sweetness and texture.Perfect for breakfast, afternoon tea or a healthy snack, this feel-good banana bread delivers about 10 grams of protein per slice while staying soft, fluffy and incredibly satisfying.
Nutrition Per Serving
230
Calories
14g
Fat
2g
Saturates
12g
Sugars
276mg
Salt
10g
Protein
20g
Carbs
4g
Fibre
Ingredients
Banana Bread
- 3 tbsp macadamia oil or light olive oil
- 3 ripe bananas mashed (about 470 g)
- 3 large eggs
- 1 tsp vanilla extract
- 160 g cottage cheese about ½ cup, piled high
- ¼ cup maple syrup
- 225 g almond meal
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp sea salt
Cinnamon Crunch Topping
- 2 tbsp coconut sugar
- 2 tsp ground cinnamon
- 2 tsp almond meal
Method
- Preheat oven to 170°C fan forced (180°C conventional).
- Line a loaf tin with baking paper.
- In a large bowl whisk together the bananas, oil, eggs, vanilla, cottage cheese and maple syrup until smooth. You can also place everything into a blender until smooth.
- Add the almond meal, baking powder, cinnamon and sea salt, folding gently until just combined.
- Pour the batter into the prepared loaf tin.
- To make the topping, combine the coconut sugar, cinnamon and almond meal, rubbing together lightly with your fingers until crumbly.
- Sprinkle evenly over the batter and lightly swirl the topping through the surface with a knife.
- Bake for about 50 - 55 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Allow the loaf to cool for 30 minutes before slicing so the crumb sets beautifully.
Notes & Inspiration
Chef’s tip – let it rest
Because this loaf is made with almond meal, it’s important to let it rest for at least 30 minutes before slicing. This allows the crumb to set properly so the bread slices cleanly while staying beautifully moist and tender. Blend the batter
For an ultra-smooth texture you can blend all the wet ingredients together in a blender before adding the dry ingredients. This gives the banana bread a very soft, even crumb. Use ripe bananas
The riper the bananas, the better the flavour and natural sweetness. B Serving ideas
Toast a slice lightly and spread with butter or almond butter.
Drizzle with a little tahini and honey for a naturally sweet breakfast.
• Serve warm topped with cottage cheese and berries for a nourishing high-protein snack or breakfast. Optional additions
For extra texture and nutrition you can fold through chopped walnuts or dark chocolate chunks before baking. Storage
This banana bread keeps well covered in the fridge for up to 4 days and freezes beautifully. Simply slice and freeze for quick breakfasts or snacks during the week.
Because this loaf is made with almond meal, it’s important to let it rest for at least 30 minutes before slicing. This allows the crumb to set properly so the bread slices cleanly while staying beautifully moist and tender. Blend the batter
For an ultra-smooth texture you can blend all the wet ingredients together in a blender before adding the dry ingredients. This gives the banana bread a very soft, even crumb. Use ripe bananas
The riper the bananas, the better the flavour and natural sweetness. B Serving ideas
Toast a slice lightly and spread with butter or almond butter.
Drizzle with a little tahini and honey for a naturally sweet breakfast.
• Serve warm topped with cottage cheese and berries for a nourishing high-protein snack or breakfast. Optional additions
For extra texture and nutrition you can fold through chopped walnuts or dark chocolate chunks before baking. Storage
This banana bread keeps well covered in the fridge for up to 4 days and freezes beautifully. Simply slice and freeze for quick breakfasts or snacks during the week.
