Introduction

This Flourless Protein Banana Bread is a moist, nutrient-packed treat perfect for breakfast or a healthy snack. Made without flour and rich in protein, it combines ripe bananas and peanut butter powder for a delightful texture and flavor. Whether you’re gluten-free or just looking for a wholesome option, this bread is sure to satisfy.

This image shows a freshly baked rectangular loaf of golden brown bread with a cracked top surface covered in small, round dark poppy seeds. The loaf is still inside a dark metal baking tin lined with parchment paper on the longer sides. The bread looks dense and moist with a slightly rough texture on the top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas, mashed
1 1/2 cups peanut butter powder, divided
2/3 cup oat milk
2 eggs
1 teaspoon baking powder
1/4 cup almond flakes
2 tablespoons poppy seeds
1 teaspoon poppy seeds (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a 4×9-inch loaf tin by spraying it with oil or lining it with parchment paper.
Step 2: In a large bowl, combine 1 cup of peanut butter powder with the oat milk. Mix thoroughly until a dough forms.
Step 3: In another bowl, mash the ripe bananas until smooth.
Step 4: Add the peanut butter and oat milk mixture to the mashed bananas and stir to combine.
Step 5: Add the eggs to the banana mixture and mix well.
Step 6: Stir in the baking powder until fully incorporated.
Step 7: Mix everything until you have a smooth batter.
Step 8: Add the remaining 1/2 cup of peanut butter powder and stir to combine.
Step 9: Fold in the 2 tablespoons of poppy seeds.
Step 10: Add the almond flakes and gently mix them into the batter.
Step 11: Pour the batter into the prepared loaf tin and smooth the top.
Step 12: Sprinkle 1 teaspoon of poppy seeds evenly over the batter as a topping.
Step 13: Bake for 50-55 minutes. After 20 minutes, cover the loaf tin with foil to prevent the top from burning.
Step 14: Once baked, remove from the oven and let the bread cool before slicing and serving.

Tips & Variations

For a vegan version, replace the eggs with flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water) or 6 tablespoons aquafaba.
Substitute peanut butter powder with almond flour or coconut flour; if using coconut flour, use less due to its moisture absorption.
If you don’t have poppy seeds, chia seeds can be used as a nutritious alternative.
Try swapping oat milk for almond, soy, or regular cow’s milk depending on preference.
Add chopped walnuts, pecans, or shredded coconut instead of almond flakes for different textures and flavors.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm slices in a toaster or microwave until heated through.

How to Serve

A loaf of sliced bread displayed on a white marbled surface with a light brown striped cloth in the background. The bread has a dark brown crust coated with small black poppy seeds on the top. Inside, the bread is a dense, warm brown color with visible light almond slivers scattered throughout the soft texture. The slices are medium thickness, some laying flat while others lean slightly against the loaf. Small poppy seeds and almond flakes are scattered around the bread on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of peanut butter powder?

This recipe is designed to be flourless and relies on peanut butter powder for structure and protein. Using regular flour will change the texture and nutritional profile significantly, so it’s best to stick with the suggested ingredients or approved substitutes.

How ripe should the bananas be?

For the best flavor and sweetness, use very ripe bananas with brown spots on the peel. These bananas mash easily and provide natural sweetness to the bread.