There is nothing better than the smell of banana bread baking in the oven.
This banana bread is just as buttery, soft, sweet, and delicious as your favorite traditional banana bread – except it’s gluten-free, refined sugar-free, vegan-friendly, and low in carbs and calories! Including the cinnamon streusel topping, each slice is only 72 calories and contains less than 4g of sugar.
This recipe, along with all my other blog + YouTube channel recipes, as well as a ton of NEW never-before-seen recipes are included in the new eBook: The Healthy Brownie Cookbook, available now!
Cinnamon Streusel Banana Bread
Serves: 18 (two mini loaves with 9 slices each)
Per slice: 72 calories 2.5g F / 9g C / 4g P (1.5g saturated fat / 2g fiber / 3.7g sugar)
1/2 cup coconut flour (56g)
1/2 cup gluten-free oat flour (56g)
2 tablespoons ground flaxseed meal (12g)
2 scoops vanilla protein powder (56g) *see note below about protein powder
2 tablespoons coconut palm sugar or granulated sweetener of choice (24g)
1/3 cup baking stevia or granulated sweetener of choice
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon coconut oil or butter, melted (14g)
2 ripe bananas, mashed (250g)
1/2 cup unsweetened almond milk (120ml)
1 teaspoon vanilla extract (5ml)
2 teaspoons butter or coconut oil, softened (10g)
1 tablespoon coconut flour (7g)
2 teaspoons coconut palm sugar or brown sugar (8g)
2 teaspoons stevia or 1 stevia packet
1/2 teaspoon cinnamon
Preheat oven to 350 F. Add all dry banana bread ingredients to a large bowl and stir well. Add mashed banana, almond milk, vanilla extract, and butter or oil. Stir just until combined – do not overmix. Line two mini* loaf pans with parchment paper or spray with nonstick spray. Divide batter evenly between the two pans. Combine all streusel ingredients in a small bowl and mix until a crumbly texture is achieved. Divide streusel on top of the two loaves. Bake for 30-35 minutes.
*Note: you may also bake this recipe in one regular size loaf pan, but keep in mind you may need to increase the baking time.
*Protein powder: I have tested this recipe with both whey protein powder and vegan protein powder (pea and brown rice blend). The vegan protein powder will result in a slightly denser (but still incredibly delicious) banana bread, while the whey protein results in a more traditional banana bread texture. If using vegan protein, you may need to add a few extra tablespoons of almond milk, as the vegan protein often absorbs more liquid.
If you try this recipe, post a photo and tag me on Instagram @sarahsfitfood @baketobefit, and use the hashtag #baketobefit – I’d absolutely love to see, and may share your photo!
Check out my other eBooks here for tons more healthy dessert recipes 🙂