Name: Sugar Free High Protein Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 ripe medium bananas, mashed; 2 large eggs; 1/3 cup unsweetened applesauce; 1/4 cup unsweetened almond milk; 1 cup vanilla protein powder; 3/4 cup whole wheat flour; 1 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 1/3 cup chopped walnuts (optional)

Let’s Talk: My Not-So-Secret Sugar Free Banana Bread Fix

Hey friend, ever have those bananas just lounging around—going all spotty, looking at you with that “help me or else” energy? Happens here all the time. So the first time I tried making banana bread without sugar, I was honestly half-expecting disappointment. But necessity’s the mother of invention—or, in my kitchen, it’s the mother of random recipe experiments.

My brother always jokes that I invent new ways to avoid washing the blender, though this recipe actually *does* need a bowl or two. But you know what? The first time my nephew devoured three slices (with a suspiciously large glass of milk), I knew sugar free high protein banana bread was going to be my go-to for forgotten fruit emergencies. Plus, since I try to squeeze in extra protein wherever I can, I feel a bit less guilty about eating half a loaf (hey, long day, don’t ask).

Why Even Bother Making This?

I make this banana bread when someone’s swiped the last breakfast muffin or—let’s be honest—I can’t stand the thought of those bananas in the fruit bowl any longer. The texture is hearty, not dry (I’ve made some tragic sawdusty loaves), and my family loves it with a slather of peanut butter. Even the health skeptics in the house usually grab a chunk, then come back pretending they just want to “tidy the kitchen” so they can slice off another bit.

If you like your bakes super sweet, heads up—this isn’t going to knock your socks off like a proper cake. But it’s hearty, filling, and doesn’t taste like you’re “making do.” (Also, I’m a sucker for the way the house smells while it bakes. It’s kind of like cheating at hosting duties.)

What Goes In (and a Few Workarounds)

3 super ripe bananas (I actually think the blacker the better, but if you’re in a jam, even yellow ones will do in a pinch)
2 large eggs (Sometimes I’ll use flax eggs if I’m aiming for vegan—tastes a bit earthier, but it’s not a dealbreaker.)
3 tbsp olive oil (or coconut oil, or even melted butter—my grandmother swears by salted butter, but honestly I just use whatever I reach for first)
1/4 cup Greek yogurt (if you don’t have this, regular yogurt or even sour cream are fine, though the flavor shifts a tad)
1 cup oat flour (can sub half/half with whole wheat flour too—sometimes I blitz oats form the pantry; it’s very DIY)
1 scoop vanilla whey protein (about 25g, or use unflavored—I don’t honestly measure to the gram)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (unless you dislike cinnamon, then maybe try allspice for a change? No judgment here.)
1/3 cup chopped walnuts or pecans (totally optional—I toss these in if I’ve got them, otherwise I skip)
1 tsp vanilla extract
Handful of dark chocolate chips (80% cocoa or up, for those ‘treat yourself’ days—optional, but oh so worth it)

How I Throw This Together (No Fancy Stand Mixer Needed)

1. Preheat your oven to 180°C (350°F). Grease a loaf pan lightly or just use parchment if you’re lazy like me.

2. In your largest mixing bowl, mash those bananas until they look like something you’d never feed a guest. I do this with a fork. You could use a potato masher, but honestly who wants the extra washing up?

3. Toss in the eggs, olive oil, Greek yogurt, and vanilla. Whisk it all together. It’ll look sort of like a science experiment—don’t worry, that means you’re doing it right.

4. In another bowl, combine oat flour, protein powder, baking soda, baking powder, salt, and cinnamon. I just give it a quick mix with the same fork (don’t tell the baking police).

5. Fold dry stuff into the wet. Go gently. This is where I usually sneak a taste. Actually, sometimes I regret it because it’s a bit weird pre-bake—so maybe just wait.

6. Stir in nuts and, if you’re feeling obnoxious, some chocolate chips. Batter will be thick but shouldn’t fight you too much.

7. Plonk it in your prepared loaf pan. Flatten the top a bit. Sometimes it looks a bit rustic—call it “artisan.”

8. Bake for 35–40 mins, check with a toothpick (or a kebab stick honestly) near the middle; it’s done if it comes out mostly clean. Mine is nearly always ready at 38 mins, but your oven has a mind of its own.

9. Let cool in the pan for about 15 minutes, otherwise it sulks and breaks in half. Then cool completely on a rack—or, if you’re impatient, just slice (carefully) and risk lava-hot crumbs.

A Few Notes from My Experiments

– If you go too heavy on the protein powder, you’ll end up with a brick. Ask me how I know.
– I once used almond flour instead of oat: turned out a little too damp, but still edible if you toasted it.
– For best flavor, let it sit overnight—trust me, it’s worth the wait (even if I rarely manage it myself).

If You Want to Mix Things Up

I’ve tried swapping in pumpkin for some of the banana in autumn—kind of winsome, especially with pumpkin spice (though my brother claimed it “tasted like a candle”). One time I replaced the oil with extra yogurt, and, not kidding, it seemed more rubbery than bread, so maybe don’t do that.

Chopped dates or dried cranberries are nice, but watch out, those sneak in a fair bit of sugar even if “naturally.”

Gear I Use (But Improv is Fine)

You’ll want a loaf tin, obviously. I use my old 9×5-inch pan, but I’ve also baked this in a muffin tray when I can’t find it (kids borrowed it for some odd science project—don’t even ask). Lining with parchment is handy, though sometimes I just butter the pan and pray.

Storing This (for as Long as It Lasts…)

Technically, this should keep for 3 days wrapped up on the counter or maybe 5 in the fridge—but honestly, in my house it never lasts more than a day, unless I hide it behind the forgotten pickles. Freezes surprisingly well, though make sure to slice it first so you can just grab a hunk and toast it later.

How I Like to Serve It

Sometimes we have this warm, thick-cut, with a good spread of peanut butter (smooth or crunchy, do what your soul needs). Occasionally I’ll give it a dot of Greek yogurt on top—and if I’m feeling particularly British, a cuppa tea on the side. Whenever we have friends over, someone always asks for “that banana thing” recipe, so here it is!

If I Had to Offer Pro Tips…

Give the bread time to cool before slicing. I once tried rushing this step in a hangry moment and regretted it—mushy center alert, oops. Also, don’t overmix once you add your flours. A couple rogue clumps are fine.

Oh, and if your bananas aren’t quite ripe, you can bake them in their skins for ten minutes or so until they soften up. Not traditional, but desperate times…

FAQs (Yes, People Actually Ask These)

Q: Can I skip the protein powder?
A: Sure! Just swap in an extra 1/3 cup oat flour. It’s not as “high protein” but still tasty (and grandma won’t notice anyway).

Q: Is this really sugar free?
A: Well, there’s the banana’s natural sugars, obvs, but no extra syrup or granulated stuff added. Chocolate chips, if used, technically add a whisper of sugar. But it’s miles ahead of regular banana bread in my books.

Q: What if I don’t have oat flour?
A: Easy fix—just blitz up some oats in a blender or food processor until powdery. Or use whole wheat flour, or a blend. Actually, I find it works better if you don’t get too precious about the grains.

Q: Can I make this vegan?
A: Yep—just use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), and swap Greek yogurt for any non-dairy version. Results vary, but still moist.

Q: How do I tell when it’s done?
A: Toothpick or skewer trick—look for just moist crumbs, not raw batter. Ovens are sneaky, sometimes it’ll look fine but need another minute. Hang in there.

So there you have it, the recipe I rely on when I want simple, hearty, and guilt-cleansed banana bread action. Oh—and if you’re on the hunt for more sugar free bakes, I like this one from Feasting on Fruit for another spin, and Sally’s Baking Addiction has a nice healthy classic (hers uses honey, but you could adapt). Now go rescue those bananas—I’ll be over for tea if you’ve got leftovers.

Sugar Free High Protein Banana Bread