There is nothing more comforting than the smell of banana bread baking in the oven.
This banana bread is just as buttery, soft, moist, 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 delicious cinnamon streusel topping, each slice is only 72 calories and contains <4 g of sugar.
This recipe, along with all my other blog + YouTube channel recipes, as well as a ton of NEW never-before-seen recipes will be included in the next e-book I’m currently working on: The Healthy Brownie Cookbook!
All current e-book owners will be receiving an exclusive 50% discount on the new book when it comes out, so make sure to check those out here for tons more delicious healthy dessert recipes and to lock in that discount!
Cinnamon Streusel Banana Bread
Serves: 18 (two mini loaves with 9 slices each)
Per slice: 72 calories 2.5 Fat / 9 Carb / 4 Protein (1.5 saturated fat / 2 fiber / 3.7 sugar)
1/2 cup coconut flour (56 g)
1/2 cup gluten-free oat flour (56 g)
2 Tablespoons ground flaxseed meal (14 g)
2 scoops protein powder (56 g) [Slap Nutrition and Yep, It’s Vegan discount codes: SARAH] *see note below about protein powder
2 Tablespoons coconut palm sugar or granulated sweetener of choice (24 g)
1/3 cup stevia baking blend (such as Stevia In The Raw) 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 (14 g)
2 ripe bananas, mashed (250 g)
1/2 cup unsweetened almond milk (120 ml)
1 teaspoon vanilla extract (5 ml)
2 teaspoons butter or coconut oil, softened (10 g)
1 Tablespoon coconut flour (7 g)
2 teaspoons coconut palm sugar or brown sugar (8 g)
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 Slap Nutrition vanilla whey protein powder and Yep, It’s Vegan Cinnamon Creme protein powder. The vegan protein powder will result in a slightly more dense (but still incredibly delicious) banana bread, while the whey protein results in a more traditional banana bread texture. If using the vegan protein, you may need to add a few extra tablespoons of almond milk, as the vegan protein absorbs more liquid. You can use the discount code SARAH for 10% off any Slap Nutrition or Yep, It’s Vegan products.
If you try this recipe, post a photo and tag me on Instagram @sarahlynnfitness @baketobefit, and use the hashtag #baketobefit – I’d absolutely love to see, and may share your photo!
Make sure to check out my three e-books for tons of easy, healthy, delicious dessert recipes!
Yay, this vegan recipe looks BOMB! I bet every slice tasted incredible. I think I have all of the ingredients as well, so this will be fabulous!