Sometimes the best recipes come from those “I’ll just make it work” moments — and this one absolutely did.
I had a few bananas sitting on the counter that had gone from perfectly speckled to dark brown, and Alex was about to toss them. I insisted we shouldn’t throw them away — I’d been promising him I’d make banana bread for weeks. So this was the sign.
When I went to start baking, I quickly realized I was missing nearly all my usual ingredients — no applesauce, no vanilla, no maple syrup. So I got creative and leaned into what I had. And honestly? It turned out even better than I expected — soft, perfectly moist, lightly sweet, and balanced with protein and healthy fats.
This one’s completely dairy-free, gluten-free, and functional, made to nourish from the inside out.
Instead of eggs, I used this coconut yogurt — it’s unsweetened, creamy, and packed with added probiotics to support digestion and gut balance. It’s one of my favorite baking swaps because it adds moisture without heaviness and brings clean MCTs for sustained energy.
I used NOW Sports Vanilla Whey Protein (Amazon link) for this batch — it’s unflavored, clean, and mixes perfectly without chalkiness. It adds just enough protein to balance blood sugar and support muscle recovery without overpowering the banana flavor.
If you prefer plant-based, Truvani Vanilla Protein (Amazon link) is a beautiful vegan option that bakes smoothly with no gums or stevia.
You know I don’t use oats often, but when it comes to gluten-free banana bread, I don’t mind them. I make my own oat flour by blending gluten-free oats — I love these ones. Homemade oat flour gives a fluffier texture, saves money, and is easier on digestion than store-bought blends.
3 medium ripe bananas, mashed
1 scoop (30 g) NOW Sports Vanilla Whey Protein
1½ cups gluten-free oat flour (or 1 cup oat + ½ cup almond flour for extra moisture)
1 tsp baking soda
1 tsp baking powder
½ tsp organic Ceylon cinnamon 🌿
¼ tsp sea salt
¼ cup coconut yogurt with probiotics 🥥
2 tbsp Graza olive oil 🫒
2 tbsp Johnson’s local honey 🍯 (instead of maple syrup)
¼ cup mini chocolate chips 🍫
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly coat with olive oil. I use this one — it bakes evenly and stores perfectly on the counter or in the fridge.
In a large bowl, mash bananas until smooth.
Add coconut yogurt, olive oil, and honey; whisk until combined.
Add protein powder, oat flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined (don’t overmix).
Fold in mini chocolate chips or any other add-ins.
Pour into loaf pan and smooth the top.
Bake 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool 20–30 minutes before slicing.
Coconut yogurt: adds probiotics + MCTs for gut and energy support
Bananas: rich in potassium and magnesium for muscle + adrenal health
Protein powder: stabilizes blood sugar and supports metabolism
Olive oil: anti-inflammatory monounsaturated fats for hormone balance
Ceylon cinnamon: supports digestion and blood sugar regulation
Local honey: provides enzymes, minerals, and prebiotic support
Store in an airtight container up to 2 days on the counter or 5 days in the fridge. You can also slice and freeze for meal prep.
That’s another reason I love this loaf pan — it makes baking and storing seamless.
This loaf is your reminder that balance doesn’t require a perfect pantry — just creativity and intention.
Those brown bananas Alex almost threw away turned into a nourishing, functional recipe that supports your energy, hormones, and gut — all from real ingredients and a little improvisation.
Functional nutrition isn’t about perfection — it’s about making what you have work for your body.
