Main Banana Bread:

• 1 cup gluten-free oat flour
• 1 cup peanut butter, vanilla, or chocolate protein powder (Truvani used)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 3 large overripe bananas
• 1/3 cup thick dairy-free yogurt (coconut or almond-based)
• 1/4 cup coconut oil or avocado oil
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 3 large eggs

Optional Frosting:

• • 1/2 cup dairy-free cream cheese
  • 1/4 cup creamy peanut butter
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

Carrot Cake Version:

• • • 1 cup gluten-free oat flour
    • 1 cup vanilla protein powder
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 3 large overripe bananas, mashed
    • 1/2 cup finely shredded carrots (lightly packed)
    • 1/4 cup thick dairy-free yogurt (coconut or almond-based)
    • 1/4 cup coconut oil or avocado oil
    • 1/4 cup maple syrup
    • 1/2 tbsp Nielsen-Massey vanilla paste
    • 3 large eggs
    • 1/3 cup toasted pecans, chopped

Frosting:

• • 4 oz dairy-free cream cheese (e.g., Kite Hill or Violife)
  • 1 tbsp maple syrup
  • 1/2 tbsp Nielsen-Massey vanilla bean paste
  • Pinch of sea salt