This gluten free protein banana bread recipe combines my most popular recipe on Postcards from Hawaii: my Road to Hana banana bread recipe with Cannon Cakes protein pancake mix by Mrs Cannon’s Kitchen. Mrs Cannon’s Kitchen is a Vancouver-based company started by fitness model, Heidi Cannon, that makes pancake mix and protein ball mixes making eating a high protein diet more exciting.
Mrs Cannon’s Kitchen’s Cannon Cakes protein pancake mix is not only high in protein but it’s also lactose free and gluten free. It’s perfect for baking sweet treats whilst keeping to a fitness focused, high protein diet for training.
Cannon Cakes is also perfect for making gluten free baked goods for people with a gluten intolerance. Mrs Cannon’s Kitchen’s protein pancake mix not only makes super fluffy pancakes, it doesn’t have the same gritty/powdery texture that most gluten free alternatives have.
Baking gluten-free banana bread with Cannon Cakes by Mrs Cannon’s Kitchen makes loaves of banana bread that are deliciously crunchy on the outside but still fluffy and moist on the inside. You wouldn’t even know they’re gluten free!
Cannon Cakes also makes baking banana bread super easy as it already has the baking powder, flour and vanilla flavouring pre mixed, so there’s less ingredients and measuring out for you to worry about.
Before I get to the ingredients you need and the method for how to bake gluten-free banana bread with Mrs Cannon’s Kitchen, I’m sharing some ways you can make this banana bread vegan and suggesting other ingredients you can add to personalise your banana bread. I’m also sharing a little bit about Mrs Cannon’s Kitchen and why she created her amazing Cannon Cakes protein pancake mix.
Who is Mrs Cannon of Cannon Cakes
Heidi Cannon started Mrs Cannon’s Kitchen when she started her fitness career competing in fitness competitions. After getting bored of eating the same high protein meals whist training she decided to experiment with protein powder and if you’re looking for inspiration she’s archived all of her recipes here.
Heidi has been competing in fitness competitions since 2011 and in April 2019 she took 1st place in Bikini +35 and the crown in the L.A. WBFF Pro Show – so she knows a thing or two about eating well and feeling good! Cannon Cakes protein pancake mix is healthy, delicious and has your fitness goals in mind.
Why make mini banana bread loaves over one big one?
If I’m not making a banana bread to share with more than my fiancé and I then I prefer to make mini loaves of banana bread. This means I can make some for now, give others away and freeze the rest.
I also love making mini banana bread loaves as I can personalise each one with a different flavour. I can sprinkle cinnamon in one, drop chocolate chips in another, pop blueberries in one or peanut butter cups in another.
Personalise your banana bread flavour
Feel free to add extra ingredients into your banana bread! Fans of my original banana bread recipe have added chocolate and peanut butter chips, blueberries, cinnamon and nutmeg around the holidays, sultanas and even chia seeds.
I’ve also on occasion swapped out the 2 tbsp of milk for coffee or the Starbucks coffee creamer/enhancer that I use in my iced caramel macchiato recipe.
How to make this gluten free banana bread suitable for vegans
Mrs Cannon’s Kitchen also has a vegan pancake mix.
You’ll see from the ingredients list below that you can swap out the butter, milk and eggs for a dairy-free margarine, mylk alternative and aquafaba which is fancy for chickpea water. These swaps will make this banana bread dairy free and vegan, plus Cannon Cakes pancake mix is gluten free and lactose free so this banana bread recipe is perfect for anyone with dietary restrictions.
What you need to make gluten free protein banana bread
- Wooden spoon
- Large mixing bowl
- Scales or measuring cups
- Measuring spoons
- Loaf tin or x6 mini loaves tin
- Greaseproof or parchment paper
- Cake tester or skewer
- Cooling rack
Ingredients for making gluten free protein banana bread with Cannon Cakes pancake mix
- 225g / 1 ½ cup Cannon Cakes Vanilla protein gluten free pancake mix
- 175g / ¾ cup caster/cane sugar or monk fruit sugar for a low calorie alternative
- 100g / ¼ 3 tbsp cup butter or vegan butter (with a little extra for greasing)
- 2 ripe bananas
- 2 tbsp milk or mylk alternative
- 2 eggs or 6tbsp aquafaba
How to make gluten free protein banana bread with Cannon Cakes pancake mix
1. Preheat the oven to 180°C or 350°F
2. Line the bottom of your loaf tin(s) with greaseproof or parchment paper then use a smidge of butter or oil to grease the edges of the tin(s).
I do both because the butter/oil around the edges of the tin help to make the outside of the banana bread crunchy as well as easier to remove, whilst the paper just makes the banana bread much easier to lift from the bottom of the tin.
3. Peel the bananas and mash using the plate and fork.
4. Measure out all the ingredients and add to the mixing bowl.
5. Mix ingredients together to combine them but don’t work too hard to smooth out the batter.
I like to keep uneven lumps of butter so that when the banana bread comes fresh out of the oven it has little pockets of melty, oozy butter.
6. Pour the banana bread batter into the prepared baking tin(s). Make sure you have an even amount across the mini loaves if you’re making x6 mini banana breads.
7. Bake your banana bread for 45mins if you’re making one large banana bread or 20 mins if you are making mini banana breads.
8. After the 45mins or 20mins check on your banana bread. Slip your cake tester or skewer (the kind you use to make s’mores will suffice) down the centre of you banana bread and if it comes out clean when you remove it your banana bread is baked. If it has cake batter on it when you remove it then bake for another 5 mins and check again. Repeat if necessary but it should be golden on the outside and baked through after this amount of time.
9. Carefully remove the banana bread from the baking tin, I use a knife to guide the banana bread away from the edges and to help lift each one out. Place your banana bread on a cooling rack or better yet serve it whilst it’s warm with lashings of extra butter that will melt as you spread it.
Don’t forget to peel off the greaseproof/parchment paper.
Allow to cool completely before storing it for later.
Freeze your banana bread to make it last longer.
Bon appétit, Gabriella