High‑Protein S’mores Banana Bread (Gluten‑Free & Refined Sugar‑Free)
This cozy, campfire‑inspired s’mores banana bread combines everything you love about the classic treat — gooey marshmallow, melty chocolate, and graham crunch — in a wholesome, high‑protein loaf. It’s gluten‑free, refined sugar‑free (minus the topping), and packed with about 10g of protein per slice.
Whether you’re craving a nostalgic dessert or a better‑for‑you snack, this loaf delivers indulgence with balance.
If you’re a true s’mores lover, you’ve got to try my Healthy S’mores Overnight Oats, next!
This high‑protein s’mores banana bread recipe is the ultimate healthy twist on a classic dessert. Made with gluten‑free flour, naturally sweetened bananas, and refined sugar‑free ingredients, it’s a cozy, nutrient‑dense loaf that tastes like a campfire treat.
Each slice is loaded with melty chocolate chips, a creamy organic marshmallow fluff topping, and a sprinkle of crushed graham crackers for crunch.
Perfect for anyone searching for healthy banana bread recipes, protein desserts, or gluten‑free comfort food, this loaf proves that indulgence and wellness can coexist deliciously.
Why You’ll Love This S’mores Banana Bread
- • High‑Protein Banana Bread — about 10g of protein per slice for a satisfying snack or dessert.
• Gluten‑Free & Refined Sugar‑Free — made with wholesome ingredients that fit your lifestyle.
• S’mores Flavor Without the Campfire — gooey marshmallow, rich chocolate, and graham crunch in every bite.
• Perfect for Meal Prep — stays moist and flavorful for days.
Key Ingredients
- Ripe bananas
- Eggs
- Plain Greek Yogurt – Vegan Yogurt will work as well to keep this dairy free
- pure maple syrup
- almond flour
- oat flour
- vanilla protein powder (or more oat flour)
- baking soda
- dark chocolate chips
- crushed gluten free graham crackers
- Homemade marshmallow fluff, or a clean brand like Toonie Moonies
How to Make Healthy S’mores Banana Bread
- In one bowl whisk together your wet ingredients
- In another bowl, whisk your dry ingredients, then add to the wet bowl and fold together
- Add chocolate chips and crushed graham crackers, reserving some for topping
- Pour into 9×5 loaf tin lined with parchment paper
- Bake at 350F for 55-60 minutes. At the 35 minute mark, if the top of your loaf appears dark, create a loose tin foil tent to allow more cook time without browning the top
- Allow to cool 15 minutes, then use the parchment paper on the sides to lift your bread and set on a cooling rack until completely cool
- Then, top with marshmallow fluff, more crushed graham crackers, and chocolate chips
- Slice and enjoy
FAQ
Can I skip the marshmallow topping?
You can! The loaf is delicious on its own or topped with Greek yogurt frosting for a lighter option.
What protein powder works best?
Use a neutral or vanilla‑flavored protein powder — whey, bone broth, or plant‑based all work well.
How should I store it?
Keep covered at room temperature for up to 2 days or refrigerate for up to 5. Warm slices slightly before serving for that gooey texture.
Flavor Variations
• Peanut Butter Cup Banana Bread — swirl in peanut butter and top with crushed cups.
• Mocha S’mores Banana Bread — add espresso powder for a coffeehouse twist.
• White Chocolate Raspberry S’mores — swap chocolate chips for white chocolate and add raspberries.
• Pumpkin S’mores Banana Bread — mix in pumpkin purée for a fall‑forward flavor.
More Summer Recipes You’ll Love!
If you make this High Protein S’mores Banana Bread I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 3 medium bananas ripe and mashed
- 2 eggs
- 1/2 cup plain greek yogurt or vegan yogurt for dairy free
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 3/4 tsp baking soda
- 1 pinch sea salt
- 2/3 cup dark chocolate chips
- 1/3 cup crushed gluten free graham crackers
- 1 serving homemade marshmallow fluff Or a clean brand like Toonies Moonies, linked below
Instructions
- In one bowl whisk together your wet ingredients
- In another bowl, whisk your dry ingredients, then add to the wet bowl and fold together
- Add chocolate chips and crushed graham crackers, reserving some for topping
- Pour into 9×5 loaf tin lined with parchment paper
- Bake at 350F for 55-60 minutes. At the 35 minute mark, if the top of your loaf appears dark, create a loose tin foil tent to allow more cook time without browning the top
- Allow to cool 15 minutes, then use the parchment paper on the sides to lift your bread and set on a cooling rack until completely cool
- Then, top with marshmallow fluff, more crushed graham crackers, and chocolate chips
- Slice and enjoy
