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+ servings
Recipe

Vegan Protein Banana Bread

5 from 1 vote
Author: Thomas Pagot
This vegan protein banana bread is moist, tender, and full of banana flavor. Each slice packs a whooping 8g of plant-based protein! Made in one bowl with only 10 ingredients, this protein banana bread is perfect for breakfast, as a snack, or even dessert!
Prep Time : 10 minutes
Cook Time : 45 minutes
Total Time : 55 minutes
Servings 6 servings
Calories 303 kcal

Equipment

Ingredients
 

  • 1 cup flour
  • 1/3 cup vegan protein powder
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon optional
  • 2 medium bananas
  • 1/3 cup neutral oil
  • 3 tbsp unsweetened almond milk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 °F (175°C) and line a 8x4-inch loaf pan.
  • Whisk together the dry ingredients. Add the flour, vegan protein powder, sugar, baking powder, baking soda, salt, and cinnamon to a large mixing bowl. Whisk until everything is combined.
  • Mash the bananas. Peel the bananas and mash them using a fork, or transfer them to a blender and blend until smooth. The first method will give you a texture with small chunks of bananas, while the blender method will yield a smoother, more uniform texture.
  • Add the liquid ingredients. Next, add the mashed bananas, oil, almond milk, and vanilla extract to the dry ingredients.
  • Mix until combined. Using a wooden spoon or spatula, mix the liquid ingredients with the dry ingredients until combined. Do not overmix.
  • Stir in your add-ins. At this point, feel free to customize the batter by incorporating chocolate chips, nuts, or dried fruits.
  • Transfer the batter. Transfer the banana bread batter to the prepared baking pan and spread it into an even layer. At this point, you can top it with chocolate chips or nuts.
  • Bake. Finally, bake the banana bread for 45-50 minutes or until golden brown.
  • You can keep this protein banana bread for up to 5 days at room temperature. Keep it covered with plastic wrap to maintain its moisture.

Notes

  • Use the gram measurements. Note that bananas can vary in weight, and cup measurements can be inaccurate. Therefore, measuring all of the ingredients using a kitchen scale is recommended.
  • Do not overmix. Overmixing the batter will develop the gluten and lead to a denser and chewier texture. Stop mixing as soon as the liquid ingredients are incorporated with the dry ingredients.
  • Let it rest. I highly suggest letting this banana bread rest for at least 1 day. It will allow the protein flavor to mellow down and the flavors to merge. We think it tastes even better on day 3!

Nutrition

Serving: 1 slice | Calories: 303 kcal | Carbohydrates: 36.9 g | Protein: 8.4 g | Fat: 14 g | Saturated Fat: 1.9 g | Sodium: 203 mg | Potassium: 177 mg | Fiber: 1.7 g | Sugar: 16.4 g | Calcium: 14 mg | Iron: 1 mg
Course : Bread, Dessert, Sweets
Cuisine : American
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