This Vegan Banana Bread is a complete, healthy, and naturally sweetened breakfast. Each slice delivers 25 grams of protein, 110 mg calcium, 80 mg magnesium, and 210 mg phosphorus-minerals that support strong bones. As a Registered Dietitian, I create recipes that taste amazing while delivering real health benefits. (Oil-free, gluten-free, dairy-free.)
I specialize in making dairy-free, diabetic-friendly, high-protein breakfast recipes that taste good! Looking for more healthy, high-protein breakfasts? Try my 4-Ingredient Gluten-Free Zucchini Muffins, 27-gram protein Chia Breakfast Pudding, or my Bake Protein Oats.
Jump to:
👩🏼🌾 Ingredients & Health Benefits
Below are some notes about the ingredients from me, an expert in nutrition.
- Bananas - Naturally sweet and rich in potassium for heart and muscle health.
- Dates - Naturally sweetened, shown to be safe even for people with type 2 diabetes when enjoyed in moderation. Also high in fiber for digestion, potassium for heart health, and antioxidants for overall wellness.
- Vegan Greek-Style Yogurt - Dairy-free, and adds creaminess, protein, and calcium.
- Nondairy Milk - Highest-protein varieties like soy, hemp, or pea milk boost nutrition. Choose a fortified option with calcium if looking to optimize bone health.
- Vanilla - Use vanilla extract instead of essence for better flavor-extract is natural, while essence is usually synthetic.
- Protein Powder - I use my favorite one-ingredient protein powder for a clean boost of 25 g of protein per slice. See my favorite brands.
- Oat Flour - Naturally gluten-free (if using certified gluten-free oats), adding whole-grain fiber for gut health and blood sugar support.
- Psyllium Husk - A soluble fiber nicknamed "nature's Ozempic" for promoting fullness, balancing blood sugar, and supporting healthy cholesterol. It also binds the bread well when making gluten-free recipes.
- Cinnamon - Adds warm flavor and antioxidants; choose Ceylon cinnamon to avoid coumarin found in Cassia.
See the printable recipe card below for quantities.
🥛 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Bananas - Swap with unsweetened applesauce or pumpkin purée for a different flavor.
- Dates - Use prunes or date syrup for natural sweetness.
- Vegan Greek-Style Yogurt - Any unsweetened yogurt works. Greek style adds much more protein.
- Nondairy Milk - Soy, hemp, and pea protien add more grams of protein. Almond, oat, and cashew milks, as well as most other milks, also work well.
- Protein Powder - Use any vegan protein blend you love, unflavored or vanilla.
- Oat Flour - Make your own by grinding oats in a food processor. Coconut flour works too.
- Cinnamon - Try pumpkin spice, nutmeg, or cardamom for variety.
- Psyllium Husks - Use whole or powder.
- Blueberries - Add berries to boost antioxidants.
- Chopped Nuts - Fold in chopped nuts for a crunch.
For more healthy breakfasts, visit my Vegan Breakfast Recipes page.
📝 Tips for Making Protein Banana Bread
These tips will help you get the best result from this protein banana bread recipe.
Soak the dates in hot water for 10 minutes if you do not have a high-speed blender. Then pit the dates-I find it better to pit your own, as pre-pitted dates are often less fresh.
Skip mashing and measuring-just add two medium bananas to the blender with the pitted dates and liquid ingredients (yogurt, nondairy milk, and vanilla).
Whisk the dry ingredients well to make sure they are evenly distributed. This is especially important for the baking soda and baking powder, so the bread rises evenly.
Add the wet ingredients to the dry and mix, paying attention to the texture. (Add blueberries now if using.)
The batter should be thick but scoopable, not runny. If it seems too dry, add a little more nondairy milk as needed.
Pan Prep: Transfer the batter to a 9 × 5-inch nonstick loaf pan, or line with parchment paper, or lightly grease. You can also use mini loaf pans or make muffins!
Adjust for Pan Size: You can use a different size pan, but adjust the baking time accordingly. Wider pans where the batter is lower will need less cooking time, while deeper pans will need more. Muffins or mini loaves will require less baking time.
Shake the pan from side to side to evenly distribute the batter.
Bake at a low temperature of 360°F (182 °C). The outside will brown and form a lightly crisp layer, while the inside stays moist with a dense, pudding-like texture. Test doneness by gently prodding the top-it should just bounce back. It's delicious!
See my favorite CLEAN CERAMIC BAKEWARE here.
To cool, place the loaf on a cooling rack for at least 10 minutes. Slice and let it cool further to set before serving. A cooling rack allows air to circulate all around the loaf, preventing the bottom from getting soggy and helping it cool evenly and set properly.
Vegan Protein Banana Bread Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
Ingredients
- 4 large Medjool dates
- 2 medium bananas (about 1 cup mashed)
- 1 cup unsweetened Greek-style yogurt (see notes)
- 6 tablespoons unsweetened soymilk or nondairy milk
- 1 teaspoon vanilla extract
- 1 cup protein powder (see notes)
- 1 cup oat flour or all-purpose, coconut flour, or other gluten-free
- 1 tablespoon psyllium husk (whole or powder)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon hemp hearts for topping (optional)
Instructions
- Soak the dates in hot water for 10 minutes if not using a high-speed blender. Remove the pits.
- Preheat the oven to 360ºF (182ºC).
- Blend: Add bananas, pitted dates, yogurt, nondairy milk, and vanilla extract to a blender. Blend until smooth.
- Whisk dry ingredients: Transfer the protein powder, oat flour, psyllium husk, baking powder, baking soda, and cinnamon to a bowl. Whisk well until evenly combined.
- Pour wet mixture into dry ingredients. Stir until thick but scoopable; add more milk if too dry.
- Optional: Top with hemp hearts for extra protein.
- Transfer batter to a nonstick, lightly greased, or parchment-lined loaf pan (about 9 x 5 inches).
- Bake at 360ºF (182ºC) for about 40 minutes on the middle rack, or until the top is a deep golden brown and lightly crisp. The top should bounce back when prodded.
- Cool on a rack for at least 10 minutes. Slice and let it cool further to set.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
✔️ Storage Tips
Store at room temperature (out of the fridge) in an airtight container to prevent further moistening. Consume within 2-3 days for optimal freshness.
To keep it longer, slice and freeze-thaw slices as needed.
🙋🏽♀️ Recipe FAQs
Yes! You can leave it out, but the bread will be lower in protein. You will want to replace it with almond flour or extra oat flour to maintain the right texture.
Absolutely! Bake at 360°F (182 °C) for 20-22 minutes for perfect high-protein banana muffins.
🛒 Shop Recipe Cookware and Ingredients
Note: As an Amazon Associate, I earn from qualifying purchases.
Nisha's Favorites
Get my tried-and-true products.
👩🏽🍳 Made this recipe?
Let me know your thoughts on Protein Banana Bread by leaving a ⭐️ rating below or sharing it on Instagram.
Emma says
Hi!
Thanks for sharing the recipe. Can you use pea protein powder for this?
Thanks.
Nisha Melvani, RDN says
The taste will be too strong!
Sandra Sellani says
I’m making this for the second time in a week. It is fabulous and moist. I put chopped pecans on top and it’s perfect for breakfast on the go.
Nisha Melvani, RDN says
Love it with chopped pecans. So glad you are enjoying it. Thank you.
Kathy Obrien says
Can I substitute coconut flour for oat flour, or a nut flour?
Nisha Melvani, RDN says
Looks like the coconut flour worked!
Ellen says
I have made this many times during the past month. I typically hate a gooey banana bread, but this texture and structure are so unique that I liked this one! I typically add a smattering of chocolate chips on top.
Nisha Melvani, RDN says
Thank you for leaving a comment. I love this texture too! There is something about it that is addictive!
julie says
Do I have to slice it right away or can i leave it in a loaf and slice as needed?
Nisha Melvani, RDN says
You an leave it as a loaf though it cools faster when sliced.
Andra Hardin says
Sadly I did not have the same experience as others and wondering why? I do like most of your recipes so this has me perplexed. I followed it as is - used SKYR yogurt, not a greek, which you NOTE ok. Maybe it was the protein powder? Is there a specific "blend" that would work best? I used Earthchimp Vanilla. I cooked it for normal time and it was an uncooked mess in the middle. I then threw it back in - for another total of 30 minutes and still, just a harder outside and unrisen, uncooked inside. Would LOVE to try it again - any thoughts or hints?? Thank you - and for all the goodness you post, Nisha, to keep us healthy : )
Nisha Melvani, RDN says
If you're using a thinner yogurt, reduce the milk slightly—the batter should be thick and scoopable. I believe yours was too runny. I really like this one-ingredient protein powder. https://linksta.io/f5239279
Kayla Smith says
Wow I was so impressed by these Nisha!!! I made them in muffin size and they are perfect! Was worried they’d be dry but no way, very moist and delicious. Another banger!
Nisha Melvani, RDN says
So glad you enjoyed the texture of these banana muffins! Thank you for leaving a comment. Have a great day.
Terry says
Delicious! I used a muffin pan, but your instructions were perfect 20-22 minutes. I'm struggling with weight loss and digestive System issues and this is just what I wanted!! My protein is hemp protein and fiber unsweetened.
Thank you!
Nisha Melvani, RDN says
Hemp protein is great. Glad you enjoyed the muffins!
Liz says
I've tried a lot of loaf/muffin recipes with protein powder that have turned out claggy or too soft in texture. This recipe absolutely nails the texture and the flavour is lovely too! I used whey powder, and I added a couple extra dates for added sweetness plus half a cup of chopped walnuts for added texture/nutrition. For a treat, I toast a slice and top it with a bit of butter and honey and it makes for a fab breakfast!
Nisha Melvani, RDN says
Yours sounds delicious! Thank you for your detailed comment. So glad you enjoyed it.
Louisa says
Loving your recipes including protein powder (and particularly unsweetened and unflavoured as I consume). I use a blend I mix myself of faba bean, rice and pea protein. I made into 12 muffins and I did toss some sultanas (50g) into the mix as well for a touch more sweetness. These are perfect, thank you.
Nisha Melvani, RDN says
Sounds delicious! Thank you for sharing!
jody says
Thank you for this recipe! I made tweaks based on what I had on hand (and also not being vegan) and it is the BEST (more nutritious) banana bread that I’ve ever made…and I’ve tried a LOT of recipes! I subbed 1/4 cup of coconut flour for the oat flour and it worked perfectly. I’m planning to double the recipe next time and bake in a 9 x 13” pan…soooo good!!
Nisha Melvani, RDN says
Truly so happy you love this banana bread as much as I do! Thank you for taking the time to comment.
Kathy Obrien says
Awesome news. I wanted to try with Coconut flour. Glad it works.
Nisha Melvani, RDN says
Great to know! Thank you for sharing!
Julie says
Is it really 1 cup of protein powder? Thought maybe that was a misprint! I just bought your recommended protein powder. Can't wait to try it!
Nisha Melvani, RDN says
Yes, this serves 5 people (1 cup not scoop). If using my same protein powder, it is 4 scoops.
Emily says
If I don’t want to the dates can I sub maple syrup? What’s the date for?
Nisha Melvani, RDN says
Sweetness and fiber and packed with nutrients. Yes, use maple syrup instead.
Shireen says
What is the purpose of the psyllium other than the health reasons? I want to make this but don’t have any. Can I omit or sub something else? I have flax/chia.
Nisha Melvani, RDN says
It helps bind the bread. It is commonly used in gluten-free breads.
Ana says
Hi, can you please respond on the question if flax/chia (or?) can be used if you don't have psyllium husk? and measurements please. Thank you
Nisha Melvani, RDN says
Hi. Psyllium has unique binding qualities and is a healthy ingredient to have around. I eat 1 tbsp daily in oatmeal! I have not tested it with flax or chia as yet.
P says
So yumm!! Can’t wait to try it. What brand greek yogurt you used?
Nisha Melvani, RDN says
Thank you. Kite Hill Unsweetened Greek Style yogurt.
L says
Whole psyllium husks or psyllium husk powder?
Nisha Melvani, RDN says
Both work! I used whole.
Christina R says
Hi Nisha
Can almond flour be substituted for oat flour?
Looking forward to trying! Thank you!
Nisha Melvani, RDN says
Yes, but it will be more dense.
Marybeth says
This looks so good. I was wondering what type of psyllium husk you use - powder or whole? Is this recipe ok for toddlers. Thank you for all of your amazing recipes and sharing all your knowledge with us.
Nisha Melvani, RDN says
Hi! Use whole or powder. I used whole. Both work. This recipe should be fine for most toddlers.
Sai Mahalingam says
Hi Nisha, is it ok to use whey protein? Thank you
Nisha Melvani, RDN says
Yes!
Elfriede says
I added chopped walnuts and it was so good!
Nisha Melvani, RDN says
Awww yay! you made it!!! I can't stop eating it! Walnuts are a fabulous addition!
Caroline Edwards says
What is the sauce drizzled over the top in the photo please?
Nisha Melvani, RDN says
I mixed tahini with date syrup!