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.)
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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.
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👩🏼🌾 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
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)
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EQUIPMENT
- Blender
- Oven or countertop oven
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.
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Let me know your thoughts on Protein Banana Bread by leaving a ⭐️ rating below or sharing it on Instagram.
Darlene says
What is the yummy looking dressing, as shown in the photos?
Nisha Melvani, RDN says
It is my fabulous Walnut Date Cream here https://cookingforpeanuts.com/walnut-cream/
Barb says
This recipe is a winner, I made it for the third time today.
Nisha Melvani, RDN says
So happy to hear you are enjoying it. Thank you.