Vegan Protein Banana Bread Recipe

Protein banana bread on a white plate with a silver fork.

4.94 from 15 votes

Vegan Protein Banana Bread Recipe

Vegan Protein Banana Bread is a complete, naturally sweetened breakfast. Each slice delivers 25g of protein, 110mg of calcium, and 80mg of magnesium. Good for your bones, heart, and waistline. (Gluten-free, Oil-Free, Dairy-Free)

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 367kcal

Author: Nisha Melvani

Equipment

Blender
Oven or countertop oven

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

Greek-style yogurt: I use a plant-based Greek-style yogurt for more protein. Most types of yogurt will work. If you're using a thinner yogurt, reduce the milk slightly—the batter should be thick and scoopable.

Protein powder: I used a clean 1-ingredient brand linked here. (Note: 1 cup is 4 scoops of my recommended brand.) However, most varieties will work. Or use the same amount of almond flour, or more oat flour instead.

Baking dish: Adjust the baking time if using a different size pan. Feel free to make muffins instead.

Add blueberries (optional): Use ⅓ to ½ cup and add them when adding the wet ingredients to the dry.

Note on texture: This banana bread does not have a typical crumb structure—it’s more like a moist and delicious banana bread pudding.

See my favorite CLEAN CERAMIC BAKEWARE here.

Nutrition