You have to try this super moist vegan protein banana bread. This healthy vegan bread is made with whole wheat pastry flour and protein-packed with only 200 calories per serving. Best of all, you can put this together in 10-15 minutes and pop it in the oven. This is sure to become your new go-to banana bread recipe!
Who doesn't love banana bread? Something so cozy about it makes you feel like you're a kid again back at grandma's house. Except this isn't grandma's banana bread! This delicious bread is vegan and packed with protein. Sorry grandma, but we are busy ladies and need our protein.
So what's to love about this vegan protein banana bread? This bread is:
Healthy
Hearty
Super Moist
Perfectly Sweet
&
Totally Customizable!
It's also very easy to make. So what do you need?
Ingredients:
To make vegan protein banana bread, you will need:
- Whole wheat pastry flour- You can substitute all-purpose or plain whole wheat. Or what I recommend is a 50/50 blend of the two if you don't have whole wheat pastry flour.
- Vanilla protein powder- I used Tropeaka Lean Vanilla. But any vanilla protein powder will do.
- 3 bananas- The older the better. You want to use ones with brown spotting to ensure a sweeter bread.
- Brown sugar- You can substitute granulated white sugar or coconut sugar if you prefer.
- Coconut oil- You can substitute vegetable oil or vegan butter if you prefer.
- Soy yogurt- Or any other unflavored non-dairy yogurt. Vanilla-flavored yogurt will work too.
- Tapioca Flour- This helps bind the bread together. It's great to have on hand for vegan desserts.
- Baking powder and baking soda- You'll need baking powder and baking soda to help the bread rise.
- Stevia- If you don't have stevia, you can add more brown sugar to your liking. Try an extra ¼ cup and go from there.
Instructions
Making vanilla protein banana bread is simple with the following steps:
- Prep Oven and Pan: Preheat the oven to 350 degrees and grease a 9" x 5" loaf pan.
- Combine Dry Ingredients (minus the sugar): In a large bowl, combine the flour, protein powder, tapioca starch, baking powder, baking soda, and stevia.
- Crush Bananas with Sugar: In a medium size bowl, use a fork to crush bananas together with the brown sugar.
- Combine Wet Ingredients: Add the melted coconut oil and soy yogurt to the banana mixture.
- Combine Wet with Dry: Add the wet mixture to the dry mixture and stir together until just evenly combined.
- Bake: Pour into the prepared loaf pan and bake for 45-50 minutes or until set. The bread is set if a toothpick comes out (mostly) clean when inserted.
- Cool: Let cool and enjoy warm or room temperature.
Optional Add-Ins:
Feel free to add up to one cup of your favorite chocolate chips or nuts. Or a combo of both. I like to add dark chocolate chips and walnuts- YUM!
Also, be sure to try a generous spread of peanut butter once it's baked and warm from the oven. The peanut butter melts slightly and becomes so creamy- WOW, it's delicious!
Storage:
Cover and store banana bread at room temperature for two days or in the refrigerator for up to a week. You can reheat in the microwave for 10-15 seconds if you prefer warm bread.
FAQs
I recommend an aluminized steel loaf pan. Aluminum heats up quickly and evenly, ensuring that your banana bread comes out perfectly every time. It's also durable and resistant to warping.
Frozen bananas work great in banana bread. Allow them to thaw in the refrigerator or countertop before proceeding with the recipe.
Want more protein recipes?
Check these out:
The Best Protein Cupcakes (Healthy)
So there you have it- my vegan protein banana bread recipe. Such a great snack for an active lifestyle. Or any lifestyle for that matter. I hope you give it a try, and be sure to let me know if you do.
Happy Eating!
Crystal
📖 Recipe
Vegan Protein Banana Bread
Ingredients
- 1 ¼ cups whole wheat pastry flour* see notes
- ¼ cup vanilla protein powder* I used this see notes
- 2 tablespoons tapioca flour see here
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons stevia* or additional brown sugar, see notes
- ¼ teaspoon salt
- 3 bananas crushed
- ¼ cup brown sugar*
- ⅓ cup soy yogurt or other non-dairy yogurt
- ¼ cup coconut oil melted
Instructions
- Preheat the oven to 350° and grease a 9" x 5" loaf pan.
- In a large bowl, combine the flour, protein powder, tapioca starch, baking powder, baking soda, stevia, and salt.
- In a medium-sized bowl, use a fork to crush bananas together with the brown sugar.
- Add the melted coconut oil and soy yogurt to the banana mixture.
- Add the wet mixture to the dry mixture and stir together until evenly combined.
- Pour into the prepared loaf pan and bake for 45-50 minutes or until set. The bread is set if a toothpick comes out (mostly) clean when inserted in the center.
- Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Enjoy!
Notes
- Whole Wheat Pastry Flour: If you do not have whole wheat pastry flour, your best bet is to substitute a 50/50 ratio of all-purpose flour and whole wheat flour. Or you can use all-purpose flour.
- Vanilla Protein Powder: I used Tropeaka Lean Protein Powder in vanilla. But any vanilla protein powder will work.
- Brown Sugar: Feel free to substitute regular white granulated sugar or coconut sugar.
- Stevia: If you choose to omit the stevia, you'll need to add additional brown sugar. An extra ¼ cup- ½ cup, depending on your preference.
- Add-Ins: Feel free to add up to one cup of your favorite chocolate chips or nuts.
- Storage: Cover and store banana bread at room temperature for two days or in the refrigerator for up to a week.
Marissa says
Omg! This is delicious and so healthy! I did half the coconut oil and subbed for 2 tbsp applesauce. Thank you for this!
Crystal Yentzen says
I’m so glad that you enjoyed the bread! It’s one of my favorite snacks.
Leontine Poyer says
The problem with the old school bakeware made of metal is that they rust.
Crystal Yentzen says
I use an aluminized steel loaf pan that I purchased from Amazon. I linked it in the blog post FAQs if you are interested. It's lasted me quite a while, and my banana bread turns out wonderful.