This protein banana bread is soft, fluffy, & delicious - loaded with over 10 grams of protein per slice! Plus, it’s naturally egg-free, oil-free, dairy-free, + optionally gluten-free!
Table of contents
Soft and Fluffy Banana Bread with Protein Powder
Whether you’re consuming a plant-based diet or simply trying to up your protein intake, finding ways to add protein to my favorite treats in simple, delicious ways has become one of my favorite things to do. So, along with batches of protein cookies and pancakes, how could I not try my hand at high-protein banana bread?
Protein helps with our joints and maintaining, growing, and repairing muscles, as well as keeping us feeling full/satisfied for longer. Now, you can enjoy it in the form of banana protein bread that’s fluffy, tender, and loaded with 3-5x the amount of protein per serving (depending on the protein powder you use).
While I’ve already shared recipes for mini banana chip muffins and cinnamon banana pecan muffins that I fully admit to enjoying at breakfast time, the lack of oil, minimal refined sugar, and extra protein in this healthy vegan banana bread make it an even more nourishing, satisfying, guilt-free bake perfect for breakfast, a post-workout snack, or even healthy dessert.
Best of all, this recipe is naturally egg-free and requires no ‘special’ ingredients, can be made gluten-free, and is easy to jazz up with all your favorite banana bread mx-ins, like vegan chocolate chips, dried fruit, berries, and more. The options are endless!
The Ingredients
Rely on just 11 simple pantry-friendly ingredients to pull together this protein banana bread recipe.
- Banana: Use soft, overripe bananas with plenty of brown spots for the best (and sweetest) flavor. You can use previously frozen bananas, too; just make sure to thaw and thoroughly drain them first.
- Vegan buttermilk: Combine plant-based milk (soy milk works particularly well) + apple cider vinegar or regular white vinegar for a great vegan buttermilk alternative.
- Vanilla extract: Use natural vanilla extract (or paste) for the best flavor.
- Flour: You can use all-purpose flour, whole wheat flour, or a 50/50 combination of the two. Just note the latter will yield a denser bake. Spelt flour
- Vegan protein powder: Use your favorite plain or vanilla-flavored protein powder. Note that some versions are more absorbent, so you may need a little extra liquid. I particularly like pea-based or brown rice protein powder.
You can easily adapt the flavor of this vegan protein powder banana bread with your choice of protein powder. For example, why not try a vegan peanut butter protein powder or chocolate protein powder?
- Leavening agents: You’ll need baking powder and baking soda to provide this egg-free banana bread with extra fluffy lift and texture.
- Sugar: Brown sugar will add moisture and flavor. However, you could use unrefined coconut sugar/date sugar. You should also be able to use a sugar alternative, like Monk fruit/erythritol. Just make sure to adjust the amount.
- Salt: Just a little balances and enhances the overall protein banana bread flavor.
- Walnuts: (Optional) Not only do walnuts (or pecans) add crunch, but they also add a little boost in plant-based protein and heart-healthy fats.
What Could I Add To Protein Powder Banana Bread?
- Cinnamon: Add ¼-½ teaspoon for extra delicious warmth.
- Chia seeds/hemp hearts: Add a handful for protein and omega fatty acids.
- Vegan chocolate: Add about ¼ cup of regular or mini dairy-free chocolate chips.
- Berries: Add about 1 cup of fresh/frozen (not thawed) blueberries, raspberries, etc.
- Dried fruit: Add a handful of raisins, cranberries, or chopped apricots/dates.
- Peanut butter: Or almond butter swirled into the batter before baking for extra flavor, protein, and healthy fats.
How to Make Protein Banana Bread
- 1) First, preheat the oven to 350F/175C and lightly grease a loaf pan or line it with parchment paper.
- 2) Then, in a medium mixing bowl, combine the plant-based milk and vinegar, mix, and set it aside for 5 minutes to curdle like buttermilk.
- 3) In a separate large bowl, use a fork or mixer to mash three of the bananas, then add the vegan buttermilk and vanilla extract and mix well.
- 4) Then, either add the dry ingredients directly to the wet ingredients OR mix them in a separate bowl first, then mix the two until just combined into a batter.
I usually pre-mix the dry ingredients, so there’s less chance of over-mixing the batter in order to combine them into a batter. An overworked batter can produce a dense and/or gummy healthy protein banana bread.
- 5) Slice or chop the final banana and gently fold it, along with the walnuts (if using), into the batter.
- 6) Pour the vegan protein banana bread batter into the prepared loaf pan and bake it for 45-50 minutes, or until a toothpick inserted into the middle comes out clean (or with a few moist crumbs).
- 7) Finally, remove the protein banana bread from the oven and let it cool in the pan for 5 minutes before transferring it to a cooling rack to fully cool before slicing. Enjoy!
FAQs
Transfer the whole, unpeeled bananas to a preheated oven at 300F/150C and bake for 15-20 minutes, or until the peel has completely blackened and the flesh is soft.
You should be able to replace the all-purpose flour with an all-purpose gluten-free flour blend, like King Arthur’s or Bob’s Red Mill. Just note the gluten-free protein banana bread will likely be a little more dense and dry.
Yes, you’ll just need to reduce the baking time to about 17-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Top Recipe Tips and Notes
- Use the best bananas: They need to be overripe with plenty of spots for plenty of natural sweetness and the perfect, soft consistency.
- Use a vegan protein powder you like: You will be able to taste it somewhat, so it’s important to use one you like the taste of.
- Measure the flour correctly: Fluff it up in the bag, then spoon it into the measuring cup and level it with a knife rather than scooping it directly from the flour bag. Too much flour would make a dense bake.
- Don’t over-mix the batter: Overworking the gluten in the flour can lead to dense, gummy, and even dry bakes.
- Use fresh leavening agents: This healthy protein banana bread recipe is egg-free, so it relies on them to provide lift.
Storage Instructions
Store: Allow the high protein vegan banana bread to cool and then store it in an airtight container at room temperature for 2-3 days or in the refrigerator for 5-7 days (bring it back to room temp when serving).
Freeze: You can also freeze this protein powder banana bread for up to 3 months, either whole or sliced with parchment paper between the slices. Wrap in plastic wrap and place in a Ziplock/Stasher bag to avoid freezer burn.
Leave it to thaw at room temperature for several hours, or thaw/heat a slice from frozen in a microwave/toaster oven.
Serving Suggestions
You can easily adapt how you serve this high protein banana bread based on your flavor and macro preferences. For Example:
- Peanut butter or your favorite seed/nut butter (for even more protein)
- Chia seed jam (for protein/omegas. Use sugar-free if preferred)
- With a scoop of ice cream (as a dessert. Use protein ice cream if preferred)
- Vegan chocolate spread (a hazelnut-based one will contain more protein)
- A dollop of vegan yogurt (and an optional sprinkle of nuts for protein/healthy fats)
- Vegan cream cheese
More Vegan Snack Recipes
- Healthy veggie muffins
- Vegan avocado toast (multiple ways)
- Dragon fruit smoothie bowl
- Peanut butter rice krispie balls
- Vegan pumpkin muffins
Photos by Alfonso Revilla
Easy Protein Banana Bread
Equipment
- measuring cups
- measuring spoons
- whisk
Ingredients
- 1 cup of plant-based milk
- 1 tablespoon vinegar, apple cider or white
- 4 medium bananas, divided
- 2 teaspoons of vanilla extract
- 2 ½ cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- ⅓ cup of vanilla protein powder
- ¼ cup of brown sugar
- ½ cup of chopped walnuts (optional)
Instructions
- Preheat the oven to 350 degrees F. and line a loaf pan with parchment paper and set aside.
- In a medium bowl, mix the plant-based milk and apple cider vinegar well and set aside until it curdles like buttermilk.
- In a large mixing bowl, mash 3 bananas, add the vegan buttermilk, and vanilla extract. Mix well and set aside.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, protein powder, and brown sugar. Add the dry ingredients to the wet ingredients. Chop the 4th banana and gently fold it into the batter (add walnuts if using).
- Pour the batter into the loaf pan and bake for 45-50 minutes, or until a knife comes out clean.
- Remove the bread from the oven and let it cool for 5 minutes. Carefully remove it from the pan and place it on a cooling rack. Allow to fully cool before slicing.
Notes
- Use the best bananas: They need to be overripe with plenty of spots for plenty of natural sweetness and the perfect, soft consistency.
- Use a vegan protein powder you like: You will be able to taste it somewhat, so it’s important to use one you like the taste of.
- Measure the flour correctly: Fluff it up in the bag, then spoon it into the measuring cup and level it with a knife rather than scooping it directly from the flour bag. Too much flour would make a dense bake.
- Don’t over-mix the batter: Overworking the gluten in the flour can lead to dense, gummy, and even dry bakes.
Nutrition
Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Andrea White says
So moist and delicious!