Easy Protein Banana Bread

5 from 5 votes

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!

Prep Time15

Total Time30

Course: Snack

Cuisine: American

Servings: loaf

Calories: 2353kcal

Author: Toni

Equipment

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