Vegan Protein Banana Bread

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There really is no limit as to what I can create with overripe bananas, and this vegan protein banana bread is proof. I use bananas, dates, and vanilla protein powder to create a moist loaf with a natural sweetness and tender crumb. This banana bread is great for breakfast, snack time, or as a more exciting pre-workout bite.

Vegan protein banana bread, sliced and served on a white plate.

Banana bread has been a staple in my kitchen for years, but I wanted a version with wholesome ingredients, more staying power, and a delicious taste. Basically, I wanted a loaf with the same kind of energy as my vegan protein pancakes. If you are following a plant-based lifestyle, I highly recommend making this banana bread for a more decadent source of protein.

I first created this recipe after spending many mornings making my vegan protein waffles. And when even the weekend mornings became busier, I still needed a protein-packed breakfast item that I could slice and enjoy quickly. My kids love this loaf, and I always make sure to pack a small container with a few extra slices and keep it in the car. They are very handy after long school days and sports practices. Especially when I am caught in traffic on the way home and can hear little tummies rumbling in the backseat.

I love that I can take a familiar recipe and boost how much nourishment it delivers, while keeping it flavorsome. As a nutritionist, I have always loved any dessert that uses bananas, as they add natural sweetness and potassium. The dates add fiber and a caramel-like richness, while the protein powder turns this loaf into something far more sustainable.

The thing I love about the method for this vegan protein banana bread is that it does not differ from traditional recipes. I reinvent banana bread often, and I appreciate that whether I make small or significant changes, I can count on the process to remain the same. To start, I soften and mash the dates first, so they blend smoothly through the batter, which sweetens the loaf without chunks of fruit. Then I mix the wet and dry ingredients separately, before folding them together gently. I bake this protein banana bread for the same amount of time as I would a standard loaf, giving it enough time to cook through completely, at a steady temperature without drying out.

I have packed this vegan protein banana bread into school and work lunches, or grabbed a slice as a quick snack before gym. More recently, I made mini loaves and wrapped them individually for a friend’s hiking group. She loves the outdoors and is more comfortable climbing up the side of a mountain than she is in the kitchen, and I always make wholesome snacks for her to take along.

When she came back from the hike, I was surprised when she asked for the recipe. She loved the bread so much that it was reason enough to get her into the kitchen. Ha! If you have an active lifestyle and depend on convenience snacks for sustenance, set some time aside to make this banana loaf; you will not regret it.

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🥘 Ingredients

For this vegan protein banana bread, I use everyday baking essentials with a few smart upgrades. This is what I need:

Dates: I simmer dates until soft so they blend into the batter and add natural sweetness.

Vegan butter: Melted vegan butter adds moisture and a rich flavor. Coconut oil also works well in this recipe.

Leavening agents: I use baking soda and baking powder to get a good rise and soft texture.

All-purpose flour: This gives my loaf that classic, tender crumb.

Vegan protein powder: I prefer using vanilla for flavor.

Coconut sugar: Instead of refined sugar, I use a small amount for a caramel sweetness.

Cinnamon: This adds a warm flavor and aroma that complements the banana flavor.

Salt: A pinch elevates all the flavors in the loaf.

Ripe bananas: I use very ripe bananas and mash them into a fine pulp.

Flax egg: I mix flaxseed powder and water to use as a replacement for egg, and as a binding agent.

Walnuts: These add crunch and a nutty, earthy flavor throughout the loaf.

🔪 How To Make

I make this loaf in a few easy stages, and the batter comes together easily. This is how I do it:

Preheat and prepare: I preheat the oven to 350F, and line a loaf pan with parchment paper.

Make flax egg: Then I stir the flaxseed with water, and let it stand for 5 minutes until thickened.

Ground flax seed and almond milk mixed in a bowl.

Soften and mash dates: Next, I simmer the dates with some water until soft, then mash them into a paste.

Add butter and baking soda: I add the melted vegan butter and baking soda to the date paste and stir to combine.

Combine dry ingredients: In a large bowl, I whisk together the flour, protein powder, baking powder, coconut sugar, cinnamon, and salt.

Dry ingredients for banana bread batter mixed in a mixing bowl.

Mix wet and dry: Then I stir the mashed bananas and flax egg into the butter and date mixture. I add the wet mixture to the dry ingredients and fold gently until just combined. Once fully mixed, I fold in half the walnuts.

Wet ingredients for banana bread batter mixed in a mixing bowl.

Pour into pan: Then I spoon the batter into the prepared loaf pan, and scatter the remaining walnuts over the top.

Banana bread batter being added to a loaf pan.

Bake: I bake the banana bread for 55-60 minutes, until an inserted skewer comes out clean.

Vegan protein banana nut bread in a loaf pan, cooling on a wooden cutting board.

Cool: Once the loaf is baked, I allow it to cool in the pan for 5 minutes, then transfer it onto a wire rack to cool completely before slicing.

Vegan high protein banana bread cooling on a wire rack.

My #1 Secret Tip for this vegan protein banana bread recipe is to use very ripe bananas with plenty of brown spots. They mash up smoothly, taste sweeter, and help keep the loaf moist. Underripe bananas tend to leave chunky pieces of fruit in the batter, which creates mushy sections in the loaf.

Other Tips To Keep In Mind:

Check batter: Protein powders vary, so if the batter looks very stiff, I add 1-2 tablespoons of plant milk to loosen it up.
Use pea protein powder: I prefer using pea protein powder over rice protein powder as it creates a fluffy cake-like texture when baked. Brown rice protein powder has a tendency to become rubbery when heated.
Cool fully: I let the loaf cool down entirely before slicing, as this gives the crumb a chance to set, and allows for neater slices.
Cover with foil: When I notice the top of the loaf starting to darken, I cover it loosely with a piece of foil. This prevents any further browning while allowing the inside of the banana bread to cook through.
Add vanilla: If I am using an unflavored protein powder, I add 1 teaspoon of vanilla extract to the dry ingredients for a complete flavor.

📖 Variations

I have tested many versions of this loaf over the years, and these are 3 variations that I make on repeat:

Chocolate chip: I fold in 1/3 cup vegan chocolate chips for sweeter bites that are great for last-minute after-dinner treats. My kids love this version, especially when I use a mix of white and dark chocolate chips.

Berry bake: If I know the entire loaf will be eaten that day, I like adding 1/2 cup washed and dried blueberries into the batter. I make this often for my book club meetings or social coffee calls.

Toasted macadamia: I lightly toast 1/2 cup of macadamia nuts, then chop them into coarse chunks after they have cooled, and mix them into the batter. My husband loves this version for its unexpected pops of crunchy buttery flavor.

🍽 Serving Suggestions

If you are serving this loaf as a snack or as part of a tea time spread, I recommend pairing it with a warm or cold protein-packed beverage. I like it with a warm mug of my protein hot chocolate or a tall glass of my healthy protein coffee smoothie. And if you want something more indulgent, toast a few slices and top it with a scoop of my easy vegan chocolate ice cream.

This banana bread is a staple on long camping trips, especially when we have a lot of activity planned. I make sure to pack it in along with some of my homemade high protein granola and some vegan protein balls. At home, my husband enjoys a plain slice with a mango protein smoothie when he has an early training session and wants to keep breakfast light, easy, and fulfilling. Whereas my kids like toasting their slices and spreading a generous layer of white chocolate hazelnut spread over them, which they enjoy as a healthier dessert option.

🧊 Storing And ♨️ Reheating

Refrigeration: I store slices in an airtight container in the fridge for up to 6 days.

Freezing: I freeze individual slices with parchment paper between layers in a freezer-safe container for up to 2 months.

Reheating: I warm slices in the microwave for 15-20 seconds or toast them until heated through. If frozen, I allow it to thaw slightly at room temperature before reheating.

❓Recipe FAQs

What should the batter look like before it goes into the pan?

I look for a thick batter that scoops easily and slowly settles into the shape of the pan. It should not pour like cake batter, but it should also not be stiff enough to stand upright either. If the batter seems too loose, I add a spoonful of flour at a time and mix it through gently. I add 1 tablespoon of milk to the mixture if it looks too stiff. Just be sure to use a light hand and avoid overworking the dough.

Why did my loaf sink after removing it from the oven?

A sunken center usually means the loaf needed more baking time or the oven door was opened too early. I always test the middle of the loaf with a skewer before removing it. If there is still wet batter on the skewer, I continue baking and check at 5-minute intervals. I also avoid opening the oven door unnecessarily as the loaf bakes, and the sudden change in temperature affects the baking process.

How do I ripen bananas quickly for banana bread?

When I need ripe bananas immediately, I use the oven method to speed up the process. I place whole unpeeled bananas on a baking tray and bake them at 300F until the skins turn very dark and glossy. This usually takes 15-30 minutes, depending on how green they were to begin with. Then I let them cool down until I can handle them easily and mash the softened fruit into the batter. If I have time, and my bananas are only slightly underripe, I place them in a paper bag with an apple for a day or 2 to help speed things along more naturally.

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