This post may contain affiliate links. Please read our disclosure policy.
This vegan protein banana bread is moist, tender, and full of banana flavor. Each slice packs a whooping 8g of plant-based protein! Made in one bowl with only 10 ingredients, this protein banana bread is perfect for breakfast, as a snack, or even dessert!
⭐️ Why You Should Try It
- Packed with plant-based protein. Compared to our original banana bread recipe, this protein version packs an extra 5g of protein per slice. It’s also slightly healthier as we reduced the sugar and oil content.
- One bowl and 10 ingredients. Except for vegan protein powder, this recipe requires basic pantry ingredients you probably already have on hand. The best part is that the batter can be prepared in a single bowl in just 10 minutes! This recipe is so simple that you can even involve your kids in the preparation.
- Perfect for breakfast or as a snack. What I love about this protein banana bread is that it stays moist and tender for days! Meaning it can be enjoyed for breakfast, as an afternoon snack, or for dessert with yogurt throughout the week.
🍌 Ingredient Notes
Here is what you will need to make this banana bread:
- Banana – For optimal flavor, I recommend using ripe and spotty bananas. Unripe bananas would yield little to no banana flavor and a different texture.
- Flour – I went with regular all-purpose flour. While I haven’t tried it yet, I guess a 1:1 gluten-free flour blend will work, too.
- Protein powder – Use unsweetened vegan protein powder. Feel free to use vanilla protein powder for extra flavor. Be aware that the brand and type of protein powder will alter considerably the final flavor.
- Sugar – Granulated white sugar works great, but you can also use light brown sugar or coconut sugar. Just know that the two latter will make your banana bread darker.
- Oil – Any neutral oil works. You can use grapeseed, canola, or sunflower oil. Melted coconut oil will also work but impart a subtle coconut flavor.
- Vanilla extract – For freshness and a delicate floral aroma. Use store-bought or homemade vanilla extract.
- Baking powder and baking soda – To help the bread rise.
- Salt – To add depth and enhance the overall flavor.
- Cinnamon – Optional.
🥣 How to Make It
1. Make the batter
- Whisk together the dry ingredients. Add the flour, vegan protein powder, sugar, baking powder, baking soda, salt, and cinnamon to a large mixing bowl. Whisk until everything is combined.
- Mash the bananas. Peel the bananas and mash them using a fork, or transfer them to a blender and blend until smooth. The first method will give you a texture with small chunks of bananas, while the blender method will yield a smoother, more uniform texture.
- Add the liquid ingredients. Next, add the mashed bananas, oil, almond milk, and vanilla extract to the dry ingredients.
- Mix until combined. Using a wooden spoon or spatula, mix the liquid ingredients with the dry ingredients until combined. Do not overmix.
- Stir in your add-ins. At this point, feel free to customize the batter by incorporating chocolate chips, nuts, or dried fruits.
2. Bake
- Line an 8×4-inch loaf pan with parchment paper.
- Pour in the batter. Transfer the banana bread batter to the prepared baking pan and spread it into an even layer. At this point, you can top it with chocolate chips or nuts.
- Bake. Finally, bake the banana bread for 45-50 minutes in a 350°F (175°C) preheated oven until golden brown.
📔 Tips
- Use the gram measurements. Note that bananas can vary in weight, and cup measurements can be inaccurate. Therefore, measuring all of the ingredients using a kitchen scale is recommended.
- Do not overmix. Overmixing the batter will develop the gluten and lead to a denser and chewier texture. Stop mixing as soon as the liquid ingredients are incorporated with the dry ingredients.
- Let it rest. I highly suggest letting this banana bread rest for at least 1 day. It will allow the protein flavor to mellow down and the flavors to merge. We think it tastes even better on day 3!
🍫 Variations
You can easily customize this banana bread to your liking by including:
- Chocolate chunks: Or chocolate chips for extra sweetness and plenty of chocolate flavor.
- Nut butter: Swirl peanut butter, almond butter, or hazelnut chocolate spread into the batter for a hint of nuttiness. Alternatively, you can mix in some chopped nuts for some crunch.
- Salted caramel: Use our homemade caramel sauce and swirl it into the batter after pouring it into the pan.
- Dried fruits: Add 1/3 cup of raisins, chopped dates, crystallized ginger, or dried figs.
🧈 What to Serve It With
Although this banana bread is already delicious by itself, you can also try serving it with some vegan butter, jam, or chocolate hazelnut spread for extra flavor!
❄️ Storing and Freezing
- To store: You can keep this protein banana bread for up to 5 days at room temperature. Keep it covered with plastic wrap to maintain its moisture.
- To freeze: You can freeze this banana bread for up to 2 months. Slice it into thick slices and wrap each one in plastic wrap. Thaw on the counter for about 2 hours.
💬 FAQ
I do not recommend it. I went with 1/3 cup of protein powder, which was the maximum I could add without altering the texture and flavor of the banana bread too much.
Yes! Fill each muffin pan cavity to the 3/4 and bake for 25-30 minutes or until the tops are golden brown.
You can taste a hint of protein powder, but it is not overpowering. Obviously, the brand of protein powder used will alter the end result.
If you are looking for ways to incorporate more protein into your diet, this banana bread recipe is for you! It has a moist and tender crumb, a rich banana flavor, and a touch of vanilla! Plus, you can barely taste the protein powder!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!
I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Vegan Protein Banana Bread
Equipment
Ingredients
- 1 cup flour
- 1/3 cup vegan protein powder
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon optional
- 2 medium bananas
- 1/3 cup neutral oil
- 3 tbsp unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to
350 °F (175°C) and line a 8×4-inch loaf pan. - Whisk together the dry ingredients. Add the flour, vegan protein powder, sugar, baking powder, baking soda, salt, and cinnamon to a large mixing bowl. Whisk until everything is combined.
- Mash the bananas. Peel the bananas and mash them using a fork, or transfer them to a blender and blend until smooth. The first method will give you a texture with small chunks of bananas, while the blender method will yield a smoother, more uniform texture.
- Add the liquid ingredients. Next, add the mashed bananas, oil, almond milk, and vanilla extract to the dry ingredients.
- Mix until combined. Using a wooden spoon or spatula, mix the liquid ingredients with the dry ingredients until combined. Do not overmix.
- Stir in your add-ins. At this point, feel free to customize the batter by incorporating chocolate chips, nuts, or dried fruits.
- Transfer the batter. Transfer the banana bread batter to the prepared baking pan and spread it into an even layer. At this point, you can top it with chocolate chips or nuts.
- Bake. Finally, bake the banana bread for 45-50 minutes or until golden brown.
- You can keep this protein banana bread for up to 5 days at room temperature. Keep it covered with plastic wrap to maintain its moisture.
Notes
- Use the gram measurements. Note that bananas can vary in weight, and cup measurements can be inaccurate. Therefore, measuring all of the ingredients using a kitchen scale is recommended.
- Do not overmix. Overmixing the batter will develop the gluten and lead to a denser and chewier texture. Stop mixing as soon as the liquid ingredients are incorporated with the dry ingredients.
- Let it rest. I highly suggest letting this banana bread rest for at least 1 day. It will allow the protein flavor to mellow down and the flavors to merge. We think it tastes even better on day 3!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Delicious. I baked it in the afternoon and snuck a taste that evening.
We had it for breakfast the next day and it was better – less protein-y tasting. I used a vegan, unsweetened protein powder (PC brand).
I’m happy to hear you liked this banana bread, Adriana! Thank for your feedback, I really appreciate it ^^
This was so good! Very moist and you cannot tell there’s added protein. I liked it so much that I used the same basic recipe, but substituted the banana for pureed mango and the cinnamon for cardamom, plus added some shredded coconut. So good! Thank you for a delicious and versatile recipe.
Thanks so much for your feedback Heather!
Mango coconut bread sounds delicious!
Hi! May I know what type of Vegan protein powder is used in this recipe?
Can I use soy protein powder?
Hi Lyla,
I used a brand of vanilla protein powder that I guess is only available in Europe called Natruly, but any high-quality vegan protein will work!
For information, here are the ingredients in mine: Pea protein, hemp protein, rice protein, natural vanilla flavoring, Himalaya salt, acacia gum.
Hope this helps!
Just tried it, excellent. I used Ghost protein powder and it tasted amazing! Thank you for sharing.
So glad you liked this banana bread Emy!