Vegan Protein Banana Bread

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I’m excited to share my vegan protein banana bread recipe – it’s so easy to make and healthier than traditional versions! Perfect for breakfast, an afternoon tea treat, or a post-workout snack, this flavorful and moist quick bread is ideal for anyone seeking a delicious, plant-based option. I’ve included my top tips so even beginner bakers can master this recipe with no problems! 

Banana bread is one of my all time favorite recipes – it just has everything going for it! It’s sweet, cake-like, tender, and so comforting. 

But not all recipes are created equally! Many banana bread recipes are loaded with refined sugar and serve as more of a cake-like breakfast pastry. 

Which is why my healthy vegan protein banana bread is the perfect solution, made with dates, vegan vanilla protein powder, and just a touch of coconut sugar. It’s made with wholesome ingredients, which means you can truly enjoy this banana bread any time of day for a filling and tasty treat.

Love all things banana? Give this banana smoothie bowl a try when you’re craving something refreshing and full of banana flavor! It tastes just like my protein-packed banana bread, but in smoothie form.

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🥘 Ingredients

My vegan banana bread is made with with dates and protein powder, along with simple ingredients like cinnamon and walnuts! See the recipe card at the end of this post for details on exact quantities of ingredients.

Dates: You probably won’t find dates in traditional banana bread, but I love using them as my secret ingredient. You get natural sweetness from the dates, plus loads of health benefits like dietary fiber.

Vegan Butter: Get the ultimate moist and delicious bread thanks to the melted butter! If you don’t have any vegan butter handy, I personally find melted coconut oil to be a great alternative.

Baking Soda & Baking Powder: As with most baked goods, you need a leavening agent to help the bread rise and become fluffy!

Flour: Keeping things similar to classic banana bread, this recipe calls for all-purpose flour. This will give you the best texture! You can try this with whole wheat pastry flour or oat flour for more whole grains, but keep in mind the texture will change.

Vegan Protein Powder: I like to use a plant-based vanilla protein powder in the batter, to give this recipe a healthy dose of protein, along with delicious flavor. I recommend opting for one that has more grams of protein per scoop for maximum protein content! Any protein powder will work – pea protein, brown rice protein, hemp protein, etc.

Coconut Sugar: Instead of classic white sugar, brown sugar, or artificial sweeteners, this dairy-free protein banana bread calls for coconut sugar! I love the subtle caramel taste that it provides. Maple syrup would also work but may affect the moisture level in the quick bread!

Cinnamon & Salt: Enhance the overall flavor of this vegan high-protein quick bread with a sprinkle of cinnamon and salt. Your home will be infused with that comforting aroma of warm cinnamon as the bread bakes!

Bananas: Bananas are, of course, the star ingredient in this recipe. Ripe bananas are key to making the most perfect protein packed banana bread.

Flax Egg: Combine one tablespoon of ground flaxseed with three tablespoons of water and let the mixture sit for about 5 minutes to achieve the perfect flax egg consistency. If you don’t have ground flaxseeds, you can try 1/4 cup applesauce as a replacement. And if you’re not vegan you can also use 1 egg, lightly beaten.

Walnuts: Chopped walnuts add healthy fats, extra protein, and a little crunch to complement the soft, moist bread! I also like to switch things up with chopped pecans or almonds on occasion.

🔪 How To Make Vegan Protein Banana Bread

Making homemade protein banana bread is so easy, and I’ll show you exactly how to achieve the perfect loaf with these step-by-step instructions! You can also find my printable recipe card at the bottom of this post. 

Preheat Oven & Prepare: I start by preheating the oven to 350 degrees fahrenheit / 180 degrees celsius. Then, I line an 8½ x 4½ loaf tin with parchment paper to prep ahead!

Make Your Flax Egg: Continuing with the preparation steps, I mix flaxseed meal and water in a small bowl and place in the fridge for 5 minutes.

Soften Dates & Mash: While the flaxseed is resting, I add the dates and water to a small pot and bring to a boil. Once the water is boiling, I reduce the heat and cook, stirring, over low heat until the water has been absorbed. When the dates are very soft I remove from the heat and mash with a fork. For a really smooth texture, I sometimes use a food processor here.

Add Butter & Baking Soda: I now add in the melted butter and baking soda, stirring to combine with the mashed dates. Set aside.

Combine Dry Ingredients: In a separate bowl, I whisk together the flour, protein powder, baking powder, coconut sugar, cinnamon, and salt.

Combine Dry & Wet Ingredients: Next, I add the date mixture, mashed bananas, flax egg, and half of the chopped walnuts to the dry ingredients in a large mixing bowl. Be sure to gently fold to combine. Do not over-mix.

Pour Into Pan: Now, I transfer the batter from the large bowl to the prepared loaf tin and sprinkle the top with the remaining chopped walnuts.

Bake: Bake for 55-60 minutes. After about 30 minutes of baking I usually cover the banana bread with tin foil to prevent the top from burning.

Test Doneness: I’m always sure to test to see if the cake is cooked by inserting a skewer. If the skewer comes out clean it is cooked. If not, I put it back in the oven to cook for another 5-10 minutes.

Cool & Transfer to Rack: I let this vegan high-protein banana bread cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely to room temperature.

📖 Variations 

Vegan Chocolate Protein Banana Bread: Sometimes I like to swap the vanilla protein powder for a chocolate option, and add 1-2 tbsp of cocoa powder to the batter! You can also throw in vegan chocolate chips if you’d like.

Add Nut Butter: Add a swirl of peanut butter (or your favorite nut butter) throughout the batter for extra protein! If you love that peanut butter flavor, this variation is a must-try!

Berry Banana Bread: Mix in some strawberries, raspberries, or blueberries to the batter – just be sure to fully dry the washed berries! You’ll have a high-protein vegan banana bread recipe loaded with berry flavor. I also have created the most delicious blueberry banana oat bread recipe!

Banana Bread Protein Muffins: For pre-portioned servings, I love to add the batter into muffin cups! Keep an eye on these vegan banana protein muffins in the oven, as they will cook faster than the loaf. Exact baking time may vary depending on the muffin tin. 

Gluten-Free Option: To make this recipe gluten-free, replace the white flour with a gluten-free flour blend. Alternatively, I find that gluten free oat flour on its own works really well for baked goods, too! You can also try out my gluten free chocolate chip banana bread recipe!

🍽 Serving Suggestions

Making vegan banana bread with protein powder allows it to be a nourishing snack all on its own. So I often simply cut it into individual slices, add a little butter, and enjoy! If you are looking to switch things up a bit, here are a few of my favorite ways to serve this recipe:

Warm Beverages: Pair a slice of this warm quick bread with your favorite morning or afternoon drink. Try it with some of my favorite drinks like this golden turmeric milk latte, cozy lavender latte, or protein hot chocolate.

Hearty Breakfast: I love to pair this vegan banana protein bread with other breakfast foods to feel fully satisfied and energized for hours. Enjoy it alongside my peanut butter yogurt bowl or nourishing kale smoothie.

Energizing Snack: Add some extra protein with a drizzle of almond butter and a topping of more nuts or seeds! I love smearing some pumpkin seed butter on top of a slice, adding a dollop of white chocolate hazelnut spread, or pairing with some plain vegan Greek yogurt.

Satisfying Dessert: Chocolate chips will transform your quick bread into an indulgent dessert! Sometimes I elevate things even more by adding a dollop of whipped cream or scoop of chocolate banana ice cream. Feeling fancy? Add some caramelized bananas, too!

🫙 Storing And Reheating

Refrigeration: Once cooled, I’ll store leftover banana bread in an airtight container for up to 6 days in the fridge. It’ll also keep on the countertop at room temperature for up to 2 days.

Freezer: This vegan protein powder banana bread is freezer-friendly if you need longer storage! The key is, you have to slice the bread first, before you freeze it. Once sliced, I place the loaf in a freezer-safe container or ziploc plastic bag, using parchment paper to separate the slices, and keep it in the freezer for up to 1-2 months.

Reheating: If I’m reheating the bread from the fridge, I just microwave until it gets to my desired warmth (usually about 20 seconds). If I’m reheating from the freezer, I let the loaf completely thaw for a few hours or overnight in the fridge before microwaving. Add an additional 10 seconds in increments if needed. You can also toast it in the toaster oven!

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