Vegan Protein Banana Bread

5 from 4 votes

My vegan protein banana bread recipe is 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!

Prep Time10

Cook Time1

Total Time1 10

Course: Baking, Bread, Breakfast, Brunch, Dessert, Snack, snacks

Cuisine: American, Vegan, vegetarian

Diet: , Vegan, , Vegetarian

Servings: slices

Calories: 220kcal

Author: Anjali Shah

Equipment

Ingredients

10 oz pitted Medjool dates
1 cup water
¼ cup melted coconut oil can also use vegan butter, melted
1 tsp baking soda
¾ cup all-purpose flour can also use whole wheat pastry flour or oat flour
½ cup vegan vanilla protein powder
1 tsp baking powder
½ cup coconut sugar
½ tsp cinnamon ground
⅛ tsp salt
2 large ripe bananas mashed with a fork
1 flax egg (can also use 1 regular egg if you don't need this to be vegan)
½ cup walnuts chopped

Instructions

Preheat the oven to 350 degrees F / 180 C. Line an 8½ x 4½ loaf pan with parchment paper.
Add the dates and water to a small pot and bring to a boil.
Reduce the heat and cook, stirring, over low heat until the water has been absorbed and the dates are very soft.
Remove from the heat and mash with a fork.
Add the melted vegan butter and baking soda, stir to combine and set aside.
In a separate bowl, whisk together the flour, protein powder, baking powder, coconut sugar, cinnamon, and salt.
Next, add the date mixture, mashed bananas, flax egg, and ½ of the chopped walnuts to the dry ingredients.
Gently fold to combine. Do not over-mix.
Transfer the batter to the prepared cake tin and sprinkle the top with the remaining chopped walnuts.
Bake for 55-60 minutes. You may need to cover the banana bread with foil after 30 minutes to prevent the top from burning.
Test to see if the banana bread is cooked by inserting a skewer. If the skewer comes out clean it is cooked, if not, cook for another 5-10 minutes.
Cool in the loaf pan for 5 minutes before turning out onto a cooling rack to cool completely. Slice after it's cooled, and serve.

Video

Notes

Store in an airtight container in the fridge for up to 6 days or freeze, sliced, for up to 1 month.
The riper the banana the sweeter the banana bread will be.
Substitute the all-purpose flour for gluten-free flour to make this banana bread gluten-free.
Serve banana bread at room temperature or warm with a little spread of butter.
Try substituting the walnuts with chocolate chips for a delicious chocolatey banana bread!

Nutrition