Banana bread is typically more or less all carbohydrates.
While this might not be “high protein” in the absolute sense, this gluten free recipe is about as high protein as you can get banana bread to be while still tasting good.
Remember that banana bread should be considered a “treat”, so it’s not something you should make every day or even week.
Which Vegan Protein Powder Should You Use?
Any vegan protein powder will work for this recipe, but the better tasting your powder is, the better your banana bread will taste.
If you need a recommendation, see my testing results from trying to find the best tasting vegan protein powders.
How to Make Vegan Protein Banana Bread
I recommend measuring ingredients by weight where indicated, otherwise the amount of an ingredient like almond flour or protein powder can vary significantly.
While this recipe is pretty easy to put together, you’ll still need several ingredients, including:
- Almond flour
- Plant based protein powder
- Sugar (organic sugar is safest since some white sugar has bone char)
- Flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
- Coconut oil
- Bananas (of course)
- Non-dairy milk
Using almond flour instead of wheat flour improves the protein content of the banana bread. However, almonds are one of the worst nuts for omega 3 to 6 fat ratio, so you don’t want to eat too much of this bread on a regular basis.
While you can use any non-dairy milk, I always try to use soy because of its relatively high protein content. With that being said, only a small amount is needed in this recipe, so it doesn’t affect the macros too much.
Making the Banana Bread (Step-By-Step)
Start by pre-heating the oven and getting out a loaf pan.
You can use a standard 9 inch loaf pan, or a 9×9 square baking pan. Either oil it or line it with parchment paper so that the banana bread won’t stick.
Start by making your flax eggs, since they will need to soak for about 5 minutes to thicken up. You can also use any other vegan egg replacement if you have one handy.
Then add all the dry ingredients to a large mixing bowl. This includes the flour, protein powder, sugar, cinnamon, baking soda, and salt.
Next, get another mixing bowl out for the wet ingredients. Add the coconut oil, vanilla, and flax egg. Then mash up your bananas in another bowl before combining them with this bowl of wet ingredients.
Finally, add the wet ingredients to the dry ingredient bowl and mix well. Since we’re using almond flour, there’s no gluten and you don’t need to worry about overmixing.
At this point you may or may not have to add soy milk depending on your measurements and brand of almond flour and protein powder used. If needed, add it slowly and continue to mix in until you have a moist dough.
Transfer that dough into the pan and bake it for 50-55 minutes.
You can stop as soon as a toothpick or fork comes out of the middle cleanly, or bake for 5-10 minutes longer if you like a crusty bread.
While it’s hard, let the bread cool fully, as the heat will continue to cook the bread internally a bit further.
High Protein Vegan Banana Bread Recipe
Here’s the full recipe, there are a few notes at the bottom that you might want to read before starting to cook.
High Protein Vegan Banana Bread
- 2 1/4 Cups Almond flour 225g *
- 1/2 Cup Vegan protein powder* 43g
- 1/4 Cup Organic sugar
- 1 Tbsp Cinnamon
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3 Tbsp Coconut oil melted
- 2 Flax eggs or egg replacement
- 1 1/2 tsp Vanilla
- 1 Cup Mashed banana 260g - 3 small bananas or 2 large bananas
- 1/4 Cup Soy milk**
- Pre heat oven to 350 degrees.
- Lightly oil (or use parchement paper) a 9 inch loaf pan or square pan.
- In a large bowl, whisk the dry ingredients together: flour, protein powder, sugar, cinnamon, baking soda and salt.
- In a separate bowl, whisk together the coconut oil, egg substitute, and vanilla.
- Mash the bananas and whisk together with wet ingredients.
- Add bowl of wet ingredients to the bowl of dry ingredients and whisk or mix with spatula until combined.
- Add soy milk if mixture is dry until it is moist and can slowly slide off whisk or spatula. Add the soy milk slowly in small amounts, you may not need it all.
- Poor into pan and bake for 50-55 minutes until a toothpick or fork can be inserted into the center and pulled out while still clean.
- Let cool in pan completely (at least 30 minutes).