Vegan Protein Banana Bread
Rated 5.0 stars by 3 users
Category
Protein Baking
Cuisine
Vegan
Author:
Gillian House
Servings
10
Prep Time
10 minutes
Cook Time
35-45 minutes
Calories
200
A super healthy and super tasty banana bread that's loaded with protein! Delicious and moist, packed with plant-based protein and naturally sweetened. This makes for the perfect pre- or post-workout snack and one of our absolute favourites.
Ingredients
-
3.5 medium very ripe bananas
-
85g (½ cup) of melted and cooled coconut oil
-
1/2 cup of natural sweetener (we used monkfruit and stevia, make sure you use a sweetener that can be used as replacement for sugar at a 1/1 ratio)
-
3 tbsp of plant-based milk
-
3/4 cup all purpose flour
-
3/4 cup of Thrive Vanilla Plant Based Protein Powder
-
1 tsp baking soda
-
2 tsp baking powder
-
2 tsp ground cinnamon
-
1/3 cup dark chocolate chips (not essential, but super good!)
Wet Ingredients:
Dry Ingredients:
Directions
Preheat the oven to 350°F (180°C).
Line a 9 x 5-inch loaf pan with parchment paper. Set aside.
Peel and mash the bananas into a puree. Whisking the bananas works really well for making a puree.
In a mixing bowl, add mashed banana, sweetener, plant milk, and melted coconut oil. Stir to combine.
In a separate bowl, mix together all of the dry ingredients: flour, protein powder, baking soda, baking powder, chocolate chips, and cinnamon.
Stir the dry ingredients into the wet ingredients. Mix until combined, but avoid overmixing to prevent a chewy texture.
The batter should be just about spreadable. This batter is thicker than traditional cake batter, however, if it's not at all spreadable, add 1 more tbsp of plant milk.
Transfer the banana bread batter into the prepared loaf pan.
Bake for 35-45 minutes or until golden brown. Insert a knife into the centre to check if it's cooked, the knife should be hot if you touch it to your lip.
Allow to cool completely. Slice up, and enjoy!
Recipe Note
- The chocolate chips are optional, but we love to use them. Instead of using dark chocolate chips, which are often higher in sugar, we cut up a good quality 72% cocoa bar of chocolate into small squares and it tastes amazing.
- For the plant milk, we use soy milk, but almond milk, oat milk, or rice milk all work fine.
- For the natural sweetener, we like to use a blend of monk fruit and stevia; however, you can substitute the sweetener of your choice. Erythritol is fine for a natural, calorie-free sweetener as well.
- When baking with natural sweeteners, use a sweetener that is designed to be used at a 1/1 ratio with sugar.
- You can substitute coconut sugar or light brown sugar in place of some or all of the natural sweetener. You can also use some agave syrup if desired.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 200
- Protein
- 9 grams
- 18%
- Carbs
- 21 grams
- 7%
- Fat
- 10 grams
- 13%
- Sugar
- 7 grams
- 14%
- Fiber
- 22 grams
- 8%
- Iron
- 2 milligrams
- 11%
- Potassium
- 184 milligrams
- 4%
- Calcium
- 49 milligrams
- 5%
- Sodium
- 180 milligrams
- 8%