This Vegan Banana Protein Bread is the best high protein bread recipe. It's low carb, Paleo, only sweetened with bananas, non dairy, grain free, moist and easy to make. With qualities like this, what's not to like?!
I've been making this Vegan protein bread on and off the past few months and absolutely loving it!
Although I shared the recipe on my Instagram, I was hesitant to turn it into a blog post; mostly because it's not the prettiest loaf.
But, I decided to just go for it! I love this plant based protein bread too much not to share. In fact, my kids even like it...so I know I'm not the only one.
Besides, what this simple bread recipe lacks for in looks, it makes up for in flavor.
Recipe Highlights
A few reasons to love this low carb banana bread:
- Paleo & Vegan: no grains, no dairy, no eggs
- only sweetened with bananas: no added sugar
- high in protein: made with pea protein
- tastes good
- easy to make: one bowl protein banana bread
Ingredients in Vegan Protein Banana Bread
Here's what you need to make this high protein Paleo bread recipe:
- ripe bananas
- almond flour
- cassava flour
- pea protein
- baking powder
- baking soda
- salt
- vanilla extract
- water
Ripe Bananas
I used bananas that were yellow with a few brown spots. Any ripeness should work for this recipe. However, under-ripe will give you a loaf that isn't very sweet and over-ripe bananas (black) may not taste as good.
Grain Free Flours
This Paleo Vegan loaf contains a mixture of almond flour and cassava flour. Why? Because these two flours work well together for Vegan baking...at least that's my experience. (I love using them in combination to make scones and muffins.) I have not tested any other flour combinations for this protein bread recipe.
Protein Powder
I recommend pea protein for making this banana bread. Pea protein is perfect for Paleo and Vegan baking. My favorite brand is Nuzest, which is grain free, Vegan, non-GMO, made with minimal processing and actually tastes good! I have tested both the Nuzest Vanilla and Just Natural protein powders in this recipe - both are excellent!
How to Make Vegan Protein Banana Bread
This is literally the easiest banana bread recipe! Here's what you need to do:
First, preheat your oven to 350 degrees F.
Peel your bananas. Then mash them in a large mixing bowl.
Next, pour the remaining ingredients into your bowl. Mix with a spatula until well combined. The batter is THICK.
Scoop the batter into a lined 8" x 4" baking pan. Use the spatula to spread the batter to the sides of the pan and smooth out the top. Optional: sprinkle cinnamon on top.
Bake the loaf for 60 minutes at 350 degrees.
After baking, remove the loaf from the oven and cool in the baking pan to room temperature. Note: the loaf should rise when baking, but will flatten when cooling.
How to Store Vegan Banana Protein Bread
This low carb Vegan bread needs to be stored in the fridge since it is so moist and doesn't contain any preservatives. It will last well for a week in the fridge.
More Paleo & Vegan Recipes
For more Paleo and Vegan recipes, check out these reader favorites:
- Healthy Carrot Muffins
- Strawberry Scones
- Healthy Zucchini Banana Muffins
- Chocolate Chip Tahini Cookies
Enjoy!
Vegan Banana Protein Bread (Gluten Free, Paleo)
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8" x 4" loaf 1x
Description
Healthy Paleo and Vegan banana bread that is easy to make, only sweetened with bananas and perfect for snacking.
Ingredients
- 2 large, ripe bananas (225g)
- 1 cup blanched almond flour (100g)
- ½ cup cassava flour, spooned & leveled (65g)
- ½ cup pea protein (50g)*
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Peel bananas and mash in a large mixing bowl.
- Add in remaining ingredients and mix until well combined. Batter is thick!
- Scoop batter into a lined 8" x 4" baking pan. Use a spatula to push the batter to the edges of the pan and smooth out the top.
- Bake in the oven at 350 degrees for 60 minutes.
- Cool in pan to room temperature.
- Store in fridge up to one week.
Notes
*use code BAKEITPALEO for 15% off any Nuzest purchase
Liv
Used 100% almond flour instead and it still came out it pretty good! 1 hour was a little long though, I took it out at around the 45 minute mark. But thank you for this, I was desperately searching for a low carb vegan protein banana bread and that's a lot of qualifications haha.
Katie
Glad you enjoyed it 🙂 The recipe works much better with the addition of cassava flour.
Katie
This easy protein bread recipe is moist, easy to make and great with the combination of cassava and almond flour. I love it and hopefully you will too!
Raana
Can I use tapioca flour instead of cassava flour?
Katie
No, tapioca flour does not work as a substitute for cassava flour. Cassava flour is the best choice for this recipe.
Yas
Can I use regular whole wheat flour instead if I don’t mind it being higher carb? 🙂 (same quantity?)
Katie
Hi! Regular flour should work in place of the cassava flour if you substitute by weight (cassava flour tends to be more dense than whole wheat flour). But I don't recommend substituting the almond flour for whole wheat.
Becky
Can I add walnuts or df choc chips?
Katie
Yes!
Savina Fetch
Do you know what the calorie count is?
Ellie
Could I use tiger nut flour instead of almond flour?
Katie
Yes, it should work as a replacement.
Pamela
I'm a vegan athlete always looking to get more protein, and I've also been experimenting with gluten free banana bread recipes, so I knew I had to try this! I followed the recipe to the T, and it turned out GREAT! I like that the ingredients are simple and the bananas give it just the right amount of sweetness (the vanilla is also a nice touch for flavor.) The cassava flour adds just the right amount of chewiness and moisture. I have a huge bag of pea protein, and I don't always feel like downing it in a shake, so I will 100% be making this on repeat! Thanks for sharing!