CHOCOLATE PROTEIN BANANA BREAD (VEGAN)
This vegan Chocolate Protein Banana Bread is an upgrade to your basic banana bread recipe – perfect for your inner chocoholic! Even though it tastes super rich and chocolatey, this bread has plenty of plant-based protein and fiber to keep you full. It’s also gluten-free, dairy-free, and egg-free! Add chocolate chips for a extra decadent loaf 😉 You might also like my Iced Pumpkin Protein Bread or my Fruit & Nut Protein Bread.
Protein powder substitutions
To add some protein, I used a pea protein isolate. I love LIV Body Lean Vegan Protein because it has added probiotics, digestive enzymes, and organic superfoods. BONUS: the flavors taste amazing without any artificial sweeteners or artificial flavors! Use my code “SARAHWILKINS” for free shipping on any LIVBody.com purchase.
I have also tested this recipe with soy isolate, and some readers have successfully swapped whey or casein. Collagen will not likely work since it behaves so differently than other protein powders!
I prefer gluten-free baking flour in this recipe, and have found you can use up to one-quarter cup less flour if using soy isolate. You can also substitute all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, or whole wheat pastry flour.
If using coconut flour, I would recommend only substituting up to one half cup regular flour for one-quarter cup of coconut flour to reduce the carbs. Using more may result in a mealy texture. Half almond flour, half coconut flour *may* work - I have had success with this substitution in other recipes.
To sweeten this lovely loaf, I used this organic stevia blend. I love that it’s twice as sweet as sugar with no bitter aftertaste! Feel free to use twice as much (two-thirds cup) granulated monk fruit, granulated erythritol, or baking stevia. If using coconut sugar or another granulated sugar, this will increase the calories, carbs, and sugar. I don’t recommend subbing honey or maple syrup without making other modifications.
I added almond butter for added moisture and richness, but feel free to use plain dairy-free yogurt, pure canned pumpkin, or unsweetened applesauce for a lower fat option. You can also use coconut oil or vegan butter.
Instead of eggs, I used flax eggs to keep this protein banana bread vegan. However, you can totally sub two whole eggs or half a cup of egg whites. Or, try a vegan egg replacer!
For the bananas, it’s best to use speckled bananas as opposed to greenish or bright yellow ones. I’ve also found organic bananas have more flavor than regular bananas! I used three medium or one and a half cup mashed. If your bananas are quite large, just use two.
The brewed coffee really brings out the chocolate flavors, but you can just use water or milk. I have noticed the amount of liquid required varies depending on the type of protein you use! I suggest starting with one-quarter cup of water or coffee and adding as needed to get a thick, spreadable dough.
Because I love chocolate, I added a half cup of allergy-friendly dark chocolate chips! 😉 Leave them out for a lower-calorie, lower-carb version.
Oh, and always use a high-quality cocoa powder! 😉
Here’s the printable recipe for this Chocolate Protein Banana Bread (Vegan). I hope you’ll rate and comment below if you try it!
This post contains affiliate links and is sponsored by LIV Body.
Chocolate Protein Banana Bread (Vegan)
This vegan Chocolate Protein Banana Bread is an upgrade to your basic banana bread recipe – perfect for your inner chocoholic! Even though it tastes super rich and chocolatey, this bread has plenty of plant-based protein and fiber to keep you full. It’s also gluten-free, dairy-free, and egg-free! Add chocolate chips for a extra decadent loaf.
1 cup (130g) gluten free baking flour*
2/3 cup (80g) vegan protein powder* (I used LIV Body brand, code SARAHWILKINS for free shipping)
1/3 cup (35g) unsweetened cocoa powder
1 tsp. baking soda
1 1/2 cup (330g) over-ripe bananas*, mashed
1/4 cup ground flaxseed* + 1/2 cup water (or 1/2 cup egg whites or 2 large whole eggs)
1/4 cup drippy almond butter* (or unsweetened applesauce - use 1/2 cup for whey or casein)
1/4 cup brewed coffee* (or water - adjust based on protein used)
1 tsp. pure vanilla extract (optional)
1/4 cup dairy-free chocolate chips* (optional)
*See blog post for more substitutions.
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a large mixing bowl.
Mash ripe bananas in another bowl (or blend), then add flax mixed with water (or egg whites), almond butter (or applesauce), and vanilla.
Add wet ingredients to dry ingredients and mix until no dry clumps remain.
Stir in chocolate chips if desired (optional).
Line a loaf pan with parchment paper or coat well with cooking spray. Spread batter (should be thick) over the bottom of your pan.
Bake in preheated oven for 40-45 minutes until a toothpick or knife inserted comes out clean. If using whey or casein, you may need 5 minutes less.
Let loaf cool to room temperature then cut into 8 slices. Enjoy! I like to put the slices in sealed sandwich bags and freeze them for later.
Calories (per slice using almond butter and flax eggs): 205kcal, Fat: 6.8g, Sat fat: 0.9g, Carbs: 28g, Fiber: 5g, Sugar: 6g, Protein: 12g, Sodium: 316mg
Calories (per slice using applesauce and egg whites): 151kcal, Fat: 1.4g, Sat fat: 0.5g, Carbs: 26g, Fiber: 4g, Sugar: 6g, Protein: 11g, Sodium: 340mg
Nutrition facts do not include optional chocolate chips.
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