July 08, 2019


This vegan Chocolate Chip Protein Banana Bread may be my favorite yet! It’s so tender, moist, and it’s loaded with chocolate and banana flavor. I didn’t make this loaf low carb, so it’s perfect for pre- or post-workout. Not to mention it’s gluten-free, and nut-free, too. Pretty much an allergy-friendly protein-packed banana bread!

Did you know? For some people, gluten may activate zonulin, a regulatory protein that increases intestinal permeability. Excessive intestinal permeability (commonly referred to as “leaky gut”) lets bacteria and toxins into the bloodstream, causing widespread inflammation. (source)

I used a gluten-free baking flour for this bread instead of coconut flour While coconut flour is considerably lower in calories and carbs, it tends to be a little coarse in texture, and doesn’t rise well in the oven. That said, you can use half as much coconut flour if you prefer lower calories and carbs. Or, use an equal measure of all-purpose flour, buckwheat flour, oat flour, spelt flour, sweet white sorghum flour, white whole wheat flour, or cassava flour for Paleo.

To add some protein, I used LIV Body Lean Vegan Protein in Snickerdoodle flavor. This all-natural, non-GMO plant-based protein adds the perfect touch of cinnamon which I love! You can use my code NOEXCUSES for 20% off all LIV Body products. I have also tested this recipe with a soy isolate, but have not tested it with casein, whey isolate or whey blends.

Tips for baking with protein powders:

This is my experience after over 5 years of protein baking! To avoid baked goods with a mushy center, I recommend at least 1 ⅔ cup (200g) regular flour for every 1 cup pea protein, and at least 1 ⅓ cup flour (160g) for every 1 cup soy protein powder. There are some rare exceptions to this. For example, I’ve been able to make vegan protein cookies with a 1:1 ratio of flour to protein powder (or even less)!

Now, when it comes to whey protein in baked goods, I’ve had success with as little as half a cup of regular flour (60g) for every 1 cup whey protein. Be careful though – too much whey dries out baked goods! For a given measure of whey protein, you typically need double that amount in moisturizing ingredients (applesauce, yogurt, bananas, sweet potato, nut butters, oils, etc). Also, whey concentrates or whey blends (with casein or milk protein) work way better than whey isolate!

On the opposite end of the spectrum, too much collagen protein makes baked goods fall-apart gooey! With that in mind, I recommend at least 2 cups of regular flour for every 1 cup of collagen protein, unless the end product is intended to be gooey (brownies, fudge, etc).

PLEASE NOTE, by “regular” flour, I mean those that measure 1:1 like all-purpose flour. Almond flour and coconut flour are very different! One cup of coconut flour acts like two cups of “regular” flour, while one cup of almond flour acts like half a cup of “regular” flour. Also worth noting, both coconut and almond flours require extra binders like eggs or flaxseed.

Now, rather than sugar, I use my favorite organic stevia blend that’s twice as sweet as sugar with no calories! Feel free to substitute twice as much (three-quarters cup) of granulated monk fruit, granulated erythritol, or baking stevia. If using honey or maple syrup to sweeten, reduce the amount of liquid in the recipe by the same amount. Or, leave out the sweetener if your protein powder is sweet enough!

Of course, this wouldn’t be protein banana bread without some ripe speckled bananas. I used three medium bananas, or one and a half cup mashed. If yours are very large, just use two.

Instead of eggs, I went with flax eggs to keep this protein banana bread vegan. However, you can totally sub two whole eggs or six tablespoons egg whites. Or, try a vegan egg replacer!

If you’re not vegan, feel free to use nonfat plain Greek yogurt in place of the plain dairy-free yogurt. You can also use one additional mashed banana, unsweetened applesauce, or additional vegan buttery spread, or coconut oil. Coconut oil makes a great substitute for the buttery spread because it’s semi-solid at room temperature.

Last but not least, I added some allergy-friendly dark chocolate chips! You can leave them out, but then it wouldn’t be chocolate chip protein banana bread 😉 I bet walnuts would be delicious too!

Finally, here’s the printable recipe for this vegan Chocolate Chip Protein Banana Bread. I hope you’ll rate and comment below if you try it!

This post contains affiliate links and is sponsored by LIV Body.

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5 from 1 vote

Chocolate Chip Protein Banana Bread (Vegan)

This chocolate chip protein banana bread is vegan, gluten-free, nut-free, and low in sugar! It's also lower in fat and higher in protein than most recipes.
Course Snack
Prep Time 10 minutes
Cook Time 55 minutes
Servings 8 servings
Calories 209kcal
Author Sarah Wilkins, No Excuses Nutrition


  • 1 1/4 cup (150g) gluten-free baking flour*
  • 3/4 cup (90g) vegan protein powder* I used LIV Body brand, code NOEXCUSES for 205 off
  • 6 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. salt optional
  • 1 1/2 cup (3 medium) ripe bananas mashed
  • 1/2 cup plain dairy-free yogurt* or nonfat plain Greek yogurt
  • 2 tbsp. vegan buttery spread* melted
  • 1 tsp. vanilla extract optional
  • 3 tbsp. ground flaxseed*
  • 6 tbsp. water* can substitute 6 tbsp. egg white for flax + water
  • 1 oz. mini chocolate chips* optional

*See above for substitutions.


    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a medium mixing bowl.
    • In a separate bowl, mash bananas and add remaining wet ingredients (through vanilla).
    • Combine wet and dry ingredients, mixing just until no dry clumps remain.
    • Fold in chocolate chips.
    • Line a loaf pan with parchment paper (recommended) or generously coat with cooking spray.
    • Spread batter evenly in the pan and bake for 45-55 minutes until a toothpick or knife inserted comes out mostly clean.
    • Let cool in pan for 10 minutes, then cut into 8 slices.
    • Leftovers will keep in the fridge in an airtight container at least one week, or in the freezer at least one month.


    Calories (per serving, minus optionals): 191kcal, Fat: 3.5g, Sat fat: 1.0g, Carbs: 28g, Fiber: 3g, Sugar: 6g, Protein: 11g, Sodium: 314mg
    Calories (per serving, including optionals): 209kcal, Fat: 5.7g, Sat fat: 1.7g, Carbs: 31g, Fiber: 3g, Sugar: 8g, Protein: 11g, Sodium: 386mg

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