November 13, 2017


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! Make it with coconut flour for a lower carb option, or add dairy-free chocolate chips for a extra decadent treat 😉 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 (German Chocolate flavor is amazing in this recipe)! Use my code “NOEXCUSES” for 20% off any purchase. I have also tested this recipe with soy isolate, but I cannot guarantee this recipe will work using whey, whey blends, collagen protein, or other types of protein.

Flour substitutions

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 sub 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.

Sweetener substitutions

To sweeten this lovely loaf, I used this organic stevia erythritol 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.

Other substitutions

I added some plain dairy-free yogurt for added moisture, but feel free to use pure canned pumpkin or unsweetened applesauce instead. I also added a tablespoon of coconut oil for even more richness, but you can totally use vegan buttery spread or more dairy-free yogurt.

Instead of eggs, I went with 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!

Final notes

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 way 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 more water. 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 Banana Protein Bread (Vegan)

This Chocolate Banana Protein Bread is vegan, gluten-free, low in sugar, and high in protein. Perfect for your inner chocoholic!
Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 servings
Calories 167kcal


  • 1 cup (130g) gluten-free baking flour* or oat flour
  • 3/4 cup (90g) vegan protein powder* I used LIV Body brand, code "NOEXCUSES" for 20% off
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup calorie-free sweetener* I used one that's twice as sweet as sugar
  • 3 tbsp. ground flaxseed*
  • 1 tsp. baking soda
  • 1/4 tsp. salt optional
  • 1 1/2 cup (3 medium) bananas
  • 1/2 cup plain dairy-free yogurt*
  • 1/4 cup brewed coffee or water, more as needed
  • 1 tbsp. coconut oil* melted
  • 1 tsp. vanilla extract optional
  • 1/4 cup dairy free 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 (or sprinkle on top).
    • Line a loaf pan with parchment paper (recommended) or generously coat with cooking spray. Spread batter evenly over bottom of pan using a spatula.
    • 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): 167kcal, Fat: 2.6g, Sat fat: 0.5g, Carbs: 27g, Fiber: 4g, Sugar: 6g, Protein: 13g, Sodium: 360mg
    Calories (per serving, including optionals): 203kcal, Fat: 5.7g, Sat fat: 2.7g, Carbs: 29g, Fiber: 5g, Sugar: 7g, Protein: 13g, Sodium: 433mg

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