Protein-Packed Vegan Banana Bread: A Deliciously Healthy Twist
There’s something about banana bread that brings comfort, isn’t there? The smell as it bakes, the soft texture, and that perfect sweetness—it’s a treat that never goes out of style. But what if I told you there was a way to enjoy it and boost your protein intake without sacrificing flavor? Enter the Protein-Packed Vegan Banana Bread made with chickpea flour and almond butter—a clever twist on a classic that’s as nutritious as it is delicious.
Why This Banana Bread?
Let’s face it: Banana bread is one of those recipes we all turn to when we need a cozy snack or breakfast, but we’re often looking for healthier alternatives. This version does just that, packing in protein and healthy fats without compromising on taste.
- High in Protein: Chickpea flour gives this bread an unexpected protein boost. Unlike traditional flour, it’s packed with fiber and plant-based protein, making each slice more filling and nourishing.
- Rich in Healthy Fats: Almond butter isn’t just delicious; it’s full of heart-healthy fats. It adds a creamy, nutty flavor that makes this banana bread even more irresistible.
- Vegan & Gluten-Free: Whether you follow a vegan diet, have dietary restrictions, or just enjoy plant-based options, this banana bread fits the bill. It’s also gluten-free, so everyone can indulge.
A Snack for Every Occasion
This banana bread isn’t just a breakfast staple; it’s perfect for any time of the day. Here are a few ways to make it even better:
Pair It with Fresh Fruit: Slice up some strawberries, apples, or berries to serve alongside your banana bread. It’s an easy way to boost the nutritional value of your snack and add a refreshing contrast to the richness of the bread.
Top It with Plant-Based Yogurt: Want an extra creamy touch? Spread some dairy-free yogurt on top. It’s a perfect way to add a bit of tanginess and extra protein to each bite.
Enjoy with Your Favorite Drink: A hot cup of coffee, tea, or even a smoothie can turn this simple snack into a mini celebration. It’s the perfect complement to a cozy afternoon.
Easy to Store, Easy to Love
If you’re lucky enough to have any leftovers, don’t worry—they keep wonderfully. Simply:
Store It at Room Temperature: Keep your banana bread in an airtight container for up to three days. It’s perfect for a quick breakfast or a grab-and-go snack.
Freeze It for Later: If you’re batch baking (or just love to have a stash of treats on hand), slice the bread and freeze individual portions. Pop them in the microwave or toaster oven whenever you need a quick bite.
Final Thoughts
This Protein-Packed Vegan Banana Bread with Chickpea Flour and Almond Butter is more than just a healthier version of a beloved classic. It’s a way to enjoy all the comfort and deliciousness of banana bread with a little extra nourishment. Whether you’re enjoying it as a breakfast, a snack, or even a dessert, it’s sure to be a hit.
So go ahead—bake up a batch, and let every slice remind you that eating healthy can still be indulgent. Happy baking!
Protein-Packed Vegan Banana Bread with Chickpea Flour & Almond Butter
This protein-packed vegan banana bread is moist, fluffy, and made in just one bowl! With over 7g of plant-based protein per slice, it's a delicious and nourishing treat for any time of day!
Equipment
- 9" x 5" loaf pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
- Wet Ingredients
- 1 ¼ cups 300g mashed ripe bananas (about 3 medium)
- ½ cup 128g creamy almond butter (unsweetened)
- ⅓ cup 107g pure maple syrup
- 1 tbsp 14g apple cider vinegar
- 1 tsp vanilla extract
- Dry Ingredients
- 1 ¾ cups 168g chickpea flour (sifted if lumpy)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon optional, for warmth
- Add-Ins Optional
- ½ cup chopped walnuts or dairy-free chocolate chips
Instructions
- Prep the Pan & Preheat
- Line the loaf pan with parchment paper, leaving overhang on two sides for easy removal. Preheat the oven to 350°F.
- Mix the Wet Ingredients
- In a large bowl, mash the bananas until smooth. Whisk in the almond butter, maple syrup, apple cider vinegar, and vanilla. The vinegar will react with the baking soda later, creating lift—so don’t skip it!
- Add Dry Ingredients
- Sprinkle the chickpea flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Gently fold with a spatula until just combined. A few lumps are okay; overmixing can lead to a dense loaf. Stir in add-ins, if using.
- Bake
- Pour the batter into the prepared pan, smoothing the top. Bake for 50–55 minutes, until golden brown and a toothpick inserted into the center comes out clean. If the top darkens too quickly, tent loosely with foil.
- Cool & Slice
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 1 hour). This rest ensures clean slices—though we won’t judge if you sneak a warm bite!
Notes
Banana Tip: The spottier the bananas, the sweeter the bread. For peak flavor, use ones with fully black peels.
Nut-Free Swap: Substitute almond butter with sunflower seed butter.
Storage: Keep wrapped at room temperature for 3 days, refrigerate for up to 1 week, or freeze slices for 3 months.
Boost the Protein: Stir 2 tbsp hemp seeds into the batter for an extra gram of protein per slice.
FAQ
Yes, you can bake with vegan protein powder, such as pea or hemp protein. It works well, though it may have a more earthy flavor. Adjust liquids since vegan protein absorbs moisture differently than whey.
Whey protein is the best for baking, offering a neutral flavor and light texture. For dairy-free options, pea protein is a great alternative.
Baking powder is not needed in banana bread because baking soda reacts with the acidity in bananas to provide leavening, helping the bread rise without it.
Yes, you can mix banana with protein powder. It adds protein and flavor to your banana bread while keeping the moisture from the bananas.
The three key ingredients in banana bread are bananas, flour, and a leavening agent (usually baking soda).
Without eggs, banana bread may be denser, but you can use egg substitutes like mashed bananas or flax eggs to maintain moisture and texture.
Yes, mayonnaise can replace eggs in banana bread. Use about 3 tablespoons of mayonnaise for each egg you’re replacing. It adds moisture and richness.
Let me know if you need further tweaks!
প্রোটিন পাউডার পুরোপুরি ময়দার পরিবর্তে ব্যবহার করা উচিত নয়। ময়দা রুটির গঠন তৈরি করতে সাহায্য করে, কিন্তু প্রোটিন পাউডার এটি করতে পারে না। তবে, আপনি প্রোটিন পাউডার ময়দার সাথে মিশিয়ে ব্যবহার করতে পারেন, সাধারণত ১ কাপ ময়দায় ১/৪ থেকে ১/৩ কাপ প্রোটিন পাউডার ব্যবহার করা উচিত এবং তরল উপাদান সমন্বয় করতে হবে।
হ্যাঁ, বাদামের আটা (অ্যালমন্ড ফ্লাওয়ার) প্রোটিন পাউডারের পরিবর্তে ব্যবহার করা যেতে পারে। তবে, এটি প্রোটিন পাউডারের মতো একই কাজ করবে না, তাই উপযুক্ত পরিমাণে মিশ্রণ এবং তরল উপাদান সমন্বয় করতে হবে।
হ্যাঁ, রুটিতে প্রোটিন পাউডার দেওয়া যাবে, তবে এটি পুরোপুরি ময়দার পরিবর্তে না দিয়ে, ময়দার সঙ্গে প্রোটিন পাউডার মিশিয়ে ব্যবহার করা উচিত। সাধারণত, ময়দার সাথে ১/৪ থেকে ১/৩ কাপ প্রোটিন পাউডার মিশানো যেতে পারে। প্রোটিন পাউডার অতিরিক্ত তরল শোষণ করতে পারে, তাই তরল উপাদান কিছুটা বাড়িয়ে দিন যাতে রুটির মিশ্রণ সঠিকভাবে তৈরি হয়।
I’m Jubaer Ahmed Gazi, a Blogger at halaalcuisine.com, where I share my thoughts on topics that fascinate me, from halal living to tech innovations. I’m passionate about learning new things and exploring ideas that inspire creativity and growth.
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